Carrot Cake Cookies
These Carrot Cake Cookies are soft, chewy, and warmly spiced with cinnamon and nutmeg, then topped with creamy cream cheese frosting. Packed with finely grated carrots and optional nuts or raisins, this easy carrot cake cookie recipe delivers all the classic flavor of carrot cake in a simple handheld treat—perfect for Easter, spring brunch, or bake sales.
Ingredients
- For the Cookies:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsalted butter softened
- 2 large eggs room temperature
- 1 ½ cups finely grated carrots about 2–3 medium carrots
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup raisins
- For the Cream Cheese Frosting:
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare the Dough
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add eggs and vanilla extract. Mix until smooth.
- Stir in finely grated carrots.
- Step 2: Combine Dry Ingredients
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet mixture. Mix just until combined.
- Fold in nuts or raisins if using.
- Step 3: Bake
- Scoop dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden and centers look slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 4: Make the Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and mix until creamy.
- Stir in vanilla extract.
- Step 5: Frost
- Once cookies are completely cool, spread or pipe frosting on top.
- Garnish with chopped nuts or a light dusting of cinnamon if desired.
Notes
- Grate carrots finely for even texture.
- Pat carrots lightly if overly wet to avoid excess moisture.
- Do not overmix dough to keep cookies tender.
- Avoid overbaking—cookies should remain soft in the center.
- Store frosted cookies in the refrigerator but serve at room temperature for best flavor.