I’m inviting you into the cozy, irresistible world of carrot cake cookies—soft, spiced drops bursting with grated carrots, warm spices, and optional add‑ins like nuts or raisins, crowned with a creamy swirl of tangy cream cheese frosting.
Why I’ll Love This Recipe
I adore how this recipe marries the comforting flavors of carrot cake with the convenience and portability of a cookie. I love that grated carrots bring natural sweetness, moisture, and a hint of beta‑carotene, while spices like cinnamon, nutmeg, and ginger create that nostalgic carrot cake aroma. Whether dressed up with frosting or kept unfrosted for a spiced snack, this recipe is adaptable, satisfying, and perfect for every season.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
all‑purpose flour — the backbone that gives structure
-
softened butter (or oil, for added moistness and richness)
-
a blend of brown sugar and white sugar for chewiness and balanced sweetness
-
grated fresh carrots, gently blotted to remove excess moisture
-
warm spices: cinnamon, nutmeg, ginger (and optional clove or allspice for depth)
-
baking soda (or powder, as needed) plus a pinch of salt
-
vanilla extract for rounding the flavor
-
optional mix-ins: raisins, shredded coconut, chopped walnuts or pecans
-
for the frosting: full‑fat cream cheese, butter, powdered sugar, and vanilla; optionally, I love browning the butter for a toasty, nutty depth
directions
-
I wash, peel, and grate fresh carrots, then press them gently between paper towels to eliminate extra moisture.
-
I cream together butter (or oil) with both sugars until light and fluffy.
-
I beat in eggs and vanilla until well combined.
-
In a separate bowl, I whisk together flour, baking soda, salt, and spices.
-
I gradually fold the dry mix into the wet ingredients until just combined, then stir in grated carrots and any optional mix-ins.
-
I chill the dough for 30–60 minutes if I want thicker, chewier cookies.
-
I preheat the oven to 350 °F (175 °C), scoop dough (about 2 tablespoons each) onto a parchment‑lined baking sheet, and bake for 10–12 minutes until the edges are golden but centers still appear slightly soft. I let the cookies cool on the tray for about 5 minutes before transferring to a wire rack.
-
For frosting, I beat cream cheese and butter until smooth, gradually add powdered sugar, then mix in vanilla (or browned butter).
-
I either spread frosting on cooled cookies or sandwich them—either way, I finish with a sprinkle of chopped nuts, shredded coconut, or a drizzle of caramel if I’m feeling festive.
Servings and timing
Based on similar carrot cookie recipes, I typically get about 18–24 cookies.
Prep time: around 20 minutes (plus about 30 minutes chilling if desired)
Bake time: about 10–12 minutes per batch
These estimates align well with standard carrot cake cookie times.
storage/reheating
I store unfrosted cookies in an airtight container at room temperature for up to 5 days.
Frosted cookies go into the fridge and stay fresh for about a week.
I can freeze either the dough balls or fully baked cookies for up to 3 months—if freezing dough, I bake straight from frozen, adding an extra minute or two. When I’m ready to enjoy, I let them warm just a bit to bring out the flavors.
FAQs
1. Can I make carrot cake cookies without frosting?
Absolutely—I often enjoy them unfrosted as a flavorful, wholesome snack; they’d taste like spiced breakfast cookies.
2. What if my cookies turn out dry?
If they’re dry, I add a bit more grated carrot or a touch of oil; blotting the carrots less aggressively helps retain moisture.
3. My cookies spread too much—what can I do?
Chilling the dough for 30 to 60 minutes tightens up the fat so that the cookies spread less during baking.
4. Can I freeze the dough or just the baked cookies?
Both! I freeze dough balls individually on a tray, then move them to a container—bake from frozen with a minute or two added. Baked cookies also freeze great, just thaw before serving.
5. What nuts go best with these cookies?
Walnuts and pecans are classic—they give a lovely crunch and balance the sweetness—but I also sometimes add shredded coconut or raisins for texture.
