Carrot cake has always been one of my favorite desserts, especially in the spring. The warm spices, sweet carrots, and soft texture are hard to beat. One day, I started wondering what those flavors might taste like in cookie form, and that’s how these carrot cake cookies came to life.
The first time I made them, my family was a little skeptical about carrots in cookies. But after one bite, their hesitation disappeared. I sometimes finish them with cream cheese frosting and chopped pecans. However, more often than not, they disappear from the cooling rack before I get a chance, which is one of the best problems to have if you ask me. They’re a fun alternative to carrot cake and cupcakes when I want the same flavors in an easy, handheld dessert.
Recipe Highlights
Perfect for springtime and Easter: I sometimes find cake difficult to serve. It’s much easiest to make several batches of these carrot cake cookies to set out on platters for spring brunches, gatherings, and holidays, and they always make for easy hosting.
Easy to make: All the ingredients combine in one bowl with minimal prep time, and the cookies are ready to eat in 30 minutes or less. With chewy centers and no need for old-fashioned oats, they’re a simple snack my whole family enjoys.
Diet-flexible: I’ve tested multiple batches of these cookies, making different tweaks to accommodate various dietary needs, and found that they’re easy to make gluten-free, dairy-free, and nut-free, if needed.
Gathering The Essential Ingredients
These cookies come together with simple ingredients found in most cookie recipes. Here are a few notes about the key components:
- Shredded carrots: These add texture and flavor, along with lots of vitamin A, some vitamin C, and a decent amount of fiber. I like to shred the carrots myself with a box grater or my food processor. But it’s just fine to use store-bought grated carrots to save time. Then, I use leftover carrots to make carrot cake baked oatmeal.
- Cane sugar: This adds sweetness and structure to the cookies, helping them hold their shape. I’ve also used granulated sugar when I don’t have cane sugar on hand, and it works just as well.
- Brown sugar: Adding a touch of brown sugar infuses the cookies with a subtle molasses taste and helps contribute to their soft, chewy consistency.
- Spices: Ground cinnamon, ½ teaspoon salt, ground ginger, and allspice create the warm, spiced flavor I look for in every carrot cake-inspired recipe.
- Cream cheese: I find that full-fat, brick-style cream cheese works best for the base of the frosting, creating a thick, creamy consistency and tangy flavor while also adding a little calcium to the cookies.
- Powdered sugar: Also known as confectioners’ sugar, this melts into the frosting, sweetening the topping without making it grainy.
- Pecans: When included, pecans add crunch and healthy fats, including monounsaturated fat and polyunsaturated fat, which contribute to their rich flavor.
Find the ingredient list with exact measurements in the recipe card below.
Time To Get Baking
With countless tests, I’m happy to say I’ve perfected this cookie recipe, keeping it as simple and foolproof as possible. Here’s an overview of how to make carrot cake cookies:
- Combine the wet ingredients: Use an electric mixer, such as a hand mixer or a stand mixer fitted with a paddle attachment, to cream the butter and both sugars in a large bowl. Then, add the egg and vanilla, and beat or whisk to combine.
- Whisk the dry ingredients: Mix in the dry ingredients, stirring just until they’re well combined, and no streaks remain. Be careful not to over-mix so the cookies don’t get too dense. Then, add in the grated carrots, folding to combine.
- Portion: Divide the cookie dough into equal-sized mounds. I use a cookie scoop so my boys can’t fight over who gets the biggest cookie. Arrange the cookies on prepared baking sheets, leaving space between each mound. I fit 6 cookies per baking sheet. Then, gently press down to flatten the cookies slightly. They don’t spread much in the oven, so this helps promote even baking.
- Bake and cool: Transfer the cookies to the preheated oven, and bake just until the bottoms are lightly golden brown and the centers are set. Let the cookies cool slightly on the cookie sheets. Then, transfer them to a wire rack to cool completely.
- Prepare the topping: Mix the softened cream cheese and butter in a medium bowl until smooth. Then, stir in the remaining ingredients, adding more milk if the mixture is too dry or more powdered sugar if it’s too wet.
- Frost and serve: Spread the frosting over each cookie, sprinkle chopped pecans on top, and enjoy.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Make These Gluten Free
I follow a gluten-free diet and simply swap the all-purpose flour for a 1:1 gluten-free flour blend to keep my carrot cake cookies gluten-free. King Arthur 1:1 Gluten-Free Flour flour is my go-to, but any brand will work.
I don’t recommend using a gluten-free flour substitute such as almond flour or coconut flour, because they impact the texture of the dough.
Make Them Dairy Free
When serving a crowd, I like to accommodate as many dietary needs as possible. I can make these cookies dairy-free by omitting the frosting topping and using plant-based butter.
Nut-Free Option
I like to include a topping of chopped pecans for a little extra nutty flavor and crunch, but they’re completely optional. Feel free to omit them to keep the cookies nut-free, or top the frosted cookies with some mini chocolate chips or raisins instead.
Let Cool, Frost, And Enjoy
If including the frosting, it’s important to let the cookies cool completely. Otherwise, it melts and slides right off. I prep the frosting while the cookies cool, and spread it over the tops just before serving. Or, I sometimes spoon the frosting between two cookies to make carrot cake sandwich cookies.
That said, the cookies are just as tasty without the frosting, for an option that’s dairy-free and slightly lower in saturated fat. I often set these out for an afternoon snack or pack them in lunchboxes for a sweet treat. Or, I serve them as part of a dessert table for picnics and family gatherings, and pair them with other Easter recipes when prepping for the holiday.
3 Different Ways To Store
- Room Temperature: Store the cookies in an airtight container on the counter for up to 4 days. If frosted, place parchment paper between the layers to prevent sticking. Enjoy the cookies at room temperature for a soft texture.
- Refrigerator: Store the cookies in an airtight container in the refrigerator for up to 6 days. Let them sit at room temperature for 10-15 minutes before eating so they soften slightly.
- Freezer: Freeze leftover cookies in a freezer-safe container or freezer bag for up to 3 months. For the best results, freeze cookies unfrosted and frost after thawing. Let the cookies thaw at room temperature for 30-60 minutes before serving.
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Carrot Cake Cookies Recipe
These carrot cake cookies combine in one bowl and bake in minutes, turning out lightly crisp around the edges and soft and chewy in the center. Topped with an optional cream cheese frosting and chopped pecans, they have all the flavor of classic carrot cake with the convenience of a handheld treat. Gluten-free, dairy-free, and nut-free options.
Ingredients
For the Cookies:
- 6 tablespoons unsalted butter, softened
- ⅓ cup brown sugar, lightly packed
- ¼ cup cane sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 ¼ cups finely grated carrots (about 2 medium carrots)
For the Frosting:
- 2 ounces cream cheese
- 1 tablespoon unsalted butter
- ¾ cup powdered sugar (85g)
- 1 teaspoon milk of choice
- ½ teaspoon pure vanilla extract
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or lightly mist with cooking spray; set aside.
- In a mixing bowl, cream together the butter, brown sugar, and sugar. Add the egg and vanilla; stir together.
- Add the flour, cinnamon, baking soda, salt, ginger, and allspice. Stir until well combined. Then fold in the grated carrots.
- Using a cookie scoop, scoop out the dough into 12 even mounds onto the two prepared baking sheets, 6 cookies per sheet. Gently press the cookie mounds down slightly flatten then into a cookie shape.
- Bake until the bottoms are lightly browned and the centers are set, 9-12 minutes.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- To make the frosting: To a medium bowl, add the softened cream cheese and butter. Mix together until smooth. Add the powdered sugar, milk, and vanilla. Stir until smooth. If the frosting is too dry, add the additional ½ teaspoon of milk. If the frosting is too thin, add 1 tablespoon of powdered sugar at a time until desired consistency is reached.
- Frost each cooled cookie and sprinkle the chopped pecans over top.
- Store in an airtight container on the counter for up to 4 days, in the fridge for up to 6 days, or freeze for up to 3 months.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Notes
For gluten-free cookies, use a 1:1 all-purpose gluten-free flour.
For a dairy-free recipe, use plant-based butter, and omit the frosting.
For a nut-free option, omit the chopped pecans.
Nutrition Information
- Serving Size: 1 frosted cookie
- Calories: 223
- Fat: 10 g
- (Sat Fat: 5 g)
- Sodium: 166 mg
- Carbohydrate: 32 g
- (Fiber: 1 g
- Sugar: 17 g)
- Protein: 3 g
- Cholesterol: 31 mg
Dietary
The photos in this blog post were taken by Rachel Cook of Half Acre House.
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
