Carrot Cake Cookies

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These easy carrot cookies are a favorite in our house! They have all the cozy flavors of carrot cake but in a quick, no-fuss treat that’s perfect for sharing, and for little hands helping you bake!

I love how the chewy texture pairs with the dreamy cream cheese frosting, and they always disappear fast! Whether you’re baking a batch for a holiday dessert tray or just need a sweet treat for the week, these cookies are an easy way to satisfy that carrot cake craving!

What you’ll love about this this Carrot Cake Cookies Recipe:

• Soft & Chewy: These cookies have all the wonderful flavors of carrot cake in an easy-to-make handheld treat.

  
  

  No Cake Required: Get all the goodness of carrot cake flavor without baking a whole cake!

  
  

  Perfect for Any Occasion: A great Easter time dessert or a fun anytime treat.

You’ll need the following ingredients to make these easy carrot cake cookies:

• Cookies:
• All-purpose flour
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Baking soda
• Salt
• Unsalted butter, softened (melted butter)
• Light brown sugar, packed
• Granulated sugar (white sugar)
• Eggs (egg yolk included)
• Vanilla extract
• Fresh carrots, finely grated (medium carrots, excess moisture removed)
• Golden raisins
• Old-fashioned rolled oats
• Cream Cheese Frosting:
• Cream cheese, softened (For the best results, use full-fat cream cheese and let it soften at room temperature before mixing)
• Salted butter, softened (Let the butter soften at room temperature for easy mixing.)
• Powdered sugar
• Vanilla extract

• Carrots: Use freshly grated carrots for the best texture. A box grater works great, but if using a food processor, be sure to drain any excess moisture with a paper towel to prevent soggy cookies.
• Spices: The cinnamon, ginger, and nutmeg add the perfect amount of spice to create that classic carrot cake flavor.
• Oats: Old-fashioned rolled oats give these cookies a chewy texture. Avoid quick oats, as they absorb more moisture and can alter the dough’s consistency.

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

Step 1: Preheat oven to 350°F. Line two cookie sheets with parchment paper or lightly grease a prepared baking sheet.

Step 2: In a large mixing bowl, whisk together flour, cinnamon, ginger, nutmeg, baking soda, and salt.

Step 3: In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy.

Step 4: Add eggs and vanilla extract, mixing on low speed until fully incorporated.

Step 5: Stir in grated carrots, ensuring you’ve removed any excess moisture with a paper towel.

Step 6: Gradually add the dry ingredients to the wet, stirring until just combined.

Step 7: Fold in raisins and oats.

Step 8: Use a large cookie scoop to scoop dough into balls, rolling them in your hands before placing them on the baking sheets. Slightly flatten each cookie to help them bake evenly and ensure they cook through properly.

Step 9: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Step 10: Let cookies cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Step 11: While cookies cool, make the frosting: In a separate bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.

Step 12: Once cookies are completely cool, spread with frosting.

For the best results, use a box grater to finely shred the carrots and remove moisture to prevent soggy cookies.

Storage: Since these cookies have cream cheese frosting, they should be stored in an airtight container in the refrigerator if not eaten within 2 days. If you prefer, store the cookies and frosting separately and frost before serving.

Freezing: Freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw and frost before serving.

ADDITIONS:

• Maple syrup for extra sweetness.
• Almond butter for a nutty twist.
• Try pecans or pecans for a sweet crunch.

SUBSTITUTIONS:

• Golden raisins- Swap for chopped dried pineapple, or use regular raisins instead.

Yes, a food processor makes it quick and easy, but a box grater works just as well.

If the dough is too sticky, there may be too much moisture in the carrots. Press them with a paper towel before adding.

Yes! The cookie dough balls can be frozen before baking.

These soft carrot cookies are great with a cup of coffee, a glass of milk, or even a scoop of vanilla ice cream for a little extra treat!

DID YOU MAKE THIS RECIPE?

I’m excited for you to try these Carrot Cake Cookies! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!