Name: Carrot Cake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup finely grated carrots (about 2 medium carrots); 1/2 cup rolled oats; 1/2 cup chopped walnuts or pecans (optional); 1/2 cup shredded coconut (optional); 4 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1 cup powdered sugar; 1/2 teaspoon vanilla extract; Pinch of salt

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These carrot cake cookies are a soft, chewy treat that blends the flavors of warm spices, sweet carrots, and the rich indulgence of cream cheese frosting. Whether you’re craving a dessert or just a snack to brighten your day, these cookies deliver the perfect balance of flavor and texture.

Carrot Cake Cookies

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

½ cup unsalted butter, softened

½ cup brown sugar, packed

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup finely grated carrots (about 2 medium carrots)

½ cup rolled oats

½ cup chopped walnuts or pecans (optional)

½ cup shredded coconut (optional)

For the Cream Cheese Frosting:

4 oz cream cheese, softened

¼ cup unsalted butter, softened

1 cup powdered sugar

½ teaspoon vanilla extract

Pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract, mixing until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the grated carrots, oats, walnuts or pecans, and shredded coconut if using.

Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden and the cookies are set.

While the cookies are cooling, prepare the cream cheese frosting. Beat together the cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until smooth and creamy.

Once the cookies are completely cool, spread a small amount of cream cheese frosting on top of each cookie.

Servings and Timing

Servings: 18 cookies

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Variations

If I’m looking to change things up, I might swap the walnuts or pecans for another nut like almonds, or leave them out entirely for a nut-free version. For an extra burst of flavor, I could also add a handful of raisins or currants to the dough. If I want to skip the cream cheese frosting, I can dust the cookies with powdered sugar for a simpler look.

Storage/Reheating

I like to store these carrot cake cookies in an airtight container at room temperature for up to 4-5 days. If I want to keep them longer, I can refrigerate them for up to a week. To reheat, I place them in the microwave for a few seconds or in a 300°F (150°C) oven for about 5 minutes to soften them up again.

FAQs

How can I make these cookies healthier?

I could swap out the butter for a plant-based version, use a sugar substitute, or add in some ground flaxseed or chia seeds to boost the nutritional value.

Can I freeze the dough for later?

Yes! I can scoop out the dough onto a baking sheet, freeze the individual scoops for 30 minutes, and then transfer them to a zip-top bag. When I’m ready to bake, I just pop the dough straight onto the baking sheet and bake them for a few extra minutes.

Can I use whole wheat flour instead of all-purpose flour?

I can use whole wheat flour, but it may change the texture slightly, making the cookies a bit denser. If I do, I might want to add a little extra moisture (like a tablespoon of milk or water).

What if I don’t like coconut?

If I’m not a fan of coconut, I can simply leave it out or replace it with extra oats or chopped nuts. The cookies will still be delicious!

How can I make the frosting thicker?

If I want a thicker frosting, I can add a bit more powdered sugar until it reaches my desired consistency. Just be sure to mix it well to keep it smooth.

Conclusion

These carrot cake cookies have quickly become one of my favorite go-to treats. They are easy to make, full of flavor, and perfect for almost any occasion. Whether I’m in the mood for a cozy afternoon snack or a dessert to impress my friends, these cookies hit the spot every time. With the soft, spiced dough and creamy frosting, it's hard not to go back for seconds!

Recipe:

Carrot Cake Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 18 cookies
Diet: Vegetarian

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Description

These carrot cake cookies are a soft, chewy treat that blends the flavors of warm spices, sweet carrots, and the rich indulgence of cream cheese frosting. They are a perfect balance of flavor and texture, ideal for any occasion.

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the grated carrots, oats, walnuts or pecans, and shredded coconut if using.
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
While the cookies are cooling, prepare the cream cheese frosting. Beat together the cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until smooth and creamy.
Once the cookies are completely cool, spread a small amount of cream cheese frosting on top of each cookie.