There’s something irresistible about the aroma of warm, spiced carrot cake cookies fresh from the oven. These treats bring together the best of classic carrot cake flavors in a perfectly portable, bite-sized form. Imagine a soft, chewy cookie packed with carrots, warm spices, and a hint of sweetness, all topped with a creamy, tangy frosting.
I first tried this recipe when I was looking for a simpler alternative to traditional carrot cake, and it’s become my go-to treat for sharing at family gatherings. Let’s dive in and explore why these cookies will become your new favorite too!
Why You’ll Love These Carrot Cake Cookies

Get ready to fall in love with your new go-to cookie recipe. These carrot cake cookies deliver all the warmth and flavor of a traditional carrot cake, but in a fun, easy-to-make format.
First, they’re incredibly simple to prepare. Unlike a layered cake that requires baking and assembly, these cookies come together quickly, perfect for when you want the taste of carrot cake without the effort.
Each bite is packed with flavorful ingredients like grated carrots, cinnamon, and nutmeg, giving you that familiar carrot cake taste in every delicious mouthful.
Plus, these cookies are wonderfully soft and chewy, with a texture that’s closer to a cake than a typical cookie. This makes them especially enjoyable, with a melt-in-your-mouth quality.
Lastly, they’re topped with a rich cream cheese frosting that balances the sweetness of the cookie with just the right amount of tang. It’s the perfect finishing touch that really brings out the carrot cake flavor.
With all these perks, it’s easy to see why these carrot cake cookies will be a crowd-pleaser at any occasion.
Ingredient Notes

The beauty of this carrot cake cookie recipe lies in its simple, wholesome ingredients. Each one plays an important role in achieving that classic carrot cake flavor.
Carrots: Freshly grated carrots are essential here. They add moisture, natural sweetness, and a subtle texture to the cookies. Opt for fine or medium-grated carrots to ensure they blend seamlessly into the dough.
Spices: Cinnamon and nutmeg are the key spices that give these cookies their warm, spiced flavor. You could also add a pinch of ginger for an extra layer of warmth if you like.
Brown Sugar: Brown sugar not only sweetens the cookies but also adds a hint of caramel-like richness. It’s perfect for creating that soft, chewy texture we’re after.
Cream Cheese: For the frosting, cream cheese is essential. Its tanginess balances the sweetness of the cookies, and when mixed with powdered sugar, it creates a luscious topping that makes these cookies truly indulgent.
Oats: Some recipes add a bit of oats to enhance the texture. The oats give the cookies a little extra chewiness and help absorb some of the moisture from the carrots, keeping the cookies soft without becoming too cakey.
If you have a cookie scoop, it can be helpful for portioning out the dough. A hand mixer or stand mixer will also make whipping up the frosting a breeze.
How to Make These Carrot Cake Cookies
Making these carrot cake cookies is straightforward and easy, even for beginner bakers. Let’s go through each step.
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This ensures the cookies bake evenly and don’t stick.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg until well combined. In another bowl, beat the butter and brown sugar together until creamy, about 2-3 minutes. Add the egg and vanilla extract and mix until fully incorporated.
Next, fold in the grated carrots and any oats you might be using. This will create a dough with a thick consistency and bits of visible carrot throughout.
Using a spoon or cookie scoop, drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden. The centers should still be soft, as they’ll firm up while cooling.
Once baked, transfer the cookies to a wire rack to cool completely before frosting.
To make the frosting, beat the cream cheese and butter together until smooth. Gradually add in the powdered sugar and vanilla extract until the frosting is light and fluffy. Spread or pipe a dollop of frosting onto each cooled cookie.
Total time for this recipe is about 30 minutes of active prep, with another 15 minutes for baking and cooling. The final result? Perfectly soft, spiced carrot cake cookies topped with irresistible frosting.
Storage Options
These carrot cake cookies store wonderfully, making them ideal for baking ahead or saving leftovers.
For short-term storage, place the cookies in an airtight container and keep them at room temperature for up to 2 days. If you’re in a warm or humid climate, consider storing them in the fridge to keep the frosting from becoming too soft.
In the fridge, these cookies will stay fresh for up to 5 days. Be sure to use a layer of parchment paper between each row to prevent sticking.
If you want to store them longer, you can freeze the unfrosted cookies in an airtight container or freezer bag for up to 3 months. When ready to enjoy, thaw the cookies at room temperature, then frost just before serving.
Variations and Substitutions
These carrot cake cookies are easy to customize to fit your taste and dietary needs.
If you love nuts in your carrot cake, try folding in a handful of chopped walnuts or pecans for added crunch and nutty flavor.
To make these cookies a bit healthier, you can replace half of the all-purpose flour with whole wheat flour. This adds extra fiber and a slightly nuttier taste that pairs well with the spices.
For a dairy-free version, use a vegan butter and dairy-free cream cheese in the frosting. This makes the cookies suitable for those with dairy sensitivities without sacrificing flavor.
If you want extra spice, consider adding a pinch of ground ginger or cloves to the dough. These spices enhance the cozy, warm flavors and make the cookies feel even more like carrot cake.
Feel free to experiment with mix-ins like raisins or shredded coconut for extra flavor and texture. Whatever combination you choose, these cookies are sure to satisfy.
In the end, these carrot cake cookies are as versatile as they are delicious. Try a batch today, and see how they become an instant favorite!
PrintCarrot Cake Cookies Recipe
These delicious carrot cake cookies bring the warm, spiced flavors of traditional carrot cake into bite-sized cookies. Made with fresh carrots, oats, cinnamon, and nutmeg, these cookies are soft, chewy, and filled with a creamy, tangy cream cheese frosting. Perfect for spring celebrations, tea parties, or an easy dessert for any time of year.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12-14 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup grated carrots
- 1 cup old-fashioned oats
- 1 cup flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup chopped walnuts (optional)
Cream Cheese Frosting
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Add egg and vanilla to the butter mixture; mix well.
- Gradually add dry ingredients to the wet ingredients until just combined.
- Fold in oats, grated carrots, and walnuts if using.
- Drop tablespoon-sized dollops of dough onto the prepared baking sheet.
- Bake for 12-14 minutes until golden brown, then cool completely.
- For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla.
- Spread or pipe frosting onto one cookie, then top with another to create a sandwich.
Notes
- Adjust spices to taste for a stronger cinnamon or nutmeg flavor.
- For softer cookies, slightly underbake by 1-2 minutes.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 210
- Sugar: 14g
- Sodium: 130mg
Leave a Reply