Introduction:
If you love carrot cake but want something bite-sized and easy to grab, these Carrot Cake Cookies are perfect! They’re soft, chewy, spiced with cinnamon and nutmeg, and loaded with shredded carrots and walnuts. To make them even better, they’re topped with a rich cream cheese frosting.
- Discover more sweet treats like: Cinnamon Roll Cheesecake Recipe
In this guide, we’ll cover:
- A step-by-step recipe
- Ingredient swaps and variations
- How to make them soft & chewy
- Storage and freezing tips
- Pro baking tips for the best texture
Let’s get baking!
Why You’ll Love These Carrot Cake Cookies
- Soft & Chewy – Moist, cake-like texture in every bite.
- Classic Spices – Cinnamon, nutmeg, and ginger bring warm flavors.
- Cream Cheese Frosting – The perfect balance of sweetness and tang.
- Easy to Make – No fancy equipment required.
- Customizable – Add nuts, raisins, or coconut for extra texture.
Ingredients for Carrot Cake Cookies
Gather these simple ingredients before you start:
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger (optional for extra warmth)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Pro Tip: For extra soft cookies, use finely grated carrots to avoid chunky pieces.
Step-by-Step Instructions to Make Carrot Cake Cookies
Making Carrot Cake Cookies is simple, but to achieve the perfect soft, chewy texture with rich spice flavors, it is important to follow these steps carefully. This detailed guide will ensure you get the best results every time.
First Step : Preheat & Prep
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat.
- Prepare the Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and ensures even baking.
- Grate the Carrots:
- Use fresh carrots and finely grate them using a box grater or food processor.
- Do not use pre-shredded store-bought carrots, as they tend to be dry and won’t blend well into the cookie dough.
- Measure the carrots after grating to ensure accuracy.
- Love baking cookies? Try this: Churro Cheesecake Cookies Recipe
Step 2: Mix Dry Ingredients
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Whisk for about 30 seconds to ensure all ingredients are evenly distributed. This step helps prevent any lumps in the cookie dough.
Step 3: Cream Butter & Sugars
- In a large mixing bowl, add softened unsalted butter, brown sugar, and granulated sugar.
- Use a hand mixer or stand mixer on medium speed and beat for 2-3 minutes until the mixture becomes light, fluffy, and creamy.
- Scrape down the sides of the bowl with a spatula to ensure all ingredients are fully incorporated.
- Add the egg and vanilla extract, then mix again until well combined.
Properly creaming the butter and sugars is key to getting a soft and chewy cookie texture.
Step 4: Add Carrots & Nuts
- Stir in the grated carrots, chopped walnuts, and raisins (if using).
- Mix until the carrots are evenly distributed throughout the wet ingredients.
- Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined.
- Do not overmix the batter, as this can make the cookies dense instead of soft and chewy.
Step 5: Scoop & Bake
- Using a cookie scoop or tablespoon, drop evenly sized portions of dough onto the prepared baking sheet.
- Leave at least 2 inches of space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For slightly underbaked, softer cookies, remove them from the oven at the 10-minute mark and let them finish setting on the baking sheet.
Step 6: Make the Cream Cheese Frosting
- In a medium bowl, beat the softened cream cheese and butter together using a hand mixer until smooth.
- Gradually add powdered sugar while continuing to mix at a low speed.
- Once fully combined, mix in vanilla extract.
- If the frosting is too soft, refrigerate it for 10-15 minutes before spreading.
- Looking for more cream cheese frosting ideas? Check out: Eggnog Snickerdoodle Cookies Recipe
Step 7: Frost & Serve
- Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on top of each cookie.
- Use a knife or piping bag for a smooth, decorative finish.
- Sprinkle with extra chopped walnuts or shredded coconut for added texture and flavor.
For best results, allow the frosted cookies to chill in the refrigerator for about 30 minutes before serving. This helps the frosting set and enhances the flavor.
Best Variations & Substitutions
Carrot Cake Cookies are incredibly versatile, and there are plenty of ways to customize the recipe to suit different tastes and dietary needs.
1. Healthier Version
- Replace all-purpose flour with whole wheat flour for added fiber.
- Use coconut sugar instead of granulated sugar for a more natural sweetener.
- Swap half of the butter with unsweetened applesauce to reduce fat content while keeping the cookies moist.
- Reduce the sugar amount by 25% if you prefer a less sweet cookie.
2. Gluten-Free Option
- Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Make sure your baking powder and baking soda are labeled gluten-free.
3. Dairy-Free Option
- Use vegan butter in both the cookie dough and the frosting.
- Swap regular cream cheese for a dairy-free alternative like cashew or almond-based cream cheese.
- Replace milk in the frosting (if needed) with almond, oat, or coconut milk.
4. Nut-Free Version
- Simply omit the walnuts or pecans for a nut-free cookie.
- Instead of nuts, try adding shredded coconut or sunflower seeds for extra texture.
5. Extra Flavor & Mix-Ins
- Add ½ teaspoon of orange zest for a citrusy twist.
- Stir in ½ cup of shredded coconut to enhance the texture.
- Mix in white chocolate chips instead of raisins for a sweet contrast.
How to Store & Freeze Carrot Cake Cookies
Proper storage ensures your cookies stay soft, fresh, and flavorful for as long as possible.
Storing Fresh Cookies
- Unfrosted cookies: Store in an airtight container at room temperature for up to 3 days.
- Frosted cookies: Store in the refrigerator in an airtight container for up to 5 days. The cream cheese frosting requires refrigeration to stay fresh.
Layer parchment paper between stacked cookies to prevent sticking.
Freezing Baked Cookies
- If freezing unfrosted cookies, allow them to cool completely.
- Place cookies in a single layer on a baking sheet and freeze for 1 hour.
- Transfer the frozen cookies to a ziplock freezer bag or airtight container.
- Store in the freezer for up to 3 months.
For The Cookie Dough
- Scoop cookie dough onto a parchment-lined baking sheet and freeze for 1 hour.
- Transfer the frozen dough balls into a freezer bag and store for up to 3 months.
- When ready to bake, place the frozen dough balls directly onto a baking sheet and bake at 350°F for an extra 1-2 minutes.
Freezing the dough in pre-scooped portions makes it easy to bake fresh cookies whenever needed.
Thawing & Reheating
- Frozen unfrosted cookies: Let them thaw at room temperature for about 30 minutes before serving.
- Frozen frosted cookies: Thaw in the refrigerator overnight before serving.
Want more freezer-friendly desserts? Try this: Cookies and Cream Brownies
FAQs
1. Why are my cookies dry?
- You may have added too much flour—spoon it into the measuring cup instead of packing it in.
2. Can I make these cookies gluten-free?
- Yes! Substitute gluten-free 1:1 baking flour.
3. Can I use pre-shredded carrots?
- It’s better to grate fresh carrots since pre-shredded ones are drier and won’t blend well.
4. How do I make these cookies extra soft?
- Add 1-2 tablespoons of applesauce for a softer texture.
5. Can I skip the frosting?
- Absolutely! These cookies taste great with or without frosting.
Final Thoughts: The Perfect Carrot Cake Cookies
These Carrot Cake Cookies combine the warm spices of carrot cake with the soft, chewy texture of cookies. Whether you love them plain or topped with cream cheese frosting, they’re perfect for holidays, parties, or everyday snacking.
Try them today and let me know how they turned out!