Get ready to fall in love with a treat that combines two classic favorites: carrot cake and cookies! Carrot Cake Cookies are soft, chewy, and packed with warm, cozy spices, sweet grated carrots, and a luscious swirl of tangy cream cheese frosting. Every bite feels like a celebration of spring, but honestly, I crave these cookies all year round. Whether you’re baking for a gathering or just want a little extra sweetness on a weekday, this recipe promises pure comfort and nostalgia in every cookie.
Ingredients You’ll Need
These Carrot Cake Cookies keep things simple, but every ingredient plays a key role in the final flavor and texture. From the warmth of the spices to the crunch of optional nuts, you’ll see how each element builds up that homemade bakery taste we all crave.
- All-purpose flour: Gives the cookies their classic structure and softness, perfect as a backdrop for all the tasty additions.
- Baking soda: Ensures your cookies puff up and become wonderfully soft in the center.
- Baking powder: Helps create just the right amount of lift for a slightly cakey texture.
- Salt: Balances the sweetness and enhances the flavors of cinnamon and carrot.
- Ground cinnamon: Brings warmth and a little spice to mimic that classic carrot cake flavor.
- Ground nutmeg: Adds a nutty, aromatic note that deepens the cookie’s flavor profile.
- Ground ginger: Lends a slight zing and brightness that pairs beautifully with the sweet carrots.
- Unsalted butter, softened: Provides a rich base and keeps the cookies tender and flavorful.
- Granulated sugar: Adds classic sweetness and helps create a delicate crumb.
- Packed light brown sugar: Introduces a subtle hint of molasses for chewiness and depth.
- Large egg: Binds everything together so your cookies hold their shape.
- Vanilla extract: Rounds out every flavor and elevates all the spicy, sweet notes.
- Finely grated carrots: Make the cookies moist and add signature color—always use freshly grated for the best results.
- Old-fashioned oats: Offer just the right chew and hint of nuttiness, reminiscent of a hearty oatmeal cookie.
- Chopped walnuts or pecans (optional): Sprinkle in extra texture and a toasty crunch if you’re feeling nutty.
- Raisins (optional): For classic carrot cake vibes and little bursts of natural sweetness.
- Cream cheese, softened: Essential for that silky, tangy frosting—don’t skimp on quality here!
- Unsalted butter, softened (for frosting): Creates a luscious, spreadable consistency in the cream cheese frosting.
- Powdered sugar: Sweetens the frosting and ensures it pipes or spreads beautifully.
- Vanilla extract (for frosting): A touch of vanilla ties the whole frosting together.
How to Make Carrot Cake Cookies
Step 1: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This step ensures all your leaveners and spices are evenly distributed, so you’ll get a harmonious flavor and lovely texture in every bite.
Step 2: Cream Butter and Sugars
Grab a large mixing bowl and beat together the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and almost doubled in volume. This is key for creating those ultra-soft, delicate Carrot Cake Cookies.
Step 3: Add Egg and Vanilla
Once your butter and sugars are creamy, beat in the egg and vanilla extract. This brings everything together and adds a rich, aromatic depth to the dough.
Step 4: Combine Wet and Dry Ingredients
Switch to a spatula or keep mixing on low, and gradually add your flour mixture. Stir just until everything is combined and a soft dough forms. Be careful not to overmix—this keeps your cookies tender instead of tough.
Step 5: Fold in Carrots, Oats, and Add-Ins
Gently fold in the finely grated carrots, old-fashioned oats, and any optional nuts or raisins. This is where your dough truly begins to resemble all the best parts of carrot cake, packed with goodness in every scoop.
Step 6: Scoop and Bake
Scoop out tablespoon-sized portions of dough and arrange them on parchment-lined baking sheets about two inches apart. Pop them into a preheated 350°F oven and bake for 10 to 12 minutes. Your kitchen will smell absolutely heavenly!
Step 7: Cool Completely
Let the cookies cool on the baking sheet for a few minutes, then gently transfer to a wire rack. Wait until they’re completely cool before adding frosting so it stays cloud-like and doesn’t melt away.
