Carrot cake cookies bring the warm spices and tender texture of classic carrot cake into a handheld treat. These cookies are soft, slightly chewy, and studded with sweet grated carrot, optional nuts, and raisins. They smell of cinnamon and nutmeg as they bake, and the edges caramelize lightly while the centers stay tender. If you enjoy cozy baked goods, these cookies are an easy way to capture carrot cake flavor without frosting — and they pair nicely with tea or coffee or a scoop of cream cheese spread. For a roasted-fruity side idea, try the same warm flavors with caramelized maple Dijon roasted apples and carrots alongside.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
(approximate per cookie)
- Calories per serving: 125 kcal
- Protein: 1.5 g
- Carbohydrates: 19 g
- Fat: 6 g
- Fiber: 1 g
- Sugar: 12 g
- Sodium: 100 mg
Why Make This Carrot Cake Cookies
These carrot cake cookies give you the taste of carrot cake with less fuss. They bake quickly, are easy to transport, and stay tender for several days. The grated carrot adds moisture and a gentle sweetness, while cinnamon and nutmeg create a warm aroma. Optional walnuts or pecans add crunch and depth; raisins bring chew and bursts of sweetness. They’re great for school lunches, potlucks, or a cozy afternoon snack.
How to Make Carrot Cake Cookies
This recipe is straightforward: cream, mix, fold, scoop, and bake. Keep the wet and dry ingredients separate until you combine them to avoid overmixing. Grating the carrots finely ensures even texture and moisture. If you include nuts, toast them first for better flavor.
Ingredients:
- 1 cup grated carrots
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat so cookies release easily and bake evenly. Grate the carrots finely and set aside. Measure and have all ingredients ready.
Step 2: Mixing
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes with a hand mixer). Beat in the egg and vanilla extract until well combined. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and, if using, the chopped nuts and raisins. Avoid overmixing to keep cookies tender.
Step 3: Baking
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes or until the edges are lightly golden and the centers are set. Rotate the baking sheet halfway through if your oven has hot spots.
Step 4: Finishing
Let cookies cool on the baking sheet for 3–5 minutes to firm up, then transfer to a wire rack to cool completely. If you like, dust lightly with powdered sugar or spread a thin layer of cream cheese frosting once cooled for an extra indulgent treat.
How to Serve Carrot Cake Cookies
Serve warm with a cup of coffee or tea for a cozy snack. For dessert, plate cookies with a dollop of whipped cream or a smear of cream cheese frosting and a sprinkle of chopped nuts. They also work well in lunchboxes or on a cookie tray for parties. For a brunch twist, serve with yogurt and fresh fruit.
How to Store Carrot Cake Cookies
- Room temperature: Store in an airtight container for up to 3 days. Place a paper towel in the container to absorb excess moisture.
- Refrigerate: Keep in an airtight container for up to 7 days; bring to room temperature before serving for best texture.
- Freeze: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven.
Expert Tips for Perfect Carrot Cake Cookies
- Grate carrots finely so they distribute evenly and the cookies stay moist without large fibrous pieces.
- Toast nuts before chopping to boost flavor. Let them cool before mixing into dough.
- Don’t overmix after adding flour — overworking develops gluten and makes cookies tough. Mix until just combined.
- If dough seems very wet, chill for 15 minutes; this firms it for neater scoops.
- Use room-temperature butter and egg for better emulsion and lighter texture.
- For even baking, use a medium cookie scoop so all cookies are the same size.
- To reduce sugar slightly, cut granulated sugar to 1/3 cup and keep brown sugar for moisture — results remain well balanced.
Delicious Variations
- Cream Cheese-Swirled: Top cooled cookies with a small dollop of cream cheese frosting and swirl with a toothpick.
- Orange Zest Twist: Add 1 tsp orange zest to the dough for a bright citrus note.
- Coconut Carrot: Stir in 1/3 cup shredded coconut for chew and tropical aroma.
- Gluten-Free: Substitute a 1-to-1 gluten-free flour blend for all-purpose flour. Check binding and chill dough briefly if needed.
- Spice Boost: Add 1/2 tsp ground ginger and 1/4 tsp cloves for deeper warm spices.
- No-Raisin Option: Replace raisins with dried cranberries or chopped dried apricots for different sweetness and texture.
Frequently Asked Questions
-
How do I make these cookies without nuts?
Omit the nuts and replace with extra raisins or 1/4 cup oats for chew. The texture will stay moist thanks to the carrots and brown sugar. -
Can I use shredded carrots from a bag?
Yes — pre-shredded carrots work. Pat them lightly with a paper towel if very wet so the dough isn’t too loose. -
Will these cookies spread a lot while baking?
They hold their shape fairly well. If cookies spread too much, chill the dough for 15–20 minutes before baking or reduce butter by 1–2 tablespoons. -
Can I make the dough ahead of time?
Yes. Store dough in the fridge for up to 24 hours or freeze scoops of dough on a tray and then transfer to a bag for up to 3 months. Bake from frozen, adding a couple extra minutes. -
How do I keep cookies soft longer?
Store them in an airtight container with a slice of bread or a folded paper towel; the moisture helps keep cookies tender for several days. -
Can I add frosting?
Absolutely. A simple cream cheese frosting (cream cheese, butter, powdered sugar, vanilla) pairs perfectly. Apply frosting after cookies are fully cooled. -
How do I know when cookies are done?
Look for lightly golden edges and centers that no longer look wet. They may seem soft but will firm as they cool.
Conclusion
These carrot cake cookies are an easy, cozy treat that capture carrot cake flavor in a portable bite. They bake quickly, store well, and welcome many simple swaps — nuts, dried fruit, or a zest twist — to suit your taste. For a slightly different take and inspiration from another beloved recipe, check out Carrot Cake Cookies – Creme De La Crumb for additional ideas and presentation tips. Enjoy baking — these cookies are a warm, spiced hug in every bite.
Print
Carrot Cake Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy cookies capturing the flavors of classic carrot cake, studded with grated carrot, optional nuts, and raisins, perfect for cozy snacking.
Ingredients
- 1 cup grated carrots
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Grate the carrots finely and set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Beat in the egg and vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and optional nuts and raisins.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes or until the edges are lightly golden and the centers are set.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
Avoid overmixing the dough to keep cookies tender. For extra flavor, toast nuts before adding and consider using a mix of dried fruits.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
