Carrot Cake Cookies Recipe
There’s something truly magical about transforming the classic flavors of carrot cake into a portable, irresistible treat like Carrot Cake Cookies. Imagine a soft, spiced cookie loaded with shredded carrots, toasty oats, and a swirl of tangy cream cheese frosting—each bite delivers comfort, nostalgia, and a touch of indulgence! If you adore carrot cake but crave something a little more snackable, these cookies bring all that goodness together in the most delightful way.
Ingredients You’ll Need
These Carrot Cake Cookies come together with pantry staples and a few fresh extras. Each ingredient has an important job to do, from adding structure to creating the irresistible spice profile, so don’t be tempted to skip anything!
- All-purpose flour: Provides the base structure, ensuring your cookies bake up tender and sturdy.
- Baking soda & baking powder: Give just the right lift for a soft, cake-like texture in every bite.
- Ground cinnamon & nutmeg: Add classic, cozy warmth and fragrance that fans of carrot cake adore.
- Salt: Balances sweetness and sets off all those beautiful spices.
- Unsalted butter (softened): Delivers richness and encourages that golden, melt-in-your-mouth crumb.
- Brown sugar & granulated sugar: Brown sugar adds depth and chew, while granulated sugar helps with a crisped edge.
- Large egg: Binds everything together and provides a little extra moisture.
- Vanilla extract: Rounds out the flavors and enhances the sweetness.
- Finely grated carrots: The star of the show! Choose freshly grated for the juiciest, most flavorful cookie.
- Rolled oats: For a rustic feel and a bit of hearty texture.
- Chopped walnuts or pecans (optional): Add delightful crunch and nutty undertones—highly recommended!
- Raisins (optional): For sweet bursts that mimic classic carrot cake.
- Cream cheese frosting (optional): Cream cheese, butter, powdered sugar, and vanilla create a dreamy topping if you want the full carrot cake experience.
How to Make Carrot Cake Cookies
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C), and line two baking sheets with parchment paper so the cookies won’t stick. This essential prep step makes for easy cleanup and keeps your cookies perfectly shaped.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures the leaveners and spices are evenly distributed, so every cookie turns out fluffy and beautifully spiced.
Step 3: Cream the Butter and Sugars
Beat the softened unsalted butter with both the brown and granulated sugars in a large bowl until light and fluffy. This step is key for achieving that soft, tender cookie texture—don’t rush it! Once creamed, add the egg and vanilla extract, mixing until everything is well combined.
Step 4: Stir in Carrots and Dry Ingredients
Gently stir the grated carrots into your wet mixture. Then, add the dry ingredients gradually, mixing just until they’re incorporated. Over-mixing can lead to tough cookies, so keep it gentle and stop as soon as the flour vanishes.
Step 5: Add the Goodies
Fold in the rolled oats, and if you like, toss in those chopped walnuts or pecans and a handful of raisins. These add signature carrot cake flavor and texture, making your Carrot Cake Cookies extra special.
Step 6: Scoop and Bake
Using a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheets, leaving about 2 inches between each one. Pop them in the oven for 10–12 minutes, until the edges are golden and the centers are set. Let them cool on the pan for 5 minutes before moving to a wire rack.
Step 7: Frosting (Optional, But Irresistible!)
Once your cookies are completely cool, whip together the cream cheese and butter until smooth, beat in the powdered sugar and vanilla, and spread (or pipe) that luscious frosting over each cookie. Instant happiness!
How to Serve Carrot Cake Cookies
Garnishes
A simple dusting of cinnamon on top or a sprinkle of finely chopped nuts over the cream cheese frosting adds a professional touch. For special occasions, try a tiny carrot shape piped with colored icing for whimsical flair.
Side Dishes
These Carrot Cake Cookies are wonderful on their own, but pair beautifully with freshly brewed coffee or spiced chai for a cozy snack. For a spring brunch, serve them alongside fresh fruit salad or a scoop of vanilla ice cream.
Creative Ways to Present
Stack the cookies in a rustic tiered stand for a dessert table, package them in cute boxes as edible gifts, or tuck a few into lunchboxes for a cheerful midday treat. For parties, sandwich two cookies with a thick layer of frosting for a decadent whoopie pie twist!
Make Ahead and Storage
Storing Leftovers
If your Carrot Cake Cookies are frosted, store them in an airtight container in the refrigerator for up to 4 days. Layer parchment between cookies to keep them neat and the frosting fresh.
Freezing
For longer storage, freeze unfrosted Carrot Cake Cookies in a freezer-safe bag or container for up to 2 months. Simply thaw at room temperature before adding frosting or enjoying plain.
Reheating
While these cookies are delightful at room temperature, if you want to recreate that just-baked warmth, pop an unfrosted cookie in the microwave for 10 seconds. Avoid microwaving frosted cookies, as the frosting may melt.
FAQs
Can I make Carrot Cake Cookies gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free flour blend—just make sure it’s suitable for baking, and check that your oats are certified gluten-free.
Do I have to use nuts and raisins?
Nope! The Carrot Cake Cookies are just as tasty without them. Omit for a plain cookie, or swap with dried cranberries or coconut for a custom twist.
Can I use pre-shredded carrots?
Freshly grated carrots work best, as pre-shredded ones are often drier and thicker. Grating at home ensures the cookies stay moist and bake evenly.
How do I make the cookies dairy-free?
Substitute dairy-free butter or coconut oil for the butter, and skip the cream cheese frosting. You can also find plant-based cream cheese if you want to keep the frosted effect!
Why are my cookies flat?
If your Carrot Cake Cookies spread too much, your butter may have been too soft or the dough too warm. A quick chill in the fridge for 30 minutes before baking can help them hold their shape.
Final Thoughts
Carrot Cake Cookies truly capture everything we love about classic carrot cake in a fun, family-friendly package. Whether you share them at a spring gathering or savor them with your afternoon tea, you’ll find they’re just as comforting as the cake itself—maybe even more so. Give them a try; I bet you’ll want them in your regular baking rotation!
Print
Carrot Cake Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Carrot Cake Cookies are a delightful twist on traditional carrot cake, combining the flavors of a moist and spiced carrot cake with the convenience of a handheld cookie. Topped with a luscious cream cheese frosting, these soft and chewy cookies are perfect for any occasion, from Easter celebrations to cozy gatherings.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
Additional:
- 1/2 cup rolled oats
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Optional Cream Cheese Frosting:
- 4 oz cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined. Stir in the grated carrots.
- Combine and Bake: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Fold in oats, nuts, and raisins if using. Drop rounded tablespoons of dough onto the baking sheets and bake for 10–12 minutes until golden.
- Make Cream Cheese Frosting: For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beat until fluffy.
- Frost Cookies: Once cookies are cooled, spread or pipe frosting on top.
Notes
- These cookies are soft, cake-like, and full of cozy carrot cake flavor.
- Store frosted cookies in the refrigerator for up to 4 days, or freeze unfrosted cookies for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
