Carrot Cake Cookies are soft, spiced, and full of everything I love about traditional carrot cake—just in handheld form. They’re filled with shredded carrots, warm cinnamon, and optional mix-ins like raisins or chopped nuts, and they bake up into perfectly chewy cookies that taste like spring in every bite. I like to finish them with a dollop of cream cheese frosting to really bring home that classic carrot cake flavor.

Why You’ll Love This Recipe

I love this recipe because it gives me the best parts of carrot cake—spice, texture, and sweetness—without the commitment of baking a full cake. These cookies are quick to make, easy to store, and great for sharing. Whether I serve them plain or frosted, they always get rave reviews. Plus, they make my kitchen smell amazing while they bake.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the cookies:
all-purpose flour
baking soda
baking powder
ground cinnamon
ground nutmeg
salt
unsalted butter, softened
brown sugar
granulated sugar
egg
vanilla extract
shredded carrots (freshly grated)
rolled oats
optional: raisins, chopped walnuts or pecans, shredded coconut

for the frosting (optional):
cream cheese, softened
unsalted butter, softened
powdered sugar
vanilla extract

directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, I beat the butter, brown sugar, and granulated sugar until creamy. I mix in the egg and vanilla extract.
I gradually add the dry ingredients to the wet mixture, then fold in the shredded carrots, oats, and any optional mix-ins.
I scoop tablespoon-sized portions of dough onto the baking sheet, spacing them a couple of inches apart.
I bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
I let them cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
If frosting, I beat the cream cheese, butter, powdered sugar, and vanilla until smooth, then spread or pipe onto cooled cookies.

Servings and timing

This recipe makes about 20–24 cookies. Prep time is 15–20 minutes, and bake time is 10–12 minutes per batch.

Variations

Sometimes I make sandwich cookies by spreading cream cheese frosting between two cookies. I’ve also added white chocolate chips for a sweet twist or substituted the oats for extra coconut. For a nuttier version, I toast the chopped walnuts or pecans before folding them in.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week (especially if frosted). They also freeze well—just store them unfrosted and add the frosting after thawing if needed.

FAQs

Can I use pre-shredded carrots?

I prefer to grate them fresh for the best moisture and texture. Pre-shredded carrots can be too dry and coarse.

Are these cookies soft or crunchy?

They’re soft and chewy, especially with the oats and shredded carrots keeping them moist.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free flour blend and make sure the oats are certified gluten-free.

Do I have to frost them?

Not at all. They’re delicious on their own, but the frosting definitely takes them up a notch.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 2 days or freeze it in scoops to bake later.

Conclusion

Carrot Cake Cookies are the perfect blend of cozy spices, chewy texture, and carrot cake flavor—all in an easy, portable form. Whether I serve them plain or frosted, they’re always a crowd-pleaser and a fun way to enjoy the flavors of carrot cake without all the work. These cookies have definitely earned a spot in my regular baking rotation.