Carrot Cake Cookies are the perfect marriage of two dessert favorites: the spiced, moist decadence of carrot cake and the chewy, hand-held joy of cookies. These cookies are soft and tender, speckled with shredded carrots, warm spices, and optional add-ins like raisins, walnuts, or coconut. What truly elevates them is the luscious cream cheese frosting that adds a tangy-sweet finish, reminiscent of classic carrot cake. Whether you’re baking for a spring brunch, holiday platter, or just a cozy afternoon treat, these cookies deliver all the nostalgic flavor of carrot cake in a portable, snackable form.
Ingredients:
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- ½ cup rolled oats
- Optional:
- ½ cup chopped walnuts or pecans
- ½ cup raisins or golden raisins
- ¼ cup shredded coconut
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- This spice blend gives the cookies their signature carrot cake warmth.
3. Cream Butter and Sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla extract, and beat until well combined.
4. Add Carrots and Oats
- Stir in the grated carrots and oats. The carrots add moisture and natural sweetness, while the oats give the cookies a hearty texture.
5. Combine Wet and Dry
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in any optional add-ins like nuts, raisins, or coconut.
6. Scoop and Bake
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Flatten slightly with the back of a spoon or your fingers.
- Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Make the Frosting
- In a medium bowl, beat the cream cheese and butter until smooth and creamy.
- Add the powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and spreadable.
- If the frosting is too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
8. Frost and Serve
- Once the cookies are completely cool, spread or pipe a dollop of cream cheese frosting on top of each.
- For a sandwich cookie version, spread frosting on the bottom of one cookie and top with another.
Serving Suggestions:
- Serve with a cup of chai, coffee, or cold milk.
- Sprinkle frosted cookies with chopped nuts or a dusting of cinnamon for extra flair.
- Store in an airtight container in the fridge for up to 5 days (they’re even better the next day!).
Tips & Variations:
- Make it Healthier: Substitute half the flour with whole wheat flour and reduce sugar slightly.
- Vegan Version: Use plant-based butter, a flax egg (1 tbsp flaxseed + 3 tbsp water), and vegan cream cheese.
- No Frosting? These cookies are still delicious unfrosted—more like a spiced breakfast cookie!
Would you like a version of this recipe that’s gluten-free or maybe a carrot cake cookie bar adaptation? I’d love to help you remix it!