Soft, chewy, and packed with warm spices, these Carrot Cake Cookies bring the classic cake flavors in a delicious handheld treat! Topped with creamy frosting, they’re irresistibly good!

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!

Carrot Cake Cookies Recipe

Author: Chef Clara
Total Time: 35 minutes
Yield: About 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Carrot Cake Cookies Recipe – Soft, chewy, and packed with warm spices, carrots, and nuts, topped with cream cheese frosting! A perfect treat!

Ingredients

Scale

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.

Notes

Perfect Texture Tip: For extra chewy cookies, slightly underbake them and let them cool on the baking sheet to finish setting.
Flavor Boost: Add a handful of raisins or shredded coconut for extra sweetness and texture, just like a classic carrot cake!

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Carrot Cake Cookies Recipe