Carrot Cake Cookies

Why You’ll Love Carrot Cake Cookies Recipe

These cookies are the ultimate indulgence for carrot cake lovers. They have the same warm, spiced flavor profile of traditional carrot cake but in a convenient cookie form. The addition of raisins and walnuts adds texture and richness, while the light cream cheese frosting drizzle on top takes them over the top. Whether you’re celebrating a special occasion or just want a cozy treat, these cookies offer the perfect balance of sweetness and spice.

Ingredients

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup grated carrots (about 2 medium carrots)

• 1/2 cup raisins

• 1/2 cup chopped walnuts (optional)

• 1/4 cup crushed pineapple, drained (optional, for extra moisture)

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon milk (or as needed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

3. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and smooth.

4. Add the egg and vanilla extract, and beat until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Fold in the grated carrots, raisins, walnuts (if using), and crushed pineapple (if using).

7. Drop tablespoon-sized scoops of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

10. While the cookies are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.

11. Once the cookies are completely cool, drizzle the cream cheese frosting over the top of each cookie using a spoon or a piping bag.

Servings and Timing

• Servings: 18-24 cookies

• Prep Time: 15 minutes

• Cook Time: 10-12 minutes

• Total Time: 25-30 minutes

Variations

• Vegan Carrot Cake Cookies: Replace the butter with vegan butter, the egg with a flax egg, and use dairy-free cream cheese for the frosting.

• Carrot Cake Cookie Bars: Instead of making individual cookies, spread the dough in a greased 9×9-inch baking pan and bake for 20-25 minutes. Frost the entire surface with the cream cheese frosting.

• Spiced-Up Version: Add some ground ginger or cloves to the dough for an extra layer of spice.

• Gluten-Free: Use a gluten-free flour blend to make these cookies gluten-free.

Storage/Reheating

• Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. If the frosting starts to melt, refrigerate them to keep them fresh.

• Reheating: To warm the cookies, place them in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes.

FAQs

1. Can I make these cookies without the cream cheese frosting?

Yes, you can skip the frosting if you prefer a simpler version. The cookies are delicious on their own!

2. Can I freeze these cookies?

Yes, you can freeze both the dough and the baked cookies. Freeze the dough in portioned balls for up to 3 months, or freeze baked cookies for up to 1 month. Thaw before serving.

3. How do I make the cookies softer?

To make the cookies softer, be careful not to overbake them. Remove them from the oven as soon as the edges turn golden brown, as they will continue to cook slightly while cooling.

4. Can I substitute the raisins?

Yes, you can substitute raisins with other dried fruits, such as cranberries or chopped dried apricots, if you prefer.

5. How can I make the cookies chewier?

For chewier cookies, add an extra tablespoon of brown sugar to the dough or include a bit of honey or maple syrup to increase moisture.

6. Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 2 days. Just scoop and bake when ready.

7. Can I use a food processor to grate the carrots?

Yes, using a food processor is a quick and easy way to grate the carrots. Just be sure to use the grating attachment for the best texture.

8. How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not too warm, as overly warm dough can cause cookies to spread excessively. Chilling the dough for 30 minutes before baking also helps.

9. Can I make these cookies without nuts?

Yes, you can omit the walnuts if you prefer or substitute them with another nut or seed, such as pecans or sunflower seeds.

10. How do I make the frosting thicker?

If the frosting is too thin, add more powdered sugar a tablespoon at a time until it reaches your desired consistency.

Conclusion

Carrot Cake Cookies are a fun and delicious twist on the classic dessert, offering all the flavors of carrot cake in an easy-to-eat cookie form. With their soft, chewy texture, spicy warmth, and cream cheese frosting, these cookies are perfect for any occasion. Whether you’re a fan of carrot cake or just looking for a new treat to try, these cookies will quickly become a favorite in your baking rotation.