If you love carrot cake, you’re going to fall head over heels for these Carrot Cake Cookies! They have all the classic flavors of carrot cake—warm spices, sweet shredded carrots, and a hint of brown sugar—but in a soft, chewy cookie form. And to take them to the next level, they’re perfectly paired with a luscious cream cheese frosting!

These cookies are perfect for Easter, fall baking, or whenever you’re craving carrot cake without the hassle of making a full cake. Trust me, you won’t want to lose this recipe! 😋

Why You’ll Love These Carrot Cake Cookies

✔ Soft & Chewy: Just the right balance of tenderness and chewiness.
✔ Easy to Make: No need for fancy baking skills—just mix, scoop, and bake!
✔ Carrot Cake Flavor in Every Bite: Packed with cinnamon, nutmeg, and fresh carrots.
✔ Pairs Perfectly with Cream Cheese Frosting: Because carrot cake needs cream cheese!

What Do Carrot Cake Cookies Taste Like?

Imagine the flavors of a classic carrot cake, but in a soft, slightly chewy, and warmly spiced cookie. The brown sugar adds depth, the cinnamon and nutmeg bring warmth, and the shredded carrots keep them moist. When topped with tangy-sweet cream cheese frosting, they become utterly irresistible!

Ingredients You’ll Need

For the Cookies:

• ½ cup unsalted butter, softened – Adds richness and keeps them soft.
• ½ cup granulated sugar – For sweetness and a slight crisp edge.
• ½ cup brown sugar, packed – Enhances the chewiness with a deep, molasses-like flavor.
• 1 large egg – Binds the dough and adds moisture.
• 1 teaspoon vanilla extract – Enhances all the flavors.
• 1 ¼ cups all-purpose flour – The perfect base for soft, tender cookies.

• ½ teaspoon baking soda – Helps with slight puffiness and softness.
• ½ teaspoon baking powder – Gives the cookies a little lift.
• ½ teaspoon salt – Balances the sweetness.
• 1 teaspoon cinnamon – A must for that classic carrot cake spice.
• ¼ teaspoon nutmeg – Adds depth and warmth.
• ¾ cup shredded carrots – The star ingredient, keeping the cookies moist and flavorful.
• ½ cup chopped pecans or walnuts (optional) – For a bit of crunch and nutty flavor.
• ½ cup raisins (optional) – For an extra layer of sweetness.

For the Cream Cheese Frosting (Optional but Recommended!):

• 4 oz cream cheese, softened – The key to a smooth, tangy frosting.
• 2 tablespoons unsalted butter, softened – Adds creaminess and richness.
• 1 cup powdered sugar – Sweetens and thickens the frosting.
• ½ teaspoon vanilla extract – Rounds out the flavor.

How to Make Carrot Cake Cookies

Step 1: Prepare the Cookie Dough

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
3. Add the egg and vanilla extract, mixing until fully combined.

Step 2: Mix the Dry Ingredients

4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 3: Fold in the Carrots & Mix-ins

6. Gently fold in the shredded carrots, nuts, and raisins (if using). The dough will be soft and slightly sticky—this is normal!

Step 4: Bake the Cookies

7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are set and lightly golden. The centers will still be slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Make the Cream Cheese Frosting (Optional but SO Good!)

10. In a bowl, beat together the cream cheese and butter until smooth.
11. Add the powdered sugar and vanilla extract, mixing until light and fluffy.
12. Once the cookies are fully cooled, spread or pipe the frosting onto each cookie.

What to Serve with Carrot Cake Cookies

✔ A warm cup of coffee or tea – The perfect cozy pairing. ☕
✔ A drizzle of caramel sauce – For extra indulgence. 🍮
✔ A sprinkle of chopped nuts or cinnamon – Adds even more texture and flavor. 🌰

Pro Tips for the Best Carrot Cake Cookies

✔ Use freshly shredded carrots – Pre-shredded carrots are too dry and won’t blend as well into the dough.
✔ Don’t overbake! – These cookies should be soft and slightly chewy, not dry.
✔ Chill the dough for 30 minutes – If your cookies are spreading too much, chilling helps them hold their shape.
✔ Toast the nuts – If using pecans or walnuts, lightly toasting them brings out their flavor.

Storage & Make-Ahead Tips

• Refrigerator: If frosted, store in an airtight container in the fridge for up to 5 days.
• Room Temperature: Unfrosted cookies can be stored in an airtight container for 3 days.
• Freezer: Freeze baked (unfrosted) cookies for up to 2 months. Thaw and frost before serving.

Frequently Asked Questions (FAQ)

Can I make these cookies ahead of time?

Yes! The dough can be made a day in advance and stored in the refrigerator until ready to bake.

Can I use a different frosting?

Absolutely! Try a maple glaze or vanilla buttercream if you want to switch it up.

Can I make these cookies without frosting?

Yes! They’re delicious on their own, but the cream cheese frosting makes them extra special.

Can I add coconut?

Yes! If you love coconut, mix ¼ cup shredded coconut into the dough for even more texture.

What can I use instead of nuts or raisins?

You can leave them out or substitute with white chocolate chips, dried cranberries, or shredded coconut.

Final Thoughts on Carrot Cake Cookies

These Carrot Cake Cookies are soft, spiced, and completely irresistible! Whether you frost them with cream cheese frosting or enjoy them plain, they bring all the best parts of carrot cake into bite-sized perfection.

Have you tried this recipe? Let me know in the comments, and don’t forget to share your photos on Pinterest! 🥕🍪✨