Carrot Cake Cookies

There’s something truly special about Carrot Cake Cookies that takes me back to my childhood. Growing up, my mom had a knack for baking cookies that were not just delicious but also filled with surprises. One of my favorites was her take on carrot cake, transformed into cookie form. I fondly remember those afternoons spent in the kitchen, the warm scents of cinnamon and freshly grated carrots wafting through the air. These cookies are soft, chewy, and loaded with flavor, making them the perfect treat for any occasion. Whether it’s a casual snack or a festive gathering, Carrot Cake Cookies always bring a smile and a sense of nostalgia. I love how they are a delightful twist on a classic dessert, combining the best of both worlds: the fun of a cookie with the comforting flavors of carrot cake.

What’s In This Carrot Cake Cookies

Creating the perfect batch of Carrot Cake Cookies starts with quality ingredients. Each component plays a vital role in achieving the delightful flavor and texture that makes this recipe so special. The blend of all-purpose flour, butter, and fresh carrots not only provides structure but also keeps the cookies moist and tender. The addition of spices like cinnamon and nutmeg brings warmth, while the cream cheese frosting adds that classic touch we all love.

• 3 cups all-purpose flour, spooned and leveled: This is the base of your cookie dough, providing structure and chewiness.
• 1 teaspoon baking soda: This leavening agent helps the cookies rise and become light.
• 1 teaspoon Kosher salt, or 3/4 table salt: A necessary ingredient to enhance all the flavors in the cookies.
• 1 ½ – 2 teaspoons ground cinnamon: Adds warmth and sweetness, making each bite comforting.
• ¼ teaspoon ground nutmeg: This spice complements the cinnamon beautifully, giving a hint of complexity.
• 1 cup unsalted butter, at room temperature: The fat that helps create a rich, tender cookie.
• ¾ cup granulated sugar: Sweetens the cookies without overpowering the other flavors.
• ¾ cup light brown sugar: Adds depth of flavor and moisture due to its molasses content.
• 2 teaspoons vanilla: Enhances the overall flavor profile.
• 2 large eggs: Provides structure and richness to the cookies.
• 1 ½ cups finely fresh grated carrots, patted dry: Fresh carrots add moisture and natural sweetness.
• 4-6 ounces cream cheese, softened: For the frosting, brings a tangy sweetness.
• 4 tablespoons unsalted butter, softened: To add richness to the frosting.
• 2 ½ cups powdered sugar, more as needed: Sweetens the frosting and gives it a smooth texture.
• 1 teaspoon vanilla extract: For flavor in the frosting.
• Pinch Kosher salt: Balances the sweetness of the frosting.

Directions for Carrot Cake Cookies

Making Carrot Cake Cookies is a joy, and the process is just as rewarding as the end result. Let’s get started! Follow these steps to create cookies that are sure to impress. You’ll find the texture just right, and the flavors will come together beautifully.

1. Preheat your oven to 350°F. This ensures that your cookies start baking at the right temperature, creating a deliciously golden edge. Lightly grease a baking sheet or line it with a silicone mat to prevent sticking.
2. In a medium bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of salt, 2 teaspoons of cinnamon, and ¼ teaspoon of nutmeg. This mixture is the dry ingredients that will help your cookies rise and develop flavor.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of softened unsalted butter, ¾ cup of granulated sugar, and ¾ cup of light brown sugar on medium speed for 2 to 3 minutes, or until the mixture is pale and airy. This step is crucial because it incorporates air, which helps the cookies stay light.
4. Add 2 teaspoons of vanilla and 2 large eggs to the mixture. Mix until combined. The eggs will help bind everything together, while the vanilla adds depth of flavor.
5. Fold in 1 ½ cups of finely grated carrots gently. It’s important to be careful here, as you don’t want to overmix and lose the air you’ve incorporated.
6. Now, stir the flour mixture into the batter until just combined. You should see no streaks of flour but be cautious not to over-mix. The dough should be thick and slightly sticky.
7. Using a large cookie scoop (about 2 tablespoons), drop the cookie dough onto the prepared baking sheet about 2 inches apart. This spacing is essential to allow the cookies to spread while baking.
8. Bake in your preheated oven for about 10 to 12 minutes, or until the edges begin to brown. The centers might look slightly underbaked; that’s okay as they’ll continue to cook on the sheet.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. This helps them set and makes them easier to move without breaking.
10. While the cookies cool, prepare the frosting. In a large bowl, beat 4-6 ounces of softened cream cheese and 4 tablespoons of softened butter with an electric mixer until smooth and creamy. This mixture should be well combined, without any lumps.
11. Gradually mix in 2 ½ cups of powdered sugar, one cup at a time, until completely incorporated. Take your time here to avoid the frosting becoming too sugary.
12. Mix in 1 teaspoon of vanilla and a pinch of salt until you reach your desired frosting consistency. You want it to be fluffy yet spreadable.
13. Once your cookies are cooled, spread the delicious frosting generously over the top of each cookie. You can also add some chopped pecans or walnuts on top for a delightful crunch!

Things Worth Knowing

Customization Ideas

If you’re looking to put your unique spin on these Carrot Cake Cookies, there are countless ways to customize them. Here are some ideas to inspire your creativity.

