Carrot cake cookies are exactly that—carrot cake in cookie form! These soft cookies are so easy to make and use simple pantry ingredients. Pile cream cheese frosting on top, and these carrot cookies become impossible to resist!
It’s giving carrot cake but in cookie form! Same cozy spices and the same sweet carrot goodness, but with a little extra fun. Think of them as bite-sized bliss, or the perfect excuse to have "just one more." Whether you call it portion control or just pure deliciousness, these cookies are an Easter treat you don’t want to miss!
This is a soft cookie recipe. These cookies are not the crisp kind like my carrot cake waffles. These are soft and moist (like carrot madeleines) studded with carrots and walnuts and topped with creamy, tangy frosting!
Jump to:
Why You'll Love This Recipe
Ready in under 30 minutes, carrot cake cookies are quick, easy, and packed with all the cozy flavors of carrot cake, without the extra effort.
They’re hearty, lightly sweet, and perfect for Easter.
Plus, it’s a dessert that feels a little wholesome thanks to the veggies I get to sneak in!
Carrot Cookies Recipe Ingredients
Flour: I used all-purpose flour in this carrot cake cookie recipe. But, whole wheat flour is just as good.
Carrots: Freshly grated carrots bring natural sweetness and keep the cookies moist.
Butter: I used salted. Feel free to substitute it with unsalted butter or chilled, solidified coconut oil.
Egg gives the healthy carrot cake cookies structure. Want to make eggless carrot cake cookies? Switch to flax egg (mix one tablespoon of flaxseed powder with three tablespoons of water).
Sugar: I used raw sugar, but brown or white sugar will bring the perfect balance of sweetness too.
Nuts: I love walnuts in these cookies. It’s okay to leave them out entirely or experiment with other nuts like almonds or pecans. Make sure they are finely chopped so it’s easy to fold them in the dough.
Spices: Homemade vanilla extract and cinnamon are what I love in this recipe. Freshly grated nutmeg, a pinch of ginger, or even orange zest would make the best carrot cake cookies ever!
See the recipe card for full information on ingredients and quantities.
How To Make Carrot Cake Cookies?
Step 1: In a large bowl, cream softened butter and sugar until the mixture is fluffy. This will take 2-3 minutes.
Step 2: Add an egg and vanilla extract and beat again.
Step 3: Mix in the flour, baking soda, and cinnamon powder, and mix well using a spatula.
Step 4: Fold in your finely grated carrots and chopped walnuts until evenly distributed.
Step 5: On a parchment paper-lined cookie tray, scoop out the dough (size: about a tablespoon and a half).
Step 6: Bake for 14–15 minutes.
Final step: Cool and serve.
Pro Tips
- The trick to making carrot cake cookies is not to overbeat and overmix the batter. That’s why you need to start with room-temperature butter and eggs. They’re easier to mix together.
- Use softened butter. Melted butter will make the cookies spread while baking.
- As you add the dry ingredients, mix just until each is incorporated.
- You could flatten each cookie scoop a little with your hands before baking. I didn’t (because I love some heft in my cookies).
- I always say this: oven temperatures differ, so keep an eye on your carrot cookies near the end.
- Right out of the oven, they are soft. They will firm up as they cool.
- A kitchen scale is your best friend! For more consistent and better results, weigh your ingredients using a kitchen scale.
How To Serve
These easy carrot cake cookies are a delightful mash-up of cake and cookies. But a little extra love makes them even better! Spread some cream cheese frosting on top for that classic carrot cake vibe!
Pair them with a hot cup of coffee or tea for the ultimate cozy evening treat. Hosting a brunch? Serve them alongside fresh fruit and other Easter favorites.
And if you're looking for another cozy loaf to add to the table, this banana carrot bread is a must-try!
If you love baking with veggies, you’ll also enjoy this carrot zucchini bread for a hearty, wholesome treat.
Recipe FAQs
The best way to measure shredded or grated vegetables is with a kitchen weighing scale. Invest in a small one and it will yield delicious dividends. To measure grated carrots without a scale, pack them in a cup loosely, not tightly.
Mix room-temperature cream cheese with icing sugar. Then spoon the thick, creamy mixture on top. Finish with a dusting of chopped walnuts and dig in!
I refrigerated the baked and frosted cookies in an airtight container because it’s super hot here. Store them in a single layer rather than stacking them because of the cream cheese frosting. If it’s still cold where you live, leave the carrot cake cookies on the countertop. They last for a good 2 to 3 days.
Yes, this recipe for carrot cake cookies is freezer-friendly. Unfrosted cookies can be frozen for about a month.
More Tasty Easter Recipes
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these carrot cake cookies as much as we do!
📖 Recipe
Carrot Cake Cookies with Cream Cheese Frosting
Ingredients
- 1/2 cup Butter I used salted butter.
- 1/2 cup Raw sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 3/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1 tsp Cinnamon powder
- 1 cup Finely grated carrots
- 1/4 cup Finely chopped walnuts
Cream Cheese Frosting
- 4 tbsp Cream cheese, softened
- 1/4 cup Icing sugar
- 1 tbsp Finely chopped walnuts for decoration Optional
Instructions
- Preheat your oven to 180 C. Line a baking tray with parchment paper.
- Beat together the butter and raw sugar in a large bowl.1/2 cup ( 115 g) Butter, 1/2 cup ( 101 g) Raw sugar
- Add egg and vanilla extract. Beat well until the mixture is fluffy and pale.1 Egg,1 tsp Vanilla extract
- Whisk in the flour, baking soda, and cinnamon powder.1 3/4 cup (220g) All-purpose flour,1/2 tsp Baking soda,1 tsp Cinnamon powder
- Fold in the grated carrots and chopped walnuts.1 cup ( 100g) finely grated carrots,1/4 cup (55g) finely chopped walnuts
- Scoop the dough onto the baking tray using a 1.5" ice cream scoop or 2 tablespoons.
- Bake the cookies at 180C for 14-16 minutes or until they are golden and slightly firm to touch.
- Carefully transfer to a cooling rack and let them cool completely.
Cream Cheese Frosting
- Combine the softened cream cheese and icing sugar in a small bowl. Whisk well until a thick, smooth mixture is formed. Taste and adjust for sweetness.4 tbsp Cream cheese, 1/4 cup (30.43g) Icing sugar
- Frost the cookies and sprinkle a few chopped walnuts on top for decoration.
- Serve and enjoy!
Video
Notes
- The trick to making carrot cake cookies is not to overbeat and overmix the batter. That’s why you need to start with room-temperature butter and eggs. They’re easier to mix together.
- Use softened butter. Melted butter will make the cookies spread while baking.
- As you add the dry ingredients, mix just until each is incorporated.
- You could flatten each cookie scoop a little with your hands before baking. I didn’t (because I love some heft in my cookies).
- I always say this: oven temperatures differ, so keep an eye on your carrot cookies near the end.
- Right out of the oven, they are soft. They will firm up as they cool.
- A kitchen scale is your best friend! For more consistent and better results, weigh your ingredients using a kitchen scale.
Leave a Reply