Name: Easy Carrot Cake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: PT-489507H30M5S
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup finely grated carrots; Optional: 1/2 cup chopped walnuts, raisins, or shredded coconut; Optional: Cream cheese frosting for topping

Why You’ll Love Easy Carrot Cake Cookies Recipe

These cookies capture everything you love about carrot cake in a portable, bite-sized form. They’re moist, tender, and full of texture thanks to the carrots and optional nuts or raisins. Plus, they’re much quicker to make than a full cake and easier to serve at parties or pack for on-the-go snacks. Whether you’re a carrot cake fan or simply love spiced cookies, this recipe is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flour
baking soda
salt
ground cinnamon
ground nutmeg
unsalted butter
brown sugar
granulated sugar
egg
vanilla extract
finely grated carrots
optional add-ins like chopped walnuts, raisins, or shredded coconut
optional cream cheese frosting

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
In a separate large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Stir in the grated carrots, followed by the dry ingredients. Mix until just combined.
Fold in any optional add-ins like walnuts, raisins, or coconut.
Scoop the dough onto the prepared baking sheet using a cookie scoop or tablespoon, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
If desired, frost with cream cheese frosting once the cookies are completely cool.

Servings and timing

This recipe yields approximately 24 cookies.
Prep time: 15 minutes
Cook time: 12 minutes
Cooling time: 15 minutes
Total time: About 40–45 minutes

Variations

Add ½ cup of chopped walnuts or pecans for extra crunch.
Mix in raisins or dried cranberries for a fruity touch.
Use shredded coconut for added sweetness and texture.
Make sandwich cookies by spreading cream cheese frosting between two cookies.
Add a pinch of ground cloves or ginger for deeper spice flavor.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
To reheat, let frozen cookies thaw at room temperature or warm them in a 300°F oven for a few minutes.
If frosted, keep them refrigerated to preserve the frosting.

FAQs

How finely should I grate the carrots for the cookies?

Finely grate the carrots so they blend well into the dough and keep the cookies moist without making them chunky.

Can I use pre-shredded carrots from the store?

It’s best to grate fresh carrots. Pre-shredded carrots are often too dry and thick for optimal texture.

Do I have to include nuts or raisins?

No, those are optional. The cookies are delicious on their own or with any mix-ins you prefer.

Can I use whole wheat flour?

You can substitute half of the all-purpose flour with whole wheat flour, but it may slightly change the texture.

How do I know when the cookies are done baking?

The edges should be lightly golden and the centers should look set. Avoid overbaking to keep them soft.

Is the cream cheese frosting necessary?

No, it’s optional. The cookies taste great without frosting, but it adds that classic carrot cake touch.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for a few minutes before scooping.

Can I freeze the cookie dough?

Yes, scoop the dough onto a baking sheet and freeze. Once solid, transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.

Are these cookies soft or crunchy?

They are soft and chewy with a slightly crisp edge, especially when fresh.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour substitute. The texture may vary slightly, but they’ll still taste great.

Conclusion

Easy Carrot Cake Cookies are a delightful twist on a classic dessert, offering all the comforting flavors of carrot cake in a quick and simple cookie recipe. Perfect for parties, holidays, or everyday snacking, they’re sure to be a hit with both kids and adults. Enjoy them plain or frosted — either way, they’re irresistibly good.

Easy Carrot Cake Cookies