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    In the world of sweet treats, few delights can match the comforting and spiced goodness of carrot cake. Now imagine the same delectable flavors compacted into a handheld delight – introducing our irresistible Carrot Cake Cookies! This recipe is not only a game-changer for carrot cake enthusiasts but also a delightful twist that combines the best of both worlds. Get ready to embark on a culinary journey as we guide you through the simple steps to create these heavenly Carrot Cake Cookies that are sure to become a staple in your dessert repertoire.


    For the Cookies:

    1. All-Purpose Flour:
      • 2 cups for the perfect cookie texture.
    2. Shredded Carrots:
      • 1 ½ cups of freshly grated carrots for that unmistakable carrot cake flavor.
    3. Unsalted Butter:
      • 1 cup (two sticks) softened for a rich and buttery taste.
    4. Brown Sugar:
      • 1 cup, packed, to add a caramelized sweetness.
    5. Eggs:
      • 2 large eggs for binding and moisture.
    6. Vanilla Extract:
      • 1 teaspoon for that classic vanilla undertone.
    7. Baking Powder:
      • 1 teaspoon to give the cookies a perfect rise.
    8. Cinnamon:
      • 1 teaspoon for warm, aromatic spice.
    9. Nutmeg:
      • ½ teaspoon for a hint of nutty flavor.
    10. Salt:
      • ½ teaspoon to balance the sweetness.
    11. Walnuts or Pecans (Optional):
      • 1 cup, chopped, for a delightful crunch.

    For the Cream Cheese Frosting:

    1. Cream Cheese:
      • 8 oz, softened, for that creamy texture.
    2. Powdered Sugar:
      • 1 cup for sweetness and thickness.
    3. Vanilla Extract:
      • 1 teaspoon for a fragrant finish.


    1. Preheat the Oven:
      • Start by preheating your oven to 350°F (180°C) and line baking sheets with parchment paper.
    2. Combine Dry Ingredients:
      • In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
    3. Cream Butter and Sugar:
      • In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
    4. Add Eggs and Vanilla:
      • Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix well.
    5. Incorporate Dry Ingredients:
      • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
    6. Fold in Carrots and Nuts (Optional):
      • Gently fold in the shredded carrots and chopped nuts if you choose to add them, distributing them evenly throughout the batter.
    7. Drop Cookies onto Baking Sheets:
      • Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, leaving space between each for spreading.
    8. Bake to Perfection:
      • Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
    9. Prepare Cream Cheese Frosting:
      • While the cookies cool, prepare the cream cheese frosting. In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
    10. Frost the Cookies:
      • Once the cookies are completely cooled, generously frost each cookie with the cream cheese frosting.
    11. Serve and Enjoy:
      • Indulge in the delightful combination of carrot cake flavor and creamy frosting. Share these heavenly Carrot Cake Cookies with friends and family or savor them as a delightful solo treat.


    These Carrot Cake Cookies offer a portable and shareable twist to the classic carrot cake. With the perfect balance of sweetness, warm spices, and a creamy cream cheese frosting, they are bound to become a beloved favorite in your dessert repertoire. Get ready to enjoy the best of carrot cake in cookie form with this irresistible recipe!

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