Soft & Chewy Carrot Cake Cookies (Easy Homemade Recipe)

Carrot Cake Cookies are one of those recipes I keep coming back to whenever I want something cozy but a little different from classic cookies. I love how they combine everything I enjoy about carrot cake—the warm spices, tender crumb, and subtle sweetness—into a soft, handheld treat.

These cookies are perfect when I’m craving dessert without committing to a full cake. I usually make them for weekend baking, casual gatherings, or just to have something sweet with my afternoon coffee.

What really draws me to this recipe is how simple it is. No fancy equipment, no complicated steps—just familiar ingredients that come together beautifully. Every time I bake these, the kitchen smells incredible, and they disappear fast. If you love carrot cake, these cookies are an easy, satisfying way to enjoy those same flavors.

Why You’ll Love This Recipe

Pro Tips

1. Finely grate the carrots so they blend smoothly into the dough.
2. Lightly pack the grated carrots to avoid excess moisture.
3. Use room-temperature butter for better mixing.
4. Don’t overmix the dough or the cookies may turn dense.
5. Scoop evenly sized cookies to ensure uniform baking.
6. Bake until just set—overbaking will dry them out.
7. Let cookies cool fully before adding any frosting.
8. Add chopped nuts or raisins only if you enjoy extra texture.

FAQs

Can I frost these cookies?
Yes, cream cheese frosting pairs perfectly once the cookies are completely cool.

Do these cookies spread a lot?
They spread slightly but mostly puff up and stay thick.

Can I make them gluten-free?
Yes, use a 1:1 gluten-free baking flour with good results.

How do I keep them soft?
Store them in an airtight container to lock in moisture.

Can I freeze the dough?
Yes, portion the dough and freeze for up to 2 months.

Carrot Cake Cookies

Soft, tender carrot cake cookies packed with warm spices and fresh carrots.They taste just like classic carrot cake, but in an easy, handheld cookie.

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Ingredients Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup unsalted butter softened
• ¾ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup finely grated carrots

Method

 

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, cream butter and brown sugar until light and fluffy.
4. Beat in the egg and vanilla until fully combined.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in the grated carrots gently.
7. Scoop dough onto the prepared baking sheet, spacing cookies apart.
8. Bake for 10–12 minutes, until cookies are set and lightly golden.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

• Store cookies in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to 1 week.
• Optional add-ins include chopped walnuts or raisins.
• Frost with cream cheese icing for a classic carrot cake touch.