There's something irresistible about a batch of Carrot Cake Cookies – the same warm spices, tender texture, and creamy frosting as traditional carrot cake but in a fun, portable form! These cookies have all the beloved flavors of carrot cake, like cinnamon, nutmeg, and shredded carrots, with a soft, chewy bite that pairs perfectly with a dollop of cream cheese frosting. Whether it's a holiday treat or a weekday indulgence, these cookies are sure to please.

I first tried this recipe after craving carrot cake but not having the patience to bake an entire cake. After a few tweaks, I landed on this cookie version, and it's been a family favorite ever since. Let’s dive in and make these delightful bites!
Why You’ll Love These Carrot Cake Cookies
These Carrot Cake Cookies are a fresh twist on the classic dessert, combining ease with irresistible flavor.
First off, these cookies are a breeze to make! No need to layer or frost a full cake – instead, you get all the flavors in just 20 minutes of baking. Perfect for last-minute gatherings or when that sweet craving strikes.
These cookies are super versatile. Not only can you add mix-ins like walnuts, pecans, or raisins to customize the taste, but you can also adjust the frosting level for a lighter or richer treat.
They’re soft, chewy, and perfectly spiced. The combination of cinnamon, nutmeg, and a hint of vanilla creates a wonderfully warm and cozy flavor that’s perfect year-round.
Lastly, they’re kid-friendly and great for sharing. Even picky eaters will love the mild sweetness and creamy frosting of these treats, making them perfect for family gatherings.
Ingredients Notes

Creating these Carrot Cake Cookies only requires a few simple ingredients, each adding a unique touch to the flavor and texture.
- Shredded Carrots: Freshly grated carrots add moisture, a hint of natural sweetness, and that classic carrot cake texture. Grate them finely for the best result.
- All-Purpose Flour: The base of these cookies, flour provides the structure, but make sure to measure it correctly to avoid dry cookies.
- Brown Sugar: Adds a rich, molasses-like sweetness that complements the spices beautifully, creating a chewy and soft cookie.
- Cinnamon and Nutmeg: The spices give these cookies that signature carrot cake warmth. You can adjust to taste, but I find a balanced mix of both works best.
- Cream Cheese Frosting: The frosting is optional but highly recommended! It’s made with cream cheese, butter, powdered sugar, and a splash of vanilla for extra flavor.
Equipment Needed: You’ll need a grater for the carrots, mixing bowls, and a baking sheet. A hand mixer will make the frosting quick and easy to whip up!
How To Make These Carrot Cake Cookies

Making Carrot Cake Cookies is a straightforward process – let’s break it down step-by-step.
- Preheat your oven and prepare your baking sheet. Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat. This helps the cookies bake evenly and prevents sticking.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This step ensures that the spices are well distributed throughout the cookie dough.
- Combine the wet ingredients. In a separate bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Finally, fold in the shredded carrots, stirring until evenly distributed.
- Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the cookies tough.
- Bake the cookies. Scoop the dough into balls and place them on the baking sheet, leaving space between each cookie. Bake for about 10-12 minutes or until the edges are lightly golden. Allow them to cool on the sheet for a few minutes before transferring to a wire rack.
- Frost and enjoy. Once the cookies are completely cool, add a dollop of cream cheese frosting on top, or spread it evenly over the surface for a more traditional look. These cookies are delicious both frosted and unfrosted!
These cookies take about 20 minutes in total to make, from mixing to baking, so they’re a great quick dessert that doesn’t require much planning.
Storage Options
These Carrot Cake Cookies store beautifully, making them perfect for meal prep or gifting.
- Room Temperature: If unfrosted, store them in an airtight container at room temperature for up to 3 days.
- Refrigerator: With cream cheese frosting, keep them in the fridge in an airtight container for up to a week. They’ll stay soft and flavorful.
- Freezer: You can freeze the unfrosted cookies for up to 3 months. Just thaw and frost before serving.
To reheat, simply let them come to room temperature. You can even warm them in the microwave for about 10 seconds to bring back some of that fresh-from-the-oven softness.
Variations and Substitutions
These Carrot Cake Cookies are easy to customize, so feel free to get creative!
- Add Nuts: Walnuts or pecans add a lovely crunch that pairs well with the soft cookie texture. Just fold in a half cup of chopped nuts to the dough.
- Include Raisins or Dried Cranberries: These dried fruits bring a touch of chewiness and sweetness. Add about ⅓ cup to the batter if you’d like.
- Coconut: For a tropical twist, add ¼ cup of shredded coconut to the dough. It complements the carrot flavor beautifully!
- Spice it Up: For extra warmth, add a dash of ground ginger or cloves to the mix.
- Skip the Frosting: If you prefer a simpler cookie, skip the frosting altogether. They’re still delicious and sweet enough without it!
These cookies are the perfect balance of flavor and texture, so don’t hesitate to experiment. You may find a new favorite version!
Enjoy making and sharing these delightful Carrot Cake Cookies – they’re sure to be a hit with anyone who tries them!
PrintCarrot Cake Cookies Recipe
These Carrot Cake Cookies combine the cozy flavors of a classic carrot cake into soft, chewy cookies topped with cream cheese frosting. Perfect for Easter, holiday gatherings, or a sweet snack, these cookies are spiced with cinnamon, nutmeg, and a hint of ginger. Enjoy the taste of carrot cake in a portable, hand-held treat!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- ¾ cup grated carrots
- ½ cup chopped walnuts (optional)
- Cream cheese frosting (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, cream the butter and sugars until light and fluffy. Beat in the egg and vanilla.
- Gradually add dry ingredients to the wet mixture until just combined. Fold in grated carrots and walnuts.
- Drop spoonfuls of dough onto the baking sheet. Bake for 10–12 minutes or until edges are golden.
- Let cool, then spread cream cheese frosting on top before serving.
Notes
- Add raisins or shredded coconut for extra texture.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 70 mg
Leave a Reply