Carrot Cake Cookies Recipe
If you’ve ever fantasized about all the cozy flavors of carrot cake wrapped up in the convenience of a handheld treat, you’re about to fall in love with Carrot Cake Cookies. These cookies combine tender, spiced dough with chewy oats, crunchy nuts, and sweet carrots for a dessert that’s as nostalgic as it is playful. The best part? They’re simple, satisfying, and delightfully soft, whether you enjoy them as a tasty snack or top them with a swoosh of cream cheese frosting for pure dessert magic.
Ingredients You’ll Need
Carrot Cake Cookies come together with straightforward pantry staples, each one adding a little something special to the mix. Simple but essential, these ingredients bring just the right balance of spice, softness, and a pop of color.
- All-purpose flour: Provides the perfect structure, ensuring each cookie bakes up soft and chewy.
- Baking soda & baking powder: These leavening agents work together for just enough lift, so your cookies don’t turn dense.
- Ground cinnamon and ground nutmeg: The heart of that classic carrot cake flavor—warm and just a touch spicy.
- Salt: Enhances all those beautiful flavors and brings everything into balance.
- Unsalted butter (softened): Adds richness and guarantees a super tender crumb.
- Brown sugar: Brings deep, caramel notes and helps keep the cookies moist.
- Granulated sugar: Provides just the right amount of sweetness, contrasting the spice and carrots.
- Large egg: Binds everything together and adds structure for those perfect cookie rounds.
- Vanilla extract: A dash of warmth that ties the spices and sweetness together.
- Finely grated carrots: The star ingredient! Adds natural sweetness, moisture, and that signature orange fleck.
- Rolled oats: Bring texture and chew, making every bite heartier.
- Chopped walnuts or pecans: Lend a toasty crunch that takes Carrot Cake Cookies from good to “just one more!”
- Raisins (optional): For a burst of sweetness and classic carrot cake nostalgia.
- Cream cheese frosting (optional): Includes cream cheese, butter, vanilla, and powdered sugar—rich, tangy, and simply the best topper for these cookies.
How to Make Carrot Cake Cookies
Step 1: Prep Your Baking Station
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Gathering all your ingredients beforehand helps you breeze through the recipe and ensures your cookies bake evenly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This distributes the leaveners and spices evenly so every bite of your Carrot Cake Cookies is warm, tender, and full of flavor.
Step 3: Cream the Butter and Sugars
In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step is key for that signature soft cookie texture—don’t rush it! The air you incorporate here will give your cookies the best lift.
Step 4: Add Egg, Vanilla, and Carrots
Beat in the egg and vanilla extract until smooth. Next, fold in the finely grated carrots, taking a moment to admire the burst of color! The carrots add moisture and natural sweetness, giving your Carrot Cake Cookies that unmistakable charm.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredient mixture to your wet ingredients, stirring until just combined. Avoid over-mixing here—just enough that no flour streaks remain. This keeps your cookies irresistible and tender.
Step 6: Add Oats, Nuts, and Raisins
Fold in the rolled oats, chopped walnuts (or pecans), and raisins if you’re including them. These mix-ins give every Carrot Cake Cookie its classic chewy bite and a little burst of flavor and crunch.
Step 7: Scoop and Bake
Scoop tablespoon-sized portions onto your prepared baking sheet, leaving about 2 inches between each. Bake for 10 to 12 minutes, or until the edges are golden and the centers are just set. Your kitchen will smell amazing!
Step 8: Cool and Frost (Optional)
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If you’re going for frosted Carrot Cake Cookies, beat together cream cheese, butter, vanilla, and powdered sugar until smooth. Frost your cookies once they’re cool, or sandwich two together with frosting for an irresistible twist.
How to Serve Carrot Cake Cookies
Garnishes
Top each frosted cookie with a sprinkle of chopped nuts, a pinch of shredded carrot, or even a dusting of cinnamon for that bakery-style finish. These little touches add both color and a hint of extra flavor, making your Carrot Cake Cookies truly pop.
