Carrot Cake Cookies: Delicious, Easy 12-Minute Bake

Introduction: Why You’ll Love These Carrot Cake Cookies

Hello there, fellow dessert lovers! If you’re anything like me, you know there’s something truly special about the mix of cozy spices, tender carrots, and a dreamy cream cheese frosting. Now, imagine all that deliciousness packed into a single, perfect cookie! Today, we’re diving into making the most irresistible carrot cake cookies you’ll ever taste. Forget making a whole traditional carrot cake; these delightful morsels bring all that beloved flavor into a convenient, chewy form. This carrot cake cookie recipe is definitely a game-changer. If you love discovering new treats, you might also enjoy our recipe for caramel chocolate chip cookies.

I simply adore these cookies because they offer a wonderful balance of comfort and indulgence. They fill your kitchen with the familiar warmth of cinnamon and nutmeg, and the grated carrots ensure they stay incredibly moist. And that tangy cream cheese frosting? It’s the crowning glory, making these soft carrot cake cookies absolutely unforgettable. Each one feels like a sweet, spiced hug!

These easy carrot cake cookies are perfect for any time of year! They’re fantastic for spring celebrations like Easter or Mother’s Day, a cozy autumn treat, or a charming addition to your holiday cookie platter. They also shine at bake sales, potlucks, or just with a quiet cup of coffee. Whenever that classic carrot cake craving hits without the fuss of a full cake, these carrot cake cookies are your perfect answer. Get ready to bake some of the best carrot cake cookies around!

What You’ll Need: Ingredients for Amazing Carrot Cake Cookies

Hello, my baking friends! Before we dive into the fun of mixing and baking, let’s make sure we have everything perfectly lined up. Gathering all your ingredients ahead of time is my secret for a super smooth and enjoyable baking session. This list is your roadmap to creating truly amazing carrot cake cookies. We’ll cover every single item you need for both the deliciously soft and spiced cookie base, and of course, that luscious, rich, and creamy frosting that truly makes these carrot cake cookies so incredibly special. Having these ingredients ready makes whipping up these delightful homemade treats a breeze!

For the Carrot Cake Cookies

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) light brown sugar, packed
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temperature preferred
• 2 teaspoons pure vanilla extract
• 1 ¾ cup (215 g) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 3 cups (295 g) old-fashioned oats
• 1 cup (120 g) grated/shredded carrots
• ¾ cup (120 g) chopped walnuts or pecans
• ½-1 cup (80-160 g) raisins (optional, depending on preference)

For the Cream Cheese Frosting

• ¾ cup (170 g) salted butter, softened
• 12 oz (340 g) cream cheese, softened
• 4 ½ cups (565 g) powdered sugar
• 1 tsp pure vanilla extract
• 1 Tablespoon corn starch (this helps the frosting to maintain its shape – it’s less likely to make a mess your hands this way!)

Baking Bliss: Step-by-Step Carrot Cake Cookies

Get ready to fill your kitchen with the most wonderful aromas! We’re about to bake a batch of incredible carrot cake cookies. Just follow these detailed steps closely, and you’ll soon be enjoying perfect, homemade carrot cake cookies. Making these soft and chewy carrot cake cookies is such a joy!

Instructions for the Cookies

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). Then, grab a few baking sheets and line them with parchment paper. This simple trick prevents sticking and makes cleaning up your delicious carrot cake cookies a breeze.
2. Cream Butter and Sugars: In a big mixing bowl, combine your softened 1 cup unsalted butter, 1 cup light brown sugar, and ½ cup granulated sugar. Use an electric mixer to beat them until the mixture is creamy, light, and fluffy. This usually takes about 1-2 minutes and is super important for the soft texture of your carrot cake cookies.
3. Add Wet Ingredients: Now, add the 2 large eggs and 2 teaspoons pure vanilla extract to your creamy mix. Stir well until everything is fully combined. Remember to pause and scrape down the sides and bottom of the bowl with your spatula, making sure all ingredients blend evenly into the carrot cake cookie dough.
4. Combine Dry Ingredients: In a separate, medium bowl, whisk together the 1 ¾ cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt. This creates that lovely spice blend for our amazing spiced carrot cake cookies.
5. Gradually Mix Dry into Wet: Slowly add the dry ingredients into the wet mixture, mixing on low speed. Keep mixing until everything is just combined, stopping to scrape the bowl as needed. Be careful not to overmix, as this can make your carrot cake cookies tough.
6. Stir in Oats, Carrots, and Nuts: Gently stir in the 3 cups old-fashioned oats until they are fully mixed in. Next, fold in the 1 cup grated carrots and ¾ cup chopped walnuts or pecans (add ½-1 cup raisins if you like them!). Mix until these delightful additions are spread evenly throughout the oatmeal carrot cookies.
7. Scoop and Bake: Drop your cookie dough in 2-Tablespoon-sized scoops (about 43g each) onto the lined baking sheets. Make sure to space your carrot cake cookies at least 2 inches (5cm) apart. For neater cookies, you can roll the sticky dough into smooth balls. Bake for 11-12 minutes at 350°F (177°C). They might look a little soft in the middle, but they’ll firm up as they cool.
8. Cool Completely: Once baked, let your delicious carrot cake cookies cool completely on the baking tray. This step is super important! It stops your frosting from melting and sliding right off your beautiful cookies.

