Carrot Cake Cookies are a fun twist on the classic carrot cake you love, packed with shredded carrots, warm spices like cinnamon and nutmeg, and a delightful chewiness that’s just perfect. These cookies have those little surprises inside—like chopped nuts and raisins—that make every bite interesting and tasty.
I really enjoy making these cookies because they bring all the cozy flavors of a carrot cake but in a quick little treat that you can grab anytime. I usually find myself sneaking more than one, especially since they’re not too sweet but still feel like a special dessert. They’re great for packing in lunchboxes or sharing with friends during a casual get-together.
One of my favorite ways to enjoy these cookies is with a cup of tea or coffee in the afternoon. Sometimes, I even spread a little cream cheese frosting on top—it feels like a mini carrot cake celebration. These cookies remind me of cozy afternoons and simple moments, making them an easy go-to recipe that feels like a warm hug in cookie form.
Key Ingredients & Substitutions
Carrots: Fresh, finely grated carrots add moisture and sweetness. I like to use medium carrots for the best texture. You can also use pre-shredded carrots to save time.
Spices: Cinnamon, nutmeg, and ginger create classic carrot cake flavor. If you don’t have all, cinnamon alone will still work well. Freshly ground spices give more aroma.
Nuts: Walnuts or pecans add crunch. If you’re nut-free, try sunflower seeds or omit them completely—cookies still taste great!
Crushed Pineapple: Optional but adds moisture and subtle sweetness. Drain well to keep dough from getting too wet. You can skip it or replace with unsweetened applesauce.
Cream Cheese Frosting: Essential for that rich, tangy finish. Use full-fat cream cheese for the best texture. For a lighter option, try Greek yogurt mixed with a bit of honey instead.
How Do You Get Moist, Soft Carrot Cake Cookies Every Time?
Maintaining moisture in these cookies is key. Here are a few tips:
- Don’t overmix: Combine dry and wet ingredients just until mixed. Overmixing can make cookies tough.
- Use softened butter: Cream it well with sugars to help create a light texture.
- Grate carrots finely: This ensures they blend well into the dough and stay moist without making it soggy.
- Drain pineapple thoroughly: If using, drain crushed pineapple well to avoid too much liquid.
- Check baking time: Bake until edges turn golden but centers look set. Overbaking dries them out.
These steps build a tender, flavorful cookie that stays moist and soft for days.
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for creaming the butter and sugars, and a medium bowl for dry ingredients.
- Electric hand or stand mixer – makes creaming and mixing easier and quicker.
- Grater – for finely shredding the carrots; a box grater works well and is easy to use.
- Measuring cups and spoons – for accurate ingredient amounts.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup easier.
- Cookie scoop or tablespoon – helps portion dough evenly for uniform cookies.
- Baking sheet – a sturdy, flat surface for baking that fits your oven nicely.
- Cooling rack – for allowing cookies to cool evenly and stay crisp on the edges.
- Spatula – for frosting and handling cookies gently.
Flavor Variations & Add-Ins
- Replace walnuts with chopped pecans or almonds for different crunch and flavor profiles.
- Mix in shredded coconut or crushed pineapple to enhance moisture and tropical taste.
- Use cream cheese frosting with a splash of lemon juice or zest for a tangy twist.
- Add chopped dried fruits like raisins or apricots inside the dough for extra sweetness and chewy texture.
How to Make Carrot Cake Cookies
Ingredients You’ll Need:
- 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
- 1/4 teaspoon ground ginger
- 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
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans
- 1/2 cup crushed pineapple, drained (optional, for added moisture)
- 1/2 cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Chopped nuts for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. After baking, allow 10-15 minutes for cooling and frosting. In total, plan for around 40 minutes to have these delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preparing the Dry Ingredients:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set this mixture aside.
2. Creaming Butter and Sugars:
In a large bowl, use a mixer to cream the softened butter with the granulated sugar and brown sugar. Beat for about 2-3 minutes until the mixture is light and fluffy. This makes for a nice soft cookie texture.
3. Mixing Wet Ingredients:
Add the egg and vanilla extract to the butter and sugar mixture. Beat everything together until combined well.
4. Combining Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix to keep the cookies tender.
5. Adding Carrots and Extras:
Gently fold in the finely grated carrots, chopped nuts, crushed pineapple if you’re using it, and shredded coconut if desired. This adds moisture and wonderful texture to your cookies.
6. Baking the Cookies:
Scoop out spoonfuls of dough, about 2 tablespoons each, and drop them onto your prepared baking sheet, leaving about 2 inches between each cookie so they have room to spread. Bake for 10-12 minutes until the edges are golden and the centers look set.
7. Cooling:
Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
8. Making the Cream Cheese Frosting:
While the cookies cool, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and fluffy.
9. Frosting and Serving:
Once the cookies are fully cooled, spread or pipe a little dollop of cream cheese frosting on each cookie. Sprinkle with chopped nuts if you like for a pretty look and extra crunch. Enjoy your delicious carrot cake cookies!
10. Storage:
Store leftover cookies in an airtight container in the refrigerator for up to 5 days to keep them fresh and tasty.
Can I Use Frozen Carrots for These Cookies?
Yes, you can! Just make sure to thaw and drain them well to remove any excess moisture before grating and adding to the dough. This helps prevent soggy cookies.
What Can I Substitute for Crushed Pineapple?
If you don’t have crushed pineapple or prefer not to use it, unsweetened applesauce is a great substitute to keep the cookies moist. Use the same amount and drain well if needed.
How Should I Store Leftover Cookies?
Keep leftover cookies in an airtight container in the refrigerator for up to 5 days. This helps the cream cheese frosting stay fresh. Bring to room temperature before serving for the best flavor.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, cover it tightly, and refrigerate for up to 24 hours before baking. Let the dough come to room temperature briefly before scooping and baking.