These carrot cake cookies have all the cozy flavors of your favorite cake — soft, chewy, and perfectly spiced with cinnamon and nutmeg. Made with fresh grated carrots and topped with creamy cream cheese frosting, they taste just like mini carrot cakes in cookie form.
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If you love my classic carrot cake, you’ll fall for these soft and chewy carrot cake cookies. They’ve got the same warm spices, fresh grated carrots, and a sweet touch of brown sugar — just in a fun, bite-sized version that’s perfect for any occasion.
The texture is soft, moist, and packed with flavor, then topped with a silky cream cheese frosting that adds the perfect tangy finish. It’s the best mix of spice, sweetness, and creaminess — all in one easy cookie!
Why you'll love this recipe
Ingredients for carrot cake cookies
- Butter: unsalted butter, very softened or melted and cooled.
- Carrots: freshly grated for the best texture and natural sweetness.
- Flour: all-purpose flour for a soft, chewy cookie base.
- Sugar: granulated sugar and dark brown sugar or light brown sugar.
- Leavening: a mix of baking powder and baking soda to help the cookies rise.
- Egg: room temperature.
- Spices: ground cinnamon and a pinch of ginger or nutmeg for warm, cozy flavor.
- Vanilla & salt: pure vanilla extract and fine salt.
- Nuts: chopped pecans or walnuts add crunch and a nice contrast to the soft cookie.
How To Make Carrot Cake Cookies
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
Add the egg and vanilla extract, and mix until fully combined.
Pat the grated carrots dry with paper towels to remove excess moisture, then fold them into the mixture.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon and a pinch of ginger or nutmeg).
Sift the dry ingredients, then add them to the wet mixture along with the chopped nuts. Mix just until the dough comes together — don’t overmix to keep the cookies soft.
Use a cookie scoop to form dough balls and place them on a parchment-lined baking sheet, leaving space between each one.
Bake in a preheated oven at 350°F (180°C) for 13–15 minutes, or until the edges are set and the centers are still soft. Let cool completely on a wire rack.
For the cream cheese frosting, beat together the softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Pipe or spread a layer of frosting on top of each cookie, then sprinkle with chopped nuts for a pretty finish.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I make the dough ahead of time?
Yes! You can refrigerate the cookie dough for up to 24 hours. Just let it sit at room temperature for 10–15 minutes before baking.
Can I skip the frosting?
Absolutely — they’re still delicious without it! You can even roll the dough balls in a little cinnamon sugar for extra flavor.
Can I freeze carrot cake cookies?
Yes, baked cookies freeze well for up to 2 months. Thaw at room temperature before adding the cream cheese frosting.
Do I have to add nuts?
Nope! You can leave them out or replace them with shredded coconut or white chocolate chips for a softer texture.
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I hope you love these carrot cake cookies with cream cheese frosting. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Carrot Cake Cookies with Cream Cheese frosting
- Total Time: 23 minutes
- Yield: 12 cookies
Description
Soft and chewy carrot cake cookies made with grated carrots, warm spices, and chopped nuts — then topped with a creamy cream cheese frosting. A quick and easy twist on the classic carrot cake everyone loves! (makes 12 cookies)
Ingredients
Carrot cookies
- ½ cup (115 g) unsalted butter, very soft
- ½ cup (90 g) dark brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup (90 g) finely grated carrots, patted dry with paper towels
- 1 ⅔ cups (200 g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- Pinch of nutmeg (optional)
- ½ cup (50 g) chopped nuts (pecans or walnuts)
For the frosting:
- Follow my cream cheese frosting recipe — make half the recipe for this batch of cookies.
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the very soft butter, brown sugar, and granulated sugar together for 1–2 minutes until smooth and creamy. Add the egg and vanilla extract, then mix until well combined and glossy.
- Finely grate the carrots and pat them very dry with paper towels to remove excess moisture. Add the carrots to the mixture and stir to combine.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and a pinch of nutmeg if using. Sift once, then gently add the dry ingredients to the wet mixture in two additions, mixing just until combined.
- Fold in the chopped nuts until evenly distributed. The dough should be soft and slightly sticky.
- Use a cookie scoop to portion the dough into balls and place them on the prepared baking sheets, leaving some space between each one. If any carrots stick out, press them gently back into the dough for smoother cookies.
- Bake for 13–15 minutes, one sheet at a time, until the edges are set but the centers still look soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Meanwhile, prepare half of my cream cheese frosting recipe and beat until smooth and creamy.
- Once the cookies are completely cool, spread or pipe the frosting on top and finish with a few chopped nuts or a light dusting of cinnamon.
Notes
Storage: Store the cookies in an airtight container in the fridge for up to 4 days, or freeze (unfrosted) for up to 2 months.
Tips:
- Weigh ingredients with a kitchen scale for accuracy and consistent results.
- Pat carrots dry to keep the cookies soft and chewy, not soggy.
- Don’t overmix once you add the flour — it keeps the texture tender.
- Use room-temperature ingredients so the dough mixes evenly.
- Cool completely before frosting to keep the cream cheese smooth and thick.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Cookies
- Cuisine: American
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