Carrot Cake Cookies are a delightful twist on the classic carrot cake you know and love, but in cookie form! These treats blend shredded carrots, warm spices like cinnamon and nutmeg, and a bit of sweetness, all coming together in a soft, chewy cookie. Plus, they often have little surprises like raisins or chopped nuts for that extra texture and flavor.
I really enjoy making these cookies because they feel like a comforting dessert that’s perfect any time of year. I love how the carrots give a subtle natural sweetness and moisture, making the cookies nice and tender. One tip I have is to not skip the cream cheese frosting or glaze on top—it adds just the right touch of creaminess and tang that makes these cookies feel so special.
Whenever I bring these carrot cake cookies to a gathering, they’re always a hit! People appreciate the familiar flavors in a fun, portable way. They’re great with a cup of tea or coffee, or packed up as a sweet little gift. I find myself baking them again and again because they never last long, and they’re just so comforting to enjoy whenever I want something a little sweet but cozy.
Key Ingredients & Substitutions for Carrot Cake Cookies
Carrots: Fresh grated carrots provide moisture and sweetness. If you don’t have fresh ones, frozen shredded carrots (thawed and drained) work well too. Just be sure to squeeze out extra water.
Walnuts: Walnuts add crunch and nutty flavor. Pecans or almonds can be great swaps if you prefer or have allergies. For nut-free cookies, try sunflower seeds.
Spices: Cinnamon and nutmeg give that warm aroma. You can add a pinch of ginger or allspice for a slightly different twist.
Butter & Sugars: Butter keeps cookies tender. If dairy-free, use vegan butter. Brown sugar adds moisture and depth of flavor—don’t skip it!
Optional Pineapple: Crushed pineapple adds extra moistness and subtle sweetness. You can leave it out or substitute with applesauce for a different fruit touch.
Cream Cheese Glaze: Classic for carrot cake taste. If avoiding dairy, try a vegan cream cheese or a simple powdered sugar glaze with a touch of lemon juice.
How Do I Get My Carrot Cake Cookies Soft but Not Too Wet?
Balancing moistness can be tricky since grated carrots and optional pineapple add moisture. Here’s how to get it just right:
- Grate carrots finely and squeeze out any extra liquid before adding.
- If using pineapple, drain it well to avoid soggy dough.
- Don’t overmix after adding dry ingredients; mix just until combined to keep the texture light.
- Bake until edges are golden but centers still look slightly soft—they’ll firm up as they cool.
I like to let cookies cool on the baking sheet first to help them set without drying out. This keeps them soft and chewy in every bite.
Equipment You’ll Need
- Mixing bowls – I recommend different sizes for mixing dry and wet ingredients easily.
- Hand or stand mixer – makes creaming butter and sugars quicker and smoother.
- Grater – essential for shredding carrots that blend well into the dough.
- Measuring cups and spoons – for accurate measurements of ingredients.
- Baking sheet with parchment paper or silicone mat – keeps cookies from sticking and makes cleanup easier.
- Cooling rack – helps cookies cool evenly and stay crispy on the edges.
- Spatula or spoon – perfect for dropping and shaping the dough onto the baking sheet.
Flavor Variations & Add-Ins
- Swap walnuts with pecans or almonds for a different nutty flavor; they add crunch and richness.
- Add dried cranberries or raisins for extra sweetness and chewy texture.
- Mix in shredded coconut or mini chocolate chips to give your cookies a fun twist.
- Adjust spices by adding a pinch of ginger or cardamom for more aromatic warmth.
Carrot Cake Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 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 1/2 cups grated carrot (about 2 medium carrots)
- 1/2 cup finely chopped walnuts (plus extra for topping)
- 1/2 cup old-fashioned rolled oats
- Optional: 1/4 cup crushed pineapple, drained (for extra moisture)
For The Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (to desired consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12-15 minutes to bake, and around 10-15 minutes for cooling and glazing. So, altogether, expect roughly 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking and to help with easy cleanup.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures even spreading of the spices and rising agents.
3. Cream Butter and Sugars:
In a large bowl, use a mixer to cream the softened butter with the granulated and brown sugars. Beat for about 2 to 3 minutes until the mixture feels light and fluffy.
4. Add Wet Ingredients:
Beat in the egg and vanilla extract until fully combined and smooth.
5. Combine Wet and Dry:
Gradually add the dry ingredient mixture to the wet ingredients. Mix just until everything is combined—avoid overmixing to keep cookies tender.
6. Fold in Carrots and Extras:
Carefully fold in the grated carrots, chopped walnuts, oats, and crushed pineapple if you’re using it. This adds texture and moisture to your cookies.
7. Shape and Bake:
Drop heaping tablespoons of cookie dough onto your prepared baking sheet. Space them about 2 inches apart so they have room to spread.
Bake for 12 to 15 minutes, until the edges look set and lightly golden. The centers might seem soft but they’ll firm up as they cool.
8. Cooling:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely—this keeps them from getting soggy.
9. Make The Cream Cheese Glaze:
While cookies cool, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Add milk, one tablespoon at a time, until the glaze reaches a smooth, spreadable consistency.
10. Glaze and Finish:
Once cookies are fully cooled, spread a thin layer of cream cheese glaze over each one. Sprinkle extra chopped walnuts on top for a delightful crunch.
11. Serve and Enjoy:
Your moist and flavorful Carrot Cake Cookies are ready! Serve them with a cup of tea or enjoy as a sweet treat anytime.
Can I Use Frozen Carrots for Carrot Cake Cookies?
Yes, you can use frozen grated carrots! Just thaw them completely and squeeze out any excess moisture before adding to the dough to prevent soggy cookies.
Can I Substitute the Walnuts if I Have a Nut Allergy?
Absolutely! You can replace walnuts with sunflower seeds, pumpkin seeds, or omit nuts altogether. Adding extra oats or dried fruit can help maintain texture.
How Should I Store These Cookies?
Store the cookies in an airtight container in the fridge because of the cream cheese glaze. They’ll stay fresh for about 3-4 days. Let them come to room temperature before serving for best flavor.
Can I Make the Cream Cheese Glaze Ahead of Time?
Yes! Prepare the glaze a day ahead and keep it covered in the fridge. Give it a good stir before spreading it on the cookies.
