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Freshly baked carrot cake cookies with cream cheese drizzle

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 20 Cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

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

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.

Method
 

  1. Step 1: Preheat & Prepare
  2. Preheat your oven to 350°F (175°C).
  3. Line a baking sheet with parchment paper or lightly grease it.
  4. Step 2: Mix Dry Ingredients
  5. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  6. Step 3: Cream Butter & Sugar
  7. 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).
  8. Add the egg and vanilla extract, then mix until well combined.
  9. Step 4: Combine Wet & Dry Ingredients
  10. Slowly add the dry ingredients to the wet mixture, mixing on low speed.
  11. Stir in the shredded carrots, nuts, and raisins (if using).
  12. Step 5: Scoop & Shape the Cookies
  13. Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet.
  14. Space them about 2 inches apart as they will spread slightly.
  15. Step 6: Bake to Perfection
  16. Bake for 12-15 minutes or until the edges are golden brown.
  17. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
  18. Step 7: Prepare the Frosting (Optional)
  19. In a mixing bowl, beat the cream cheese and butter together until smooth.
  20. Slowly add powdered sugar and mix until creamy.
  21. Stir in vanilla extract and a pinch of salt.
  22. 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.