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Carrot Cake Cookies

Let me tell you, these carrot cake cookies bring back some of my most cherished kitchen memories! When I was a kid, my grandma would bake carrot cake for every family gathering, the whole house filling up with the sweet smell of cinnamon and nutmeg. One day, she surprised me with these little cookie versions—they had all the cozy flavors but in a fun, hand-held form. The soft, moist texture combined with those little bursts of sweetness from raisins and a hint of cream cheese icing? Pure magic. It’s honestly like a cupcake and a cookie got together and made a delicious, slightly sneaky treat you’d never want to share. You’re going to love how easy these are to whip up!

Quick Facts

Yield: Serves 24 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Ingredients

For the Main Dish:

1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
½ cup unsalted butter, softened
¾ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 ½ cups finely shredded carrots (about 3 medium carrots)
½ cup raisins (optional, but highly recommended!)
½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting (Optional):

4 ounces cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract

How I Make It

Step 1:

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined.

Step 2:

In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy—this usually takes about 2–3 minutes. Then, beat in the egg and vanilla extract until smooth and creamy.

Step 3:

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Now fold in the shredded carrots, raisins, and nuts if you’re using them. The batter will be thick but soft, with lots of texture from all the mix-ins.

Step 4:

Drop the dough by rounded tablespoons onto your prepared baking sheets, spacing them about 2 inches apart. This prevents the cookies from smooshing into each other as they spread and rise.

Step 5:

Bake in the preheated oven for about 10–12 minutes or until the edges are golden and the centers look set but still soft. Watch closely—overbaking will dry them out, and we want tender, chewy cookies!

Step 6:

While the cookies cool on a wire rack, whip up the cream cheese frosting by beating together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla until fluffy. Once cookies are cool, spread a dollop of frosting on each one for that classic carrot cake vibe.

Variations & Tips

Swap raisins for dried cranberries or chopped pineapple for a fruity twist.
Omit nuts if you want a nut-free cookie or replace with toasted coconut flakes for extra texture.
If you want a vegan version, use coconut oil instead of butter and a flax egg (1 tbsp ground flax + 3 tbsp water) instead of a regular egg.
Don’t shred the carrots too coarsely; finely shredded carrots blend better into the batter and keep cookies tender.
If frosting feels too soft, pop it in the fridge for 15 minutes to firm up before spreading.
To keep cookies soft longer, store them in an airtight container with a slice of bread to maintain moisture.

How I Like to Serve It

These carrot cake cookies are perfect with a hot cup of chai tea or a glass of cold milk for an afternoon snack. They’re a hit at holiday parties or as a delightful homemade lunchbox surprise. When spring rolls around, I love serving them alongside fresh fruit for a light dessert that still feels indulgent.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to a month.
To reheat, warm in the microwave for 10–15 seconds to bring back that soft, fresh-baked feel.

Closing: Honestly, these carrot cake cookies are that perfect handmade treat that brings warmth and happiness with every bite—they always manage to brighten my day!