Carrot Cake Cookies Recipe
Sink your teeth into the sweet, spiced magic of Carrot Cake Cookies—a treat that captures everything you love about classic carrot cake, packaged in a soft, handheld cookie form. These cookies combine cozy cinnamon, nutmeg, chewy oats, and fresh carrots with a lusciously smooth cream cheese frosting. They’re easy enough for a weeknight bake but special enough to earn a spot at any celebration. Once you taste the balance of tenderness, spice, and creamy topping, you’ll be hooked on making these again and again!
Ingredients You’ll Need
The beauty of Carrot Cake Cookies lies in everyday ingredients that each add something vibrant—be it lift, crunch, sweetness, or that irresistible spiced aroma. Here’s your lineup for cookie greatness, with a few notes to make every ingredient shine.
- All-purpose flour: The essential base for soft yet sturdy cookies that hold up the frosting beautifully.
- Baking soda: Gives a tender crumb and a bit of lift to keep cookies light.
- Baking powder: Works with baking soda to ensure a perfectly puffed, cake-like texture.
- Ground cinnamon: Adds comforting warmth and classic carrot cake flavor.
- Ground nutmeg: A hint of nutmeg enhances the spice profile and depth.
- Salt: Brightens the sweet and spice notes for a well-balanced bite.
- Unsalted butter (softened): Creams into the sugars for a rich, melt-in-your-mouth texture.
- Brown sugar (packed): Adds moisture and a hint of molasses for chewiness and depth.
- Granulated sugar: Lends sweetness and helps the edges crisp ever so slightly.
- Large egg: Binds the dough together and adds just the right touch of richness.
- Vanilla extract: A touch of vanilla boosts the flavor harmony.
- Finely grated carrots: The star ingredient, for color, sweetness, and that carrot cake vibe (grate them finely for best texture).
- Rolled oats: Bring a cozy, chewy texture and heartiness to every cookie.
- Chopped walnuts (optional): Stir these in if you love a little crunch and nutty flavor in each bite.
- Raisins (optional): For those who adore a burst of sweetness and a bit of nostalgia.
- Cream cheese (softened): Don’t skip this for your frosting—it creates that tangy, creamy finish everyone loves.
- Butter (softened): Adds extra silkiness and helps your frosting spread smoothly.
- Powdered sugar: Brings sweetness and makes the frosting cloud-like.
- Vanilla extract: For frosting, enhances the creamy flavors with a final touch of warmth.
How to Make Carrot Cake Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and to make cleanup a breeze. A simple step, but trust me—a prepared pan sets the tone for smooth cookie-baking success.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Blending these together ensures the spices and leaveners distribute evenly for perfectly flavored Carrot Cake Cookies in every bite.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture turns pale and fluffy. This creates pockets of air, which gives your cookies their tender, cake-like crumb.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until smooth. This step binds everything in the dough together and infuses the cookies with warmth and richness.
Step 5: Combine Wet and Dry Mixtures
Gradually mix your dry ingredients into the creamy butter mixture. Go slow and stir just until no streaks of flour remain—you want soft cookies, not tough ones!
Step 6: Fold in Goodies
Stir in the finely grated carrots and rolled oats. If you’re a fan of nuts and raisins, gently fold them in now. These ingredients add appealing texture and turn ordinary cookies into Carrot Cake Cookies that are truly special.
Step 7: Portion and Bake
Scoop tablespoon-sized mounds of dough onto your prepared baking sheet, leaving about 2 inches between each cookie (they’ll spread a bit!). Bake for 12 to 14 minutes until the edges turn golden and the centers look just set. Let them cool on the pan for 5 minutes before moving to a wire rack.
Step 8: Make the Cream Cheese Frosting
While the cookies cool, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and fluffy. This creamy concoction is the ultimate finishing touch for any carrot cake-inspired treat.
