Carrot Cake Cookies are just like little bites of your favorite carrot cake, but in cookie form! They have all the warm flavors you love—grated carrots, cinnamon, and a touch of nutmeg—with soft, chewy textures and just the right amount of sweetness. Plus, they often have raisins or walnuts folded in, giving each bite a nice surprise.
I love making these cookies because they feel like a sweet treat and a little bit of healthy at the same time, thanks to the carrots. I usually bake a batch and keep them in my kitchen for a quick snack or to share with friends. One tip I have is to let the cookies cool completely before storing; it keeps them soft and full of flavor!
These cookies always remind me of cozy afternoons with a cup of tea or coffee. They’re perfect for packing in lunches or bringing to a potluck because they’re easy to eat and everyone seems to love them. Whenever I bake these, I feel like I’m giving a warm hug in cookie form.
Key Ingredients & Substitutions
Carrots: Grated carrots give these cookies their classic moist texture and sweetness. Make sure to grate them finely for even mixing and tender bites. You can use shredded zucchini as a mild swap for a veggie twist.
Brown Sugar: This adds moisture and a deep flavor. If you don’t have brown sugar, you can use white sugar with a teaspoon of molasses stirred in, or just white sugar for less moisture.
Spices: Cinnamon, nutmeg, and ginger create that warm, cozy taste. Feel free to adjust the amounts to your liking or try pumpkin pie spice for convenience.
Butter & Cream Cheese: Both should be softened for easy mixing and smooth frosting. If you want a dairy-free version, try plant-based butter and cream cheese alternatives.
Nuts and Pineapple: These add texture and extra flavor. Nuts are optional, but I like to include them for crunch. Crushed pineapple keeps the cookies moist; if you skip it, add a tablespoon of applesauce instead.
How Do You Keep Carrot Cake Cookies Soft and Moist?
The secret to soft carrot cake cookies is balancing moisture and baking time. Here’s how to get it right:
- Use finely grated carrots—they blend better and keep the texture tender.
- Don’t overbake. Aim for 10-12 minutes, just until edges are lightly golden but centers look set.
- Adding crushed pineapple or applesauce helps boost moisture without making the dough too wet.
- After baking, cool cookies on the pan briefly, then move them to a wire rack to avoid sogginess.
- Frost only once cookies are fully cool to keep the cream cheese frosting fresh and prevent melting.
Taking these steps ensures your cookies have that soft, moist bite that makes carrot cake so loved—just in cookie form!
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for creaming butter and sugar because it gives plenty of space.
- Whisk or hand mixer – makes blending the wet and dry ingredients quick and easy.
- Grater – essential for finely shredding carrots and nuts, which helps keep the cookies tender.
- Cookie scoop or tablespoon – helps shape evenly sized cookies for uniform baking.
- Baking sheet – line with parchment paper or a silicone mat to prevent sticking and make cleanup easy.
- Wire rack – cools cookies evenly and keeps them from getting soggy.
Flavor Variations & Add-Ins
- Swap nuts: Use chopped pecans if you prefer a milder flavor or add toasted coconut for extra texture.
- Make them vegan: Replace butter and cream cheese with plant-based alternatives, adding a splash of almond or soy milk if needed.
- Upgrade frosting: Mix in a little lemon zest or vanilla bean into the cream cheese frosting for a brighter flavor.
- Extra spice: Add a pinch of cardamom or allspice to the cookies for a unique twist on the classic warm spices.
Carrot Cake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup finely chopped walnuts or pecans (optional)
- 1/4 cup crushed pineapple, drained (optional for moistness)
For the Cream Cheese Frosting:
- 4 oz (about 1/2 cup) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Chopped nuts (walnuts or pecans) for garnish
How Much Time Will You Need?
This recipe takes around 15 minutes to prepare, 10-12 minutes to bake, and about 30 minutes to cool completely. You’ll spend a few extra minutes mixing up the frosting and decorating the cookies before they’re ready to enjoy.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking and make cleanup easy.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This helps evenly distribute the spices and leavening agents.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and brown sugar until light and fluffy, about 2-3 minutes. This makes the cookies tender and helps them rise.
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract until well combined, creating a smooth mixture ready to hold all the ingredients together.
5. Combine Wet and Dry Ingredients:
Gradually mix in the dry ingredient mixture on low speed, just until incorporated. Avoid overmixing to keep the cookies soft.
6. Fold in Carrots, Nuts, and Pineapple:
Using a spatula, gently fold in the grated carrots, nuts, and crushed pineapple if you’re using it. These add moisture, texture, and flavor to your cookies.
7. Shape and Bake Cookies:
Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart so they have room to spread. Bake for 10-12 minutes, until cookies are set and edges turn lightly golden. Be careful not to overbake so they stay soft and moist.
8. Cool Cookies:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. Prepare the Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and continue beating until fluffy and creamy. Stir in the vanilla extract for flavor.
10. Frost and Garnish:
Once the cookies are completely cool, spread or pipe a generous layer of frosting on each one. Sprinkle chopped nuts on top for a nice crunch and pretty presentation.
11. Serve and Store:
Enjoy your carrot cake cookies right away or store them in an airtight container in the refrigerator for up to 5 days. For the best taste and texture, bring them to room temperature before serving.
Can I Use Frozen Carrots for These Cookies?
Yes! Just make sure to thaw and drain them well before using to avoid extra moisture in the dough, which can affect the cookie texture.
Can I Make These Cookies Ahead of Time?
Absolutely! You can bake the cookies and store them un-frosted in an airtight container for up to 3 days. Frost them just before serving to keep the frosting fresh.
How Should I Store Leftover Cookies?
Keep frosted cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for about 15-20 minutes before eating for the best flavor.
Can I Substitute the Nuts or Leave Them Out?
Yes, you can use any nuts you like or omit them altogether if you prefer nut-free cookies. For extra texture, try adding raisins or shredded coconut instead.