Carrot cake cookies are an absolute treat for anyone who loves the classic flavors of carrot cake but wants a more portable, easier-to-make version. These cookies are spiced with cinnamon, nutmeg, and ginger, packed with freshly grated carrots, and topped with a creamy, tangy cream cheese frosting. They offer all the moistness and warmth of traditional carrot cake, but in the shape of a cookie. Whether you’re looking for a dessert to share at a party, a snack to enjoy with your afternoon coffee, or just a new way to enjoy a classic cake, these carrot cake cookies will become a new favorite in your baking repertoire.

In this recipe, we’ll guide you step-by-step through the process of making these delicious cookies. We’ll also share tips on how to tweak the recipe to suit your preferences and answer some of the most frequently asked questions. Let’s get started!

Why You’ll Love These Carrot Cake Cookies

Carrot cake cookies are the ideal dessert for many reasons:

Carrot Cake in Cookie Form: These cookies are packed with all the great flavors you love about carrot cake, such as cinnamon, nutmeg, and the rich sweetness of carrots.
Cream Cheese Frosting: A classic carrot cake isn’t complete without cream cheese frosting, and these cookies are no exception. The tangy cream cheese frosting pairs perfectly with the sweetness of the cookie.
Texture: The cookies are slightly chewy, with just the right amount of crispness on the edges, making them irresistible.
Customizable: You can add in your favorite mix-ins like raisins, nuts, or even coconut for a personalized touch.
Easy to Make: Unlike a full carrot cake that requires multiple steps, these cookies come together quickly and are a lot less fuss.

Ingredients You’ll Need for the Perfect Carrot Cake Cookies

For these carrot cake cookies, you’ll need the following ingredients:

For the Cookies:

All-purpose flour (1 cup): This forms the base of the dough. You can substitute it with whole wheat flour for a healthier option.
Baking soda (1 teaspoon): This helps the cookies rise and spread slightly while baking.
Ground cinnamon (1 teaspoon): This gives the cookies that warm, comforting flavor that’s synonymous with carrot cake.
Ground ginger (1/2 teaspoon): The ginger adds a subtle spice that enhances the carrot and cinnamon.
Salt (1/4 teaspoon): A pinch of salt balances out the sweetness and enhances the flavor of the other ingredients.
Unsalted butter (1/2 cup, softened): Butter provides richness and tenderness to the cookie dough. If you prefer, you can use coconut oil as a substitute for a dairy-free version.
Brown sugar (1/2 cup, packed): Brown sugar gives the cookies a rich, caramel-like flavor and moisture.
Granulated sugar (1/4 cup): Adds sweetness and helps with the cookie’s texture.
Large egg (1): The egg helps bind the dough and provides structure to the cookies.
Vanilla extract (1 teaspoon): For an added depth of flavor.
Freshly grated carrots (1 1/2 cups): The star ingredient of the cookies, grated carrots contribute moisture, sweetness, and texture.
Raisins (1/2 cup, optional): Adds chewiness and a burst of sweetness. You can also use dried cranberries or leave them out entirely if you prefer.
Chopped walnuts or pecans (1/2 cup, optional): These nuts provide crunch and a nutty flavor. You can substitute them with any nuts you like or leave them out for a nut-free version.

For the Cream Cheese Frosting:

Cream cheese (4 oz, softened): The creamy base of the frosting that gives it a smooth and tangy flavor.
Unsalted butter (1/4 cup, softened): Adds richness to the frosting.
Powdered sugar (1 cup): Sweetens the frosting and helps achieve the perfect creamy consistency.
Vanilla extract (1/2 teaspoon): Enhances the flavor of the frosting.

Step-by-Step Instructions for Making Carrot Cake Cookies

Step 1: Prepare the Cookie Dough

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
In a medium-sized bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, and salt. Set this aside for later.
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix the dough.
Fold in the grated carrots, raisins, and walnuts (if using). Make sure the carrots are evenly distributed throughout the dough.

Step 2: Shape and Bake the Cookies

Scoop tablespoon-sized portions of the dough using a cookie scoop or spoon. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown, and the centers are set but still soft. The cookies may look a little soft in the center, but they will firm up as they cool.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Afterward, transfer the cookies to a wire rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

While the cookies are cooling, prepare the frosting by beating the softened cream cheese and butter in a medium bowl until smooth and creamy.
Gradually add the powdered sugar in small increments, continuing to beat the mixture until it reaches a fluffy and smooth consistency.
Stir in the vanilla extract to finish off the frosting.

