Carrot Cake Cookies are a delightful twist on the classic carrot cake, packed with shredded carrots, warm spices like cinnamon and nutmeg, and often a touch of sweet raisins or nuts. These cookies have a soft, tender texture that feels just like bite-sized pieces of your favorite carrot cake, making them perfect for a quick snack or dessert.
I love making these cookies because they’re a bit less messy and much easier to share than a whole cake. Plus, they fill the house with the most comforting, cozy smell of spices baking, which always makes me feel right at home. I like to add a little cream cheese frosting on top when serving, just like traditional carrot cake, to get that creamy, tangy contrast that everyone loves.
These cookies are a great go-to when I want something sweet but also a little different from the usual chocolate chip. They’re perfect with a cup of tea or coffee, and I often find myself reaching for one as an afternoon pick-me-up. If you’re a fan of carrot cake, I think you’ll really enjoy how fun and easy these cookies are to make!
Key Ingredients & Substitutions for Carrot Cake Cookies
Carrots: Fresh, finely grated carrots give these cookies their moist texture and natural sweetness. Grate them finely to blend well without adding too much moisture.
Crushed Pineapple: Adds a subtle tang and extra moisture. If you don’t have pineapple, unsweetened applesauce can be a great swap.
Butter & Sugars: Butter softens the dough and adds richness. Using a mix of brown and granulated sugar balances sweetness and keeps cookies tender. For dairy-free, try a plant-based butter.
Spices: Cinnamon, nutmeg, and ginger give classic carrot cake warmth. Feel free to adjust the spices to your taste—more cinnamon if you like it cozy, or add cloves for depth.
Nuts & Coconut: Walnuts or pecans add crunch, and coconut brings a chewy texture. Both are optional, so you can leave them out or replace nuts with seeds like pumpkin or sunflower.
Cream Cheese Frosting: Use full-fat cream cheese for best flavor and creaminess. For a dairy-free version, try vegan cream cheese and butter alternatives.
How Do You Keep Carrot Cake Cookies Soft and Moist?
Soft, moist cookies are key here. The grated carrots and crushed pineapple help with moisture, but technique matters too.
- Mix gently: Combine dry and wet ingredients until just mixed to avoid tough cookies.
- Don’t overbake: Bake for 12-15 minutes. Take them out when edges are golden but centers still look soft—the cookies set as they cool.
- Cool properly: Let cookies rest on the sheet 5 minutes before moving to a wire rack, so they finish baking gently without drying out.
Equipment You’ll Need
- Mixing bowls – I recommend using medium and large bowls to keep ingredients organized and easy to combine.
- Grater – A fine grater makes quick work of shredding carrots and coconut, helping the cookies bake evenly.
- Measuring cups and spoons – Precise measurements ensure your cookies turn out just right.
- Baking sheet – Line it with parchment paper or a silicone mat to keep cookies from sticking and for easy cleanup.
- Cookie scoop or tablespoons – Helps make evenly sized cookies for uniform baking.
- Wire rack – Perfect for cooling cookies evenly without sogginess.
- Spatula or butter knife – For spreading the cream cheese frosting smoothly on each cookie.
Flavor Variations & Add-Ins
- Swap chopped walnuts for pecans, almonds, or pistachios for different flavors and textures.
- Add raisins, dried cranberries, or chopped dried apricots to boost sweetness and chewiness.
- Mix in a teaspoon of vanilla or almond extract for added aroma; great with richer spices.
- For a tropical twist, include shredded unsweetened coconut or swap pineapple for chopped mango or pineapple preserves.
How to Make Carrot Cake Cookies?
Ingredients You’ll Need:
For The Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups finely grated carrots (about 2-3 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup shredded coconut (optional)
For The Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Chopped walnuts for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Allow additional time for the cookies to cool completely before frosting, roughly 20 minutes. So, plan for about 45-50 minutes total.
Step-by-Step Instructions:
1. Prepare Your Baking Sheet and Dry Ingredients:
First, preheat your 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, baking powder, salt, cinnamon, nutmeg, and ginger. Set this mixture aside.
2. Cream Butter and Sugars:
In a large bowl, use a mixer or spoon to cream the softened butter with both granulated and brown sugars until light and fluffy. This usually takes a few minutes.
3. Add Egg and Vanilla:
Beat in the egg and vanilla extract until everything is well combined and smooth.
4. Combine Dry and Wet Ingredients:
Gradually mix the dry ingredients into the wet mixture, stirring just until everything comes together. Avoid overmixing to keep your cookies tender.
5. Fold in Carrots, Pineapple, Nuts, and Coconut:
Gently fold in the grated carrots, crushed pineapple, chopped nuts, and shredded coconut if you’re using them. Make sure everything is evenly mixed.
6. Shape and Bake the Cookies:
Drop spoonfuls of dough (about 2 tablespoons) onto your prepared baking sheet, spacing cookies about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges look golden and the tops are set.
7. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
8. Make the Cream Cheese Frosting:
While the cookies cool, beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, then beat again until the frosting is creamy and spreadable.
9. Frost and Garnish:
Once the cookies are fully cooled, spread or dollop the cream cheese frosting on top of each cookie. Sprinkle with chopped walnuts if you like.
10. Enjoy!
Serve your moist, flavorful carrot cake cookies fresh and enjoy the delicious combination of carrot cake and cookie goodness with cream cheese frosting.
Can I Use Frozen Grated Carrots for This Recipe?
Yes, you can use frozen grated carrots, but make sure to thaw and drain any excess moisture before adding them to the dough. This helps prevent your cookies from becoming too wet or soggy.
How Should I Store Leftover Carrot Cake Cookies?
Store leftover cookies in an airtight container in the refrigerator for up to 4 days. Keeping them chilled helps preserve the cream cheese frosting and keeps the cookies fresh.
Can I Make These Cookies Without Nuts or Coconut?
Absolutely! Both nuts and shredded coconut are optional. Simply leave them out if you prefer or have allergies. The cookies will still be flavorful and moist.
Is It Okay to Skip the Frosting?
Yes, these cookies are delicious even without the cream cheese frosting. You can enjoy them plain or dusted with a bit of powdered sugar for a lighter treat.