Name: Best Ever Carrot Cake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups freshly grated carrots; Optional: 1/2 cup chopped walnuts; Optional: 1/2 cup raisins; Optional: 1/4 cup shredded coconut; Optional: cream cheese frosting for sandwiching

These Best Ever Carrot Cake Cookies bring all the warm, comforting flavors of classic carrot cake into soft, chewy cookies that are perfect for any occasion. Packed with freshly grated carrots, warm spices, and a hint of sweetness, each bite tastes like a cozy hug. Whether I enjoy them plain or filled with cream cheese frosting, these cookies never last long in my kitchen.

Best Ever Carrot Cake Cookies

Why You’ll Love This Recipe

I love how these cookies offer all the goodness of carrot cake without the need for slicing or plating. They’re soft and moist, with the perfect balance of spice and sweetness. The carrots add a natural texture and moisture, while optional add-ins like walnuts or raisins let me tailor the batch to my taste. Plus, sandwiching them with cream cheese frosting takes them over the top!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Freshly grated carrots
Optional: chopped walnuts, raisins, or shredded coconut
Optional: cream cheese frosting for sandwiching

directions

I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate large bowl, I cream the butter with the brown and granulated sugars until the mixture is light and fluffy.
I add in the eggs one at a time, beating well after each, then stir in the vanilla extract.
I gently fold the dry ingredients into the wet ingredients until just combined.
I stir in the grated carrots and any mix-ins like walnuts or raisins.
Using a cookie scoop or tablespoon, I drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
I bake the cookies for 10–12 minutes, or until the edges are golden and the centers are set.
Once baked, I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
If I’m making sandwich cookies, I let them cool completely before adding a generous dollop of cream cheese frosting between two cookies.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Cook time: 10–12 minutes
Cooling time: 10 minutes
Total time: 35–40 minutes

Variations

Sometimes I like to swap in shredded coconut for a tropical twist or use pecans instead of walnuts. If I’m not in the mood for frosting, I just enjoy them plain or with a dusting of powdered sugar. For a healthier batch, I’ve even tried reducing the sugar slightly or adding oats for extra texture.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If filled with frosting, I keep them in the refrigerator for up to 5 days. They also freeze beautifully—unfrosted cookies can be frozen for up to 2 months. I just let them thaw at room temperature before serving. For a warm bite, I microwave them for 10–15 seconds.

FAQs

How do I make sure the cookies stay soft?

I always make sure not to overbake them. Pulling them from the oven when the edges are just set helps keep the centers soft and chewy.

Can I use pre-shredded carrots?

I prefer freshly grated carrots because they release more moisture and flavor than the pre-packaged kind, which tend to be dry.

Can I make these cookies gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture might change slightly, but the flavor holds up well.

What’s the best way to grate carrots for these cookies?

I use the fine side of a box grater. It helps the carrots blend into the dough without making the cookies too chunky.

Do I have to include nuts or raisins?

Not at all! I like to leave them out when I want a smoother cookie or add them in for texture and extra flavor.

Conclusion

These Best Ever Carrot Cake Cookies are the perfect treat when I’m craving something cozy, flavorful, and just a little bit nostalgic. Whether I make them plain or filled with frosting, they always bring smiles and requests for the recipe. Simple to bake and endlessly customizable, they’re a delightful twist on a classic dessert.