These Carrot Cake Cookies are soft, chewy, and full of warm spices. An easy dessert with classic carrot cake flavor, perfect for any occasion.
Carrot Cake Cookies are a soft, chewy twist on the classic dessert, packed with warm spices and sweet carrot flavor. They deliver all the cozy taste of Carrot Cake Recipe in an easy, handheld treat that’s perfect for sharing, snacking, or enjoying with a cup of coffee.
These cookies are easy to customize with mix-ins like nuts, raisins, or white chocolate chips, and they taste amazing with or without a layer of cream cheese frosting. Whether you’re baking for a holiday, a gathering, or just a cozy treat at home, these carrot cake cookies are always a crowd-pleaser.
If you enjoy all things carrot cake, try our easy Carrot cake mix cookies and Carrot cake cupcakes. These are also really easy and delicious.
Table of contents
Why We Love This Recipe
- Soft and chewy texture: Each cookie has a tender, cake-like bite that stays moist and delicious.
- Warm, cozy flavors: Classic spices and sweet carrots create that comforting carrot cake taste.
- Easy to make: Simple ingredients and straightforward steps make this recipe beginner friendly.
- Perfect for any occasion: Great for holidays, parties, or everyday treats.
- Versatile and customizable: Delicious plain or with add-ins like nuts, raisins, or cream cheese frosting.
Ingredients
- Salted butter: Use real butter and allow it to soften at room temperature for easy mixing and better texture.
- Brown sugar: Adds moisture and rich flavor; homemade brown sugar can be used if needed.
- Granulated sugar: Blends with the brown sugar to create the perfect balance of sweetness.
- Large eggs: Bring eggs to room temperature so they incorporate smoothly into the batter.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- All-purpose flour: Stick with all-purpose flour, not self-rising, for proper structure.
- Ground cinnamon: Adds warmth and enhances the natural sweetness of the carrots.
- Baking soda: Helps the cookies rise and stay soft; substitutes can be used if necessary.
- Finely grated carrots: Freshly grate your own carrots for the best moisture and texture. Pre-shredded carrots won’t give the same results.
Cream Cheese Frosting
- Cream cheese: Use full-fat, block-style cream cheese for the best flavor and creamy texture.
- Confectioners sugar: Sift the powdered sugar to ensure a smooth, lump-free frosting.
- Chopped walnuts: Optional, but adds a delicious crunch on top; pecans can be used as a substitute.
Scroll to the bottom of the page to see the complete list of ingredients.
Step By Step Instructions
- Step 1. Preheat the oven to 350 degrees F.
Step 2. In a medium size bowl, whisk together the flour, baking soda, salt and cinnamon. Then set aside.
Step 3. In a large mixing bowl, beat together the butter with the brown sugar and granulated sugar. You can use a stand mixer or hand mixer until light and fluffy.
Step 4. Then add in the eggs, vanilla and grated carrots. Mix until combined.
Step 5. Stir the dry ingredients into the wet ingredients. Be careful not to over mix.
Step 6. Form the cookies with a large cookie scoop. Place on the baking sheets and bake for 10-12 minutes.
Step 7. Allow the cookies to set on the baking sheet a few minutes.
Step 8. Then transfer to a wire rack to cool completely.
Step 9. While the cookies are cooling, make the frosting. Beat together the cream cheese and butter until smooth. Gradually add the confectioner’s sugar 1 cup at a time. Mix in between each cup until the frosting is the thickness that you desire. Stir in the vanilla extract and combine.
Step 10. Frost the cookies with the cream cheese frosting.
Step 11. Top with chopped walnuts and enjoy!
Pro Tips
- Use room temperature ingredients: Let butter, eggs, and other ingredients come to room temperature so they blend smoothly and create a creamy, even batter.
- Properly soften the butter: Soften butter at room temperature only. Do not microwave it, or the cookies may spread too much while baking.
- Finely shred the carrots: Use the small holes on a box grater for the best texture and even distribution throughout the cookies.
- Prepare your baking sheets: Line pans with parchment paper to prevent sticking and make cleanup easier.
- Use a cookie scoop: This helps create evenly sized cookies and speeds up the process.
- Watch baking time closely: Bake until the edges are lightly golden and the centers look slightly underdone; they will continue to set as they cool.
- Avoid overbaking: Overbaking will lead to dry cookies instead of soft, chewy ones.
- Don’t overmix the dough: Mix just until combined to keep the cookies tender and not dense.
- Chill the dough if needed: If the dough feels too soft or sticky, chill it for 20–30 minutes for easier scooping.
- Cool before frosting: Let cookies cool completely before adding cream cheese frosting so it doesn’t melt.
- Add toppings last: Sprinkle nuts or other toppings after frosting so they stay fresh and crunchy.
- Store properly: Keep cookies in an airtight container to maintain softness and freshness.
Frequently Asked Questions
Yes, these cookies can be frozen. We suggest placing them on a baking sheet and flash freezing for 1 to 2 hours.
Then place the cookies inside an airtight freezer container. This will prevent them from sticking to each other and messing up the icing.
Freeze up to 2 months. When ready to enjoy, allow to thaw on the counter for about 20 minutes.
Refrigerate the leftover cookies in an airtight container for up to 5 days.
The cookies can be made up to 1 day in advance. Place them inside an airtight container.
We suggest frosting them when ready to enjoy. They will still look great and taste amazing.
Pre-shredded carrots are not recommended in this recipe. Fresh carrots are best as the pre-shredded carrots are dried out and will not add enough moisture to your cookies.
The texture will not result in the desired outcome if pre-shredded is used. We do not suggest these at all.
More Easy Cookie Recipes
- Brown Sugar Cookie Recipe
- Lemon Sugar Cookies Recipe
- Old Fashioned Sugar Cookies Recipe
- Cream Cheese Cookies Recipe
- Strawberry Cake Mix Cookies
Bake a batch of these carrot cake cookies and enjoy a soft, cozy treat packed with flavor. Share them with friends and family and let us know how they turned out by leaving a comment and star rating. Your feedback helps others enjoy this recipe too!
Carrot Cake Cookies Recipe
Ingredients
For the Cookies:
- 1 cup Salted Butter softened at room temperature
- 3/4 cup Brown Sugar
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 2 1/2 cup All Purpose Flour
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1.5 cups Finely Grated Carrots approximately 4 carrots
For the Cream Cheese Frosting:
- 1 pkg Cream Cheese 8 oz
- 1/4 cup Butter softened at room temperature
- 4 cups Confectioners Sugar shifted
- 1 teaspoon Vanilla Extract
- Chopped Walnuts optional
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees F.
- In a medium size bowl whisk together the flour, baking soda, salt and cinnamon. Then set aside.
- In a large mixing bowl, beat together the butter with the brown sugar and granulated sugar with a stand up mixer or hand held mixer until light and fluffy. Then add in the eggs, vanilla and grated carrots. Mix until combined.
- Stir the dry ingredients into the wet ingredients. Gently mix them in by hand and stir until combined. Be careful not to over mix.
- Use a large cookie scoop to drop the cookie dough onto baking sheets 2-3 inches apart. Bake for 10-12 minutes until the edges begin to brown.
- Allow the cookies to set on the baking sheet then transfer them to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese frosting. Beat together the cream cheese and butter until smooth. Gradually add in the confectioner’s sugar 1 cup at a time and mix in between each cup until the frosting is the thickness that you desire. Stir in the vanilla extract.
- Once the cookies are cooled, frosting the cookies with the cream cheese frosting.
- Top with the chopped walnuts (optional) and enjoy!
Recipe Notes
Refrigerate the leftover cookies in an airtight container for up to 5 days.
