Print

Carrot Cake Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and warmly spiced cookies filled with freshly grated carrots, delivering all the comforting flavors of classic carrot cake in a portable, easy-to-make treat.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together softened butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Mix in egg and vanilla extract until fully combined.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add dry ingredients to wet mixture, stirring until just combined.
  6. Fold in grated carrots and, if using, walnuts and raisins.
  7. Scoop spoonfuls of dough onto prepared baking sheet, spacing slightly apart.
  8. Bake for 10–12 minutes until edges are lightly golden and centers are set.
  9. Cool completely before adding optional cream cheese drizzle.
  10. For drizzle, mix cream cheese, powdered sugar, milk, and vanilla until smooth, then drizzle over cooled cookies.

Notes

  • Use freshly grated carrots for best texture and moisture.
  • If carrots are very wet, gently pat dry before adding.
  • Do not overbake to keep cookies soft and tender.
  • Dough can be refrigerated for up to 24 hours before baking.
  • Store frosted cookies in the refrigerator and bring to room temperature before serving.

Nutrition

Find it online: https://recipesbyliza.com/carrot-cake-cookies/