Here’s a delicious Carrot Cake Cookie recipe 🥕🍪 — soft, flavorful, and packed with the warm flavors of carrot cake.
🥕 Carrot Cake Cookies
Ingredients (makes ~18–20 cookies)
- 1 cup (125 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (100 g) grated carrot (about 2 medium carrots)
- ½ cup (50 g) chopped walnuts or pecans (optional)
- ½ cup (60 g) raisins or shredded coconut (optional)
Optional Cream Cheese Frosting for Sandwich Cookies:
- 2 oz (60 g) cream cheese, softened
- 2 tbsp butter, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix dry ingredients
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Cream butter and sugar
- In a large bowl, beat butter with brown and granulated sugar until light and fluffy.
- Add egg and vanilla; mix until combined.
- Combine wet and dry ingredients
- Gradually add dry ingredients to the butter mixture.
- Fold in grated carrots, nuts, and raisins/coconut if using.
- Scoop cookies
- Drop tablespoons of dough onto prepared baking sheet, spacing 2 inches apart.
- Bake
- Bake 10–12 minutes until edges are lightly golden.
- Let cookies cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely.
- Optional frosting
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread between two cookies for a carrot cake cookie sandwich.
💡 Tips
- Moist cookies: Don’t overbake; they will firm up as they cool.
- Grated carrot: Use fresh, finely grated carrots for best texture.
- Mix-ins: Try chopped pineapple or crushed pineapple for extra moistness.
- Storage: Store in an airtight container for up to 5 days.
🌟 Variations
- Spiced carrot cake cookies: Add ¼ tsp cloves or ginger for extra warmth.
- Chocolate chip carrot cookies: Fold in ½ cup chocolate chips.
- Vegan version: Replace egg with flax egg and butter with coconut oil.
- Gluten-free: Substitute flour with almond flour or a 1:1 gluten-free blend.
I can also give you a “bakery-style carrot cake cookie” recipe that’s extra soft, chewy, and packed with cream cheese frosting swirls — tastes just like carrot cake in cookie form.
Do you want me to do that?
