Carrot Cake Cookies Recipe

There's something truly special about the warm, spiced flavors of carrot cake. Imagine that same deliciousness transformed into a soft, chewy cookie! These Carrot Cake Cookies are an absolute delight – they’re perfectly spiced, filled with grated carrots, and dotted with plump raisins and crunchy walnuts. Plus, each cookie gets a generous spread of cream cheese frosting, giving you all the carrot cake flavor you crave in a delightful handheld form.

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I first made these cookies for a springtime family gathering, and they disappeared within minutes! Now, they’re a go-to treat whenever we’re craving something cozy yet unique. Let’s dive into what makes these cookies so irresistible.

Why You'll Love These Carrot Cake Cookies

Get ready to meet your new favorite dessert – a cookie that combines the nostalgia of carrot cake with the convenience of a cookie.

First of all, these cookies are incredibly soft and moist. Thanks to the grated carrots, every bite has a tender, cake-like texture that melts in your mouth. They stay soft for days, making them perfect for baking ahead and sharing.

The cream cheese frosting is a game-changer. You get the classic pairing of sweet, tangy frosting with the spiced cookie, creating a perfect flavor balance. It's like enjoying a slice of carrot cake, but without the fork!

You’ll also love how simple the ingredients are. Many items in this recipe are pantry staples – think flour, sugar, and spices – making it easy to whip up whenever a craving hits.

Lastly, these cookies are adaptable to your taste. Want more crunch? Add extra walnuts. Prefer a nut-free version? Skip the nuts and enjoy them plain or with extra raisins.

Ingredients Notes

The magic of these Carrot Cake Cookies lies in the fresh, flavorful ingredients that give them that classic carrot cake taste.

Carrots are the star of the show here. Grating fresh carrots is essential for texture and moisture, so avoid pre-shredded ones, which can be too dry. You'll want about a cup, which is roughly two medium-sized carrots.

All-purpose flour is the base for these cookies, providing structure. If you want a slightly nuttier flavor, you can substitute half of it with whole wheat flour, but the cookies will be a bit denser.

Brown sugar adds a rich sweetness and keeps the cookies moist. You can use light or dark brown sugar depending on how deep you want the molasses flavor.

Cinnamon, nutmeg, and ginger are the trio of spices that bring warmth to these cookies. They give that classic carrot cake flavor, so don't skimp on them! Feel free to adjust the spices to your taste.

Raisins and walnuts add texture and extra flavor. If you’re not a fan of raisins, you could swap them for dried cranberries, or leave them out altogether. For a nut-free version, skip the walnuts – the cookies will still be delicious!

For the cream cheese frosting, you’ll need softened cream cheese, butter, powdered sugar, and a splash of vanilla extract. This classic combination creates a silky, tangy frosting that pairs perfectly with the spiced cookie base.

How To Make These Carrot Cake Cookies

Making these carrot cake cookies is simpler than you might think. Let’s go through it step by step.

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This helps prevent the cookies from sticking and makes cleanup easier.

In a large mixing bowl, whisk together your dry ingredients – flour, baking soda, baking powder, salt, and spices. This ensures that everything is evenly distributed, so each cookie has a perfect balance of flavors.

In a separate bowl, beat together the butter and sugars until creamy. This step helps to create a light, tender cookie. Add in the egg and vanilla extract, and mix until smooth and well-combined.

Fold in the grated carrots, raisins, and walnuts into the butter mixture. Then, gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the cookies tough.

Use a cookie scoop or tablespoon to drop spoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

While the cookies are cooling, prepare the cream cheese frosting by beating the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Once the cookies are completely cool, spread or pipe a generous amount of frosting on top of each cookie.

Storage Options

If you have leftover Carrot Cake Cookies (a rare occurrence in most households!), here’s how to store them.

For short-term storage, keep the unfrosted cookies in an airtight container at room temperature for up to 3 days. The frosting is best stored separately in the refrigerator and added just before serving.

For longer storage, you can refrigerate the frosted cookies in a single layer in an airtight container. This keeps them fresh for up to 5 days. Just be aware that the frosting may firm up, so let the cookies come to room temperature before eating for the best texture.

You can also freeze the unfrosted cookies. Place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy them, thaw the cookies at room temperature and add the frosting.

Variations and Substitutions

These Carrot Cake Cookies are versatile, making it easy to customize them to suit your preferences.

For a healthier twist, you can substitute half of the flour with whole wheat flour and use honey or maple syrup in place of some of the sugar. This gives the cookies a slightly different flavor and texture but keeps them delicious.

If you're a fan of extra spiced flavors, try adding a pinch of cloves or cardamom. These spices add depth and warmth, making the cookies taste even more like a cozy slice of carrot cake.

To make these cookies vegan, substitute the butter with coconut oil or a vegan butter, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg. Use a dairy-free cream cheese for the frosting.

For those who like a tropical twist, add a handful of shredded coconut or swap out the raisins for dried pineapple. The coconut pairs beautifully with the carrots and spices for a fun, summery take on this cookie.

Feel free to experiment with these cookies until you find your perfect version. They’re flexible enough to handle a variety of additions and changes, so get creative and enjoy!

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