If you love carrot cake but crave the ease of a simple cookie, these Carrot Cake Cookies are about to become your new go-to treat. Imagine all the cozy flavors of classic carrot cake—warm spices, sweet grated carrots, hearty oats, and a hint of vanilla—baked into a soft and chewy cookie you can hold in one hand. Not only are they delightfully moist and packed with texture, but they also require just a few pantry staples and come together in less than half an hour, making them perfect for any occasion from spring brunches to late-night snacks.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients can come together to create such a special batch of Carrot Cake Cookies. Each one brings something unique to the mix—think moisture, depth, crunch, and those classic carrot cake spices that no one can resist.
- Unsalted butter (1 cup, softened): Creams beautifully with sugar for a rich, tender cookie base.
- Brown sugar (¾ cup, packed): Adds deep, caramel-like sweetness and helps keep cookies moist.
- Granulated sugar (¼ cup): Provides clean sweetness and just-right crisp edges.
- Eggs (2 large): Bind the cookie together and add structure.
- Vanilla extract (1 teaspoon): Enhances the warm, comforting flavor profile.
- All-purpose flour (1¾ cups): The foundation of your cookie, holding everything together.
- Baking soda (1 teaspoon): Ensures a gentle rise and chewy texture.
- Baking powder (½ teaspoon): Works with baking soda for the perfect lift.
- Ground cinnamon (1 teaspoon): Gives that signature carrot cake warmth.
- Ground nutmeg (¼ teaspoon): Brings depth and a hint of spice to each bite.
- Salt (½ teaspoon): Balances sweetness and enhances all the other flavors.
- Old-fashioned oats (1½ cups): Add hearty texture and a wholesome touch.
- Finely grated carrots (1½ cups, about 2 medium carrots): Bring sweet, earthy moisture and vibrant color.
- Chopped walnuts or pecans (½ cup, optional): For a delightful crunch and nuttiness.
- Raisins (½ cup, optional): Offer bursts of juicy sweetness in every bite.
How to Make Carrot Cake Cookies
Step 1: Prep Your Oven and Baking Sheets
Set your oven to 350°F so it’s ready when you are. Line a couple of baking sheets with parchment paper—this keeps the cookies from sticking and makes cleanup a total breeze.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together your softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step creates the airy structure that makes these Carrot Cake Cookies pillowy and irresistible.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition to fully integrate them. Drizzle in the vanilla extract, savoring that sweet, inviting aroma—it’s what ties all the cozy flavors together.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures the leavening and spices are evenly spread throughout the dough, so each bite of Carrot Cake Cookie tastes just right.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter-sugar blend, stirring gently and being careful not to overmix. Stop as soon as you see no more streaks of flour to keep your cookies soft.
Step 6: Add Oats, Carrots, and Mix-Ins
Stir in the oats, grated carrots, and any optional nuts or raisins. The dough will be thick and chunky—perfect for hearty, chewy Carrot Cake Cookies with lots of texture.
Step 7: Scoop and Bake
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheets, leaving about two inches between each. Bake for 10–12 minutes, until the edges are golden and the centers are just set. Let them rest on the sheet for 5 minutes (they’ll continue to cook slightly) before moving to a wire rack to cool completely.
How to Serve Carrot Cake Cookies
Garnishes
For an elevated touch, sandwich two Carrot Cake Cookies with a tangy cream cheese frosting or drizzle each cookie with a simple vanilla glaze. A sprinkle of finely chopped nuts or a dusting of cinnamon always makes them look bakery-ready.
Side Dishes
Pair your cookies with a cozy mug of chai, a scoop of vanilla ice cream, or a bowl of fresh fruit for a well-rounded dessert platter. They’re also a delightful addition to spring brunch spreads alongside fruit salads and yogurt parfaits.
Creative Ways to Present
Stack Carrot Cake Cookies in a rustic jar tied with ribbon for a charming gift, or arrange them in mini bakery boxes for party favors. For gatherings, set up a DIY “cookie sandwich” bar with bowls of frosting and sprinkles—guests will love getting creative.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Carrot Cake Cookies in an airtight container at room temperature—you’ll find they stay moist and delicious for up to four days. If adding frosting or glaze, keep them in a single layer to avoid sticking.
Freezing
Want to bake ahead? These cookies freeze beautifully. Arrange cooled cookies in a zip-top bag or airtight container and stash them in the freezer for up to two months. For best results, place parchment between layers to prevent sticking.
Reheating
Enjoying your Carrot Cake Cookies warm is a special treat. Simply pop one in the microwave for 10–15 seconds, and it’ll taste freshly baked. If you’re thawing from frozen, let them sit at room temperature for an hour, then warm briefly if desired.
FAQs
Can I make Carrot Cake Cookies gluten-free?
Yes! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Double-check that your oats are certified gluten-free, and you’ll have a delicious, wheat-free cookie.
Do I have to peel the carrots before grating?
For the best texture and color, it’s recommended to peel the carrots before grating. Unpeeled carrots can sometimes add a slightly bitter taste or tough texture to your Carrot Cake Cookies.
Can I use store-bought pre-shredded carrots?
Freshly grated carrots are best for these Carrot Cake Cookies because they’re finer and provide more moisture. Store-bought shreds tend to be too coarse and dry, so grate them yourself for optimal results.
What can I substitute for nuts or raisins?
If you’re not a fan of either, try adding shredded coconut, white chocolate chips, or even dried cranberries for a different twist on classic Carrot Cake Cookies. Or, simply leave them out if you prefer a simpler cookie!
How do I know when the cookies are finished baking?
Carrot Cake Cookies are done when the edges are lightly golden and the centers look set (but not wet). Remember, they continue to firm up as they cool, so don’t overbake if you love that perfectly soft center.
Final Thoughts
There’s something so inviting about a batch of homemade Carrot Cake Cookies cooling on the counter, isn’t there? They’re the perfect blend of wholesome and indulgent, packed with all those favorite carrot cake flavors in every bite. Give this recipe a try, and you just might find yourself making them for every season, not just spring!
Print
Carrot Cake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Carrot Cake Cookies are a delightful twist on traditional carrot cake, combining all the flavors you love in a soft, chewy cookie. Loaded with grated carrots, oats, and warm spices, these cookies are perfect for a sweet treat or snack.
Ingredients
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 1½ cups old-fashioned oats
- 1½ cups finely grated carrots (about 2 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream Ingredients: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add to the wet mixture, mixing just until combined.
- Add Mix-Ins: Stir in oats, grated carrots, and optional nuts or raisins.
- Bake: Scoop dough onto baking sheets and bake for 10–12 minutes until golden. Cool on the baking sheet before transferring to a wire rack.
Notes
- For an extra treat, sandwich two cookies with cream cheese frosting or drizzle with a glaze.
- Store cookies in an airtight container for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 11g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