Step 9: Frost and Serve
Once your cookies are completely cool, spread or pipe a generous dollop of frosting onto each one. The rich tang of the cream cheese frosting pairs perfectly with the spiced cookie, truly echoing classic carrot cake flavor in every bite. Enjoy immediately for maximum deliciousness, or chill for a firmer set.
How to Serve Carrot Cake Cookies
Garnishes
Give your Carrot Cake Cookies a bakery-worthy look by topping each frosted cookie with a sprinkle of chopped walnuts, a tiny dash of cinnamon, or even thin ribbons of fresh carrot. A little garnish adds flair and hints at the flavors inside!
Side Dishes
These cookies are dreamy alongside a cup of hot coffee or spiced chai latte. For a festive spring or Easter brunch, try serving them alongside a fresh fruit salad or a glass of cold milk to balance out their sweetness.
Creative Ways to Present
Stack frosted Carrot Cake Cookies on a tiered dessert stand for a party, package them in clear cellophane bags tied with ribbon for gift-giving, or arrange them on a platter with a swirl of extra frosting for DIY sandwich cookies. However you serve them, these cookies are sure to stand out!
Make Ahead and Storage
Storing Leftovers
To keep your Carrot Cake Cookies irresistibly soft, store any frosted cookies in an airtight container in the refrigerator. They’ll stay fresh and moist for up to 5 days, and the flavors even deepen as they rest.
Freezing
For longer storage, freeze unfrosted cookies in a sealed container or freezer bag for up to 2 months. Simply thaw at room temperature, then frost before serving. You can also freeze the cream cheese frosting separately—just give it a quick stir before spreading on the thawed cookies.
Reheating
If you like your cookies warm, pop unfrosted cookies in a 300°F oven for just a few minutes, or microwave for 10 seconds. If already frosted, let them sit at room temperature for 10–15 minutes for the optimal soft and creamy texture.
FAQs
Can I make Carrot Cake Cookies without nuts or raisins?
Absolutely! Both walnuts and raisins are optional, so feel free to leave them out if you prefer a nut-free or fruit-free cookie. The cookies will still be loaded with all the flavors you love.
Why should I refrigerate the dough before baking?
Chilling the dough for about 30 minutes helps the cookies hold their shape as they bake, ensuring each one is thick and soft instead of spreading too much. It also lets the flavors meld together even more.
Can I use pre-shredded carrots from the store?
It’s best to grate your own carrots on the fine side of a box grater for this recipe. Freshly grated carrots have more moisture and a finer texture, which blend more smoothly into the cookies.
How do I pipe the cream cheese frosting neatly?
Spoon the frosting into a piping bag fitted with your favorite tip, or simply use a zip-top bag with a corner snipped off. Pipe a swirl onto each cooled cookie, or spread with a small offset spatula for a rustic look.
Are Carrot Cake Cookies suitable for shipping or gifting?
Definitely! Frost the cookies, let them set in the fridge, then layer between sheets of parchment in a sturdy container. They make a unique homemade gift, especially when packaged with care.
Final Thoughts
You don’t have to wait for a special occasion to treat yourself or someone you love to homemade Carrot Cake Cookies. With their cozy spices, soft crumb, and tangy cream cheese topping, these cookies deliver all the comfort and cheer of carrot cake—no fork required. Give them a try and watch them disappear!
Print
Carrot Cake Cookies Recipe
- Total Time: 29 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 luscious cream cheese frosting. Perfect for Easter or any time you’re craving a soft, spiced cookie!
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ½ cup rolled oats
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
- 4 ounces cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Dry Ingredients:
Cookie Dough:
Cream Cheese Frosting:
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.
- Make Cookie Dough: In a large bowl, cream the softened butter with the sugars until light and fluffy. Beat in the egg and vanilla. Gradually mix in the dry ingredients, then stir in carrots, oats, walnuts, and raisins if using.
- Bake: Scoop dough onto the baking sheet and bake for 12–14 minutes until golden.
- Make Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Frost: Once cookies are cool, frost and enjoy!
Notes
- Refrigerating the dough before baking helps cookies hold shape.
- Store frosted cookies in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
