Carrot Cake Cookies are a delightful twist on the classic carrot cake, packed with moist shredded carrots, warm spices like cinnamon and nutmeg, and little bursts of sweetness from raisins or nuts. They have the soft, cakey texture you’d expect from carrot cake but come in a fun, snackable cookie form. Plus, the cream cheese frosting drizzle or filling takes them over the top in the best way!
I love making these cookies because they feel a bit like a special treat but are also a great way to sneak in some veggies. When I bake them, the whole house smells like fall, and they always bring a smile to everyone’s face. A little tip I like is to shred the carrots finely and squeeze out a bit of the moisture so the cookies stay just the right texture and don’t get too soft.
These cookies are perfect for sharing with friends, adding to lunchboxes, or enjoying with a cup of tea or coffee on a cozy afternoon. Whenever I bring them to gatherings, they’re always the first to disappear. It’s easy to see why—each bite feels like carrot cake happiness in cookie form, without having to cut a big slice!
Key Ingredients & Substitutions
Carrots: Fresh, finely shredded carrots add moisture and natural sweetness. Avoid pre-shredded ones with extra moisture to keep dough balanced. You can substitute with grated zucchini if you want a twist.
Spices: Cinnamon, nutmeg, and ginger bring warm flavor. If you’re missing one, just use a bit more of the others. Pumpkin pie spice can work as a quick substitute.
Butter & Sugars: Softened butter helps create a tender cookie. For sugar, brown sugar adds moisture and depth, but you can use all granulated sugar for a crisper cookie. Coconut sugar is another natural swap.
Nuts: Walnuts or pecans add nice crunch and flavor. If you’re allergic or prefer no nuts, sunflower seeds or raisins make a good alternative.
Cream Cheese Frosting: Use full-fat cream cheese and butter for creaminess. If you want a lighter option, you can replace half of the butter with Greek yogurt, but the frosting may be less stable.
How Do I Make Sure These Cookies Stay Moist and Don’t Dry Out?
Moisture is key with carrot cake cookies. Here’s how to keep them soft and tasty:
- Use finely shredded fresh carrots—not too wet.
- Cream the butter and sugars well to trap air and create fluffiness.
- Don’t overmix after adding flour; mix just until combined to avoid toughness.
- Watch baking time closely—10 to 12 minutes is enough. Overbaking dries cookies out.
- Cool on the sheet a bit before moving to rack so they firm up without drying.
- Frost only when fully cooled to avoid melting and sogginess.
Equipment You’ll Need
- Mixing bowls – I use these to combine dry ingredients and mix the wet and dry components easily.
- Electric mixer – makes creaming butter and sugars quick and smooth, saving time and effort.
- Cookie scoop or tablespoon – helps shape evenly sized cookies for consistent baking.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Cooling rack – allows cookies to cool evenly and keep their texture without getting soggy.
Flavor Variations & Add-Ins
- Swap walnuts or pecans for chopped almonds or dried cranberries for different textures and flavors.
- Mix in crushed pineapple or shredded coconut for extra tropical flair.
- Add a dash of ginger or cardamom to intensify the spice profile.
- Use cream cheese frosting with fresh lemon zest for a brighter, citrusy twist.
Carrot Cake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded carrots
- 1/2 cup finely chopped walnuts or pecans
- 1/2 cup rolled oats (optional)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- A small pinch of salt
For Garnish:
- Additional shredded carrots
- Chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake, and additional time to cool the cookies before frosting. Allow roughly 45 minutes total from start to finish for best results.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This helps spread the spices evenly throughout the dough.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter with the granulated and brown sugars using an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes.
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until everything is combined. Be careful not to over-mix the dough.
6. Fold in Carrots, Nuts, and Oats:
Gently fold in the shredded carrots, chopped nuts, and oats (if using) until evenly mixed.
7. Scoop the Dough onto Baking Sheet:
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart as they will spread a little during baking.
8. Bake the Cookies:
Bake for 10 to 12 minutes or until the edges are lightly browned and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Cream Cheese Frosting:
While the cookies cool, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy and creamy.
10. Frost and Garnish the Cookies:
Once completely cooled, spread a generous layer of frosting on top of each cookie. Sprinkle with extra shredded carrots and chopped nuts for a pretty, tasty touch.
11. Serving and Storage:
Enjoy the cookies right away, or store them in an airtight container in the refrigerator. For the best texture, let refrigerated cookies come to room temperature before serving.
Can I Use Frozen Carrots for the Cookies?
Yes, but make sure to thaw and drain them well to avoid extra moisture in the dough. Squeeze out any excess water with a clean kitchen towel before folding them in.
Can I Make These Cookies Vegan?
To make vegan carrot cake cookies, substitute butter with a plant-based margarine, use a flax or chia egg instead of a chicken egg, and choose a dairy-free cream cheese for the frosting.
How Should I Store Leftover Cookies?
Store leftover frosted cookies in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving to enjoy the best texture and flavor.
Can I Freeze Carrot Cake Cookies?
Absolutely! Freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Thaw completely before frosting and serving.