These delicious Carrot Cake Cookies are decorated with cream cheese frosting and are the perfect dessert for the Spring or Fall holidays.
Do you have a soft spot for the spiced, moist delight that is a carrot cake? Personally, I love the stuff and can’t get enough of it!
What if I told you that you can have all the flavors of your favorite cake in a cookie form? Yep, that’s right – introducing the Carrot Cake Cookies!
Imagine taking a big bite of a chewy cookie loaded with warm spices, and grated carrots, and topped off with dreamy cream cheese frosting. It’s like having a slice of carrot cake without needing a fork!
If you’re a fan of carrot cake, then these Carrot Cake Cookies are about to become your new friend. They’re a delicious twist on the classic recipe and are sure to impress anyone lucky enough to try one.
They do disappear quickly! Remember, they’re not just for the carrot cake lover in your life – they’re perfect for everyone to enjoy!
So, go on, give this delicious cookie recipe a try. Happy baking!
Common Questions About Carrot Cake Cookies
Why are my cookies not chewy?
It’s important to slightly underbake them. Aim for a golden brown look and remember, chewy carrot cake cookies are the best results of not overdoing the baking time. Once you make your first batch, you’ll have a good idea of what I mean here.
Can I use pre-packaged shredded carrots from the grocery store?
While convenient, pre-packaged shredded carrots often contain too much moisture. They need that moisture to stay fresh in the packaging. Freshly grated carrots (using a box grater or food processor) are best for that authentic carrot cake flavor.
My frosting isn’t smooth. What did I do wrong?
Sift the powdered sugar before adding it to your mixture. It’ll help you achieve that smooth, homemade cream cheese frosting consistency.
Storage
I’m pretty sure these cookies won’t make it past the first day. They’re too dang tasty for that! Although, maybe you made an extra big batch so you could save some for later.
Refrigerator
Store cookies in an airtight container for up to a week. Remember, that tangy cream cheese frosting tastes even better the next day!
Freezer
For longer storage, place individual cookies (with or without frosting) in an airtight container with layers separated by plastic wrap. They can last up to 3 months. Thaw in the refrigerator before serving.
Tips
It’s great having a cookie dough scoop on hand. With that tool, you can get perfectly even-sized cookies every time. Little tricks like these make baking a breeze!
- Use room-temperature eggs for even mixing.
- If using a stand mixer, make sure to occasionally scrape the sides of the bowl for consistent blending.
- For a twist, consider adding brown butter instead of regular for a deeper flavor.
- Make sure you don’t pack your brown sugar too tightly in the measuring cup.
Ingredients
I love this list of ingredients. Everything about it reminds me of baking with my family as a kid. From the nuts and oats to the spices and sugar, you’re going to love this recipe!
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Light brown sugar
- Vegetable or canola oil
- Large eggs
- Vanilla extract
- Grated carrots
- Old-fashioned rolled oats
- Unsweetened shredded coconut
- Raisins
- Pecans
Cream Cheese Frosting (optional)
- Cream cheese
- Unsalted butter
- Clear vanilla extract
- Confectioner’s sugar
How to Make Carrot Cake Cookies
Make sure you line the pan with paper or silicone covering. This little step saves a lot of hassle when it’s time to get these cookies off the sheet!
- Preheat the oven to 350 degrees F.
- Line the baking sheets with parchment paper or silicone mats. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together the brown sugar, oil, eggs, and vanilla.
- Gradually add the flour mixture, mixing after each addition and scraping down the sides of the bowl.
- Stir in the carrots and oats until well combined.
- Stir in the coconut, raisins, and pecans until well combined.
- Use a cookie dough scoop or tablespoons to drop the dough onto the prepared baking sheet.
- Bake for 9-10 minutes, slightly underbaking is best for a chewy cookie.
- Cool completely on a wire rack.
Kitchen Supplies You’ll Need for Carrot Cake Cookies
I’m a fan of mixing things by hand. I know sometimes it’s nice to speed things up with the electric route. There is just something fun about doing things the old fashioned way, though.
- Medium bowl and large bowl
- Electric mixer or hand mixer with a paddle attachment
- Cookie sheet
- Parchment paper or silicone mats
- Cookie scoop or tablespoons
- Wire rack for cooling
- Spatula
What to Serve With Carrot Cake Cookies
Pair these cookies with a cold glass of milk or a warm cup of chai. For the adults, they pair excellently with a cup of coffee or spiced tea. They’re the perfect treat for any time of year, especially during the fall and winter when those warm spices hit just right.
Why You Should Make Carrot Cake Cookies
Carrot cake is a classic for a reason. It’s just plain good! So it makes perfect sense to change the form and go for cookies. Why not spread the love around?
- A Twist on a Classic: It’s your favorite carrot cake but in a convenient cookie form!
- Perfect for Sharing: Make a batch for a party, potluck, or just to share with family and friends.
- Frosting Heaven: Who can resist homemade cream cheese frosting?
- Versatile: Great as a snack, dessert, or even breakfast (we won’t judge!).
Variations and Add-Ins for Carrot Cake Cookies
There are so many options for changing things up here. I’ve listed just a few of them below. Let your creative juices flow! Experimentation is a beautiful thing when you’re baking.
- Nut-Free: Skip the pecans if you have allergies.
- Chocolate Chips: Add a sweet twist with some chocolate chips.
- Zesty Orange: Grate some orange zest into the dough for a citrusy kick.
- Tropical Twist: Consider adding some crushed pineapple (well-drained) for a tropical flavor.
If you love this easy carrot cake cookie recipe, you’re going to love these other cookie recipes too. Please click each link below to find the easy, printable recipe!
More Carrot Cake Recipes
Carrot Cake Cupcakes with Cream Cheese Frosting
One Hour Carrot Cake Cinnamon Rolls
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Carrot Cake Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 ½ cups brown sugar light – packed
- ⅔ cup vegetable oil or canola
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups carrots grated
- 2 cups old-fashioned rolled oats
- ½ cup unsweetened shredded coconut
- ½ cup raisins
- ½ cup pecans finely chopped
Cream Cheese Frosting, optional
- 6 oz cream cheese softened slightly
- 6 tablespoons unsalted butter softened slightly
- 1 teaspoon clear vanilla extract **see notes
- 2 cups confectioner’s sugar sifted **see notes
Decoration, optional
Pecans, chopped
Instructions
- Preheat the oven to 350 degrees F.
- Line the baking sheets with parchment paper or silicone mats. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together the brown sugar, oil, eggs, and vanilla.
- Gradually add the flour mixture, mixing after each addition and scraping down the sides of the bowl.
- Stir in the carrots and oats until well combined.
- Stir in the coconut, raisins, and pecans until well combined.
- Use a cookie dough scoop or tablespoons to drop the dough onto the prepared baking sheet.
- Bake for 9-10 minutes, slightly underbaking is best for a chewy cookie.
- Cool completely on a wire rack.
Frosting
- Beat together the cream cheese and butter until smooth and fluffy.
- Add the vanilla and beat until well combined.
- Gradually add the confectioner’s sugar until the desired consistency is achieved.
- Frost the cooled cookies.
- Decorate with chopped pecans if you like.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Diana says
Nice recipe, but no measurements given. Help.
Gina Kleinworth says
Looks like you scrolled past the recipe card – which is directly above the comments section. If you click the jump to recipe button at the the top of the page – it will take you directly to it.