There was a tiny bakery near my school — the kind with steamed windows and the smell of cinnamon clinging to your coat. Every spring, when the light started to feel warmer, they’d pull trays of carrot cake cookies recipe from the oven — soft, spiced, and filled with little shreds of carrot and warmth.
I remember my mother showing up one rainy afternoon with a small brown paper bag in hand. Inside were two still-warm cookies, cream cheese gently peeking through the center. I bit into one and felt the day melt away. It wasn’t just dessert — it was kindness, wrapped in cinnamon and vanilla.
Now, every time I make this carrot cake cookies recipe, I think of that moment. And I bake a little of that comfort into every bite.
Why You’ll Love This Carrot Cake Cookies Recipe
These cookies are everything we love about carrot cake — tender, spiced, a little chewy — just in a smaller, cozier form. With warm cinnamon, brown sugar, and soft bits of shredded carrot in every bite, this carrot cake cookies recipe gives you that homey feel without needing to slice into a whole cake.
They’re quick to make, easy to share, and honestly… hard to stop at just one. You can fill them with cream cheese frosting or leave them simple and rustic — either way, they’ll feel like a hug in cookie form.
Carrot Cake Cookies
Ingredients
Method
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment or silicone mats.
- Whisk Dry Mix – In a bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.Cream Butter & Sugars – In a large bowl beat softened butter with brown and granulated sugars until light and fluffy. Beat in egg and vanilla.
- Add Carrots & Oats – Stir in shredded carrots, oats, and (if using) raisins or walnuts.
- Combine – Fold dry ingredients into wet just until a soft dough forms; do not overmix.
- Scoop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
- Bake 12 – 14 minutes, until edges are lightly golden and centers look set. Cool 5 minutes on sheet, then transfer to a wire rack.
- Optional Filling – Beat cream cheese, powdered sugar, and vanilla until smooth. Once cookies are completely cool, sandwich pairs together with a spoonful of filling.
Nutrition
Notes
- Finely grate carrots so they melt into the dough and keep cookies tender.
- Chill dough 20 minutes if cookies spread too much in a warm kitchen.
- Store plain cookies airtight at room temp 3–4 days; cream-cheese-filled cookies in the fridge up to 3 days.
- Dough freezes well—scoop portions onto a tray, freeze solid, then bag. Bake straight from frozen, adding 1-2 minutes.
Tried this recipe?
Let us know how it was!Table of Contents
Ingredients for Carrot Cake Cookies Recipe
These are simple pantry ingredients — but when they come together, they create something beautifully soft and spiced. Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1½ cups |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter (softened) | ½ cup (1 stick) |
| Brown sugar | ½ cup |
| Granulated sugar | ¼ cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Shredded carrots | 1 cup (finely grated) |
| Rolled oats | ¾ cup |
| Raisins or chopped walnuts (optional) | ½ cup |
Optional Cream Cheese Filling:
| Ingredient | Amount |
|---|---|
| Cream cheese (softened) | 4 oz |
| Powdered sugar | ¼ cup |
| Vanilla extract | ½ teaspoon |
The shredded carrots bring moisture and natural sweetness, while the oats and spices give these cookies that old-fashioned, bake-sale charm. It’s the kind of dough that feels familiar the moment you stir it.
How to Make Carrot Cake Cookies Recipe (Step-by-Step)
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. As soon as you start this carrot cake cookies recipe, you’ll already begin to feel the comfort in the air.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. These spices are what give the carrot cake cookies recipe that cozy, familiar warmth we all love.
Step 3: Cream the Butter and Sugars
In a larger mixing bowl, beat the softened butter with both the brown sugar and granulated sugar until fluffy and light. Add in the egg and vanilla, blending everything into a smooth, creamy base — the sweet soul of this carrot cake cookies recipe.
Step 4: Add the Carrots and Oats
Now stir in your shredded carrots and oats. If you’re using raisins or chopped walnuts, add them here for extra texture and flavor. This is the part that makes the carrot cake cookies recipe feel so hearty and homemade.
Step 5: Bring It All Together
Gently mix the dry ingredients into the wet, folding just until the dough forms. Don’t overdo it — the magic of this carrot cake cookies recipe lies in its soft, tender texture.
Step 6: Scoop and Bake
Drop spoonfuls of dough onto your baking sheet, leaving space for them to spread slightly. Bake for 12 to 14 minutes, until the edges are golden and the centers look just set. Let them cool a little on the tray before transferring to a wire rack.
