Carrot Cake Cookies

If you love carrot cake but sometimes wish it came in a more portable, grab-and-go form, let me introduce you to carrot cake cookies—the perfect mash-up of two desserts.

They’re soft, chewy, and loaded with warm spices, shredded carrots, and crunchy nuts—all the good stuff from the classic cake, but in cookie form.

Oh, and let’s not forget the dreamy cream cheese frosting that takes these cookies over the top.

These cookies are great for any occasion—spring gatherings, Easter, bake sales, or just when you want something comforting but not overly rich. They’re a hit with anyone who loves spiced desserts and appreciates a balance of sweetness and texture. Even people who claim they “don’t like carrot cake” mysteriously keep reaching for another one.

Trust me, they won’t last long!

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A Brief History of Carrot Cake (And Why It Makes a Great Cookie)

Carrot cake has been around for centuries, with roots tracing back to medieval Europe, where sweeteners were scarce and people used naturally sweet vegetables like carrots in their baked goods.

Fast forward a few hundred years, and carrot cake became wildly popular in mid-20th-century America, thanks to its comforting flavors and moist texture.

As for carrot cake cookies? They’re a modern twist on the classic, offering all the nostalgic flavors in a more convenient package. Plus, did you know that carrots were once thought to improve night vision? (Thanks, World War II propaganda!) While these cookies won’t give you superhero eyesight, they will make your taste buds very happy.

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Ingredients for Carrot Cake Cookies

For the Cookies:

• 1 ½ cups (190g) all-purpose flour – Provides structure and keeps the cookies soft.
• 1 teaspoon baking powder – Helps the cookies rise just enough for a light, tender texture.
• ½ teaspoon baking soda – Balances acidity and helps create a perfect chewy bite.
• ½ teaspoon salt – Enhances the flavors and prevents the cookies from tasting flat.
• 1 teaspoon ground cinnamon – The signature spice of carrot cake.
• ¼ teaspoon ground nutmeg – Adds a warm, slightly sweet depth.
• ¼ teaspoon ground ginger – A little zing to complement the sweetness.
• ½ cup (115g) unsalted butter, softened – Creates a rich, buttery texture.
• ½ cup (100g) brown sugar – Adds moisture and a deep caramel-like sweetness.
• ¼ cup (50g) granulated sugar – Helps with the structure and slight crispness.
• 1 large egg – Binds everything together.
• 1 teaspoon vanilla extract – Enhances all the flavors.
• 1 cup (100g) finely grated carrots – The star of the show! Provides moisture and natural sweetness.
• ½ cup (50g) chopped pecans or walnuts (optional) – For crunch and nutty flavor.
• ½ cup (50g) raisins or shredded coconut (optional) – Adds texture and sweetness, if you’re into that sort of thing.

For the Cream Cheese Frosting:

• 4 oz (115g) cream cheese, softened – The creamy, tangy base.
• ¼ cup (57g) unsalted butter, softened – Makes the frosting extra luscious.
• 1 cup (120g) powdered sugar – Sweetens and thickens.
• ½ teaspoon vanilla extract – A little extra depth of flavor.

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How to Make Carrot Cake Cookies

Step 1: Prep Your Ingredients

Before you start mixing, grate your carrots using the fine side of a box grater. This ensures they blend seamlessly into the dough without making the cookies too chunky or wet. Also, chop your nuts if you’re using them. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This helps evenly distribute the leavening agents and spices, so you don’t get random clumps of baking soda in your cookies.

Step 3: Cream the Butter and Sugars

In a separate large bowl, use a hand mixer (or a stand mixer) to beat the butter, brown sugar, and granulated sugar until it’s light and fluffy, about 2-3 minutes. This step is crucial—it aerates the butter, helping create a soft cookie with a perfect chew.

Step 4: Add the Wet Ingredients

Beat in the egg and vanilla extract, mixing until fully combined. The batter might look slightly curdled at this stage—don’t panic! It’ll come together when you add the dry ingredients.

Step 5: Combine Wet and Dry Ingredients

Slowly add the flour mixture to the wet ingredients, mixing just until combined. Avoid over-mixing—this can lead to tough cookies. Then, fold in the grated carrots, nuts, and raisins (if using) with a spatula.

Step 6: Scoop and Bake

Using a cookie scoop (or a tablespoon), drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

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How to Make the Cream Cheese Frosting

Step 7: Whip Up the Frosting

In a bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, then continue mixing until you get a silky, spreadable consistency. If it’s too thick, add a splash of milk; if too thin, add a little more powdered sugar.

Step 8: Frost the Cookies

Once the cookies are completely cool (I repeat: completely cool—otherwise, the frosting will melt into a puddle), spread or pipe the frosting onto each cookie. You can also sandwich two cookies together for an epic carrot cake cookie sandwich!

Step 9: Enjoy!

Now, all that’s left to do is grab a cookie (or three) and enjoy. Store any leftovers in an airtight container in the fridge for up to 5 days—but let’s be real, they won’t last that long.

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Tips for the Best Carrot Cake Cookies

✔ Use fresh, finely grated carrots – Pre-shredded store-bought carrots are too dry and thick for cookies. Freshly grated carrots keep them moist.
✔ Don’t overbake! – These cookies should be soft and slightly chewy. If they look underdone when you pull them out, that’s okay—they’ll firm up as they cool.
✔ Let the frosting chill before piping – If you want a more polished look, let the frosting sit in the fridge for 15 minutes before spreading.

Carrot Cake Cookies Recipe

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