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Carrot Cake Cookies

Carrot Cake Cookies

These soft and chewy Carrot Cake Cookies are packed with warm spices, sweet grated carrots, and topped with creamy cream cheese frosting. They bring all the cozy flavors of classic carrot cake into a bite-sized treat — perfect for holidays, brunches, or everyday baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: cookies, Dessert
Cuisine: American, Christmas / Holiday Baking
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • 1 ½ cups all-purpose flour
  • ½ cup rolled oats optional
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ½ cup unsalted butter softened (or ½ cup neutral oil)
  • ½ cup brown sugar packed
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup freshly grated carrots
  • ½ cup chopped walnuts pecans, or raisins (optional)
For the Cream Cheese Frosting:
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 ½ cups powdered sugar
  • ½ tsp vanilla extract

Method
 

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Mix Dry Ingredients:In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. Cream Butter & Sugar: In another bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract, and mix until smooth.
  4. Combine Wet & Dry:Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
  5. Fold in Carrots & Add-Ins: Gently fold in grated carrots and any nuts, raisins, or coconut if using.
  6. Scoop & Bake: Scoop dough onto the prepared baking sheet, spacing them 2 inches apart. Shape slightly with fingers if needed. Bake for 10–12 minutes or until edges are lightly golden and centers are set.
  7. Cool: Allow cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Make Frosting: Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, beating until fluffy.
  9. Frost: Once cookies are completely cool, spread or pipe the cream cheese frosting on top. Garnish with chopped nuts if desired.

Notes

  • Carrots: Use freshly grated carrots for the best moisture and flavor. Pre-shredded carrots from a bag tend to be too dry.
  • Make-Ahead: Unfrosted cookies can be stored at room temperature for up to 4 days or frozen for up to 2 months. Frost just before serving.
  • Chilling: If the dough feels soft, chill for 15 minutes before baking to help maintain shape.
  • Flavor Variations: Add shredded coconut, crushed pineapple, or turn them into sandwich cookies for a twist.
  • Frosting Tip: Make sure cookies are completely cool before frosting to avoid melting.