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Carrot Cake Cookies

Soft and chewy Carrot Cake Cookies bursting with warm spices, nuts, and a delightful cream cheese frosting, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups All-purpose flour Substitute with gluten-free flour if needed.
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon For warmth and flavor.
  • 0.5 tsp Ground nutmeg Optional but adds depth.
  • 0.25 tsp Ground ginger Adds zest.
  • 0.25 tsp Salt Balances sweetness.
Wet Ingredients
  • 0.5 cups Unsalted butter Room temperature.
  • 1 cups Brown sugar Use coconut sugar for a healthier option.
  • 0.5 cups Granulated sugar
  • 1 large Egg Can use flaxseed egg for a vegan option.
  • 1 tsp Vanilla extract
Add-ins
  • 1 cup Grated carrots Freshly grated for the best flavor.
  • 1 cup Rolled oats Use gluten-free oats if necessary.
  • 0.5 cups Chopped nuts Any kind you prefer.
Topping
  • to taste Cream cheese frosting Optional but highly recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, beat the butter with brown and granulated sugar until it becomes fluffy.
  4. Mix in the egg and vanilla, then incorporate the grated carrots and oats.
  5. Gradually add the dry mixture into the wet ingredients until just combined. Avoid overmixing!
  6. Fold in the nuts if using.
Baking
  1. Drop tablespoons of dough onto a lined baking sheet, leaving space for spreading.
  2. Bake for 12-15 minutes or until edges are golden.
  3. Allow cookies to cool before topping them with cream cheese frosting.

Notes

For a tangy twist, consider swapping the vanilla extract for almond extract. Chill sticky dough for 15 minutes if needed.