6. Can I swap out regular flour for gluten‑free or almond flour?
Yes—gluten‑free blends work nicely. Almond flour adds a nutty flavor but may make cookies denser—adjust liquid slightly if needed.
7. Are pre‑shredded carrots okay to use?
I don’t recommend them—they’re typically dry and thick. Freshly grated carrots yield better moisture, texture, and flavor.
8. How do I get chewy rather than cakey cookies?
Avoid over‑mixing, and consider using more brown sugar for moisture and chilling the dough to control spread.
9. Can I substitute sugar with honey or maple syrup?
Yes—you can reduce sugar and replace part with honey or maple syrup, though it may darken the dough and require slight adjustments to the dry ingredients.
10. What’s the advantage of browning butter for the frosting?
Browning the butter before mixing gives it a smoky, nutty, caramel nuance that pairs beautifully with the cream cheese and spices.
Conclusion
I’m thrilled by how carrot cake cookies bring all the spiced, sweet goodness of carrot cake into irresistible, hand‑held treats. Whether I dress them up with frosting or keep them simple, they’re a cozy, adaptable delight—perfect for everyday snacking or festive moments. Now it’s your turn to bake a batch and enjoy every warm, aromatic bite!
Print
Carrot Cake Cookies
- Total Time: ~25–30 min (without chilling); longer if chilling.
- Yield: ~24–36 cookies.
Description
Soft and chewy carrot cake cookies bursting with cozy spices like cinnamon, nutmeg, and ginger, featuring shredded carrots, nuts, and optional cream cheese frosting—perfect for Easter, fall gatherings, or a comforting homemade treat.
Ingredients
All‑purpose flour (or gluten‑free/oat/almond flour for dietary swaps)
Butter (for richness) or oil (like canola or coconut) for moisture
Brown sugar and white sugar blend for chewiness and structure
Eggs (implied for structure in mixing) (add per your standard cookie ratios)
Vanilla extract for balance and depth
Baking soda, salt, and spices (cinnamon, nutmeg, ginger)
Shredded fresh carrots (avoid pre-shredded) skilledcooks+1
Optional add-ins: raisins, shredded coconut, chopped walnuts or pecans
For Cream Cheese Frosting (optional): cream cheese (full‑fat), butter, powdered sugar, vanilla extract
Instructions
Prep Carrots: Wash, peel, and grate fresh carrots; press to remove excess moisture.
Creaming: Beat softened butter with brown and white sugar until light and fluffy; stir in eggs (if using) and vanilla.
Combine Dry Ingredients: In separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix Dough: Gradually add dry ingredients into wet mixture; gently fold in grated carrots and any selected add-ins (nuts, raisins, coconut).
Chill Dough (Optional): Chill for 30–60 minutes to reduce spread and create thicker, chewier cookies.
Bake: Preheat oven to 350 °F (175 °C). Scoop dough balls (~2 Tbsp each) onto parchment-lined baking sheet; bake 10–12 minutes until edges are golden and centers slightly underbaked. Cool on sheet for 5 minutes before transferring to wire rack.
Frosting (Optional): Beat softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until fluffy; consider browning butter for a nutty flavor.
Assemble: For single cookies, spread frosting on top. For sandwich-style, pipe frosting onto one cookie and top with another.
Garnish (Optional): Sprinkle with chopped nuts, shredded coconut, or drizzle caramel for presentation.
Notes
Use freshly grated carrots—not pre-shredded—to preserve moisture and flavor.
Chill dough for thicker, chewier cookies.
For runny frosting, use full‑fat cream cheese and add more powdered sugar.
To prevent carrots clumping, toss them in a little flour before folding into dough.
Storage: unfrosted – airtight container at room temp up to 5 days; frosted – refrigerate up to 1 week; freeze dough balls or baked cookies up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10–12 min per batch.
- Category: Dessert
- Method: Baked
- Cuisine: American
