There's something so comforting about the warm, spiced flavors of carrot cake, especially when it's wrapped up in a delicious cookie form. These Carrot Cake Cookies combine all the best parts of traditional carrot cake—sweet grated carrots, warm spices, and creamy frosting—into soft, chewy cookies that are perfect for any occasion. Ideal for dessert or a cozy afternoon treat, these cookies are guaranteed to satisfy your sweet tooth without the fuss of a full cake.
I first started making these cookies as a way to enjoy carrot cake in a more portable, snackable form, and they quickly became a family favorite. Let's dive into why you’ll love this recipe and how easy it is to bring the flavors of carrot cake into your cookie jar!
Why You'll Love These Carrot Cake Cookies
Get ready to fall in love with these delightful carrot cake-inspired treats! With all the nostalgic flavors of carrot cake packed into every bite, these cookies are sure to become a new favorite in your recipe rotation.
First and foremost, these cookies are incredibly easy to make. No need for complicated cake pans or frosting layers—just one bowl, a baking sheet, and you’re good to go. They come together in less than 30 minutes, making them ideal for a quick baking project.
The texture of these cookies is perfect. They’re soft and chewy, with just the right amount of cakey fluff, thanks to grated carrots and a touch of brown sugar. You’ll get the delightful crumb of carrot cake without needing a fork to enjoy it.
These cookies are also versatile. Enjoy them plain, or add a smear of cream cheese frosting for an extra touch of sweetness. The frosting makes them feel extra indulgent, perfect for special occasions or when you’re craving a little extra dessert magic.
Lastly, they’re great for sharing! Perfect for potlucks, bake sales, or a cozy family dessert, these carrot cake cookies bring a smile to anyone who tries them. Pack them up in a tin for friends or keep them for yourself—either way, they won’t last long!
Ingredients Notes

The magic of these carrot cake cookies lies in a handful of simple ingredients that bring out all the flavors and textures of a classic carrot cake. Let’s take a look at what you’ll need.
Carrots: The star of the show! Use freshly grated carrots for the best flavor and moisture. Grated carrots add a natural sweetness and keep the cookies nice and soft. Avoid pre-shredded carrots, as they tend to be too dry and don’t blend as well.
Brown Sugar: Brown sugar gives these cookies a deeper, caramel-like sweetness and also adds to their soft, chewy texture. If you don’t have brown sugar on hand, you can substitute white sugar, though the flavor will be slightly different.
Warm Spices: The combination of cinnamon and nutmeg gives these cookies their signature carrot cake flavor. Feel free to add a pinch of ginger or allspice if you love extra warmth in your spices.
Oats: Rolled oats add texture to the cookies, giving them a bit of heartiness without being too chewy. Oats help balance the sweetness, making these cookies feel like a cross between a cookie and a breakfast treat!
Cream Cheese Frosting (optional): If you want to take these cookies to the next level, whip up a quick cream cheese frosting. It’s rich, tangy, and balances the sweetness of the cookies perfectly.
No special equipment needed! Just grab your mixing bowl, grater, and baking sheets, and you’re ready to bake.
How To Make These Carrot Cake Cookies

Creating these delicious carrot cake cookies is simple, with only a few basic steps that make them quick and fuss-free.
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This step ensures even baking and makes cleanup a breeze.
In a large mixing bowl, combine the wet ingredients: melted butter, brown sugar, and white sugar. Stir until smooth, then add in the egg and vanilla extract, mixing until everything is well combined.
Next, grate your carrots. Use a fine grater for a soft texture that will blend well into the cookie dough. Add the grated carrots to the wet ingredients, giving the mixture a good stir to distribute the carrots evenly.
In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Once the spices are mixed in, fold the dry ingredients into the wet mixture until a soft dough forms. Gently stir in the oats to add texture.
Scoop the dough onto your prepared baking sheet, making each cookie about 1-2 tablespoons in size. Bake for 12-14 minutes, or until the edges are golden brown and the centers are set. Remove the cookies from the oven and let them cool completely on a wire rack.
If you’re adding cream cheese frosting, let the cookies cool completely before spreading or piping a small dollop on top of each one. Enjoy immediately or store them in an airtight container for later.
Storage Options
These carrot cake cookies store wonderfully, making them a perfect make-ahead treat.
Room Temperature: Store the unfrosted cookies in an airtight container at room temperature for up to 3 days. Keep them out of direct sunlight to maintain their freshness.
Refrigerator: For frosted cookies, store them in the refrigerator in an airtight container to keep the frosting fresh. They’ll stay good for up to a week when refrigerated.
Freezer: You can freeze both frosted and unfrosted cookies for longer storage. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months—just thaw at room temperature before serving.
When you’re ready to enjoy a cookie, simply pull it out of the container and let it come to room temperature for the best texture and flavor.
Variations and Substitutions
The beauty of these carrot cake cookies is how adaptable they are! Here are a few ways to change up the recipe to suit your taste.
Add-ins: Add a handful of raisins or chopped nuts (such as walnuts or pecans) to the dough for extra texture and flavor. These add-ins make the cookies taste even more like classic carrot cake.
Spice It Up: For a bolder flavor, add a pinch of ground ginger or allspice. These spices pair wonderfully with the existing cinnamon and nutmeg, adding depth and warmth to each bite.
Gluten-Free: If you need a gluten-free option, try using a 1:1 gluten-free flour blend in place of regular flour. Make sure to check that your oats are also certified gluten-free if needed.
Lower Sugar: If you’re looking to reduce the sugar, you can use a natural sweetener like maple syrup or honey for part of the sugar. Just note that the texture may be a bit softer.
Frosting Swaps: Instead of cream cheese frosting, try a simple vanilla glaze made with powdered sugar, vanilla extract, and a splash of milk. It’s an easy way to add a touch of sweetness without the richness of cream cheese.
Feel free to experiment with these variations and find your perfect version of carrot cake cookies. Happy baking!
PrintCarrot Cake Cookies Recipe
These carrot cake cookies are the perfect blend of warm spices, shredded carrots, and a touch of sweetness, bringing the flavors of classic carrot cake in a soft and chewy cookie form. Ideal for those who love a unique twist on traditional dessert, these cookies are easy to make and absolutely delicious.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 1 cup shredded carrots
- ½ cup rolled oats
- ¼ cup raisins (optional)
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat butter and both sugars until creamy. Add the egg and vanilla, beating until combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in shredded carrots, oats, and optional add-ins like raisins or nuts.
- Scoop dough onto the baking sheet, spacing each cookie about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden. Allow to cool on a wire rack.
Notes
- For extra moisture, use freshly shredded carrots.
- Omit nuts for a nut-free option, or swap in chocolate chips for extra sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9g
- Sodium: 75mg
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