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Carrot Cake Cookies

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These Carrot Cake Cookies combine the classic flavors of carrot cake into a convenient, soft cookie form. Packed with grated carrots, warm spices, and a sweet cream cheese frosting drizzle, these cookies are the perfect treat for any occasion.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots (about 2 medium carrots)
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins (optional)
  • For the Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 12 tbsp milk (to reach desired consistency)

Instructions

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
  • Add the egg and vanilla extract, beating until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
  • Fold in the grated carrots, oats, nuts, and raisins (if using).
  • Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are golden and the cookies are set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • You can skip the frosting for a less sweet cookie or substitute the cream cheese frosting with a simple glaze made from powdered sugar and milk.
  • These cookies can be stored in an airtight container for up to 5 days.
  • To make them extra festive, top each cookie with additional chopped walnuts or a sprinkle of cinnamon.