Description
Carrot Cake Cookies are soft, chewy, and packed with the cozy spice and sweetness of classic carrot cake. Made with freshly grated carrots, warm cinnamon, oats, and optional nuts or raisins, these cookies are easy to make and even better topped with cream cheese frosting. The perfect spring dessert or anytime treat, they deliver all the flavor of carrot cake—no slicing required!
Ingredients
- For the Cookies:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded carrots (freshly grated)
- 1 cup rolled oats
- Optional mix-ins:
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
- 1/4 cup shredded coconut
- For the Cream Cheese Frosting (Optional):
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
-
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
-
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
-
Beat in the egg and vanilla extract until fully combined.
-
Gradually mix in the dry ingredients. Fold in shredded carrots, oats, and any optional mix-ins.
-
Scoop tablespoon-sized portions of dough onto prepared baking sheet, spacing them 2 inches apart.
-
Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
-
Cool on the pan for 2–3 minutes, then transfer to a wire rack to cool completely.
-
For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy. Spread or pipe onto cooled cookies if desired.
Notes
- Freshly grated carrots provide the best texture and moisture.
- Skip the frosting for a lighter cookie or make sandwich cookies by filling two cookies with frosting.
- Add white chocolate chips for extra sweetness or toasted nuts for added crunch.
- Refrigerate or freeze dough for convenient make-ahead baking.
