If you like carrot cake, then you’ll love carrot cake cookies! This scrumptious recipe combines the classic flavors of carrot cake — cream cheese, cinnamon, nutmeg, and of course, carrots — with the convenience of a cookie-baking experience.
Searching for even more carrot baked treats? Try my Carrot Whoopie Pies, Carrot Cake Recipe, and Carrot Cake Cupcakes!
Recipe Features
- Easy Cookie Recipe: This is very beginner friendly and with zero chill time!
- Perfect Spice: A mixture of three spices makes these nearly irresistible!
- Freezer Friendly: My all-time favorite kitchen tip is that you can freeze cookie dough!
Are you missing the classic flavor of carrot cake, but don’t have the patience to bake one from scratch? Have no fear! The answer is here: Carrot Cake Cookies! I’m about to teach you how to make soft, chewy, and slightly spiced Carrot Cake Cookies that satisfy your sweet tooth and provide the same delicious flavor you love in carrot cake.
Plus, you won’t have to worry about waiting the hours required to bake a cake–these Carrot Cake Cookies will be ready in just 25 minutes! With their combination of warm, comforting spices and rich sweetness, these cookies are a surefire crowd pleaser. Whether you’re hosting a party or just need a sweet treat, you are sure to love these Carrot Cake Cookies.
Carrot Cake Cookie Ingredients
This list of ingredients follows a fairly basic set of pantry staples. The biggest differences will be with the spices and fresh carrots. Here is what you will need:
- Butter: For this recipe I actually like to use salted butter. However, you can definitely add a pinch of salt into the dry ingredients.
- Sugars: A combination of both brown and white sugar is used to get that delicious molasses sweetness that helps highlight the carrot flavor.
- Eggs: Large eggs, preferably at room temperature for a quick even mix.
- Vanilla: I really recommend using pure vanilla extract and not imitation. The later will leave a slight chemically aftertaste.
- Flour: I’ve made these with all-purpose flour as well as white whole wheat flour with great success.
- Spices: Specifically, cinnamon, nutmeg and cloves. This blend is what takes these cookies from good to great.
- Leavening Agents: Both baking powder and baking soda are called for in the dry ingredients. Be sure to double check the expiration date and replace if either has been open for longer than 6 months.
- Carrots: Fresh carrots that have been grated. In a pinch you can use shredded carrots that are in a bag at the grocery store, but large carrots that are ran through a cheese grater will give you a better finish.
How to Make Carrot Cake Cookies
- PREP: Preheat the oven to 375 degrees and line a baking tray with parchment paper or a silicone baking mat. Set aside for later.
- WHISK: Combine the flour, cinnamon, nutmeg, ground clove, baking powder, baking soda and salt in a large measuring cup. Gently stir to combine and set aside.
- CREAM: Add the butter with both the white and brown sugar into the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Stir at medium speed for roughly 3 to 5 minutes, or until the butter and sugar combine and become light and fluffy.
- MIX: Reduce the speed to low and add the eggs. Continue to stir until incorporated. Scrape the sides of the bowl and stir in the vanilla followed by the dry ingredients. Fold in the shredded carrots until evenly dispersed throughout the dough.
- BAKE: Roll the dough into 1/4 cup amounts and place onto the prepared tray, leaving a good amount of space between each cookie. Bake for 12 to 14 minutes, or until the cookies begin to lightly brown on the bottom.
- GLAZE: Let the cookies cool completely on the baking tray and drizzle with the cream cheese glaze.
Helpful Tools
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Scoop: You can use a measuring cup. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process extra speedy.
Recipe Notes:
It’s best to keep these cookies stored in an airtight container inside the refrigerator. Pull them from the refrigerator 5-10 minutes before eating OR microwave for 10-15 seconds to warm through. If stored properly these cookies will last 3 to 5 days.
Yes! There are two ways you can freeze these cookies.
First, you can roll the dough and freeze unbaked. When ready to enjoy, pull from the freezer and let sit on the baking tray for 30 minutes to start to thaw. Bake according to the directions.
Second, freeze baked! You can bake, frost, and freeze these cookies for up to eight months! Simply individually wrap each cooled cookie and place in a freezer safe container or zip top bag.
Of course! We love the simplicity of a glaze, but you can definitely use a thicker frosting. Check out my favorite cream cheese frosting recipe!
Pre shredded will work in a pinch, but your cookies will be more dry. Fresh grated carrots add more moisture to the cookies and help keep them super soft during the baking process.
YES! We love to add a cup of either pecans or walnuts to the batter.
More Must Try Cookie Recipes!
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Carrot Cake Cookies
Ingredients
Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2½ teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh grated carrot
Cream Cheese Glaze
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 pinch salt
- 2 tablesppons milk
Instructions
Cookies
- Preheat the oven to 375 degrees and line a baking tray with parchment paper or a silicone baking mat. Set aside for later.
- Combine the flour, cinnamon, nutmeg, ground clove, baking powder, baking soda and salt in a large measuring cup. Gently stir to combine and set aside.
- Add the butter with both the white and brown sugar into the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Stir at medium speed for roughly 3 to 5 minutes, or until the butter and sugar combine and become light and fluffy.
- Reduce the speed to low and add the eggs. Continue to stir until incorporated. Scrape the sides of the bowl and stir in the vanilla followed by the dry ingredients. Fold in the shredded carrots until evenly dispersed throughout the dough.
- Roll the dough into 1/4 cup amounts and place onto the prepared tray, leaving a good amount of space between each cookie. Bake for 12 to 14 minutes, or until the cookies begin to lightly brown on the bottom.
- Let the cookies cool completely on the baking tray.
Cream Cheese Glaze
- Whisk together the cream cheese and butter until completely incorporated.
- Stir in the vanilla and powdered sugar.
- Add the milk, one tablespoon at a time, and stir until your desired consistency is reached.
- Drizzle or spread onto your cooled cookies.
Notes
Nutrition
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Comments & Reviews
Jesseca says
Thanks for being patient while I fixed that. I’ve added in the correct amounts. Turns out I’m like every other person and can occasionally make mistakes.
Terry Gordon says
You forgot to include How Much Shedded Carrots do you add?????
Jesseca says
Oops! Thank you so much for catching that, Terry. I fixed it.