Description
Enjoy the comforting taste of carrot cake in easy, handheld cookie form. These soft and chewy carrot cake cookies are bursting with warm spices, shredded carrots, and your favorite mix-ins. They are perfect plain or topped with a luscious cream cheese frosting, making them a delightful treat for any occasion.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 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 cup finely shredded carrots
- 1/2 cup rolled oats (optional)
- 1/2 cup raisins or dried cranberries (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup shredded coconut (optional)
- For Frosting (Optional):
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream wet ingredients: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Stir in the shredded carrots.
- Combine dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Add mix-ins: Fold in the rolled oats, raisins, nuts, or coconut if you are using them.
- Shape cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the cookie dough and place them about 2 inches apart on the prepared baking sheet.
- Bake cookies: Bake for 10–12 minutes, or until the edges of the carrot cake cookies are golden brown but the centers are still soft.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting (optional): While the cookies cool, beat the softened cream cheese and butter in a bowl until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy.
- Frost cookies (optional): Once the carrot cake cookies are completely cool, spread or pipe the cream cheese frosting on top. Garnish with extra chopped nuts or shredded coconut if desired.
Notes
- Finely shred the carrots to ensure they blend seamlessly into the cookie dough.
- If your shredded carrots are very moist, pat them dry with a paper towel before adding them to the dough.
- For thicker carrot cake cookies, chill the dough for 20–30 minutes before shaping and baking.
- Use room temperature butter and cream cheese for the smoothest frosting.
- Ensure cookies are completely cool before frosting to prevent the frosting from melting.
- Do not overbake; the cookies should remain slightly soft in the center for the best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie