Name: Carrot Cake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups grated carrots; 1/2 cup raisins or chopped nuts (optional); Cream cheese frosting (optional, for topping)

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These carrot cake cookies are soft, chewy, and filled with the warm spices and sweet flavors I love in classic carrot cake. Each bite has tender bits of carrot, a hint of cinnamon, and optional mix-ins like raisins or nuts for extra texture. They’re perfect for when I want the taste of carrot cake in a quick, handheld treat.

Carrot Cake Cookies

Why You’ll Love This Recipe

I love how these cookies give me all the cozy flavors of carrot cake without the time it takes to bake a whole cake. They’re easy to make, perfect for sharing, and can be topped with a creamy frosting for an extra indulgence. They’re also great for spring gatherings, Easter, or just an everyday sweet snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Grated carrots
Raisins or chopped nuts (optional)
Cream cheese frosting (optional)

Directions

I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.
In a medium bowl, I whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large mixing bowl, I cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the eggs one at a time, then stir in the vanilla extract.
I gradually add the dry ingredients to the wet mixture until just combined.
I fold in the grated carrots and, if I’m using them, the raisins or nuts.
I scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
I bake for 10–12 minutes, or until the edges are lightly golden.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
If I’m frosting them, I wait until they’re completely cool before spreading cream cheese frosting on top.

Servings and timing

This recipe makes about 24 cookies. I usually spend 15 minutes preparing the dough and 10–12 minutes baking each batch, so they’re ready in around 30 minutes total.

Variations

I sometimes add shredded coconut for extra texture or swap raisins for dried cranberries. Chopped pecans or walnuts add a nice crunch. For a healthier twist, I use half whole wheat flour or reduce the sugar slightly.

storage/reheating

I store unfrosted cookies in an airtight container at room temperature for up to 4 days. Frosted cookies go in the refrigerator for up to 5 days. They also freeze well—both frosted and unfrosted—for up to 2 months. I let them thaw at room temperature before enjoying.

FAQs

Can I make these cookies without nuts or raisins?

Yes, I often skip them for a smoother texture, and the cookies are still delicious.

How fine should I grate the carrots?

I grate them finely so they blend into the dough and bake evenly.

Can I use pre-shredded carrots?

I prefer freshly grated carrots because they’re more moist and flavorful, but pre-shredded will work in a pinch.

Do I have to frost them?

No, they’re delicious plain, but cream cheese frosting takes them to the next level.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 24 hours before baking, which can also enhance the flavor.

Conclusion

These carrot cake cookies are one of my favorite quick desserts because they capture all the flavor of classic carrot cake in a soft, chewy cookie. I love making them for holidays, potlucks, or just when I’m craving something sweet and spiced. They’re simple, versatile, and always a hit.