Amazing Carrot Cake Cookies Recipe
There’s something magical about the warming spices and tender crumb of carrot cake, and now you can enjoy all those incredible flavors in cookie form!
These carrot cake cookies are everything you love about the classic dessert – soft, chewy, and packed with warm cinnamon and ginger – but in a perfectly portable treat that’s ready in just 30 minutes.
What makes these cookies absolutely irresistible is their cakey texture combined with the luscious cream cheese frosting on top.
They’re like having individual slices of carrot cake that you can grab and go. Plus, they require no chilling time, which means you can go from craving to cookie in less than an hour!
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Difficulty: Easy
Ingredients
For the Cookies:
For the Cream Cheese Frosting:
Instructions
- Prepare Your Oven and Carrots – Preheat your oven to 350°F (175°C) and line two rimmed baking sheets with parchment paper. Peel and shred your carrots using a box grater until you have exactly 1 cup (90g) of shredded carrots. Set aside while you prepare the other ingredients.
- Mix the Dry Ingredients – In a medium bowl, whisk together the all-purpose flour, baking soda, sea salt, cinnamon, ground ginger, and freshly grated nutmeg until well combined. The key to perfect cookies is getting your measurements right, so using a kitchen scale is highly recommended for the best texture.
- Cream the Butter and Sugars – In the bowl of a stand mixer fitted with a paddle attachment (or large bowl with hand mixer), cream the softened butter with both the granulated sugar and packed brown sugar on medium speed for about 3 minutes until the mixture becomes light and fluffy. Make sure your butter is properly softened – you should be able to press it with your finger and leave an indent.
- Add Egg and Vanilla – Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix on medium speed until just combined, being careful not to overmix at this stage.
- Combine Wet and Dry Ingredients – With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix until the dough looks shaggy and you can still see some flour streaks – don’t worry, it will look a bit dry at this point.
- Fold in the Mix-ins – Add the shredded carrots, rolled oats, and chopped pecans (if using) to the bowl. Mix on low speed for just 4-5 seconds until everything is just combined. The carrots will add moisture to bring the dough together perfectly. Avoid overmixing to keep your cookies tender and cakey.
- Shape and Bake the Cookies – Using a cookie scoop or spoon, portion the dough into 1½ tablespoon-sized balls and place them on your prepared baking sheets, spacing them about 2 inches apart. Gently tuck any protruding carrot pieces into the dough to prevent burning. Bake for 12 minutes, or until the edges are golden brown and the centers look set but still soft.
- Make the Cream Cheese Frosting – While the cookies cool, prepare the frosting by beating the softened cream cheese and butter together with a paddle attachment on medium speed for about 1 minute until smooth and creamy. Gradually add the powdered sugar while mixing on low speed, then add the vanilla extract and mix until the frosting is smooth and luscious.
- Frost and Serve – Once the cookies have completely cooled, spread about 1 tablespoon of cream cheese frosting on top of each cookie using a knife or offset spatula. Finish with a sprinkle of chopped pecans or a dusting of cinnamon if desired.
Nutrition Information (Per Cookie with Frosting)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 285 | 14% |
| TotalFat | 12g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 45mg | 15% |
| Sodium | 180mg | 8% |
| TotalCarbohydrates | 42g | 15% |
| DietaryFiber | 2g | 7% |
| TotalSugars | 32g | – |
| Protein | 4g | 8% |
| VitaminA | 1840IU | 37% |
*Percent Daily Values are based on a 2,000 calorie diet.
Storage and Make-Ahead Tips
These frosted cookies need to be stored in the refrigerator due to the cream cheese frosting and will stay fresh for up to 5 days in an airtight container. If you want to make them ahead, you can freeze the unfrosted cookies for up to 3 months – just bake them straight from frozen, adding 2-3 extra minutes to the baking time.
The unfrosted cookies are delicious on their own and can be stored at room temperature for up to a week, making them perfect for lunch boxes or on-the-go snacks.
Frequently Asked Questions
Can I make these cookies without the frosting?
Absolutely! These carrot cake cookies are delicious on their own. They have all the warm spices and tender texture that make carrot cake special, so the frosting is just an extra indulgent touch.
Can I substitute the pecans with other nuts?
Yes! Walnuts work beautifully in place of pecans, or you can add shredded coconut, raisins, or even small pieces of dried pineapple (make sure to press out excess moisture first).
What if I only have salted butter?
If you only have salted butter, reduce the salt in the recipe from ¾ teaspoon to ¼ teaspoon to prevent the cookies from being too salty.
Can I use pre-shredded carrots from the store?
While you can use store-bought shredded carrots, freshly grated carrots will give you better texture and flavor. Store-bought versions tend to be drier and may affect the final texture of your cookies.
Why do you use both white and brown sugar?
The combination is key to the perfect texture! White sugar provides structure and helps the cookies hold their shape, while brown sugar adds moisture and that delicious caramel flavor that’s essential to carrot cake.
How do I know when my butter is properly softened?
Room temperature butter should give slightly when pressed with your finger, leaving an indent. If it’s too hard, microwave it in 10-second intervals at 50% power until it reaches the right consistency.
Conclusion
These carrot cake cookies truly capture everything we love about the classic dessert in a fun, handheld form. The combination of warm spices, tender carrots, and that signature cream cheese frosting creates a treat that’s both familiar and exciting.
Whether you’re packing them for a picnic, bringing them to a potluck, or simply enjoying them with your afternoon coffee, these cookies are sure to become a new favorite.
The best part? They come together quickly without any chilling time, making them perfect for those moments when you need a homemade treat in a hurry. So grab your carrots, preheat that oven, and get ready to fall in love with carrot cake all over again – one delicious cookie at a time!
