Carrot Cake Cookies Recipe

If you’re a fan of carrot cake but don’t want the hassle of slicing and frosting a whole cake, you’re going to absolutely love this Carrot Cake Cookies Recipe. These cookies are like the perfect handheld version of that classic dessert — chewy oats, warm spices, shredded carrots, nuts for crunch, and the best part: a luscious cream cheese frosting swirl on top. When I first made them, my family went crazy, and honestly, I did too. So grab your mixer, because I’m going to walk you through every step to make sure you nail these sweet treats every time!

this …

Ingredients You’ll Need

These ingredients work beautifully together to capture the essence of carrot cake in cookie form. I always recommend using fresh, finely shredded carrots to add moisture and sweetness, and the oats give the cookies a lovely chewiness. Don’t skimp on the walnuts or pecans—they bring a nice crunch and depth to every bite.

• Unsalted butter: Softened butter ensures a creamy dough and keeps your cookies tender.
• Light brown sugar: Adds moisture and a slight caramel flavor that’s classic for carrot cake.
• Granulated sugar: Balances out the brown sugar and helps with cookie structure.
• Eggs: Room temperature eggs mix in easier for a smooth batter.
• Pure vanilla extract: Boosts the aroma and sweetness naturally.
• All-purpose flour: The base that holds everything together.
• Baking soda: Helps cookies rise just right without becoming cakey.
• Ground cinnamon and nutmeg: Warming spices that make this cookie unmistakably carrot cake.
• Salt: Enhances all the flavors.
• Old-fashioned oats: For that chewy texture and nutritional goodness.
• Grated carrots: Fresh is best to keep these cookies moist and flavorful.
• Chopped walnuts or pecans: Adds crunch and richness. Toast them lightly for extra flavor!
• Raisins (optional): I like adding some for a sweet, chewy surprise, but they’re totally up to you.
• Salted butter (for frosting): Softened to a spreadable consistency.
• Cream cheese: The star of the frosting—make sure it’s softened for a silky finish.
• Powdered sugar: Sweetens and thickens the frosting perfectly.
• Corn starch: A small trick I learned to keep the frosting from running everywhere.

Variations

I love how versatile this Carrot Cake Cookies Recipe is — you can easily personalize it depending on your mood or dietary needs. When I make them for friends with nut allergies, I swap out the nuts for shredded coconut or extra raisins, and it works beautifully.

• Nut-Free Version: I simply omit the walnuts or pecans and sometimes add sunflower seeds for texture instead.
• Raisin-Free Variation: My kids prefer the cookies without raisins, so I just leave them out—still delicious!
• Spice It Up: You can add a pinch of ground ginger or cloves for an extra warm spice kick.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend for a great alternative.

How to Make Carrot Cake Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by preheating your oven to 350°F (175°C). In a large bowl, beat together the softened unsalted butter, light brown sugar, and granulated sugar until light, fluffy, and creamy—this usually takes about 1-2 minutes with an electric mixer. Don’t rush this step! Creaming well incorporates air, which gives your cookies that lovely texture. I like to pause once or twice to scrape down the sides so everything mixes evenly.

Step 2: Add Eggs and Vanilla for Richness

Next, add your room temperature eggs one at a time, mixing well after each. Then, pour in the vanilla extract. This is where your cookie dough really starts to come together — the vanilla adds that cozy, homey aroma that makes the whole kitchen smell amazing.

Step 3: Blend Dry Ingredients Separately, Then Combine

Whisk together your flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Gradually mix this dry blend into your wet ingredients, pausing to scrape the bowl to ensure a smooth, even batter. What I’ve learned is that going slow here prevents overmixing, which can make your cookies tough.

Step 4: Stir in Oats, Carrots, Nuts, and Optional Raisins

Now stir in the oats until fully incorporated, followed by the grated carrots and chopped nuts. If you’re using raisins, toss them in at this point. This mix is sticky but full of good stuff, promising cookies packed with flavor and texture that your friends won’t stop asking about.

Step 5: Scoop and Bake Your Cookies

Drop your dough by 2-tablespoon-sized scoops onto a parchment-lined baking sheet, spacing them at least 2 inches apart. For consistently sized cookies, I roll each scoop into a smooth ball, although the dough is sticky — a quick trick I use is wetting my hands slightly. Bake at 350°F (177°C) for 11-12 minutes. The centers might look a little underbaked, but that’s exactly the texture you want — soft and chewy!

Step 6: Let Cookies Cool Before Frosting

This is important: don’t even think about frosting those cookies until they’re totally cool on the baking tray. If the cookies are still warm, the frosting will melt right off. Patience here means beautiful, perfect swirls of cream cheese goodness.

How to Serve Carrot Cake Cookies Recipe

Garnishes

I love adding a sprinkle of extra chopped nuts or a light dusting of cinnamon on top of the frosting to give these cookies a little extra pop and entice your guests before the first bite. Sometimes, I even carefully pipe the frosting using a star tip for a prettier swirl.

Side Dishes

Pair these carrot cake cookies with a hot cup of chai tea or a rich latte for a cozy afternoon snack. They also work great next to a simple fruit salad or Greek yogurt for a lighter balance after a big meal.

Creative Ways to Present

For holiday parties or birthdays, I like to arrange these cookies on a tiered cake stand with mini carrot garnishes made from icing. Another fun idea is to sandwich a little extra cream cheese frosting between two cookies for a decadent cookie cake treat!

Make Ahead and Storage

Storing Leftovers

Once frosted, store your carrot cake cookies in an airtight container in the fridge for up to 5 days. I usually layer parchment or wax paper between cookies to keep the frosting intact. This keeps them fresh and prevents sogginess.

Freezing

I often freeze the cookies unfrosted. Place baked and cooled cookies in a single layer on a baking sheet first, freeze until solid, then transfer to a freezer-safe bag. When ready to enjoy, thaw at room temperature, then frost just before serving for the best results.

Reheating

If you want warm cookies, pop a frozen or refrigerated cookie into a microwave for 10-15 seconds or in a 300°F oven for about 5 minutes. Be sure not to overheat, or the frosting might melt. I like serving them slightly warmed—it brings out that fresh-baked magic.

FAQs

Final Thoughts

This Carrot Cake Cookies Recipe has become a staple in my kitchen—so easy, so satisfying, and always met with happy faces. If you’re looking for a sweet snack that brings the classic carrot cake flavor without the fuss of slicing and layering a cake, this is your go-to. Trust me, once you make a batch, you’ll have friends and family asking for these cookies at every gathering. So next time you’re craving carrot cake, whip up these cookies and enjoy that perfect balance of spice, sweetness, and creaminess right in your hand.

Print