Moist, rich, and bursting with warm spices—our irresistible Carrot Cake is a sweet, dreamy, comforting, classic, fluffy, and indulgent delight!
Why You’ll Love This Recipe
If you love the rich, spiced flavors of carrot cake but want something bite-sized and easy to enjoy, these Carrot Cake Cookies are the perfect treat. Soft, chewy, and topped with a luscious cream cheese frosting, they bring all the cozy flavors of traditional carrot cake into a handheld delight.
- Perfect Texture: Soft and chewy with just the right amount of crunch from optional nuts.
- Warm Spices: The combination of cinnamon and nutmeg gives these cookies a comforting, spiced flavor.
- Easy to Make: Simple steps make this recipe approachable for all levels of bakers.
- Cream Cheese Frosting: The smooth, tangy frosting perfectly complements the spiced cookies.
- Great for Any Occasion: Perfect for holidays, Easter, fall gatherings, or just a sweet treat.
Ingredients
For the Cookies:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup shredded carrots (about 2 medium carrots)
- ½ cup chopped pecans or walnuts (optional)
- ½ cup raisins (optional)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded carrots, and if using, the chopped nuts and raisins.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until the frosting is light and fluffy. Mix in the vanilla extract.
- Once the cookies are completely cool, spread a generous amount of frosting on the top of each cookie.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Servings: Makes about 24 cookies
- Calories: Approximately 180 kcal per cookie
Variations
- Nut-Free: Skip the pecans or walnuts for an allergy-friendly version.
- Extra Spice: Add a pinch of ground ginger or cloves for a more complex flavor.
- Healthier Option: Substitute half of the all-purpose flour with whole wheat flour.
- Coconut Twist: Add ½ cup of shredded coconut for a tropical flair.
- Maple Flavor: Replace vanilla extract with maple extract for a hint of maple sweetness.
Storage/Reheating
- Room Temperature: Store unfrosted cookies in an airtight container for up to 3 days.
- Refrigeration: Keep frosted cookies refrigerated for up to a week in an airtight container.
- Freezing: Freeze unfrosted cookies for up to 3 months; thaw and frost before serving.
- Reheating: Warm in a microwave for 10 seconds for a soft, fresh-baked feel.
FAQs
Can I make these cookies ahead of time?
Yes! You can bake the cookies in advance and frost them just before serving for the best texture.
Do I have to use cream cheese frosting?
No, you can enjoy these cookies plain or with a dusting of powdered sugar.
Can I use pre-shredded carrots?
Freshly shredded carrots are best, as pre-shredded ones can be too dry.
Can I make these cookies gluten-free?
Yes! Use a gluten-free 1:1 flour substitute for best results.
Why are my cookies too flat?
Make sure to properly measure your flour and avoid overmixing the dough.
Can I use a different type of frosting?
Absolutely! A simple vanilla or maple glaze would also work well.
How do I make them extra soft?
Use an extra egg yolk and slightly underbake the cookies for a softer texture.
Can I double this recipe?
Yes! Just double all ingredients and bake in batches as needed.
Can I use walnuts instead of pecans?
Yes! Walnuts and pecans are both great choices for these cookies.
Can I make these cookies vegan?
Yes! Substitute butter with plant-based butter and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Conclusion
Carrot Cake Cookies bring the best of carrot cake into a delicious, portable treat. Whether you’re baking for a holiday, a special occasion, or simply treating yourself, these cookies are sure to be a hit. Enjoy their soft texture, warm spices, and irresistible cream cheese frosting!
Print
Carrot Cake Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Description
- Moist, rich, and bursting with warm spices—our irresistible Carrot Cake is a sweet, dreamy, comforting, classic, fluffy, and indulgent delight!
Ingredients
For the Cookies:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup shredded carrots (about 2 medium carrots)
- ½ cup chopped pecans or walnuts (optional)
- ½ cup raisins (optional)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded carrots, and if using, the chopped nuts and raisins.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until the frosting is light and fluffy. Mix in the vanilla extract.
- Once the cookies are completely cool, spread a generous amount of frosting on the top of each cookie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes