Name: Carrot Cake Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup finely shredded carrots; 1/2 cup quick oats; 1/2 cup chopped walnuts or pecans (optional); 1/4 cup raisins (optional); 2 ounces cream cheese, softened; 1/2 cup powdered sugar; 1/4 teaspoon vanilla extract; 1–2 teaspoons milk

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If you’ve ever wished carrot cake could magically transform into a tender, hand-held treat, then Carrot Cake Cookies are about to be your new obsession. These gorgeous cookies capture everything you love about classic carrot cake—warm spices, luscious carrot flecks, a hint of nuttiness, and even a silky cream cheese glaze—but with all the ease and joy of the perfect homemade cookie. Whether you’re a life-long carrot cake fan or just looking for a new cozy dessert, this recipe has a way of turning any day into something special.

Carrot Cake Cookies Recipe - Recipe Image

Ingredients You’ll Need

All the magic in these Carrot Cake Cookies happens thanks to a thoughtfully simple list of ingredients. Each one plays a starring role—whether it’s the warmth from cinnamon and nutmeg, the richness of butter, or the signature sweetness of carrots. Here’s what you’ll need (and a few tips to make each element shine):

All-purpose flour: The foundation for a soft, chewy cookie that still holds its shape.
Baking soda: Helps the cookies spread and become perfectly tender.
Baking powder: Adds an extra lift for a delightful, cakey texture.
Ground cinnamon: Infuses cozy, almost nostalgic warmth in every bite.
Ground nutmeg: Just a touch brings depth and that signature carrot cake flavor.
Salt: Balances sweetness and amps up all the subtle flavors.
Unsalted butter (softened): Creates a rich, melt-in-your-mouth crumb.
Brown sugar (packed): Adds moisture and a lovely caramel note.
Granulated sugar: Delivers classic sweetness and helps with just the right amount of spreading.
Large egg: Binds everything together and keeps things extra tender.
Vanilla extract: Rounds out the flavors with a soft, fragrant hint.
Finely shredded carrots: The shining star, bringing color, sweetness, and moistness.
Quick oats: Add hearty texture and a subtle nuttiness; don’t skip these!
Chopped walnuts or pecans (optional): For crunch and classic carrot cake flair.
Raisins (optional): Lend delicate sweetness and a little extra chew.
Cream cheese (for glaze, softened): Essential for an authentic cream cheese drizzle.
Powdered sugar (for glaze): Blends into smooth, lush icing.
Vanilla extract (for glaze): A hint in the glaze brings everything together.
Milk (for glaze): Loosens the glaze for the perfect drizzle.

How to Make Carrot Cake Cookies

Step 1: Prep Your Oven and Baking Sheet

Get started by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so your Carrot Cake Cookies lift off effortlessly and have perfectly golden bottoms.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This step evenly distributes the leaveners and spices, setting the foundation for fluffy cookies with those unmistakable carrot cake vibes.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the softened unsalted butter with both the brown and granulated sugars until the mixture is light and creamy. This step is key—the air you whip in now creates a soft, tender texture later.

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until smooth. These help bind everything together and give the cookies a lovely, delicate aroma.

Step 5: Stir in Carrots, Oats, and Extras

Now add the finely shredded carrots and quick oats, folding until just combined. If you’re using chopped nuts or raisins, gently stir them in. The carrot and oats create that signature chew, while the optional add-ins boost texture and flavor, just like in a classic cake.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry mixture into the wet, stirring until a soft dough forms. Be careful not to overmix—the less you stir, the more tender your Carrot Cake Cookies will be.

Step 7: Scoop and Bake

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Bake for 10 to 12 minutes, until the edges look golden and the centers are set but still soft. They’ll finish setting as they cool.

Step 8: Cool and Glaze (Optional)

Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. For the cream cheese glaze, beat together the cream cheese, powdered sugar, vanilla, and just enough milk to create a drizzling consistency. Once the cookies are cool, drizzle with the glaze for carrot cake cookie heaven!

How to Serve Carrot Cake Cookies

Garnishes

A drizzle of cream cheese glaze is a must for that classic carrot cake finish, but you can also top these cookies with a sprinkle of chopped walnuts, a pinch of cinnamon, or even a little freshly grated carrot for extra flair and color.

Side Dishes

Pair Carrot Cake Cookies with a cozy mug of chai or coffee—those spices just sing together. For an extra treat, serve alongside a scoop of vanilla ice cream or a dollop of softly whipped cream for a dessert spread that feels both nostalgic and inventive.

Creative Ways to Present

These cookies look gorgeous piled high on a pretty cake stand or nestled into a basket lined with a linen napkin. For gatherings, arrange them in neat rows with tiny labels, or box up a few glazed Carrot Cake Cookies as thoughtful homemade gifts for friends and neighbors.

Make Ahead and Storage

Storing Leftovers

Carrot Cake Cookies stay deliciously soft for days, thanks to the moisture from the carrots and brown sugar. Store them in an airtight container at room temperature for up to 4 days, separating layers with parchment to prevent sticking.

Freezing

Absolutely! Once completely cooled (and before glazing), place the cookies in a single layer on a baking sheet to freeze. After they’re firm, move them to a freezer-safe bag or container for up to 2 months. Just thaw at room temperature and glaze before serving for fresh-baked taste any time.

Reheating

If you want that just-baked warmth, pop cookies in a low oven (about 300°F) for 5 minutes or microwave for 10-15 seconds. The glaze will soften but still taste fabulous. Always reheat before glazing for the neatest finish!

FAQs

Can I make Carrot Cake Cookies without nuts or raisins?

Absolutely! Both nuts and raisins are completely optional in this recipe. Leave them out if you prefer a simpler cookie, or mix in just one for your own spin on the classic.

Why are my Carrot Cake Cookies dry or dense?

This usually happens if you overmix the dough or use too much flour. Be sure to measure flour by spooning and leveling, and combine ingredients just until blended for the softest texture.

Can these cookies be made gluten-free?

Yes! Swap in your favorite 1:1 gluten-free flour blend for the all-purpose flour. Check that your oats are labeled gluten-free and you’ll still get delicious, hearty cookies.

How fine should I shred the carrots?

Finely shredded carrots are best, using the smallest holes on your box grater. They melt into the dough for maximum moisture and color, without any tough bits.

Do I have to use the cream cheese glaze?

No glaze is totally fine. The cookies are sweet and flavorful on their own—but if you’re after that true carrot cake delight, the cream cheese drizzle is an extra treat!

Final Thoughts

There’s just something magical about the way Carrot Cake Cookies bring comfort and celebration to any day. Each bite is soft, spiced, and nostalgic, with a playful twist on a classic favorite. Go ahead—bake a batch and see for yourself just how irresistible these cookies can be!

Carrot Cake Cookies Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 27 minutes
Yield: 20 cookies 1x
Diet: Vegetarian

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Description

These Carrot Cake Cookies are a delightful twist on classic carrot cake, packed with warm spices, shredded carrots, and optional nuts and raisins. Topped with a creamy cream cheese glaze, they are perfect for a sweet treat or snack.

Ingredients

Scale

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
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup finely shredded carrots
1/2 cup quick oats
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins (optional)

For the glaze (optional):

2 ounces cream cheese, softened
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1–2 teaspoons milk

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine wet ingredients: In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla, beat until well combined. Stir in the shredded carrots, oats, and optional nuts or raisins.
Mix the dough: Gradually mix in the dry ingredients until a soft dough forms.
Bake the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10–12 minutes until golden. Cool on a wire rack.
Make the glaze: Beat cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cookies if desired.