There is something irresistibly delightful about these Carrot Cake Cookies Recipe that combines the warm spices and tender texture of classic carrot cake with the perfect handheld cookie form. Imagine biting into a soft, chewy cookie flecked with sweet carrots, hearty oats, and optional bursts of walnuts and raisins, all crowned with a luscious cream cheese frosting. This recipe brings together all the comforting flavors you love from carrot cake in a convenient, fun-to-eat cookie that’s bound to become your new favorite treat.
Ingredients You’ll Need
All of the ingredients in this Carrot Cake Cookies Recipe are simple and familiar, yet each one plays a crucial role in creating that perfect balance of texture, flavor, and color. From the aromatic spices to the creamy frosting, every item adds something special that makes these cookies stand out.
- All-purpose flour: The base of the cookie structure, ensuring a soft yet sturdy bite.
- Baking soda and baking powder: These leavening agents give your cookies just the right lift and tenderness.
- Ground cinnamon and ground nutmeg: Warm spices that infuse the dough with classic carrot cake vibes.
- Salt: Balances and enhances all the sweet and spicy flavors.
- Unsalted butter, softened: For richness and moisture, helping to create a tender crumb.
- Granulated sugar and brown sugar: A duo that adds sweetness and a slight caramel note for depth.
- Large egg: Bind everything together and add moisture.
- Vanilla extract: Elevates the overall flavor with a lovely aromatic warmth.
- Grated carrots: The star ingredient that adds natural sweetness, moisture, and texture.
- Old-fashioned oats: Introduce a hearty chewiness and some wholesome goodness.
- Chopped walnuts (optional): A nutty crunch that complements the softness of the cookie.
- Raisins (optional): Tiny pockets of sweetness that burst in every bite.
- Cream cheese, softened: Essential for the smooth, tangy frosting that perfectly balances the cookie’s sweetness.
- Powdered sugar: For a silky-smooth frosting with just the right sweetness.
How to Make Carrot Cake Cookies Recipe
Step 1: Preheat the Oven
Start by warming up your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This little prep step sets you up for perfectly baked cookies without any fuss.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Combining these ingredients first helps to evenly distribute the spices and leavening agents, ensuring each cookie has consistent flavor and texture.
Step 3: Mix Wet Ingredients
Using a separate bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This aeration is key to a tender texture. Next, add the egg and vanilla extract and mix thoroughly, creating a smooth, continuous batter base.
Step 4: Combine the Mixtures
Gradually add the dry ingredients into the wet ingredients, mixing just until everything is blended. Avoid overmixing to keep your cookies soft. Now fold in the grated carrots, oats, walnuts, and raisins if you choose to include them — these add texture, flavor bursts, and that unmistakably delightful carrot cake character.
Step 5: Bake the Cookies
Drop spoonfuls of the cookie dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 12 to 14 minutes, until the edges turn golden but the centers remain soft. It’s tempting to overbake, but pulling them out just in time keeps them chewy and moist. Let the cookies cool completely on a wire rack before moving on to frosting.
Step 6: Make the Cream Cheese Frosting
Beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until silky smooth and fluffy. This frosting is the crowning glory that adds a creamy, tangy contrast to the spiced cookies.
Step 7: Frost the Cookies
Once your cookies are fully cooled, spread a generous dollop of cream cheese frosting on each one. The creamy layer melds beautifully with the warm spices and moist texture, making every bite an indulgence.
How to Serve Carrot Cake Cookies Recipe
Garnishes
Enhance the presentation and flavor of your carrot cake cookies by sprinkling chopped walnuts or a light dusting of cinnamon on top of the frosting. A few finely grated carrot curls can also add a fresh, vibrant touch that makes the cookies look as good as they taste.
Side Dishes
These cookies pair wonderfully with a hot cup of coffee, chai tea, or spiced latte—perfectly complementing their warming cinnamon and nutmeg notes. For a refreshing contrast, serve alongside a glass of cold milk or a lightly brewed herbal tea.
