Best Carrot Cake Cookies – Soft, Spiced & Irresistibly Chewy!
These Carrot Cake Cookies bring the comforting flavors of classic carrot cake into a soft, chewy, and spiced cookie. Loaded with freshly grated carrots, warm cinnamon, nutmeg, and optional add-ins like walnuts or raisins, these cookies deliver the perfect balance of sweetness and texture. Enjoy them plain or topped with a luscious cream cheese frosting for an irresistible treat!
Equipment
- ✔ Mixing Bowls – One large for dry ingredients and another for wet ingredients.
- ✔ Hand Mixer or Stand Mixer – To cream butter and sugar until fluffy.
- ✔ Whisk – For mixing dry ingredients evenly.
- ✔ Spatula – Helps fold in shredded carrots and nuts without overmixing.
- ✔ Box Grater or Food Processor – For freshly grating carrots.
- ✔ Measuring Cups & Spoons – For precise ingredient measurements.
- ✔ Baking Sheet – For baking the cookies.
- ✔ Parchment Paper or Silicone Baking Mat – Prevents sticking and makes cleanup easier.
- ✔ Cookie Scoop or Spoon – Ensures uniform cookie sizes for even baking.
- ✔ Cooling Rack – Helps cookies cool properly and prevents sogginess.
- Optional Equipment:
- ✔ Fine Mesh Sifter – For sifting flour and spices to prevent lumps.
- ✔ Rolling Pin & Pastry Board – If shaping the dough before baking.
- ✔ Piping Bag & Tips – For decorating cookies with cream cheese frosting.
- ✔ Storage Containers – To keep cookies fresh for longer.
Ingredients
- For the Cookies:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup unsalted butter softened (1 stick)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins or shredded coconut optional
- For the Cream Cheese Frosting Optional:
- 4 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Step 2: Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Step 3: Cream Butter & Sugar
- In another bowl, use a hand mixer or stand mixer to beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract, then mix until well combined.
- Step 4: Combine Wet & Dry Ingredients
- Slowly add the dry ingredients to the wet mixture, mixing on low speed.
- Stir in the shredded carrots, nuts, and raisins (if using).
- Step 5: Scoop & Shape the Cookies
- Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet.
- Space them about 2 inches apart as they will spread slightly.
- Step 6: Bake to Perfection
- Bake for 12-15 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
- Step 7: Prepare the Frosting (Optional)
- In a mixing bowl, beat the cream cheese and butter together until smooth.
- Slowly add powdered sugar and mix until creamy.
- Stir in vanilla extract and a pinch of salt.
- Spread or drizzle onto cooled cookies for a bakery-style finish
Notes
For Extra Moisture: Use freshly grated carrots instead of pre-shredded store-bought ones.
For a Healthier Version: Substitute all-purpose flour with whole wheat or oat flour, replace butter with coconut oil, and use coconut sugar instead of granulated sugar.
Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for 5-7 days. Freeze unfrosted cookies for up to 3 months.
Pairing Suggestions: Enjoy these cookies with chai tea, a cappuccino, or a glass of almond milk for the perfect treat.
For a Healthier Version: Substitute all-purpose flour with whole wheat or oat flour, replace butter with coconut oil, and use coconut sugar instead of granulated sugar.
Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for 5-7 days. Freeze unfrosted cookies for up to 3 months.
Pairing Suggestions: Enjoy these cookies with chai tea, a cappuccino, or a glass of almond milk for the perfect treat.