Carrot Cake Cookies are a delightful twist on the classic dessert you know and love. They bring together the sweet and spicy flavors of grated carrots, warm cinnamon, and a hint of nutmeg, all baked into soft, chewy cookies. You get all the lovely tastes of carrot cake with the convenience of a handheld treat.
I love making these cookies because they’re easy to share and perfect for when you want a little something sweet but don’t want to fuss with frosting or slices. Plus, they’re packed with little surprises like raisins or chopped nuts that add a nice texture. I always find myself sneaking one (or two) before anyone else sees!
My favorite way to enjoy these cookies is with a hot cup of tea or coffee in the afternoon. They warm me up on cooler days and make for a cozy little pick-me-up. If you want, you can even add a dollop of cream cheese spread on top to mimic that classic carrot cake cream cheese frosting flavor without the extra effort.
Carrot Cake Cookies Key Ingredients & Substitutions
Carrots: Finely grated carrots bring moisture and sweetness to these cookies. Use fresh carrots for the best texture. If fresh isn’t available, frozen (thawed and drained) can work too.
Rolled oats: These add a nice chew and some fiber. If you prefer, quick oats can be used, but the texture will be softer.
Crushed pineapple: This ingredient keeps the cookies moist and adds a subtle tang. Make sure to drain it well to avoid making the dough too wet. You can swap for applesauce if you want milder sweetness.
Nuts: Walnuts or pecans add crunch and flavor. If you’re nut-free, try sunflower seeds or omit altogether.
Raisins (optional): Raisins give a chewy burst of sweetness, but it’s okay to leave them out if you don’t like them or want fewer sweet bits.
Cream cheese glaze: Softened cream cheese is key for smooth icing. Use full-fat for best flavor. If you want a dairy-free option, try a vegan cream cheese alternative.
How Do I Keep the Cookies Moist and Soft?
Moisture is key to a great carrot cake cookie. Here’s how to ensure your cookies stay soft and tender:
- Grate carrots finely: This helps them blend into the dough without large chunks.
- Drain pineapple well: Too much juice can make the dough soggy and thin the batter.
- Don’t overmix: Stir the wet and dry ingredients just until combined to avoid tough cookies.
- Watch the baking time: Bake until the edges are golden but centers still look a bit soft; they will set as they cool.
Following these steps will give you soft, slightly chewy cookies with a fresh carrot flavor every time.
Equipment You’ll Need
- Mixing bowls – I use different sizes for combining dry and wet ingredients easily.
- Hand or stand mixer – makes creaming butter and sugars smooth and effortless.
- Grater – essential for finely shredding the carrots for a tender texture.
- Cookies scoop or tablespoon – helps make evenly sized cookies for uniform baking.
- Baking sheet lined with parchment paper – prevents sticking and makes cleanup quick.
- Wire rack – perfect for cooling cookies and setting the glaze without sogginess.
Flavor Variations & Add-Ins
- Swap walnuts for chopped pecans or almonds to change the nut flavor to your preference.
- Mix in raisins or dried cranberries for extra sweetness and chewiness.
- Add a dash of ground ginger or cardamom with the cinnamon for a spicy twist.
- Use coconut flakes instead of oats for a tropical flavor and added texture.
Carrot Cake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 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
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup old-fashioned rolled oats
- 1/3 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (plus extra for garnish)
- Optional: 1/4 cup raisins
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk (as needed for desired consistency)
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the dough, 12-15 minutes baking, and around 10 minutes cooling and glazing the cookies. Overall, set aside about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready & Mix Dry Ingredients
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this aside for now.
2. Cream Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes a few minutes with a hand or stand mixer.
3. Add Egg and Vanilla
Mix in the egg and vanilla extract until everything is well combined and smooth.
4. Combine Wet and Dry Ingredients
Slowly add the dry ingredient mix into the wet mixture. Stir gently until they just come together; don’t overmix to keep your cookies tender.
5. Fold in Carrots and Other Goodies
Carefully fold in the grated carrots, oats, crushed pineapple (make sure it’s drained well!), nuts, and raisins if you’re using them. This adds moisture, texture, and flavor.
6. Shape and Bake the Cookies
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 to 15 minutes, or until the edges turn golden and a toothpick inserted in the center comes out clean.
7. Cool the Cookies
Let the cookies cool on the baking sheet for about 5 minutes to set, then carefully transfer them to a wire rack to cool completely before glazing.
8. Make the Cream Cheese Glaze
While the cookies cool, beat together the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth. Add milk a little at a time to reach a thick but spreadable glaze.
9. Glaze and Garnish
Once the cookies are fully cool, spread or drizzle the cream cheese glaze on top. Sprinkle chopped nuts over the glaze for a pretty finish, if you like.
10. Let the Glaze Set
Allow the glaze to firm up slightly before serving, so it’s not too soft or messy.
Enjoy your moist and delicious carrot cake cookies with that lovely cream cheese glaze on top!
Can I Use Frozen Carrots for the Cookies?
Yes! Just make sure to thaw and drain them well to avoid extra moisture in the dough, which can affect the texture.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. Keep the glaze separately if possible to prevent sogginess.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature briefly before scooping and baking.
What Can I Substitute for Nuts?
If you have nut allergies, swap nuts with seeds like pumpkin or sunflower seeds, or simply omit them for a nut-free treat.