Carrot Cake Cookies

I love making Carrot Cake Cookies when I want all the warm, spiced flavors of classic carrot cake in a soft and portable treat. These cookies are tender, lightly sweet, and filled with grated carrots and cozy spices, making them perfect for any occasion.

Why You’ll Love This Recipe

I enjoy how these cookies deliver the comforting taste of carrot cake without the need for layering or frosting a full cake. I like the soft texture and the hint of cinnamon in every bite. I also appreciate how easy they are to make and share. Whenever I want a homemade dessert that feels nostalgic and satisfying, this is one I happily bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup finely grated carrots
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Optional cream cheese drizzle:
4 oz cream cheese, softened
1/2 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until smooth.

3. I mix in the egg and vanilla extract until fully combined.

4. In a separate bowl, I whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

5. I gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. I fold in the grated carrots, and if using, the walnuts and raisins.

7. I scoop spoonfuls of dough onto the prepared baking sheet, spacing them slightly apart.

8. I bake for 10–12 minutes, until the edges are lightly golden and the centers are set.

9. I let the cookies cool completely before adding the optional cream cheese drizzle.

For the drizzle, I mix cream cheese, powdered sugar, milk, and vanilla extract until smooth, then lightly drizzle over the cooled cookies.

Servings and Timing

I usually get about 24 cookies from this recipe.

Prep time: 20 minutes
Bake time: 10–12 minutes
Total time: About 35 minutes

Variations

I sometimes add shredded coconut for extra texture. When I want a healthier twist, I replace part of the all-purpose flour with whole wheat flour. If I prefer more spice, I add a pinch of ground ginger or cloves. I also enjoy sandwiching two cookies together with a layer of cream cheese frosting.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If topped with cream cheese drizzle, I keep them refrigerated for up to 5 days and bring them to room temperature before serving. I can freeze the undecorated cookies for up to 2 months and thaw them before adding the drizzle. I do not reheat them, as they are best enjoyed soft and tender.

FAQs

Can I use pre-shredded carrots?

I prefer freshly grated carrots because they are finer and blend better into the dough.

Do I need to squeeze moisture from the carrots?

I do not usually squeeze them, but if they seem very wet, I gently pat them dry.

Can I make these cookies without nuts or raisins?

I often leave them out when I want a simpler version.

How do I keep the cookies soft?

I avoid overbaking and store them in an airtight container to maintain their moisture.

Can I make the dough ahead of time?

I sometimes refrigerate the dough for up to 24 hours before baking.

Conclusion

I truly enjoy baking Carrot Cake Cookies because they capture the comforting flavors of carrot cake in a soft and convenient form. The warm spices, tender texture, and optional cream cheese drizzle make them irresistible. Whenever I want a cozy homemade treat, this recipe is one I gladly return to.

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