Carrot Cake Cookies

Why You’ll Love This Recipe

Carrot Cake Cookies bring all the cozy, spiced flavors of traditional carrot cake into a soft, chewy cookie form. These cookies are packed with grated carrots, warm spices, and oats, and often topped with a luscious cream cheese frosting. Perfect for spring gatherings, Easter celebrations, or anytime you crave a bite-sized version of a classic dessert.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flour
baking soda
baking powder
cinnamon
nutmeg
salt
unsalted butter
brown sugar
granulated sugar
eggs
vanilla extract
finely grated carrots
rolled oats
optional add-ins: chopped walnuts, raisins, or shredded coconut
cream cheese
powdered sugar (for frosting)

directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

In another large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs and vanilla extract, mixing until well combined.

Stir in grated carrots and oats.

Gradually add the dry ingredients to the wet mixture and mix until just combined.

Fold in optional add-ins like nuts or raisins if using.

Scoop dough onto prepared baking sheet, spacing cookies a few inches apart.

Bake for 10-12 minutes, until the edges are set and lightly golden.

Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Once completely cooled, spread or pipe cream cheese frosting on top if desired.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling and frosting time: 20 minutes
Total time: 45-50 minutes

Variations

Use maple syrup in the frosting for added depth.

Add a touch of orange zest to the dough for a citrusy twist.

Skip the frosting and roll the cookies in cinnamon sugar before baking.

Make sandwich cookies with cream cheese frosting in between.

storage/reheating

Store Carrot Cake Cookies in an airtight container in the refrigerator for up to 5 days.
They can also be frozen for up to 2 months (frosted or unfrosted).
To enjoy warm, briefly microwave for 5-10 seconds.

FAQs

Can I use pre-shredded carrots?

Freshly grated carrots are best for texture and moisture.

Do I have to use oats?

Oats help add texture, but you can omit them or substitute with more flour.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend and certified gluten-free oats.

Can I skip the frosting?

Absolutely, they’re delicious plain or with a dusting of powdered sugar.

Can I use oil instead of butter?

Butter provides more flavor, but vegetable oil can be used for a softer texture.

Why are my cookies too soft?

Make sure to measure ingredients properly and avoid underbaking.

Can I add pineapple?

Yes, but use crushed pineapple and reduce other wet ingredients slightly.

Do I need to chill the dough?

Not required, but chilling can help prevent spreading.

Are these cookies healthy?

They contain carrots and oats, but the sugar and frosting add sweetness—enjoy in moderation.

Can I double the recipe?

Yes, this recipe doubles well for larger batches.

Conclusion

Carrot Cake Cookies are the perfect fusion of two beloved desserts, combining the best elements of carrot cake with the convenience of cookies. Moist, flavorful, and versatile, these cookies are a must-try for any baking enthusiast or anyone looking to impress with a unique treat.

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