Instructions for the Cream Cheese Frosting

1. Cream Butter and Cream Cheese: In a large mixing bowl (or your stand mixer), combine the ¾ cup softened salted butter and 12 oz softened cream cheese. Beat them until the mixture is wonderfully smooth and creamy, about 1-2 minutes. This creates the perfect base for our rich cream cheese frosting.
2. Add Powdered Sugar: Gradually add the 4 ½ cups powdered sugar to the butter and cream cheese, about half a cup at a time. Beat after each addition, scraping down the sides of the bowl as needed to ensure a silky-smooth frosting for your carrot cake cookies.
3. Stir in Vanilla and Corn Starch: Mix in the 1 tsp pure vanilla extract. Then, add the 1 Tablespoon corn starch and beat until your frosting is light and smooth. The corn starch is our little secret for frosting that holds its shape beautifully on your carrot cake cookies!
4. Frost Your Cookies: Now for the fun part! Spread the cream cheese frosting onto your completely cooled carrot cake cookies using an offset spatula. For an extra fancy touch, you can transfer the frosting into a piping bag fitted with an Ateco 846 tip and pipe elegant swirls on top.

Chef’s Secrets for Perfect Carrot Cake Cookies

Want to make sure your carrot cake cookies turn out absolutely perfect every single time? Here are a few tricks from my kitchen to yours! These simple tips will elevate your homemade carrot cake cookies from good to absolutely amazing, ensuring every bite is pure bliss.

• Don’t Overmix: When you mix the dry and wet ingredients, stop as soon as they come together. Overmixing develops the gluten in the flour, which can make your delicious carrot cake cookies tough instead of tender. Gentle is always the key!
• Room Temperature Ingredients: Always let your butter, cream cheese, and eggs warm up to room temperature. This helps them blend smoothly, creating a wonderful cookie dough and a super fluffy frosting for your perfect carrot cake cookies.
• Finely Grated Carrots: For the best texture in your carrot cake cookies, grate your carrots very finely. This way, they soften beautifully during baking and disappear smoothly into the dough. A food processor makes this job quick and easy! And just like making the perfect carrot cake cookie, precise steps make all the difference, much like in our chocolate and cherry cookies recipe.
• Chill the Dough (Optional but Recommended): If your carrot cake cookie dough feels a bit sticky, or if you want thicker cookies, try chilling it for 30 minutes to an hour. This also helps all those amazing flavors really get to know each other.

Possible Substitutions for Carrot Cake Cookies

• Nuts: If you’re not a fan of walnuts or pecans, simply leave them out! Or, swap them for an equal amount of shredded coconut for a slightly different, delicious texture in your carrot cake cookies.
• Spices: Feel free to play with the spices! A tiny pinch of ground ginger or allspice can add another layer of warm flavor to these spiced carrot cake cookies.
• Oats: Old-fashioned oats give that perfect chewy bite. However, you can use quick oats if that’s what you have, but know the texture of your oatmeal carrot cookies might be a little softer.

Delightful Carrot Cake Cookie Variations

The true magic of baking is how easily you can customize recipes to make them uniquely yours! These carrot cake cookies are already absolutely fantastic, but here are some fun ideas to switch things up. Get creative with your carrot cake cookie recipe and craft even more unique treats!