• Add nuts: Consider mixing in chopped pecans or walnuts for an added crunch.
• Alter the spices: Experiment with different spices like ginger or cloves for a twist on the classic flavor.
• Use different frosting: Instead of traditional cream cheese frosting, try a maple or chocolate frosting for a different flavor profile.
• Mix in raisins: Adding a handful of raisins can enhance the chewiness and sweetness of each cookie.
• Make them mini: Use a smaller scoop for mini cookies that are perfect for bite-sized treats.
• Top with coconut: Sprinkle shredded coconut on top of the frosted cookies for an extra layer of flavor and texture.
• Frosting alternatives: For a lighter version, try a yogurt-based frosting instead of cream cheese.

Serving This Carrot Cake Cookies

When it comes to serving Carrot Cake Cookies, there are many delightful ways to enjoy them. These cookies are perfect for various occasions, and each serving option shines a light on their versatility.

• Perfect for afternoon tea: Serve these cookies alongside a cup of tea or coffee for a delightful afternoon treat.
• Great for celebrations: They are a fantastic addition to birthday parties, holiday gatherings, or special occasions like Easter.
• Pair with a scoop of ice cream: For an indulgent dessert, top your cookies with vanilla or cream cheese ice cream.
• Storage tips: Keep any leftovers in an airtight container at room temperature for up to 5 days to maintain freshness.
• Seasonal serving: Their cozy flavors make them a perfect fit for fall festivities, but they can be enjoyed year-round!
• Gift giving: Pack these cookies in a decorative tin to share with friends and family as a sweet gift.

FAQ

Conclusion

In summary, Carrot Cake Cookies are a delightful and unique twist on the classic carrot cake. They bring together the comforting flavors of cinnamon and carrots in a chewy, delicious cookie, topped with creamy frosting. I encourage you to try making these cookies; they’re a guaranteed hit at any gathering or simply as a treat for yourself. Enjoy the sweet nostalgia they bring!

Carrot Cake Cookies

These Carrot Cake Cookies are the perfect blend of soft, chewy goodness and delightful spices. With the addition of fresh carrots and a creamy frosting, they bring a twist to the classic dessert. Ideal for any gathering or a sweet treat at home, you'll find yourself reaching for more!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Course Desserts

Cuisine American

Servings 24 servings

Calories 180 kcal

Equipment

• Grater
• Mixing Bowl
• Baking Sheet
• Wooden Spoon
• Whisk
• Oven

Ingredients

  

• 3 cups all-purpose flour spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon Kosher salt or 3/4 table salt
• 1 ½ - 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup unsalted butter at room temperature
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 2 teaspoons vanilla
• 2 large eggs
• 1 ½ cups finely fresh grated carrots patted dry with a paper towel
• 4-6 ounces cream cheese softened
• 4 Tablespoons unsalted butter softened
• 2 ½ cups powdered sugar more as needed
• 1 teaspoon vanilla extract
• Pinch Kosher salt

Instructions

 

• Preheat your oven to 350°F. This ensures that your cookies start baking at the right temperature, creating a deliciously golden edge. Lightly grease a baking sheet or line it with a silicone mat to prevent sticking.
• In a medium bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of salt, 2 teaspoons of cinnamon, and ¼ teaspoon of nutmeg. This mixture is the dry ingredients that will help your cookies rise and develop flavor.
• In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of softened unsalted butter, ¾ cup of granulated sugar, and ¾ cup of light brown sugar on medium speed for 2 to 3 minutes, or until the mixture is pale and airy. This step is crucial because it incorporates air, which helps the cookies stay light.
• Add 2 teaspoons of vanilla and 2 large eggs to the mixture. Mix until combined. The eggs will help bind everything together, while the vanilla adds depth of flavor.
• Fold in 1 ½ cups of finely grated carrots gently. It’s important to be careful here, as you don’t want to overmix and lose the air you've incorporated.
• Now, stir the flour mixture into the batter until just combined. You should see no streaks of flour but be cautious not to over-mix. The dough should be thick and slightly sticky.
• Using a large cookie scoop (about 2 tablespoons), drop the cookie dough onto the prepared baking sheet about 2 inches apart. This spacing is essential to allow the cookies to spread while baking.
• Bake in your preheated oven for about 10 to 12 minutes, or until the edges begin to brown. The centers might look slightly underbaked; that’s okay as they’ll continue to cook on the sheet.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. This helps them set and makes them easier to move without breaking.
• While the cookies cool, prepare the frosting. In a large bowl, beat 4-6 ounces of softened cream cheese and 4 tablespoons of softened butter with an electric mixer until smooth and creamy. This mixture should be well combined, without any lumps.
• Gradually mix in 2 ½ cups of powdered sugar, one cup at a time, until completely incorporated. Take your time here to avoid the frosting becoming too sugary.
• Mix in 1 teaspoon of vanilla and a pinch of salt until you reach your desired frosting consistency. You want it to be fluffy yet spreadable.
• Once your cookies are cooled, spread the delicious frosting generously over the top of each cookie. You can also add some chopped pecans or walnuts on top for a delightful crunch!

Notes

• Use only freshly grated carrots: Pre-shredded carrots will not work the same in the cookie batter.
• You can add nuts: 1/4 to 1/2 cup chopped pecans or walnuts can be added to the batter or sprinkled on top of the frosting.
• Store in an airtight container: Keep leftovers at room temperature for up to 5 days.

Keyword Carrot Cake Cookies, Cream Cheese Frosting, easy dessert recipes, Soft Cookies

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.