Carrot cake cookies are soft, chewy cookies made with grated carrots and warm spices, baked individually for a tender center and lightly set edges.
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This soft carrot cake cookie recipe uses finely grated carrots for moisture, a butter-based dough for chew, and a simple cream cheese frosting to recreate classic carrot cake flavor in cookie form.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure so the cookies hold their shape without spreading too much.
- Brown sugar: Adds moisture and chew to the cookie texture.
- Granulated sugar: Balances sweetness and helps the cookies spread evenly.
- Unsalted butter: Creates a soft, chewy cookie base.
- Egg: Binds the dough and supports structure.
- Finely grated carrots: Add moisture and carrot cake flavor without excess texture.
- Ground cinnamon: Adds warm flavor that defines carrot cake.
- Cream cheese: Forms the base of the frosting with a slight tang.
- Confectioners' sugar: Sweetens and thickens the frosting for spreading.
How to Make Carrot Cake Cookies
Note: Full instructions are provided in the recipe card below.
- Carrot Cake Cookies: Preheat the oven to 350°F (175 °C). Line a baking sheet with parchment paper and set aside.
- Finely shred the carrots, then place them between layers of paper towel. Press firmly to remove excess moisture, then measure the required amount and transfer to a bowl.
- In a separate bowl, combine the flour, baking powder, baking soda, and spices. Stir until evenly mixed and set aside.
- In a large mixing bowl, beat the butter, salt, and both sugars on medium speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract, mixing until incorporated. Stir in the prepared carrots just until evenly distributed.
- Add the dry ingredients to the wet mixture and mix on low speed until a soft dough forms.
- Using a medium cookie scoop, portion the dough onto the prepared baking sheet, spacing the cookies apart. Bake one tray at a time for 12-13 minutes, until the edges are set.
- Immediately after baking, use a round glass or cutter to gently shape the cookies while they are still warm. Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Cream Cheese Frosting: Once the cookies are fully cooled, beat the butter in a mixing bowl on medium-high speed until smooth and creamy, about 3 minutes.
- Add the vanilla and cream cheese, then mix until fully combined and smooth. Add the powdered sugar and mix on low speed until incorporated, then continue mixing briefly until the frosting is smooth.
- Spoon a small amount of frosting onto each cookie and spread gently. Garnish with chopped walnuts if desired.
Hint: Pat the grated carrots dry with paper towels to remove excess moisture and keep the cookies soft without spreading too much.
Storage, Make Ahead, & Freezing
Storage: Store frosted carrot cake cookies in an airtight container with parchment between layers in the refrigerator for up to 2 days.
Make Ahead: Prepare and bake the cookies up to 1 day in advance; frost just before serving for the best texture.
Freezing: Freeze unfrosted cookies in a single layer, then transfer to a freezer-safe container for up to 1 month; thaw and frost before serving.
Camila's Tips & Variations
- Carrots: Grate the carrots using a food processor shredding disk or the large holes of a box grater; avoid packaged pre-shredded carrots, as they are too dry and won't release enough moisture.
- Too soft cookies: Chill the dough for 20-30 minutes before baking to help the cookies hold their shape.
- Dry texture: Finely grate and gently squeeze the carrots so they add moisture without excess liquid.
- Nut variation: Add finely chopped walnuts or pecans for texture without overpowering the carrot cake cookies.
- No frosting option: Skip the frosting and dust lightly with powdered sugar for a simpler finish.
Frequently Asked Questions
Why are my carrot cake cookies flat?
Warm dough spreads quickly; chill briefly before baking.
How do I keep my carrot cake cookies soft?
Avoid overbaking and store airtight after cooling.
What happens if carrots are too wet?
Excess moisture thins the dough; squeeze carrots well.
How do I get the cookies perfectly round?
While the cookies are still hot, place a round mug or a slightly larger cookie cutter over each cookie and gently swirl to smooth and round the edges.
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Recipe
Carrot Cake Cookies
Equipment
- Box grater
- cookie scoop (about 2½ tablespoons)
- Offset Spatula
Ingredients
Carrot Cake Cookies
- 210 g all-purpose flour
- 50 g finely shredded carrots
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice powder
- ¼ teaspoon ground nutmeg powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 113 g unsalted butter , softened
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 70 g unsalted butter , cut into pieces and softened
- 140 g cream cheese , cut into pieces and softened
- 140 g powdered sugar
- ¼ teaspoon vanilla extract
- 30 g walnuts , finely chooped for topping the cookies
Instructions
- Carrot Cake Cookies: Preheat the oven to 350°F (175 °C). Line a baking sheet with parchment paper and set aside.
- Finely shred the carrots, then place them between layers of paper towel. Press firmly to remove excess moisture, then measure the required amount and transfer to a bowl.
- In a separate bowl, combine the flour, baking powder, baking soda, and spices. Stir until evenly mixed and set aside.
- In a large mixing bowl, beat the butter, salt, and both sugars on medium speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract, mixing until incorporated. Stir in the prepared carrots just until evenly distributed.
- Add the dry ingredients to the wet mixture and mix on low speed until a soft dough forms.
- Using a medium cookie scoop, portion the dough onto the prepared baking sheet, spacing the cookies apart. Bake one tray at a time for 12-13 minutes, until the edges are set.
- Immediately after baking, use a round glass or cutter to gently shape the cookies while they are still warm. Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Cream Cheese Frosting: Once the cookies are fully cooled, beat the butter in a mixing bowl on medium-high speed until smooth and creamy, about 3 minutes.
- Add the vanilla and cream cheese, then mix until fully combined and smooth. Add the powdered sugar and mix on low speed until incorporated, then continue mixing briefly until the frosting is smooth.
- Spoon a small amount of frosting onto each cookie and spread gently. Garnish with chopped walnuts if desired.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
