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These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake but better because they’re individual cookies that are easy to make and share!
These Carrot Cake Cookies are the ultimate treat for anyone who loves the flavor of a classic carrot cake but wants the ease of a one-bowl cookie. They are incredibly soft, chewy, and packed with warm spices and freshly shredded carrots. Topped with a rich cream cheese frosting, they are perfect for Easter, spring parties, or just because.
Many carrot cookies end up with a cakey, muffin-like texture, but this recipe is specifically designed to be soft and chewy. By balancing the brown sugar and using melted butter, we ensure a cookie that has that signature “bakery-style” chew while still delivering all the spiced carrot flavor you expect.
Ingredient for a Moist Carrot Cookie
- Unsalted Butter: make sure it’s softened (your finger just makes a dent in the butter stick and it’s not greasy). If you use salted butter, reduce added salt by 1/4 tsp.
- I love the flavor light brown sugar adds to these cookies – I skip the granulated sugar in this recipe. Brown sugar also adds moisture to the cookies, keeping them soft.
- Shred your own carrots using a box grater for best results. Pre-shredded carrots are too thick and stiff from lack of moisture and won’t soften in your cookies.
- Chopped pecans or walnuts are optional for some crunch. Toast them for even more flavor!
- Cream Cheese Frosting is a must; it’s easy to make and pairs so well with the carrot spice cake cookies.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Expert Tips
- Use a cookie scoop to scoop the cookies so they’re uniform in size. Use any size cookie scoop you want.
- Don’t forget to press the cookie ball lightly with the palm of your hand before baking. Don’t flatten too much but they need a little help to get started.
- Swap out walnuts for pecans or omit the nuts entirely! Or add chocolate chips!
- Don’t use pre-shredded carrots. Be sure to shred your own so they soften in the oven.
- You can frost these cookies with a knife your piping bag – your choice. I also love sprinkling some chopped nuts or cinnamon onto the top of each cookie for decoration. You don’t have to frost the cookies if you don’t want too – they’re good even plain.
- How to make carrot cake sandwich cookies: make them 1-tablespoon size instead of 2-tablespoon size and frost the bottom with cream cheese frosting, then sandwich the cookies.
Carrot Cake Cookies Recipe
Ingredients
Cookies
- 1 ¾ cups (217g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (90g) shredded carrots (see note)
- ½ cup (56g) chopped pecans or walnuts
Frosting
- 4 tablespoons (57g) unsalted butter, softened
- 4 ounces (112g) cream cheese, room temperature
- 1½ cups (170g) powdered sugar
- 1 teaspoon vanilla
- ⅙ teaspoon salt
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk flour with baking soda, cinnamon and salt. Set aside.
- Cream butter and brown sugar in a large bowl with an electric mixer 1-2 minutes. Mix in egg and vanilla until smooth.
- Add dry ingredients to wet and mix until smooth. Stir in carrots and nuts.
- Scoop 2 tablespoon size balls onto cookie sheets 2-inches apart. Lightly flatten with the palms of your hand.
- Bake for 13-16 minutes or until no longer glossy. Cool before frosting.
- To make frosting: beat butter and cream cheese with an electric mixer until smooth. Slowly mix in powdered sugar then add vanilla and salt. Beat on medium high speed until smooth.
- Frost cookies as desired, top with a dusting of cinnamon or finely chopped nuts.
- Store in an airtight container for up to 3 days or freeze (frosted or unfrosted) for up to 2 months.
Recipe Notes
- Be sure to shred your own carrots – don’t use the pre-shredded kind. Also – don’t pack them in the measuring cup.
- You can use walnuts or pecans in this recipe or omit them. Substitute/add raisins if you want!
Recipe Nutrition
How to Make Carrot Cake Cookies (Step by Step)
- Whisk the flour, baking soda and cinnamon in a small bowl.
- Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream the butter and sugar on medium speed. Mix in the egg and pure vanilla extract until smooth Add the dry ingredients and mix. Be sure to scrape the sides of the bowl while mixing. Stir in freshly grated carrots and chopped nuts.
- Scoop two tablespoons of cookie dough to form each ball. Place them two inches apart on a prepared baking sheet. Gently press each ball to flatten them.
- Bake the cookies for 13 to 16 minutes at 350 degrees f. The cookies are done when they are no longer glossy on top. Allow them to cool on a wire rack before frosting.
- Make the cream cheese frosting by mixing all the ingredients in the large bowl of a stand mixer. Frost cooled cookies as desired.
The Best Cream Cheese Frosting for Cookies
Cream Cheese frosting is really easy to make – you just need softened cream cheese, unsalted butter, salt, and vanilla extract. This frosting can be piped when it’s cool, as it warms up it will be soft.
FAQs
No, always use freshly shredded carrots for cookies. Pre-shredded carrots are too dry and thick, which will ruin the soft texture of your cookie.
Simply frost the bottom of one cookie and press another cookie on top for a decadent carrot cake sandwich.
Yes! You can freeze the baked cookies (frosted or unfrosted) for up to 3 months in an airtight container.
Because of the cream cheese frosting, these cookies should be stored in the refrigerator if not eaten within a few hours.
Can the cookie dough be made ahead of time and frozen and then defrosted to make the cookies?
Yes!
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