Optional Cream Cheese Filling
Once cooled, you can sandwich two cookies together with a layer of sweet cream cheese frosting. It’s not required — but oh, does it make this carrot cake cookies recipe feel like a full-on dessert moment.
Whether you serve them warm or chilled, these cookies bring comfort in every bite.
Rafel’s Tips for the Best Carrot Cake Cookies Recipe
– Use finely grated carrots. The smaller the shreds, the more they melt into the dough and keep the texture soft and uniform. This tip really brings out the heart of a cozy carrot cake cookies recipe.
– Toast the nuts before adding. If you’re using walnuts or pecans, toast them lightly in a dry pan first. It brings out their natural flavor and adds a warm, nutty depth.
– Cool completely before frosting. If you’re doing the cream cheese filling, make sure the cookies are fully cooled — otherwise, the frosting will melt and slip away.
When I want to give these cookies a twist, I take inspiration from my playful peanut butter jelly time recipe — just a hint of that fun flavor folded into the cream cheese filling, and suddenly it’s childhood all over again.
Variations on Carrot Cake Cookies Recipe
– Make it tropical. Add a handful of shredded coconut and a dash of crushed pineapple to the dough for a soft, sunshiney twist. It turns the classic carrot cake cookies recipe into a vacation in every bite.
– Add a maple glaze. Instead of cream cheese filling, drizzle with a simple glaze made of powdered sugar, maple syrup, and a touch of cinnamon.
– Go bold with chocolate. Fold in mini white chocolate chips or a swirl of melted dark chocolate. It’s unexpected — but oh, it works.
– Make it breakfast-friendly. Swap half the flour with whole wheat, and reduce the sugar a bit. Still sweet, still spiced, but with a heartier feel.
And if you love switching things up like this, I think you’d enjoy the creative twist in my bang bang salmon bites — it’s wild, savory, and full of surprise, just like these cookies can be when you let them.
Serving Ideas for Carrot Cake Cookies Recipe
– Serve warm with tea or spiced coffee. There’s something magical about a soft cookie with a hot drink. This carrot cake cookies recipe shines brightest when the cookies are still just a little warm in the center.
– Make a dessert board. Pair them with fresh fruit, a few pieces of dark chocolate, and maybe a dollop of whipped cream or Greek yogurt. It’s a rustic, sweet little moment that looks beautiful and feels homey.
– Freeze for later. These cookies freeze well — just wrap them individually and store in an airtight container. Pop one in the microwave for 15 seconds and you’ve got fresh-baked comfort on demand.
Sometimes I serve them right next to a bowl of my rice krispie ice cream — the crunch and cream against the spiced cookie is just… joy.
A Sweet Goodbye, One Spiced Cookie at a Time
There’s something so honest about this carrot cake cookies recipe. No frills, no pressure — just warm cinnamon, tender carrot, and the kind of comfort that lingers long after the last bite.
Every time I make them, I think of that quiet spring afternoon, that little bakery by my school, and the paper bag of cookies that turned a gray day golden. That’s what baking can do — turn the simplest ingredients into something that feels like love.
And if this recipe wraps around your heart the way it wraps around mine, you might also enjoy the warm, cheesy layers in my Smothered Chicken and Rice — a recipe that’s all about comfort too.
For more heartwarming recipes and behind-the-scenes baking moments, join me on Facebook and Pinterest. Let’s bake and create memories together. 💛
FAQs About Carrot Cake Cookies Recipe
Can I make the dough ahead of time?
Yes! You can make the dough a day ahead and keep it covered in the fridge. When you’re ready to bake, let it sit out for 10–15 minutes so it’s easier to scoop.
Can I freeze the cookies?
Absolutely. This carrot cake cookies recipe freezes well, both baked and unbaked. For baked cookies, cool them completely before freezing. For unbaked dough, scoop it into portions and freeze on a tray, then store in a bag or container.
Do I have to use cream cheese filling?
Not at all. The cookies are delicious on their own. But if you love that classic carrot cake flavor, a bit of cream cheese frosting between two cookies adds a dreamy touch.
Can I use pre-shredded carrots?
It’s better to grate fresh carrots at home — they’re softer and release just the right moisture. Pre-shredded ones tend to be too dry and chunky.
How long do the cookies stay fresh?
Stored in an airtight container at room temperature, they’ll stay soft for about 3–4 days. If filled with cream cheese, keep them in the fridge and enjoy within 2–3 days.
