Carrot Cake Cookies Recipe
Carrot Cake Cookies Recipe
Table of Contents
Carrot Cake Cookies Recipe
This carrot cake cookies recipe combines all the delicious flavors of a classic carrot cake into an easy to make cookie. Soft, chewy, and filled with the perfect balance of spices, shredded carrots, and nuts, these cookies are the ultimate dessert for any occasion. Topped with a rich cream cheese frosting, each bite feels like a mini version of a carrot cake, and the best part is you don’t need to fuss with layers or frosting a whole cake. Perfect for sharing, gifting, or enjoying with a cup of tea or coffee.
Description
These carrot cake cookies recipe are the perfect hybrid between a carrot cake and a cookie. You get all the flavors you love from a traditional carrot cake, including cinnamon, nutmeg, and shredded carrots, in a soft, chewy, and satisfying cookie form. These cookies are great for Easter, birthdays, or any day you want a special treat. The cream cheese frosting adds that signature tangy flavor that makes carrot cake so irresistible.
The texture of the carrot cake cookies recipe is light and pillowy on the inside with just the right amount of crunch from walnuts or pecans. The spices infuse the dough with warmth, while the fresh shredded carrots provide a natural sweetness and moisture that keeps these cookies tender. When paired with the rich cream cheese frosting, it creates the ultimate carrot cake experience in a bite sized cookie.
You can customize the carrot cake cookie recipe by adding raisins, chopped nuts, or coconut flakes. Additionally, if you want a more festive touch, you can sprinkle some chopped walnuts or mini chocolate chips on top before baking. This carrot cake cookies recipe is also quite versatile and can be adapted to suit different dietary preferences, such as gluten-free or dairy free options, by simply substituting a few ingredients.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup rolled oats (optional, for added texture)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer on medium speed until smooth and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the grated carrots, walnuts or pecans (if using), and oats (if using) until evenly distributed in the dough.
- Use a tablespoon or a cookie scoop to drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden, and a toothpick inserted into the center comes out clean. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Add the vanilla extract and beat until incorporated. Gradually add the powdered sugar, beating until the frosting is light and fluffy. Add a pinch of salt to balance the sweetness.
- Once the cookies are completely cool, frost each cookie with a generous amount of cream cheese frosting. If desired, top with additional chopped nuts for decoration.
- Serve and enjoy your homemade carrot cake cookies.
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Carrot Cake Cookies Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots about 3 medium carrots
- 1/2 cup chopped walnuts or pecans optional
- 1/2 cup rolled oats optional, for added texture
- For the cream cheese frosting:
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer on medium speed until smooth and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the grated carrots, walnuts or pecans (if using), and oats (if using) until evenly distributed in the dough.
- Use a tablespoon or a cookie scoop to drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden, and a toothpick inserted into the center comes out clean. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Add the vanilla extract and beat until incorporated. Gradually add the powdered sugar, beating until the frosting is light and fluffy. Add a pinch of salt to balance the sweetness.
- Once the cookies are completely cool, frost each cookie with a generous amount of cream cheese frosting. If desired, top with additional chopped nuts for decoration.
- Serve and enjoy your homemade carrot cake cookies.
Notes
- Storage: Store these carrot cake cookies in an airtight container at room temperature for up to 5 days, or refrigerate them for up to 1 week. You can freeze the baked cookies (without frosting) for up to 3 months.
- Gluten-Free Option: To make these cookies gluten-free, swap out the all-purpose flour for a gluten-free flour blend. Make sure the oats you use are certified gluten-free if needed.
- Dairy-Free Option: To make the cookies dairy-free, use a dairy-free butter substitute and replace the cream cheese with a dairy-free cream cheese alternative.
- Add-Ins: Feel free to add raisins, shredded coconut, or mini chocolate chips to the dough for extra flavor and texture.