Creative Ways to Present
For a party or special occasion, arrange these carrot cake cookies on a tiered dessert stand, garnished with edible flowers or fresh mint leaves. You can also sandwich the frosting between two cookies for an easy handheld treat or serve them with a dollop of whipped cream and a drizzle of honey for an extra special twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover carrot cake cookies fresh by storing them in an airtight container at room temperature. They will stay soft and delicious for up to 3 days, making them a perfect make-ahead snack for busy days or casual get-togethers.
Freezing
If you want to make these cookies in advance, you can freeze both the unfrosted cookies and the cream cheese frosting separately. Place the baked cookies in a single layer on a baking sheet, freeze until solid, then transfer to a resealable freezer bag. Freeze the frosting in a small airtight container. When ready to enjoy, thaw both before assembling. Frozen cookies stay great up to 1 month.
Reheating
To revive frozen or stored cookies, pop them in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds. This warm-up step brings back that freshly-baked softness. If frosting is added, consider warming the cookies uncovered to prevent melting the cream cheese too much.
FAQs
Can I omit the walnuts and raisins?
Absolutely! Walnuts and raisins are optional add-ins that provide texture and sweetness, but this Carrot Cake Cookies Recipe tastes fantastic even without them. Feel free to customize based on your preferences or what you have on hand.
How do I make the cookies dairy-free?
You can substitute the unsalted butter with a plant-based margarine and use a dairy-free cream cheese alternative for the frosting. These swaps keep the flavors rich while making the cookies suitable for dairy-free diets.
Can I use shredded carrots instead of grated?
Grated carrots are preferred because they integrate smoothly into the dough, but finely shredded carrots can work too if you don’t mind a bit more texture. Just make sure the carrot pieces are small enough so the cookies hold together well.
Is this recipe suitable for meal prep or lunchbox treats?
Definitely! These cookies are sturdy, portable, and nutritious thanks to the carrots and oats. They make an excellent snack or dessert to pack in lunchboxes or take on-the-go.
Why is my frosting too runny?
Runny frosting usually means the cream cheese or butter is too warm or the powdered sugar isn’t enough to balance the moisture. Chill your frosting in the fridge for a bit or add a little more powdered sugar to thicken it up before spreading.
Final Thoughts
Now that you’ve got the scoop on this incredibly tasty Carrot Cake Cookies Recipe, it’s time to dive in and bake these charming little delights for yourself and your loved ones. They’re warm, flavorful, and totally scrumptious—perfect for sharing or savoring in a quiet moment. Trust me, once you try these cookies, they’ll quickly become a beloved staple in your baking repertoire!
Print
Carrot Cake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and moist carrot cake cookies infused with warm spices, rolled oats, and optional walnuts and raisins. Topped with a creamy, tangy cream cheese frosting, these cookies combine the best flavors of classic carrot cake in a convenient handheld treat, perfect for snacking or dessert.
Ingredients
Dry Ingredients
- 1 1/4 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 salt
Wet Ingredients and Mix-ins
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In a separate large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until fully incorporated.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender. Fold in the grated carrots, old-fashioned oats, and if desired, chopped walnuts and raisins, for additional texture and flavor.
- Bake: Using a cookie scoop or spoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 to 14 minutes, or until the edges start to turn golden brown. Remove from the oven and allow the cookies to cool completely on a wire rack before frosting.
- Make the Frosting: In a clean bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until the frosting is smooth, creamy, and easily spreadable.
- Frost the Cookies: Once the cookies are fully cooled, generously spread the cream cheese frosting over the top of each cookie. Serve immediately or store in an airtight container.
Notes
- For a nut-free version, omit the walnuts or substitute with seeds like pumpkin or sunflower seeds.
- Make sure the cookies are completely cooled before frosting to prevent the frosting from melting.
- You can substitute old-fashioned oats with quick oats if needed, but the texture will be slightly different.
- These cookies store well in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting.
- Optional: Add a pinch of ground ginger or cloves for extra spice notes.
