INTRODUCTION

Carrot Cake Cookies are soft, spiced cookies with real grated carrots and a creamy frosting. They taste like a small carrot cake baked as a cookie. This recipe is simple and kind. You will find it easy to follow at home. If you like a soft, cake-like cookie, you will enjoy this treat and find it a good change from regular cookies. For other fun cookie ideas, you can compare this to a recipe for chocolate cake cookies with M&Ms to see how cake mix cookies feel different.

WHY YOU WILL LOVE THIS RECIPE

The cookies are soft and moist. The grated carrots add real texture.
The spices are warm but gentle. They make the cookie feel like a classic carrot cake.
You can make them small for a snack or large for a party.
The cream cheese frosting adds a bright, sweet finish that many people love.
You can make the frosting plain or color it for a holiday or party.

This cookie is simple to make and uses common pantry items. If you want other easy cookie ideas, you might like this easy cake mix cookie that uses a cake mix as a base.

HOW TO MAKE Carrot Cake Cookies

The method is friendly for home cooks. Read the steps first and gather all your tools. Work in a calm way. This recipe has few steps and the dough comes together quickly.

In the bowl, you will cream butter and sugars, add an egg and vanilla, then fold in carrots. You will mix dry ingredients separately and add them in. Scoop the dough onto a tray and bake for about ten minutes. After cooling, you will spread cream cheese frosting and add small decorations. If you like pumpkin flavors too, you can look at a simple two-ingredient pumpkin cake to get ideas for fall treats.

EQUIPMENT NEEDED

Oven
Two baking sheets
Parchment paper or silicone baking mats
Large mixing bowl
Hand mixer or stand mixer
Measuring cups and spoons
Grater for the carrots
Spatula or wooden spoon
Cookie scoop or spoon
Wire cooling rack
Piping bag or zip-top bag for frosting (optional)

Ingredients You’ll Need :

½ cup unsalted butter (softened)
½ cup granulated sugar
¼ cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
1 cup grated carrots (about 2 medium carrots)
1 ½ cups all-purpose flour
1 teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Storebought or homemade cream cheese frosting
Food coloring (optional, for frosting)
Festive sprinkles

STEP-BY-STEP INSTRUCTIONS :

Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla extract until smooth and fully combined. Stir in the grated carrots.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your fingers.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, spread or pipe cream cheese frosting onto each cookie. To create the carrot cookie, tint some frosting in a light green and tint some in orange. Place in a piping bag or zip top bag with a tiny corner cut out. Pipe a bead frame around the cookie by piping dots around the outer edge. Next pipe the carrot. You can also just spread on some icing and dust with cinnamon, they are also delicious left plain.

HOW TO SERVE Carrot Cake Cookies

Serve these cookies at room temperature so the frosting is soft but stable. Place them on a plain plate or a pretty tray for a party. You can stack them gently with parchment paper between layers if you must carry them. These cookies go well with milk, tea, or coffee. For a fun pairing, serve them with a small scoop of a fruity dessert like the light and creamy banana strawberry cheesecake fantasy for contrast.

STORAGE & FREEZING : Carrot Cake Cookies

Room temperature: Place cookies in an airtight container for up to 3 days. Keep them in a single layer or add parchment between layers to avoid sticking.
Refrigerator: If you use cream cheese frosting, store cookies in an airtight container in the fridge for up to 1 week. Let them come to room temperature before serving to soften the frosting.
Freezing unbaked dough: Scoop dough onto a tray and freeze until firm, then transfer dough balls to a freezer bag. Bake from frozen and add a minute or two to the bake time.
Freezing baked cookies: Place cooled cookies in a single layer on a tray and freeze until firm. Then move them to an airtight container or freezer bag with parchment between layers. Freeze for up to 3 months. Thaw in the fridge or at room temperature before frosting.

SERVING SUGGESTIONS

For a breakfast treat, serve one cookie with a cup of hot tea and a banana.
At a party, display the cookies on a tiered stand with other small sweets.
For kid parties, color the frosting bright orange and green and add sprinkles for fun.
For a calm afternoon, pair a cookie with a plain black coffee to balance the sweet frosting.
Add a dusting of cinnamon or a small nut on top for a simple, elegant touch.

VARIATIONS

Add nuts: Fold in ½ cup chopped walnuts or pecans to add a crunchy note.
Raisins or dried fruit: Mix in ½ cup raisins or chopped dried apricots for chew and sweetness.
Spiced up: Add ½ teaspoon ginger or a pinch of cloves for more spice.
Coconut twist: Mix in ½ cup shredded coconut for texture.
Mini carrot cakes: Bake larger scoops and stack with frosting for a mini cake feel.
Vegan: Swap butter for a vegan margarine and use a flax egg (1 tablespoon ground flax + 3 tablespoons water).
For a different, bold cookie idea, try a contrasting recipe for brimstone cookies to see a very different flavor and texture.

FAQs

Q: Can I make the dough ahead and bake later?
A: Yes. You can scoop the dough and freeze the balls. When you want fresh cookies, bake from frozen and add 1-2 minutes to the bake time.

Q: Do I need to peel the carrots?
A: You do not have to peel them. Wash them well and grate. If the skins look thick or dirty, peel them first.

Q: Can I skip the frosting?
A: Yes. The cookies are good plain. The frosting adds sweetness and a classic look, but plain cookies are moist and tasty.

Q: How do I keep the cookies soft?
A: Do not overbake. Remove them when the edges are set and the center still looks slightly soft. Cool on the baking sheet five minutes before moving to a rack.

Q: Can I use cake flour or whole wheat flour?
A: You can try cake flour for a lighter cookie or swap up to half the flour with whole wheat for more fiber. The texture will change slightly.

MAKE-AHEAD TIPS FOR Carrot Cake Cookies

Dough: Scoop the dough into balls and freeze on a tray. Move the frozen balls to a bag for up to 3 months. Bake straight from the freezer, adding 1-2 minutes to the bake time.
Baked cookies: Bake the cookies ahead and store them unfrosted in an airtight container for up to three days. Frost them before serving for a fresh look.
Frosting: Make the cream cheese frosting ahead and keep it in the fridge. Bring it to room temperature and beat briefly before piping. You can tint it with food color just before serving.
Assembly line: If you make many cookies for a party, bake the day before and frost on the day of the event. This keeps the look bright and fresh.

Carrot Cake Cookies