Dessert

Carrot Cake Cookies Recipe

ByJulian Dempsey January 31, 2026January 31, 2026

Introduction

Carrot cake cookies capture all the warm spices and sweetness of classic carrot cake in a convenient, handheld treat. These soft, flavorful cookies are perfect for snacking or sharing with friends and family.

The image shows a close-up of soft, round cookies, each topped with a smooth layer of white frosting. One cookie in the center has a small bite taken out, showing a spongy, light brown inside. On top of the frosting is a sprinkle of small, chopped nuts and thin orange shreds, suggesting carrot pieces. The cookies are arranged on a white marbled surface, and the overall scene looks warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup grated carrots
1/2 cup raisins or walnuts (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until combined.
Step 3: In a separate large bowl, cream the softened butter, brown sugar, and granulated sugar until smooth. Beat in the egg and vanilla extract.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots and raisins or walnuts, if using.
Step 5: Drop spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart. Bake for 12 to 15 minutes, or until the edges are golden and the centers are set.
Step 6: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra moisture, substitute half the butter with cream cheese or add a tablespoon of honey to the batter.
Try adding 1/4 teaspoon ground ginger or cloves for a spicier flavor.
Swap raisins with chopped dried cranberries or use pecans instead of walnuts for different textures and flavors.
To keep cookies soft, store them in an airtight container with a slice of bread to maintain moisture.

Storage

Store carrot cake cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, let them thaw at room temperature or warm in a low oven for a few minutes.

How to Serve

The image shows a close-up of several soft cookies on a white marbled surface, each cookie topped with a thick layer of creamy white frosting. On top of the frosting, there are small pieces of chopped nuts scattered evenly, adding a rough texture and a light brown color. One cookie in the center is slightly stacked on another and has a bite taken out of it, revealing a moist, dense interior with a warm golden-brown color. Around the cookies, there are small orange shreds that look like carrot pieces, giving a bright contrast to the neutral tones of the cookies and frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded carrots instead of grated?

Grated carrots work best as they blend smoothly into the dough and ensure an even texture. Shredded carrots might be too large and affect the cookie structure.

Can I make these cookies vegan?

Yes, you can replace the butter with a plant-based margarine and substitute the egg with a flax or chia egg (1 tablespoon ground flax/chia seeds mixed with 3 tablespoons water) to keep it vegan.