Side Dishes
Carrot Cake Cookies pair wonderfully with a cold glass of milk, a hot cup of coffee, or a mug of spiced chai. For a spring tea party or brunch, serve them alongside fresh fruit or a scoop of vanilla Greek yogurt for a delightful contrast in textures.
Creative Ways to Present
Try making cookie sandwiches by slathering a thick layer of cream cheese frosting between two cookies. They’re also delightful arranged on a tiered tray with other spring sweets, or packaged in a pretty box as a homemade gift. For kids, drizzle the cookies with melted white chocolate and add colorful sprinkles for a festive touch.
Make Ahead and Storage
Storing Leftovers
Keep your Carrot Cake Cookies in an airtight container at room temperature for up to 4 days. If you frosted them, layer parchment paper between each so the frosting stays intact and the cookies don’t stick together. They retain their soft, moist texture beautifully!
Freezing
You can freeze unfrosted Carrot Cake Cookies for up to 2 months. Arrange them in a single layer in a zip-top bag or airtight container, separating layers with parchment. Let them thaw at room temperature before frosting or serving.
Reheating
If you love a warm, fresh-from-the-oven Carrot Cake Cookie, pop an unfrosted cookie in the microwave for 10–15 seconds. For a slightly crisper texture, reheat in a 300°F (150°C) oven for a few minutes. Just be sure to add any frosting after reheating.
FAQs
Can I make Carrot Cake Cookies gluten-free?
Absolutely! Substitute your favorite 1-for-1 gluten-free flour blend in place of the all-purpose flour. The recipe remains wonderfully moist and flavorful—just keep an eye on the bake time, as gluten-free cookies sometimes need a minute less in the oven.
What’s the best way to grate carrots for cookies?
For the softest texture, use the fine side of a box grater or a food processor attachment. Finely grated carrots blend seamlessly into the dough, ensuring no tough, raw pieces in your finished Carrot Cake Cookies.
Can I skip the raisins or nuts?
Certainly! The mix-ins are flexible, so feel free to leave out nuts or raisins based on your preferences (or allergies). The cookies will still be deliciously spiced and tender—just as carrot cake should be!
How do I get cookies to be the same size?
Using a small ice cream scoop or a tablespoon measure helps portion your dough evenly, so your Carrot Cake Cookies bake at the same rate and look beautifully uniform.
Is cream cheese frosting a must?
The cookies are fantastic even without frosting for a lighter treat, but cream cheese frosting adds that unmistakable carrot cake vibe. Try filling two cookies with frosting for an indulgent sandwich—pure bliss!
Final Thoughts
There’s something irresistibly joyful about pulling a tray of Carrot Cake Cookies from the oven, especially when you know they’re about to become someone’s new favorite. Give them a whirl—you’ll find yourself making excuses to bake them again and again!
Print
Carrot Cake Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these soft and chewy Carrot Cake Cookies, packed with warm spices, grated carrots, and crunchy walnuts. These cookies are perfect for any occasion, with the option to top them with a creamy cream cheese frosting.
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
- 1/3 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
- 1/3 cup chopped walnuts or pecans
- 1/4 cup raisins (optional)
- Cream cheese frosting (optional): 4 oz cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla, 1 cup powdered sugar
Instructions
- Preheat the oven: Preheat the 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 soda, baking powder, cinnamon, nutmeg, and salt.
- Cream butter and sugars: In a separate large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla.
- Combine wet and dry ingredients: Stir in the grated carrots. Add the dry ingredients to the wet and mix until combined.
- Stir in extras: Fold in oats, nuts, and raisins if using.
- Bake: Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are golden and centers are set.
- Cool and frost: Cool on the baking sheet for 5 minutes, then transfer to a wire rack. If using frosting, beat the cream cheese, butter, and vanilla until smooth, then gradually mix in the powdered sugar. Frost cooled cookies as desired.
Notes
- You can skip the frosting for a lighter cookie or make them into sandwich cookies.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
