Carrot Cake Cookies are a fun twist on the classic carrot cake we all love. They have that wonderful mix of grated carrots, cinnamon, and a hint of nutmeg, all packed into a soft, chewy cookie. Plus, you get little bursts of sweetness from raisins or nuts if you like, making every bite feel like a mini celebration.
I love making these cookies whenever I want something sweet but not too heavy. They’re perfect for those times when you want the flavors of carrot cake without baking a whole cake. One of my favorite tips is to chill the dough before baking; it helps keep the cookies soft in the middle and just a little crisp around the edges.
These cookies are great for sharing at get-togethers, packing in lunchboxes, or just keeping around for a quick snack. I always find that people who aren’t even big carrot cake fans end up loving these cookies because they’re easy to eat and full of cozy flavors. They’ve become a go-to in my kitchen for a comforting, sweet treat that’s a little different from the usual.
Key Ingredients & Substitutions for Carrot Cake Cookies
Carrots: Fresh, finely grated carrots add moisture and texture. Make sure to grate them well to blend smoothly. You can also squeeze out excess moisture if your carrots seem very wet.
Spices: Cinnamon, nutmeg, and ginger give this recipe its warm flavor. If you like, you can use pumpkin pie spice instead for convenience.
Butter and Sugars: Using both granulated and brown sugar creates a soft cookie with a slight chewiness. For a dairy-free option, swap butter with coconut oil or vegan margarine.
Oats and Nuts: Rolled oats add heartiness, while walnuts or pecans give crunch and flavor. Feel free to omit nuts if you have allergies or want a softer cookie.
Crushed Pineapple: This is optional but adds extra moisture and a subtle sweetness. Ensure it’s well drained to avoid soggy dough. You can skip it if you prefer a drier cookie.
Cream Cheese Frosting: Softened cream cheese and butter create a creamy frosting. For a lighter version, use reduced-fat cream cheese or replace some butter with yogurt. Powdered sugar smoothens the sweetness.
How Do You Get the Perfect Texture in Carrot Cake Cookies?
Getting the right texture means balancing moisture and structure. Here’s what helps:
- Softening Butter: Beat softened butter with sugars until light and fluffy to create air pockets for a tender cookie.
- Gradual Mixing: Add dry ingredients slowly to avoid overmixing, which can make cookies tough.
- Carrots and Pineapple: Finely grated carrots and a little crushed pineapple add natural moisture without making dough soggy.
- Oats & Nuts: Rolled oats contribute chewiness; nuts add crunch if included. Chop nuts finely for even texture.
- Baking Time: Bake until edges are golden but centers are soft. Overbaking leads to dryness.
Rest cookies on the baking sheet before moving to a wire rack so they firm up gently and hold their shape.
Equipment You’ll Need
- Baking sheet – I recommend parchment paper or a silicone baking mat for easy cleanup and even baking.
- Mixing bowls – You’ll need one for dry ingredients and another for wet ingredients to keep things organized.
- Whisk or fork – Great for mixing dry ingredients thoroughly and breaking up clumps.
- Electric hand or stand mixer – Makes creaming butter and sugars faster and smoother.
- Grater – Use a fine grater for carrots so they incorporate well into the dough.
- Cookie scoop or tablespoon – Helps get evenly sized dough portions for uniform cookies.
- Cooling rack – Perfect for letting cookies cool evenly and prevent sogginess.
- Spatula – Handy for folding in nuts, oats, and pineapple without knocking out air.
Flavor Variations & Add-Ins
- Chocolate chips – Add a handful to the dough for a touch of chocolate with the spice flavors.
- Raisins or dried cranberries – Swap out nuts for dried fruit for extra sweetness and chewiness.
- Other nuts – Use almonds or hazelnuts for a different crunch and flavor twist.
- Spice blends – Mix in a pinch of allspice or cardamom for a unique flavor profile suitable for fall or winter.
Carrot Cake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup rolled oats
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Grated carrot and chopped nuts for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus 12-15 minutes to bake the cookies. Allow around 20 minutes for the cookies to cool before frosting them. In total, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing Your Oven and Pan:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This will make cleanup easier and keep your cookies from sticking.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This helps spread the spices evenly throughout the dough.
3. Creaming Butter and Sugars:
In a large bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2 to 3 minutes. This adds air to the dough, making your cookies soft.
4. Adding Egg and Vanilla:
Beat in the egg and vanilla extract until the mixture is smooth and combined.
5. Combining Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring just until everything is mixed together. Don’t overmix—this keeps the cookies tender.
6. Adding Carrots, Oats, Nuts, and Pineapple:
Fold in the grated carrots, rolled oats, chopped nuts (if using), and drained crushed pineapple (if you’re using it) until everything is evenly spread through the dough.
7. Shaping and Baking the Cookies:
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheet, leaving about 2 inches between cookies to give them space to spread.
Bake for 12 to 15 minutes, or until the edges turn golden and a toothpick inserted into the center comes out clean.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Making the Cream Cheese Frosting:
In a bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract, then continue beating until the frosting is fluffy.
9. Frosting the Cookies:
Once the cookies are completely cool, spread or pipe the cream cheese frosting on top of each one.
10. Garnishing and Serving:
If you like, sprinkle a little grated carrot and chopped nuts on top of the frosting for a nice finishing touch.
Serve the cookies right away or chill them if you prefer the frosting to be a bit firmer.
Can I Use Frozen Carrots for the Cookies?
Yes, you can use frozen grated carrots, but be sure to thaw and drain them well before adding to the dough to avoid adding too much moisture.
Can I Make These Cookies Without Nuts?
Absolutely! Nuts are optional and can be omitted or replaced with seeds like sunflower or pumpkin seeds if you prefer.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh and safe to eat.
Can I Skip the Cream Cheese Frosting?
Yes, if you want a simpler cookie, you can skip the frosting or dust the cooled cookies with powdered sugar instead for a lighter touch.