• White Chocolate Chip Carrot Cake Cookies: Try folding in about ½ cup of white chocolate chips right along with your grated carrots and nuts. The sweet burst of white chocolate truly pairs beautifully with the warm spices in these amazing carrot cake cookies.
• Raisin-Free Carrot Cake Cookies: If raisins aren’t your favorite, no worries at all—just leave them out! These cookies will still be incredibly flavorful and moist without them. Many folks prefer their chewy carrot cake cookies without dried fruit.
• Nut-Free Version: For friends with nut allergies, simply skip the walnuts or pecans. You can add a little extra oats for texture, or even sunflower seeds for a gentle crunch, making sure everyone can enjoy your delicious carrot cake cookies.
• Coconut Carrot Cake Cookies: Stir in ½ cup of shredded unsweetened coconut into your cookie dough. It adds a wonderful extra layer of flavor and texture, giving these spiced carrot cake cookies a lovely tropical twist.
• Mini Carrot Cake Cookies: For adorable, bite-sized treats perfect for parties, scoop smaller portions of dough (about 1 tablespoon each). Just remember to reduce the baking time slightly, typically to around 8-10 minutes, for these cute little carrot cake cookies. Speaking of delightful variations, another one of my favorites to experiment with are white chocolate raspberry cookies.

My Sweet Story: A Memory with Carrot Cake Cookies

For me, baking is much more than just mixing ingredients; it’s about making memories, sharing laughs, and finding comfort in homemade treats. I clearly recall one spring, right around Easter, when my grandma was visiting. She was the one who first ignited my passion for baking, always having a fresh batch of cookies or a warm pie ready for everyone.

This particular visit, I wanted to truly surprise her with something special. I had been experimenting with making carrot cake cookies, trying to capture all the deliciousness of her classic carrot cake in a smaller, easier-to-handle form. I spent the afternoon grating what felt like endless carrots, carefully measuring out the spices, and gently mixing the dough. The incredible aroma alone filled every corner of our home.

When the first batch of these golden-brown, perfectly chewy carrot cake cookies emerged from the oven, I could hardly wait for them to cool. I piped a generous swirl of rich cream cheese frosting onto each one, adding a sprinkle of festive orange and green decorations. I proudly presented them to her on a pretty plate, with a cool glass of milk beside them. My grandma’s reaction to my carrot cake cookies was priceless, a moment that always reminds me of the joy these treats can bring. You can find even more inspiration for delightful carrot cake cookies with cream cheese frosting, such as those from Crumb’s delicious version.

It was a simple moment, but it solidified my love for baking. From that day on, these special carrot cake cookies became a family favorite, a sweet reminder of cherished traditions and the sheer joy of sharing a homemade dessert. Every time I bake these delightful carrot cake cookies, I think of her and that beautiful spring afternoon.

Frequently Asked Questions (FAQ) About Carrot Cake Cookies

Here are some common questions I often hear about carrot cake, and how they relate to our beloved carrot cake cookies! I hope these answers help you feel confident and excited on your baking journey.

Storing and Serving Your Carrot Cake Cookies

Once you’ve poured your heart into baking and frosting these delightful carrot cake cookies, you’ll want to make sure every bite is enjoyed at its very best! Proper storage is super important. It helps keep their delicious flavor fresh and their texture wonderfully moist. With these tips, your homemade carrot cake cookies will stay perfect, ready for whenever a craving strikes. Let’s make sure those irresistible carrot cake cookies are enjoyed to the fullest!

Serving Suggestions

• These spiced carrot cake cookies are simply wonderful on their own, perhaps with a warm cup of coffee or a comforting mug of tea.
• For a special touch, arrange them beautifully on a platter. A few extra sprinkles or a light dusting of cinnamon can make them look even more inviting.
• They make a fantastic dessert for any gathering, like brunches, potlucks, or family celebrations.
• Consider pairing your carrot cake cookies with a scoop of creamy vanilla bean ice cream for an extra indulgent treat.
• These delightful carrot cake cookies are also perfect for gifting! Pack them into a decorative box for a thoughtful homemade present.

Storage Advice

• Room Temperature (Unfrosted): If your carrot cake cookies aren’t frosted yet, you can keep them in an airtight container at room temperature for up to 3 days.
• Refrigerator (Frosted): Because they have that yummy cream cheese frosting, frosted carrot cake cookies need to be stored in an airtight container in the refrigerator for up to 5 days. For the best taste and texture, let them sit out for about 15-20 minutes before serving.
• Freezing: You can freeze unfrosted cookie dough balls for up to 3 months. Just bake them from frozen, adding an extra minute or two to the usual baking time. Frosted carrot cake cookies can also be frozen; flash freeze them on a tray until solid, then transfer to an airtight container. Thaw them in the refrigerator before enjoying. It’s a great way to have delicious carrot cake cookies ready anytime!

