Carrot Cake Cookies Recipe

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!

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