Step 4: Frost the Cookies

Once the cookies are completely cooled, use a knife or a piping bag to spread a small amount of cream cheese frosting on the top of each cookie.
If desired, sprinkle the tops of the frosted cookies with extra chopped walnuts or a dusting of cinnamon for extra flavor and decoration.

Tips for Perfect Carrot Cake Cookies

Grating the Carrots: For the best texture, be sure to finely grate the carrots. This ensures they blend well into the dough without creating large chunks that may affect the cookie’s texture.
Make-Ahead: You can prepare the dough ahead of time and refrigerate it for up to 2 days before baking. Just let it come to room temperature before scooping and baking.
Customizations: If you’re not a fan of raisins, try substituting them with chopped dried apricots, cranberries, or even coconut flakes. You can also adjust the spices to your taste, adding more cinnamon or a touch of nutmeg.
No Frosting Option: If you prefer a lighter treat, you can skip the frosting entirely. The cookies are still delicious on their own without the cream cheese topping.
Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, freeze the unbaked dough or the baked cookies for up to 3 months.

Common Questions About Carrot Cake Cookies

1. Can I use a different type of flour?

Yes, you can substitute all-purpose flour with whole wheat flour for a slightly healthier option. Keep in mind that whole wheat flour may make the cookies denser and less chewy.

2. Can I make these cookies without nuts or raisins?

Absolutely! The nuts and raisins are optional in this recipe. You can leave them out or substitute them with other mix-ins like dried cranberries, chocolate chips, or shredded coconut.

3. How do I make the frosting less sweet?

If you prefer a less sweet frosting, you can reduce the amount of powdered sugar. Another option is to add a pinch of salt to balance the sweetness.

4. Can I freeze carrot cake cookies?

Yes, you can freeze the baked cookies (with or without frosting). Place the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Let them thaw at room temperature before serving.

Conclusion

Carrot cake cookies are a wonderful treat that brings the delicious flavors of carrot cake into a convenient, cookie form. With their tender texture, warm spices, and creamy frosting, they’re sure to be a hit at any gathering or simply as a sweet snack. Whether you stick to the classic version or get creative with add-ins like raisins or nuts, these cookies are a delightful variation of the beloved carrot cake. Bake up a batch today and enjoy these scrumptious cookies that everyone will love

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Carrot Cake Cookies Recipe: A Perfect Blend of Flavor and Texture

Print Recipe

Discover the perfect carrot cake cookie recipe. Packed with spices and topped with cream cheese frosting, these cookies are sure to delight!

Total Time: 40 minute
Yield: 24 cookies 1x

Ingredients

Scale

For the Cookies:

1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups finely grated carrots (about 2 medium carrots)
1/2 cup raisins (optional)
1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

4 oz cream cheese (softened)
1/4 cup unsalted butter (softened)
1 cup powdered sugar
1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Set this aside for later.
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until combined. Be careful not to overmix.
Fold in the grated carrots, raisins, and chopped walnuts (if using), making sure the carrots are evenly distributed.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set but still slightly soft. The cookies will firm up as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the cream cheese frosting: Beat the softened cream cheese and butter together in a bowl until smooth. Gradually add powdered sugar and continue to beat until fluffy. Stir in vanilla extract.
Frost the cookies: Once the cookies have cooled, use a knife or piping bag to spread a small amount of cream cheese frosting on top of each cookie. You can garnish with extra chopped walnuts or a sprinkle of cinnamon.

Notes

You can leave out raisins and nuts if you prefer, or substitute them with dried cranberries or chocolate chips.
If you like your frosting to be less sweet, reduce the powdered sugar by half or add a pinch of salt.
For an extra burst of flavor, try adding orange zest to the dough for a citrusy twist.
Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. You can freeze the cookies (with or without frosting) for up to 3 months.
Make-ahead tip: You can refrigerate the dough for up to 2 days before baking. Just let it come to room temperature before scooping and baking.

Author: kamikarecipes
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Calories: 180
Sugar: 17g
Sodium: 80mg
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 25g
Fiber: 1g
Protein: 1g
Cholesterol: 35mg

Keywords: Carrot cake cookies, easy cookies, carrot cake, cream cheese frosting, healthy cookies, homemade cookies, dessert recipes

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