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Stack of frosted carrot cake cookies with a bite taken out of the top cookie, revealing moist texture and carrot shreds.

Carrot Cake Cookies

Amelia
These carrot cake cookies combine the warm, spiced flavors of classic carrot cake with the convenience of a handheld cookie.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 Cookies
Calories 100 kcal

Ingredients
  

  • 1 cup grated carrots (fresh and finely grated)
  • ½ cup all-purpose flour (or gluten-free flour)
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup raisins or chopped nuts (optional)

Instructions
 

Preheat & Prep:

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Wet Ingredients:

  • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the egg and vanilla extract, mixing until fully combined.

Add Dry Ingredients:

  • In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in Carrots & Add-Ins:

  • Gently fold in the grated carrots and optional raisins or nuts. Avoid overmixing.

Scoop & Bake:

  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 12-15 minutes, or until the edges are lightly golden.

Cool & Serve:

  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Storage:
    • Room temperature: Store in an airtight container for up to 5 days.
    • Freezer: Freeze baked cookies for up to 3 months.
  • Tips:
    • Chill the dough for 30 minutes if it feels too sticky.
    • Use fresh, finely grated carrots for the best texture.
    • Don’t overmix the dough to keep the cookies soft and tender.
  • Variations:
    • Add cream cheese drizzle: Mix powdered sugar, cream cheese, and milk for a sweet topping.
    • Swap raisins for dried cranberries or shredded coconut.
    • Make it gluten-free: Use a 1:1 gluten-free flour blend.

Nutrition

Calories: 100kcalCarbohydrates: 14gProtein: 1gFat: 4gFiber: 1gSugar: 8g
Keyword carrot cake cookies
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