Soft Carrot Cake Cookies

These soft carrot cake cookies are everything I love about classic carrot cake—warm spices, sweet shredded carrots, and creamy frosting—wrapped up in a handheld, chewy treat. They’re a perfect blend of cozy flavors and tender texture, with just the right amount of sweetness in every bite.

Why I Love This Recipe

I love this recipe because it delivers all the nostalgic comfort of carrot cake without needing to bake a full cake. The cookies are soft and moist thanks to the carrots and brown sugar, and I get to enjoy the signature tang of cream cheese frosting in a fun, snackable form. Whether I’m baking for a party, the holidays, or just because, these cookies never last long.

Ingredients

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

• All-purpose flour
• Baking soda
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Salt
• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• Shredded carrots
• Optional: rolled oats, chopped walnuts or pecans, raisins

For the cream cheese frosting (optional):

• Cream cheese
• Butter
• Powdered sugar

• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

3. In another large bowl, I cream the butter with both sugars until light and fluffy.

4. I beat in the egg and vanilla, then fold in the shredded carrots.

5. I gradually mix in the dry ingredients, just until combined. If I’m adding oats, nuts, or raisins, I stir them in now.

6. I scoop the dough onto the baking sheet in heaping tablespoons, spacing them a couple of inches apart.

7. I bake for 10–12 minutes, until the edges are lightly golden and the centers are set.

8. After cooling completely, I frost the cookies with cream cheese frosting if I want to take them to the next level.

Servings and timing

This recipe makes about 20–24 cookies. Prep time takes around 15 minutes, and baking takes 10–12 minutes per batch. Including cooling and frosting time, I usually have these done in about 40 minutes.

Variations

• I sometimes skip the frosting and add white chocolate chips to the dough for a sweet twist.

• For extra spice, I add a pinch of ground ginger or cloves.

• I’ve made these gluten-free by using a 1:1 gluten-free flour blend with great results.

• If I want a healthier version, I reduce the sugar slightly and use half whole wheat flour.

• Sandwiching two cookies with frosting in the middle makes amazing carrot cake cookie sandwiches.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days (unfrosted) or in the fridge for up to 5 days if frosted. I can also freeze them—either plain or frosted—by layering them between parchment paper in a freezer-safe container. Thaw at room temp before serving.

FAQs

Can I grate the carrots ahead of time?

Yes, I often prep them a day in advance, but I store them in the fridge and pat them dry before mixing into the dough.

Do I need to peel the carrots before grating?

I usually peel them for a smoother texture, but it’s fine to leave the skin on if they’re well-washed.

Can I make the cookies without frosting?

Absolutely. They’re still soft, flavorful, and perfectly sweet on their own.

How do I make the cookies chewier or crispier?

For chewier cookies, I underbake slightly. For crispier edges, I bake a couple minutes longer and flatten the dough a bit before baking.

Can I use pre-shredded carrots from the store?

I prefer freshly grated carrots because they’re finer and blend better into the dough. Pre-shredded ones tend to be a little too thick and dry.

Conclusion

These carrot cake cookies are a cozy, delicious way for me to enjoy the flavors of carrot cake in a simpler, more casual form. Soft, sweet, and spiced just right, they’re the kind of treat I keep coming back to—whether I frost them or not. They’re a must-bake in my kitchen all year round.

Soft Carrot Cake Cookies

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes (includes frosting and cooling)
• Yield: 20–24 cookies
• Category: Dessert, Cookies
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

These Soft Carrot Cake Cookies bring all the cozy, spiced flavor of classic carrot cake into a chewy, handheld treat. Packed with freshly shredded carrots and warm spices, and optionally topped with cream cheese frosting, these cookies are perfect for parties, spring holidays, or anytime you crave a sweet, nostalgic dessert without baking a full cake.

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Ingredients

For the Cookies:

• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup finely shredded carrots

Optional:

• ½ cup rolled oats
• ½ cup chopped walnuts or pecans
• ¼ cup raisins

For the Cream Cheese Frosting (optional):

• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, cream butter with brown sugar and granulated sugar until fluffy.
4. Beat in the egg and vanilla, then fold in shredded carrots.
5. Gradually add the dry ingredients to the wet mixture. Stir just until combined. Fold in any optional mix-ins.
6. Scoop dough into heaping tablespoons and place on baking sheet, spacing 2 inches apart.
7. Bake for 10–12 minutes, until edges are set and centers are soft but cooked.
8. Cool completely on a wire rack.
9. If using frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy. Frost cooled cookies as desired.

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Notes

• Add a pinch of ginger or cloves for more spice.
• Use a gluten-free 1:1 flour blend for a gluten-free version.
• Skip the frosting and stir in white chocolate chips for a simpler option.
• Make cookie sandwiches by adding frosting between two cookies.
• Use freshly grated carrots for the best texture and moisture.