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Carrot Cake Cookies

These cozy carrot cake cookies combine the warm spices and tender crumb of classic carrot cake, paired with easy cream cheese frosting for a delightful treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 3/4 cups all-purpose flour (or 1:1 gluten-free blend)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional) Adds aromatic flavor
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
  • 1 large egg (or flax egg for vegan: 1 tbsp ground flax + 2.5 tbsp water, set 5 min) For vegan option
  • 1 tsp vanilla extract
  • 1 cup grated carrots, packed (about 2 medium carrots) Freshly grated
  • 1/4 cup chopped pecans or walnuts (optional) For added crunch
  • 1/3 cup raisins or mini chocolate chips (optional) For sweetness
For the cream cheese frosting
  • 8 oz low-moisture cream cheese, softened (use vegan cream cheese for non-dairy)
  • 1/4 cup unsalted butter, softened (or vegan butter)
  • 1 to 1 1/2 cups powdered sugar, sifted Adjust for sweetness
  • 1/2 tsp vanilla extract
  • Zest of 1/2 lemon optional for brightness

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  2. In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mixing
  1. In a large bowl, beat softened butter with brown and granulated sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla, beating until combined.
  2. Fold the dry ingredients into the wet mix until just combined. Stir in grated carrots, nuts, and raisins/chips.
  3. Chill the dough for 15–20 minutes if you prefer thicker, cleaner cookies.
Baking
  1. Scoop 2-tablespoon rounds onto prepared sheets, leaving 2 inches between. Flatten slightly with hand.
  2. Bake for 10–12 minutes until edges are golden and centers spring back slightly.
Frosting
  1. Transfer cookies to wire racks to cool completely.
  2. For the frosting, beat cream cheese and butter until smooth, then slowly add powdered sugar and vanilla. Pipe or spread onto cooled cookies.

Notes

Chill dough for thicker cookies. Frost only once cookies are completely cool to prevent melting.