Step 8: Make the Cream Cheese Frosting
While the cookies cool, beat the softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, and keep beating until the frosting is fluffy and irresistible. It’s the crowning glory for your Carrot Cake Cookies.
Step 9: Frost and Enjoy!
Once your cookies are cool, generously spread or pipe the cream cheese frosting on top. Add a sprinkle of chopped nuts for an elegant touch if you’d like. Then, pour a cup of tea or coffee and savor the magic!
How to Serve Carrot Cake Cookies
Garnishes
For picture-perfect Carrot Cake Cookies, finish each one with a dusting of extra cinnamon, a pinch of finely chopped pecans or walnuts, or even a few tiny carrot curls on top of the frosting. These little touches add crunch, color, and a special touch for any gathering.
Side Dishes
Although these cookies can absolutely steal the show on their own, they pair beautifully with a creamy latte, spiced chai, or a glass of cold milk. For dessert platters, offer alongside fresh berries or a small fruit salad—the tangy frosting and sweet carrots love the company of seasonal fruit.
Creative Ways to Present
Think outside the cookie box: layer Carrot Cake Cookies in a parfait glass with extra cream cheese frosting for a playful mini trifle, sandwich two cookies together for the chewiest carrot cake whoopie pies, or wrap them in parchment and twine for delightful edible gifts that feel personal and special.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your Carrot Cake Cookies in an airtight container in the fridge where they’ll stay moist and soft for up to 5 days. Stash a cookie or two in your lunchbox, or grab one whenever you need a sweet pick-me-up!
Freezing
If you want to prep ahead or save a few for later, freeze the unfrosted cookies in a single layer on a tray first, then transfer to a freezer bag or container for up to 3 months. The frosting can also be made ahead and frozen separately. Simply thaw, frost, and enjoy as if they were freshly baked!
Reheating
For that just-baked feel, warm unfrosted cookies in a 300°F oven for 3-4 minutes or until soft and fragrant. Let them cool briefly, then frost as desired. For frosted cookies, a quick 10-second zap in the microwave awakens the flavors, but take care not to melt the frosting completely.
FAQs
Can I make Carrot Cake Cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a reliable gluten-free blend. Just check that your oats are also certified gluten-free, and the rest of the recipe remains unchanged for delicious, allergy-friendly results.
Do I have to include nuts and raisins?
Nope! They’re totally optional. If you prefer your Carrot Cake Cookies without add-ins, simply leave them out or swap for your favorite mix-ins like shredded coconut or chocolate chips for a twist.
Why do the cookies need to be cooled before frosting?
Cooling ensures the cream cheese frosting stays fluffy and doesn’t slide off or melt. Warm cookies may look tempting, but waiting means you’ll get perfect, picture-worthy cookies every time.
Can I use pre-shredded carrots?
Freshly grated carrots are best because they’re more moist and blend seamlessly into the dough. Store-bought pre-shredded carrots are often too thick and dry, resulting in less tender cookies.
How do I make the frosting extra thick for piping?
If you want to pipe neat swirls, add an extra couple of tablespoons of powdered sugar to the cream cheese frosting. This stiffens it up beautifully for those bakery-style finishing touches on your Carrot Cake Cookies.
Final Thoughts
Whip up a batch of these Carrot Cake Cookies and watch how quickly they disappear—everyone loves the nostalgic flavors delivered in a fun, handheld treat. Share them with family, serve at your next get-together, or enjoy them solo with your favorite warm drink. Go ahead, treat yourself—you deserve it!
Print
Carrot Cake Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These carrot cake cookies are a delightful twist on the classic cake, packed with warm spices, grated carrots, and a cream cheese frosting. They are perfect for those who love the flavors of carrot cake but prefer a handheld treat.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup old-fashioned oats
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg and vanilla extract. Gradually mix in the dry ingredients until just combined.
- Combine mixtures: Fold in the grated carrots, oats, and nuts or raisins if using. Scoop tablespoon-sized portions of dough onto the prepared baking sheets.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Let cool before frosting.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beat until fluffy.
- Frost cookies: Once cookies are cool, spread or pipe the frosting on top.
Notes
- Store cookies in the refrigerator for up to 5 days.
- Add chopped nuts on top for decoration.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
