Carrot Cake Cookies

Update : April 24, 2026

why make this recipe

Carrot Cake Cookies are a delightful treat that combines the classic flavors of carrot cake with the convenience of cookies. They are soft, chewy, and topped with creamy frosting, making them perfect for any occasion. This recipe is especially great because it allows you to enjoy the taste of carrot cake without the fuss of baking a whole cake. Plus, they’re fun to make and share with family and friends!

how to make Carrot Cake Cookies

Ingredients:

113 g unsalted butter, melted
220 g granulated sugar
2 large eggs, room temperature
227 g carrot puree (use this for best results)
1 1/2 tsp canola oil or neutral oil
40 g finely grated carrots (after pressing juice out)
1 1/2 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
270 g all-purpose flour
8 oz cream cheese, cold
113 g unsalted butter, cold but slightly soft
2 tsp vanilla
400 g powdered sugar
Green and orange gel food coloring
Finely chopped walnuts or pecans (optional, for garnish)

Directions:

Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper and set it aside.
Melt the butter in a small pot over medium heat or in the microwave. Pour the melted butter into a heat-safe bowl and let it cool for 15 minutes.
Grate the carrots using a fine grater. Place the grated carrots in a double layer of paper towels, wrap them up, and press out the juice over the sink. You need 40 grams of shredded carrots after squeezing out the juice.
In a large bowl, mix together the melted butter, sugar, eggs, oil, carrot puree, squeezed carrots, and vanilla. Whisk until well combined.
In another bowl, mix the dry ingredients: baking soda, baking powder, cinnamon, salt, and flour. Stir to combine and then add this mixture to the wet ingredients. Gently stir everything together with a mixing spatula until just combined.
Using a 2-tablespoon cookie scoop, portion the dough onto the lined half sheet pan, spacing them at least 2 inches apart.
Bake the cookies for 8-10 minutes, or until they spring back lightly when touched.
Let the cookies cool on the pan for 5 minutes before transferring them to a cooling rack. Allow them to cool completely before frosting.

To Make the Cream Cheese Frosting:

In a bowl, beat the cold cream cheese and slightly soft butter together until smooth.
Add the vanilla and powdered sugar, then mix until creamy and well blended.
Add gel food coloring to achieve a desired color, if using.

how to serve Carrot Cake Cookies

Serve the Carrot Cake Cookies with a generous swirl of cream cheese frosting on top. You can also sprinkle some finely chopped walnuts or pecans for added texture and flavor. These cookies are great for snack time, dessert, or any celebration!

how to store Carrot Cake Cookies

Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh even longer, you can refrigerate them, which will extend their shelf life to about a week. Make sure to add the frosting just before serving to keep the cookies soft and fresh.

tips to make Carrot Cake Cookies

Make sure to really press the juice out of the grated carrots for the perfect texture.
Don’t overmix the cookie dough; this keeps your cookies nice and chewy.
Experiment with different toppings, like shredded coconut or chocolate chips for a fun twist!

variation

You can add raisins or crushed pineapple for an extra burst of flavor in the cookies. If you want to make them gluten-free, substitute the all-purpose flour with a gluten-free blend.

FAQs

1. Can I freeze Carrot Cake Cookies?
Yes! Once the cookies are completely cooled, you can freeze them in an airtight container for up to 3 months. Just thaw them at room temperature before serving.

2. Can I leave out the nuts?
Absolutely! If you prefer a nut-free cookie, just skip the walnuts or pecans. The cookies will still be delicious.

3. How can I make the cookies more cake-like?
If you’d like a softer texture, add a bit more carrot puree or reduce the baking time slightly. Keep an eye on them to avoid overbaking.