These Carrot Cake Cookies are soft, chewy, and full of the warm, spiced flavors of classic carrot cake—only in a convenient, handheld, frosted cookie. They’re ideal for Easter, holiday baking, or anytime you want carrot cake without baking a full cake.
Topped with homemade cream cheese frosting, these cookies are easy to make and disappear fast.
These easy carrot cookies are a family favorite. They capture the comforting spices and shredded carrot of carrot cake in a quick, shareable cookie that’s great for little helpers in the kitchen.
The chewy texture and creamy frosting pair perfectly. Whether you bake them for a dessert tray or a weeknight treat, these cookies satisfy a carrot cake craving with very little fuss.
Recipe Ingredients
You’ll need the following ingredients for a batch of carrot cake cookies with cream cheese frosting:
- Cookies:
- All-purpose flour
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Baking soda
- Salt
- Unsalted butter, softened
- Light brown sugar, packed
- Granulated sugar
- Eggs
- Vanilla extract
- Fresh carrots, finely grated (about 3 medium carrots; drain excess moisture)
- Golden raisins
- Old-fashioned rolled oats
- Cream Cheese Frosting:
- Cream cheese, softened (use full-fat for best texture)
- Salted butter, softened
- Powdered sugar
- Vanilla extract
Ingredient Notes
- Carrots: Freshly grated carrots give the best texture. If you use a food processor, press the grated carrots between paper towels to remove excess moisture so the cookies remain tender, not soggy.
- Spices: Cinnamon, ginger, and nutmeg deliver the classic carrot cake flavor—adjust the amounts to taste.
- Oats: Use old-fashioned rolled oats for chewiness. Avoid quick oats, which can change the dough’s consistency.
How to Make Carrot Cake Cookies — Step by Step
Step 1: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
Step 2: In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking soda, and salt.
Step 3: In a stand mixer fitted with a paddle or with a hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
Step 4: Add the eggs one at a time, then mix in the vanilla extract until combined.
Step 5: Stir in the grated carrots, making sure you’ve removed excess moisture.
Step 6: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Step 7: Fold in the golden raisins and old-fashioned oats.
Step 8: Use a large cookie scoop or tablespoon to portion dough into balls. Roll lightly and place them on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball for even baking.
Step 9: Bake for 10–14 minutes, or until the edges are lightly golden and the centers are set.
Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 11: Make the frosting while the cookies cool: beat the softened cream cheese and butter until smooth. Add powdered sugar gradually and mix in the vanilla until creamy. Taste and adjust sweetness if needed.
Step 12: When the cookies are completely cool, spread each with a generous layer of cream cheese frosting.
Storage and Freezing
Storage: Because these cookies are frosted with cream cheese frosting, store them in an airtight container in the refrigerator if they won’t be eaten within two days. For best texture, you can store cookies and frosting separately and frost just before serving.
Freezing: Freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. Thaw fully before frosting and serving.
Additions & Substitutions
Additions:
- Drizzle maple syrup into the frosting or add a tablespoon to the dough for extra sweetness.
- Stir in chopped pecans or walnuts for crunch.
- Try adding a handful of shredded coconut for a different texture.
Substitutions:
- Swap golden raisins for regular raisins or chopped dried pineapple for a brighter flavor.
- Use dairy-free cream cheese and butter alternatives to make the frosting dairy-free if needed.
Pro Tip
For best results, finely shred the carrots with a box grater and squeeze out excess moisture with a paper towel. That keeps the dough from becoming too wet and prevents soggy cookies.
FAQs about these Carrot Cake Cookies
Can I use a food processor to grate the carrots?
Yes—it’s faster and works well, but be sure to press out excess moisture so the dough doesn’t become too wet.
Why is my dough too wet?
If the dough is sticky, it’s usually from excess moisture in the grated carrots. Press them with paper towels before adding. You can also add a tablespoon or two of flour if needed.
Can I make these ahead of time?
Yes. Freeze dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time.
What to Serve with These Carrot Cookies
These soft carrot cookies pair wonderfully with coffee, a glass of milk, or a scoop of vanilla ice cream for an extra indulgent dessert.
Enjoy baking these Carrot Cake Cookies! If you try the recipe, save a note or rating to share how you liked them.
Carrot Cake Cookies
Ingredients (makes about 24 cookies)
Cookies:
- 2 1/4 cups all-purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups finely grated fresh carrots (about 3 medium)
- 1/2 cup golden raisins
- 1/2 cup old-fashioned rolled oats
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup salted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk together flour, cinnamon, ginger, nutmeg, baking soda, and salt.
- Cream butter and sugars until light and fluffy. Beat in eggs one at a time, then vanilla.
- Stir in grated carrots. Gradually add dry ingredients and mix until just combined.
- Fold in raisins and oats. Scoop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart. Slightly flatten each cookie.
- Bake 10–14 minutes until edges are lightly golden and centers are set. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy. Frost cooled cookies.
Notes
Pro tip: finely grate carrots and squeeze out excess moisture to avoid a wet dough.
Nutrition (per cookie, approximate)
Calories: 195 • Carbs: 32 g • Protein: 2 g • Fat: 11 g