Conclusion: Your Journey to Delicious Carrot Cake Cookies

And there you have it – your complete guide to baking the most wonderfully spiced, perfectly moist, and utterly irresistible carrot cake cookies! This recipe beautifully combines all the comforting flavors of a classic carrot cake into a delightful, handheld treat. These delicious carrot cake cookies are truly perfect for any occasion.

From the exciting moment you start grating those fresh carrots to the final, elegant swirl of creamy frosting, every step in making these homemade carrot cake cookies is a pure joy. Sharing these sweet creations with friends and family is truly what baking is all about. So go ahead, whip up a batch, share them with your loved ones, and savor every single bite of these amazing carrot cake cookies. Happy baking, my friends!

Carrot Cake Cookies

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• Author: Lana
• Total Time: 1 hrs 05 minutes
• Yield: 24 cookies

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Description

Make the most irresistible carrot cake cookies with cozy spices, tender carrots, and luscious cream cheese frosting. A chewy, homemade delight!

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Ingredients

Scale 1x2x3x

For the Carrot Cake Cookies:

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) light brown sugar, packed
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temperature preferred
• 2 teaspoons pure vanilla extract
• 1 ¾ cup (215 g) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 3 cups (295 g) old-fashioned oats
• 1 cup (120 g) grated/shredded carrots
• ¾ cup (120 g) chopped walnuts or pecans
• ½–1 cup (80–160 g) raisins (optional, depending on preference)

For the Cream Cheese Frosting:

• ¾ cup (170 g) salted butter, softened
• 12 oz (340 g) cream cheese, softened
• 4 ½ cups (565 g) powdered sugar
• 1 tsp pure vanilla extract
• 1 Tablespoon corn starch

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Instructions

1. Preheat your oven to 350°F (175°C). Line a few baking sheets with parchment paper.

2. In a large mixing bowl, combine the softened 1 cup unsalted butter, 1 cup light brown sugar, and ½ cup granulated sugar. Use an electric mixer and beat until the mixture is creamy, light, and fluffy (about 1-2 minutes).

3. Add the 2 large eggs and 2 teaspoons pure vanilla extract to the creamed mixture. Stir well until everything is fully combined, scraping down the sides and bottom of the bowl occasionally.

4. In a separate, medium-sized mixing bowl, whisk together the 1 ¾ cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt.

5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape down the sides of the bowl periodically.

6. Stir in the 3 cups old-fashioned oats until completely combined. Then, fold in the 1 cup grated carrots and ¾ cup chopped walnuts or pecans (and raisins, if using). Mix until evenly distributed.

7. Drop the cookie dough by 2-Tablespoon-sized scoops (about 43g each) onto your parchment paper-lined cookie sheets, spacing cookies at least 2 inches (5cm) apart. For more uniform cookies, roll the dough into smooth balls.

8. Bake for 11-12 minutes on 350°F (177°C). The cookies may appear slightly underbaked in their centers but will set as they cool.

9. Allow the baked cookies to cool completely on the baking tray before decorating with icing.

10. For the Cream Cheese Frosting: In a large mixing bowl, combine the ¾ cup softened salted butter and 12 oz softened cream cheese. Beat until smooth and creamy, about 1-2 minutes.

11. Gradually add the 4 ½ cups powdered sugar to the mixture, about half a cup at a time, beating after each addition and scraping down the sides of the bowl as needed.

12. Stir in the 1 tsp pure vanilla extract. Then, add the 1 Tablespoon corn starch and mix until the frosting is smooth and light.

13. Spread the frosting onto the cooled carrot cake cookies using an offset spatula, or transfer the frosting into a piping bag fitted with an Ateco 846 tip and pipe on top.

Notes

Don’t Overmix: Mix dry and wet ingredients only until just combined to prevent tough cookies.

Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for smooth mixing and fluffy frosting.

Finely Grated Carrots: Grate carrots finely for best texture; a food processor works quickly.

Chill the Dough (Optional): If dough is sticky or for thicker cookies, chill for 30 minutes to an hour.

Nut Substitutions: Omit nuts or swap with shredded coconut.

Spice Adjustments: Add a pinch of ginger or allspice if desired.

Oats: Old-fashioned oats give the best chewy texture; quick oats can be used but may alter texture slightly.

Variations: Add white chocolate chips, omit raisins, make nut-free, add shredded coconut, or make mini cookies (adjust baking time).

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American