Carrot Cake Cookies Recipe
If you adore the comforting flavors of classic carrot cake but crave the convenience of a portable treat, these Carrot Cake Cookies are a dream come true. Each bite delivers a medley of sweet carrots, warm spices, and crunchy nuts, all wrapped up in a soft, chewy cookie that tastes like it came straight from grandma’s kitchen. They’re simple to bake, perfect for sharing, and just the right amount of nostalgic and new. Whether you’re serving them as an after-school snack or adding them to a festive dessert table, Carrot Cake Cookies are bound to steal the show.
Ingredients You’ll Need
This recipe calls for a handful of pantry staples and a few fresh additions, but every ingredient has a special job—building the unmistakable taste, texture, and delightful color that make these cookies so irresistible. Let’s see what you’ll need and why it matters!
- All-purpose flour: The backbone of the cookie, giving it just enough structure while still keeping things tender.
- Baking soda: Adds a little lift, making your cookies pillowy instead of flat.
- Baking powder: Works alongside the soda to lighten each cookie bite.
- Salt: Balances the sweetness and enhances all those lovely flavors.
- Ground cinnamon: Brings that cozy, aromatic warmth you expect in carrot cake.
- Ground nutmeg: Adds a subtle, nutty layer to the spice profile.
- Unsalted butter, softened: Gives the cookies richness and a tender crumb.
- Granulated sugar: Supplies crisp edges and sweet flavor.
- Light brown sugar, packed: Delivers moisture and deep caramel undertones.
- Large egg: Binds the ingredients together and contributes to a chewy texture.
- Vanilla extract: Infuses the dough with a cozy, sweet aroma.
- Finely grated carrots: The star of the show, providing color, moisture, and earthy sweetness.
- Old-fashioned rolled oats: Creates a hearty texture and subtle chewiness.
- Chopped walnuts or pecans: Adds a satisfying crunch and toasty, nutty depth.
- Raisins (optional): For those who love little bursts of sweetness in every bite.
How to Make Carrot Cake Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper so your Carrot Cake Cookies won’t stick and clean-up will be a breeze. This is also a great time to set out your butter so it can soften if you haven’t already.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing your dry ingredients separately makes sure all those delicious spices get evenly distributed throughout the cookies.
Step 3: Cream the Butter and Sugars
Grab a large mixing bowl, add your softened butter, granulated sugar, and brown sugar. Beat these together on medium speed until they’re light, fluffy, and pale in color—this makes your cookies soft and helps the sugars dissolve.
Step 4: Add the Wet Ingredients
Beat in the egg and vanilla extract to your creamed mixture. This step binds everything together and helps create a rich, chewy bite.
Step 5: Fold in the Carrots
Stir the finely grated carrots into your wet mixture. The carrots not only add the lovely specks of color but also release moisture that keeps these Carrot Cake Cookies incredibly soft.
Step 6: Combine Wet and Dry
Gradually add the dry ingredients to the wet, mixing gently just until you don’t see any more streaks of flour. Over-mixing can make your cookies tough, so keep it light!
Step 7: Add the Oats, Nuts, and Raisins
Fold in the rolled oats, chopped walnuts or pecans, and raisins (if you’re using them). These add amazing texture and the unexpected bursts of flavor that make every bite special.
Step 8: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10–12 minutes, or until the edges are a light, golden brown. The centers will look slightly soft when you take them out—don’t worry, they’ll firm up as they cool!
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy a warm cookie (or two) while you’re waiting—they’re absolutely irresistible!
How to Serve Carrot Cake Cookies
Garnishes
For a bakery-worthy finish, try drizzling your Carrot Cake Cookies with a simple cream cheese glaze, dusting them with a bit of powdered sugar, or sandwiching them together with luscious cream cheese frosting. Even a sprinkle of extra chopped nuts on top before baking adds a lovely touch of crunch.
Side Dishes
Pair these cookies with a cool glass of milk, a creamy latte, or a classic cup of tea for the coziest snack imaginable. They also shine alongside a fruit salad or a scoop of vanilla ice cream if you’re going for a full dessert spread.
Creative Ways to Present
Go beyond the cookie jar by gifting Carrot Cake Cookies in a pretty tin lined with parchment, or stack and tie them with twine for party favors. For parties, serve them in mini cupcake liners or sandwich them with frosting for an extra-luxe treat.
Make Ahead and Storage
Storing Leftovers
Place cooled cookies in an airtight container at room temperature; they’ll stay soft and fresh for up to 4 days. If you’ve filled them with cream cheese frosting, store them in the fridge to keep them perfectly fresh.
Freezing
These cookies freeze beautifully! Arrange the cooled cookies in a single layer on a tray to freeze, then transfer them to a resealable freezer bag or airtight container. They’ll keep for up to 3 months—perfect for a make-ahead treat or last-minute dessert emergency.
Reheating
To enjoy that just-baked warmth, pop a cookie (or a few) in the microwave for about 10 seconds. If reheating from frozen, let them thaw at room temperature for 20–30 minutes, then warm briefly as desired.
FAQs
Can I use pre-shredded carrots from the store?
While you can use store-bought pre-shredded carrots in a pinch, freshly grated carrots truly shine in these Carrot Cake Cookies. Pre-shredded varieties tend to be drier and chunkier, so grating your own ensures a tender cookie with bright flavor and moisture.
What’s the best way to make these cookies gluten-free?
Simply substitute a 1:1 gluten-free flour blend for the all-purpose flour. Double-check that your oats are certified gluten-free, and you’ve got delicious cookies everyone can enjoy!
Can I add other mix-ins beside nuts and raisins?
Absolutely! Try stirring in mini white chocolate chips, toasted coconut flakes, or even pumpkin seeds for a fun twist on traditional Carrot Cake Cookies. Make them truly your own!
How do I keep the cookies soft and chewy?
Don’t overbake—the edges should be lightly golden, but the centers will look just a little underdone when you pull them from the oven. They’ll finish setting as they cool, staying perfectly soft and chewy.
Can I make the dough ahead of time and chill it?
Yes! You can prepare the dough up to 48 hours in advance and refrigerate it. Chilling enhances the spice flavors and helps prevent too much spreading when you bake the cookies later.
Final Thoughts
These Carrot Cake Cookies are everything you love about the classic cake, wrapped up in easy, irresistible cookie form. Whether you bake them for a special gathering or just as a treat for yourself, they always bring a smile. Give them a try—you’ll be amazed at how quickly they disappear!
Print
Carrot Cake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These delicious Carrot Cake Cookies combine all the flavors of a classic carrot cake in a convenient, handheld treat. Loaded with grated carrots, oats, nuts, and raisins, these cookies are a perfect balance of sweetness and spice.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup finely grated carrots
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins (optional)
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Cream butter and sugars: In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Mix in the egg and vanilla until well combined.
- Combine wet and dry ingredients: Stir in grated carrots, then gradually mix in the dry ingredients until just combined.
- Add mix-ins: Fold in oats, nuts, and raisins if using.
- Bake: Drop rounded tablespoons of dough onto prepared baking sheets and bake for 10–12 minutes until edges are lightly golden.
- Cool and enjoy: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra indulgence, sandwich two cookies with cream cheese frosting.
- You can also make them gluten-free by substituting a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
