Description
These Carrot Cake Cookies are soft, chewy, and packed with warm spices and sweet shredded carrots. They deliver all the cozy flavors of classic carrot cake in a convenient cookie form. Finished with a smooth cream cheese glaze or frosting
Ingredients
Scale
For the Cookies
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely grated carrots
- ½ cup rolled oats (optional for texture)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
Prepare the Dough
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix Wet Ingredients
- In another bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add egg and vanilla extract, mixing until smooth.
Combine
- Gradually mix dry ingredients into the wet mixture.
- Fold in grated carrots, oats, nuts, and raisins if using.
Shape Cookies
Scoop about 1½ tablespoons of dough and place on the baking sheet, leaving space between cookies.
Bake
Bake for 10–12 minutes until edges are lightly golden.
Cool
Allow cookies to cool completely on a rack before frosting.
Make Frosting
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Frost and Serve
Spread or drizzle frosting over cooled cookies and serve.
- Prep Time: PT15M
- Cook Time: PT12M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg