If you’ve ever wished you could have the cozy, nostalgic goodness of carrot cake as a fun, portable treat, these Carrot Cake Cookies will make your dessert dreams come true. Each cookie is loaded with sweet carrots and heartwarming spices, flecked with wholesome oats, and topped off with all the familiar flavors of the classic cake. Whether you love nuts and raisins or prefer them plain, this easy cookie recipe keeps all the moist, tender appeal of carrot cake—no fork required!
Ingredients You’ll Need
There’s nothing complicated about these cookies, but every ingredient here brings its own special touch! From the buttery richness to the depth of brown sugar and the earthy sweetness of fresh carrots, each element matters. Let’s see what makes Carrot Cake Cookies so irresistible:
- Unsalted butter: Ensures a rich flavor and tender, melt-in-your-mouth crumb.
- Brown sugar, packed: Brings deep caramel notes for that classic carrot cake warmth.
- Granulated sugar: Balances the sweetness and helps cookies hold their lovely shape.
- Eggs: Bind everything together and give the cookies a light, cakey texture.
- Pure vanilla extract: Adds a hint of floral, comforting aroma that pairs beautifully with carrot and spice.
- All-purpose flour: Provides the perfect structure while staying soft and delicate.
- Baking soda and baking powder: Team up to give your cookies just the right lift and softness.
- Ground cinnamon & nutmeg: These classic spices are the heart of carrot cake flavor—warm, sweet, and a little mysterious.
- Salt: Sharpens each flavor and balances the sweetness.
- Rolled oats: Give a chewy, hearty texture that sets these apart from regular cookies.
- Finely grated carrots: The star ingredient! Provides moisture, vibrant color, and subtle earthy sweetness.
- Chopped walnuts or pecans (optional): For those who love a little crunch and nutty depth.
- Raisins (optional): Toss them in for chewy pops of sweetness just like in traditional carrot cakes.
How to Make Carrot Cake Cookies
Step 1: Prep your baking sheets and oven
Start by cranking up your oven to 350°F (175°C) so it’s nice and hot for that perfect golden edge. Line two baking sheets with parchment paper—this keeps your Carrot Cake Cookies from sticking, and cleanup is a breeze!
Step 2: Cream the butter and sugars
In a big bowl, blend the softened butter with both sugars. You’re looking for a light, fluffy mixture that looks inviting enough to eat with a spoon. This creaming step is essential for achieving that soft, cake-like texture and helping the cookies spread just right.
Step 3: Add the eggs and vanilla
Beat in the eggs one at a time, allowing each to incorporate fully before adding the next. Then, stir in the vanilla extract—the aroma alone will hint that something delicious is coming!
Step 4: Mix the dry ingredients
In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisking ensures there are no pockets of dry ingredients, and that the spices are evenly distributed for consistent flavor in every bite.
Step 5: Combine wet and dry mixtures
Gradually add your flour mixture into the bowl with the creamed butter and eggs. Mix just until the dry bits disappear. Over-mixing can make cookies tough, so stop as soon as they’re blended.
Step 6: Add the oats, carrots, and optional mix-ins
Fold in the rolled oats and finely grated carrots—this batter will be thick, but that’s what gives the cookies their gorgeous chewiness. Toss in your nuts and raisins if using, stirring gently so every bite gets a bit of the good stuff.
Step 7: Scoop and bake
Using a tablespoon (or a cookie scoop for perfect rounds), drop mounds of dough onto your prepared baking sheets, leaving room for spreading. Pop them in the oven for 12-14 minutes. They’re done when the edges are golden and the centers look just set.
Step 8: Cool and enjoy
Let the cookies cool on the sheet for 5 minutes—they’ll finish setting up—then transfer to a wire rack. Once cooled, don’t hesitate to sample one (or two) warm from the rack. For bonus points, drizzle with a rich cream cheese glaze!
How to Serve Carrot Cake Cookies
Garnishes
If you want to add a bakery-style flourish, drizzle your Carrot Cake Cookies with an easy cream cheese glaze—just whisk softened cream cheese, powdered sugar, and a splash of milk until smooth. Top with a sprinkling of chopped walnuts or pecans for extra crunch and pretty presentation.
Side Dishes
These cookies pair beautifully with a cup of hot tea, a cold glass of milk, or even a cappuccino for a cozy afternoon snack. If you’re making a dessert spread, serve them alongside other fruit-forward treats or tangy lemon bars for contrast.
Creative Ways to Present
Stack Carrot Cake Cookies in cellophane bags tied with a ribbon for a thoughtful homemade gift. For parties, try sandwiching two cookies around a layer of cream cheese frosting for the ultimate “whoopie pie” effect. You can even crumble them over vanilla ice cream for a quick and cheerful sundae!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Carrot Cake Cookies in an airtight container at room temperature for up to 5 days. The oats and carrots keep them moist, so they stay fresh longer than typical cookies—if they last that long!
Freezing
To keep cookies on hand for future cravings, freeze them in layers with parchment between each cookie. Use a sturdy zip-top bag or lidded container and freeze for up to 2 months. Just let them thaw at room temperature before serving for that fresh-baked taste.
Reheating
If you prefer that “just-baked” warmth, pop a cookie in the microwave for 10-15 seconds or in a low oven for a few minutes. This revives their lovely, soft texture and intensifies the spices—perfect for chilly days.
FAQs
Can I make Carrot Cake Cookies gluten free?
Absolutely! Substitute your favorite one-to-one gluten-free baking flour for the all-purpose flour, and make sure your oats are certified gluten free. The results are just as soft, chewy, and flavorful.
How finely should I grate the carrots?
Finely grated carrots work best—they incorporate easily into the batter and keep the cookies moist. I recommend using the small holes on a box grater for the perfect texture.
Can I skip the nuts or raisins?
Definitely! Both are totally optional. These Carrot Cake Cookies hold up wonderfully with just oats and carrots, but feel free to mix and match based on your family’s preferences.
Do I need to peel the carrots first?
Peeling is best for a sweeter, more tender result, especially if your carrots are thick or have a tough skin. However, a quick scrub will also do the trick if you’re in a hurry.
How do I make a dairy-free version of Carrot Cake Cookies?
Swap in plant-based butter for the regular kind, and you’re good to go. If you plan to make a glaze, use vegan cream cheese and a splash of almond or oat milk.
Final Thoughts
There’s something pure and joyful about baking a batch of Carrot Cake Cookies—each one is like a little hug packed into a sweet, spiced bite. Whether you share them at a gathering or tuck one beside your afternoon tea, you’ll love how easy and delightful they are. Give them a try and watch them disappear faster than you can say “just one more!”
Print
Carrot Cake Cookies Recipe
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
These Carrot Cake Cookies are a delightful twist on the classic dessert, combining the flavors of carrot cake with the convenience of a cookie. Soft and chewy, these cookies are packed with oats, carrots, and warm spices, making them perfect for any time of day.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in mix-ins: Stir in the rolled oats, grated carrots, and nuts or raisins if using.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes until lightly golden around the edges but still soft in the center. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra sweetness, drizzle cooled cookies with a simple cream cheese glaze made from cream cheese, powdered sugar, and a splash of milk.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
