There's something magical about turning the classic flavors of carrot cake into soft, chewy cookies. Each bite is filled with warm spices, sweet shredded carrots, and a hint of tangy cream cheese frosting – all the flavors you love in carrot cake, without the need to slice and serve. I first made these cookies when I wanted a fun twist on our family’s favorite cake, and they were an instant hit! Now, they’ve become a go-to treat for spring gatherings and cozy fall days alike.
Ready to bake up a batch of irresistible carrot cake cookies? Let’s dive in!
Why You’ll Love These Carrot Cake Cookies
Prepare to fall in love with a dessert that’s perfect for any occasion. These Carrot Cake Cookies combine the best of a classic cake with the ease of a cookie – no forks required!
First, these cookies are wonderfully soft and chewy. The grated carrots add moisture that keeps each bite tender, while the mix of brown sugar and spices brings a cozy depth to every morsel.
You’ll also love the classic carrot cake flavors packed into every bite. We’re talking cinnamon, nutmeg, and ginger, with sweet carrots and a dash of vanilla – all the flavors that make carrot cake so comforting.
And of course, let’s not forget the cream cheese frosting! Each cookie gets a dollop of this tangy, sweet goodness, adding a creamy contrast that makes these cookies feel extra special.
Best of all, they’re easy to make and perfect for sharing. Bake up a batch for a family treat, a potluck, or a holiday gathering, and watch them disappear.
Ingredients Notes
Creating these Carrot Cake Cookies requires just a few simple ingredients, each contributing to the overall flavor and texture. Let’s take a closer look at the key components.
Carrots are the star of this recipe! Freshly grated carrots add natural sweetness and moisture to the cookies. Avoid pre-shredded carrots, as they tend to be too dry. Grate your carrots finely for the best texture.
Brown Sugar is essential for that deep, molasses-like sweetness. It also helps keep the cookies soft and chewy. You can use light or dark brown sugar depending on how rich you’d like the flavor.
Spices like cinnamon, nutmeg, and ginger give these cookies the warm, comforting flavor that makes carrot cake so delicious. Don’t skimp on these – they’re what make these cookies taste like carrot cake!
Cream Cheese is used for the frosting, bringing a tangy sweetness that balances the spices and brown sugar. Make sure to use full-fat cream cheese for the best texture and flavor.
A dash of vanilla extract rounds out the flavors beautifully. Use a good quality vanilla for an extra layer of depth in both the cookies and the frosting.
Special Equipment: You’ll need a box grater for the carrots and an electric mixer for the cream cheese frosting.
How To Make These Carrot Cake Cookies
Let’s walk through the steps to make these delectable cookies. Don’t worry – they’re simpler than they look, and the end result is more than worth it!
Start by prepping your carrots. Use a box grater to finely shred two medium-sized carrots. Set these aside while you prepare the cookie dough.
Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step ensures that the spices and leavening agents are evenly distributed throughout the dough.
Cream the butter and sugars. In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until the mixture is light and fluffy. This helps create a soft, chewy texture.
Add the carrots and dry ingredients. Fold in the shredded carrots and gradually add the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
Bake the cookies. Drop spoonfuls of dough onto a lined baking sheet and bake at 350°F for 10-12 minutes, until the edges are set and lightly golden. Let the cookies cool completely before frosting.
Prepare the cream cheese frosting. Beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread or pipe a dollop of frosting onto each cooled cookie.
Storage Options
These Carrot Cake Cookies are just as easy to store as they are to make. Here’s how to keep them fresh!
If you’re planning to enjoy the cookies within a couple of days, you can store them in an airtight container at room temperature for up to 2 days. Just keep in mind that the cream cheese frosting is perishable, so for longer storage, they’re best kept in the fridge.
For refrigerated storage, place the cookies in a single layer in an airtight container, and they’ll stay fresh for up to 5 days. The frosting may firm up a bit in the fridge, but the flavors remain delicious!
If you want to make a batch ahead of time, these cookies freeze beautifully. Place them on a baking sheet to freeze individually, then transfer to a zip-top freezer bag. They’ll keep well for up to 3 months. When you’re ready to serve, let the cookies thaw in the fridge overnight.
Variations and Substitutions
One of the best things about this recipe is its flexibility. Here are a few ways you can make these Carrot Cake Cookies your own.
Add nuts or raisins for extra texture. Walnuts, pecans, or golden raisins make great additions, adding crunch and natural sweetness to each bite. Fold in ½ cup of your choice when you add the carrots.
Swap in different spices if you want a unique flavor profile. Try adding a touch of cardamom or cloves for an extra warm, spiced kick.
For a lighter option, skip the frosting or try a simple glaze made from powdered sugar and a splash of milk or lemon juice. This creates a thinner layer of sweetness without the rich creaminess of cream cheese.
Want a little extra decadence? Add a handful of white chocolate chips to the dough for pockets of creamy sweetness that complement the spiced cookie base perfectly.
Or, turn these into sandwich cookies by pairing them up with the cream cheese frosting in between two cookies. Double the frosting recipe if you plan on making sandwiches!
Experiment and enjoy – the possibilities are endless with these delightful cookies!
PrintCarrot Cake Cookies Recipe
Deliciously soft carrot cake cookies are the perfect combination of classic carrot cake flavor in a handheld treat. These cookies are filled with shredded carrots, warm spices like cinnamon, and optional walnuts or raisins for extra texture. A dollop of cream cheese frosting takes them to the next level! Perfect for holiday gatherings or a sweet snack, these carrot cake cookies are easy to make and a sure crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12-15 cookies 1x
- Category: Dessert
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup shredded carrots
- ¼ cup chopped walnuts or raisins (optional)
- Cream cheese frosting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients until just combined. Fold in the shredded carrots and walnuts or raisins if using.
- Drop spoonfuls of dough onto the prepared baking sheet. Bake for 10-12 minutes, or until edges are golden.
- Cool completely, then top with cream cheese frosting if desired.
Notes
- For best results, shred fresh carrots instead of using pre-shredded ones.
- Store cookies in an airtight container for up to 3 days.
- Optional add-ins like coconut or white chocolate chips can add extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8g
- Sodium: 85 mg
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