If you love the warm, spiced flavors of classic carrot cake but want something a little more handheld and snackable, these Carrot Cake Cookies are about to be your new favorite treat! They’re soft, chewy, and packed with all the best parts of carrot cake—freshly grated carrots, cozy spices, crunchy nuts, and a hint of vanilla—all in a perfectly sweet, melt-in-your-mouth cookie. Oh, and let’s not forget the dreamy cream cheese frosting on top!
Why You’ll Love Carrot Cake Cookies
Versatile Perfect for Easter, springtime gatherings, or just a cozy afternoon treat.
Budget-Friendly Made with simple, everyday ingredients that you probably already have in your pantry.
Quick and Easy No need to bake an entire cake—these cookies come together in no time!
Customizable Add raisins, coconut, or even white chocolate chips for your own twist.
Crowd-Pleasing The classic flavors of carrot cake in cookie form? Everyone will be asking for the recipe!
Ingredients
Ingredients in Carrot Cake Cookies
Each bite of these cookies is soft, spiced, and full of flavor!
Flour The base of the cookie dough, providing structure and chewiness.
Baking Powder & Baking Soda Helps the cookies rise and stay soft.
Cinnamon & Nutmeg Warm spices that give these cookies that signature carrot cake flavor.
Salt Enhances the flavors and balances the sweetness.
Butter Adds richness and makes the cookies extra soft.
Brown Sugar & Granulated Sugar A mix of sugars keeps them chewy, caramelized, and just sweet enough.
Egg Helps bind the ingredients together and adds structure.
Vanilla Extract Rounds out the flavors with a touch of warmth.
Grated Carrots The star of the show—adds natural sweetness, moisture, and color.
Chopped Nuts (optional) Pecans or walnuts add a little crunch.
Raisins or Coconut (optional) For extra texture and sweetness.
Cream Cheese Frosting The rich, tangy topping that makes these cookies taste like true carrot cake perfection.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugar In a separate large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. This creates a soft, tender cookie.
Add Wet Ingredients Beat in the egg and vanilla extract until well combined.
Incorporate the Carrots Gently fold in the grated carrots (and nuts/raisins/coconut if using).
Combine Everything Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix!
Scoop and Bake Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden.
Cool Completely Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
Make the Frosting Beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Frost the Cookies Once completely cool, spread or pipe the cream cheese frosting on top.
Serve and Enjoy Take a bite and savor the soft, spiced goodness!
Nutrition Facts
Servings: 24 cookies
Calories per serving: Approx. 180 calories
(Note: These are estimates and can vary based on ingredient brands.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
How to Serve Carrot Cake Cookies
These cookies are delicious on their own, but here are a few ways to serve them:
- With a warm cup of coffee or tea for a cozy afternoon treat.
- Drizzled with caramel or honey for extra indulgence.
- Topped with chopped nuts or shredded coconut for a decorative finish.
- Stored in the fridge for a chilled, firmer texture—perfect for warm weather!
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use freshly grated carrots for the best moisture and flavor—pre-shredded ones can be too dry.
- Chill the dough for 30 minutes if you want thicker, chewier cookies.
- Make it dairy-free by using dairy-free butter and cream cheese alternatives.
- Store leftovers in an airtight container—they’ll stay fresh for 3-4 days at room temperature or a week in the fridge.
- Freeze them! These cookies freeze well—just frost them after thawing.
FAQ’s
1. Can I make these cookies ahead of time?
Yes! They taste even better the next day as the flavors develop.
2. Can I make them without frosting?
Absolutely! They’re just as delicious on their own.
3. Can I use a different frosting?
Sure! Try a vanilla glaze or even a dollop of whipped cream.
4. Can I add chocolate chips?
Yes! White chocolate chips pair beautifully with the spices.
5. How do I store them?
Keep them in an airtight container at room temperature for 3-4 days or refrigerate for a week.
6. Can I freeze the dough?
Yes! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a bag. Bake straight from the freezer (just add a couple extra minutes).
7. What kind of nuts work best?
Pecans and walnuts are the best choices for a classic carrot cake flavor.
8. How do I make them gluten-free?
Use a gluten-free flour blend that includes xanthan gum for structure.
9. Can I make them vegan?
Yes! Swap out the butter, cream cheese, and egg for plant-based alternatives.
10. Can I make these as bars instead of cookies?
Definitely! Spread the dough in a 9×9-inch pan, bake for 20-25 minutes, and frost once cooled.
Conclusion
These Carrot Cake Cookies are soft, spiced, and absolutely irresistible! They bring all the best flavors of carrot cake into a bite-sized, frosted cookie that’s perfect for springtime, Easter, or whenever you need a cozy treat. Give them a try—you won’t regret it! Happy baking!
Print
Carrot Cake Cookies
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: Approximately 30–35 minutes
- Yield: About 24 cookies 1x
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the nostalgic taste of carrot cake in a convenient cookie form. These carrot cake cookies are moist and tender with a delightful blend of grated carrots, raisins, and walnuts, all enhanced by warm spices. Optionally topped with a light cream cheese glaze, they’re a delicious twist on a classic dessert.
Ingredients
For the Cookies:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots (packed)
- 1/2 cup raisins
- 1/2 cup chopped walnuts (optional)
- 1/4 cup shredded coconut (optional)
For the Optional Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
-
Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
Combine Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
-
Mix Wet Ingredients:
- In a large bowl, beat the granulated sugar, brown sugar, and eggs until smooth.
- Stir in the vegetable oil and vanilla extract until well combined.
-
Assemble the Dough:
- Gradually mix the dry ingredients into the wet mixture.
- Fold in the grated carrots, raisins, walnuts, and shredded coconut until evenly distributed.
-
Shape and Bake:
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
-
Optional – Cream Cheese Glaze:
- In a small bowl, whisk together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cookies for an extra touch of indulgence.
Notes
- For a gluten-free version, substitute the flours with a gluten-free blend.
- Store cookies in an airtight container for up to a week.
- Adjust the mix-ins (walnuts, raisins, coconut) based on your preference or dietary needs.
Nutrition
- Serving Size: ~1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg