Carrot Cake Cookies: My Go-To Cozy, Chewy Cookie Recipe

Pull Up a Chair—Let’s Talk Carrot Cake Cookies

You know that feeling when you want carrot cake but not the whole ceremony? Well, one rainy Saturday, while procrastinating laundry (classic move for me), I decided to just bake the essence of carrot cake into cookies. No layers, no fuss, just those familiar flavors in a grab-and-run cookie situation. My dog even got a little taste—don’t tell anyone—but he didn’t seem that impressed. But my neighbor, Dave, still talks about that accidental batch like I invented fire or something. Go figure.

Why These Cookies Always Disappear

I make these after a week when I’ve eaten all my veggies in soup and just want something sweet but slightly virtuous-feeling, you know? My family goes totally bonkers for these (the little ones just call them “the orange cookies”). And okay, confession: I used to struggle with cookies spreading into sad puddles, but this dough holds shape, even if I get distracted and forget about it for ten minutes. Oh, and they’re sort of breakfast-adjacent? At least, that’s what I tell myself. (Carrots = morning food, right?)

What Goes in These Chewy Little Wonders

• 3/4 cup (170g) unsalted butter, soft-ish (I sometimes swap in coconut oil, but it makes the texture a bit snappier)
• 1 cup brown sugar (grandma always said to use dark brown, but honestly, use what you’ve got)
• 1/4 cup granulated sugar
• 1 large egg (room temp? Usually, but I’ve used a cold one in a pinch. No biggie)
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (sea salt is nice, but plain table salt will do the trick)
• 1 teaspoon cinnamon (King Arthur has a handy guide about cinnamon types)
• 1/4 teaspoon nutmeg (sometimes I toss in allspice or skip it, because who’s measuring?)
• 1 1/4 cups finely grated carrots (about 2-3 carrots—don’t get too fussy)
• 1 cup old-fashioned oats (quick oats work, but the texture gets a bit lost)
• 1/2 cup shredded coconut (absolutely optional—my best friend can’t stand coconut, so I leave it out for her)
• 1/2 cup raisins or chopped pecans/walnuts (sometimes I do half and half, or skip nuts for the pickier crowd)

Let’s Make the Cookie Magic Happen

1. Preheat your oven to 350F (175C). Line a couple baking sheets with parchment. (I’ve skipped the parchment before, and they stick a little. But it’s fine if you don’t mind a little scraping.)
2. Mix up the wet stuff: Grab a big bowl and beat the butter and sugars together till pretty creamy. You can use a mixer or just some hearty whisking if your arms are feeling ambitious. Add in the egg and vanilla. Mix till it’s all one color and texture. (This is where I sneak a taste—raw egg police, close your eyes!)
3. Time for dry ingredients: In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg. Then just toss it into the wet stuff. Mix till it looks like cookie dough; don’t overthink it.
4. Add the carrots, oats, coconut, and nuts/raisins: Fold it all together—don’t worry if the mixture seems a bit chunky or sticky. Actually, I find it helps if you chill the dough for 20-30 minutes at this point; everything melds together and just bakes better.
5. Scoop ‘em out: Drop heaping spoonfuls onto your prepared sheets, a couple of inches apart. You can shape them if you like neat circles, but I just let them be—rustic is charming.
6. Bake 12-15 minutes. Edges should be golden and the tops might look a little soft; that’s perfect. They’ll firm up as they cool.
7. Cool on the pan for a bit—it’s easier than trying to move molten cookies (ask me how I know). Then transfer to a rack. That’s it. Enjoy.

Notes from Someone Who Has Made Every Mistake

• If your carrots are super wet after grating, just pat them dry a bit. Soggy dough is a pain, trust me.
• I once tried substituting applesauce for half the butter—the cookies were edible, but weirdly cakey. Wouldn’t do it again.
• Should you double the batch? YES—if you have people around, these go fast.

Some Experimental Variations (and the One That Flopped)

• Chopped pineapple: adds a juicy tang, but make sure it’s really well-drained or your cookies will spread into oblivion.
• White chocolate chips: Kind of sweet, maybe too sweet for me, but my nieces devoured them.
• Zesting in some orange: funky in a good way, especially if you skip the coconut.
• Tried using almond flour once—um, they fell apart. Wouldn’t repeat, unless you like eating cookies with a spoon (hey, maybe you do?).

If You Don’t Have Fancy Kitchen Gear (Join the Club)

I use an old wooden spoon and sometimes my hands. I do own a stand mixer, but it’s mostly for show. Don’t have a cookie scoop? Two spoons work just fine, or even those little espresso cups; I know, it’s weird but it’s what I grabbed one late night and it worked.

How Long Do These Keep?

In a tin or sealed container, probably up to 4 days, though honestly, in my house, it never lasts more than a day! If you want to stash some, they freeze decently—just pack them in twos so you don’t have to thaw the whole lot. (Check out Sally’s real-world freezing guide—super helpful.)

What’s Good with These? Serving Ideas, Obviously

I like a dusting of powdered sugar (makes me feel fancy). My sister-in-law swears by sandwiching them with cream cheese frosting—like a portable carrot cake. Or just with a mug of builder’s tea, as my Brit cousin says. They’re also not half bad with vanilla ice cream, but that’s probably just me.

If I Could Tell My Past Self One Thing (Pro Tip Time)

• Let the cookies cool completely before moving them, otherwise, you’ll end up with carrot cake cookie crumbles (still yummy, but not what you wanted). I once tried rushing this step and regretted it because, well, cookie carnage.
• Don’t skimp on the parchment paper; scrubbing baking trays is not my idea of a good time.
• Don’t be tempted to toss in more carrot—it gets weirdly soggy and sticky. True story.

You Asked, I’ve Answered (And Yes, Really!)

• Can I make these gluten-free?
  Probably! I’ve not personally tried, but a friend used Bob’s Red Mill 1:1 blend and said it was grand.
• What’s the best way to grate carrots?
  I use a box grater—cheaper than a gym membership. If you have a food processor, even better, but a pack of ready-grated carrots is fine if you’re in a time crunch (sometimes I do this, no shame).
• How do I know when they’re baked?
  Edges golden, middles a little soft. And listen—your kitchen will smell amazing. That’s the real timer.
• They keep sticking to the pan! Why?
  Parchment paper is your best mate here, but if you’ve run out, a greased tray and a bit of patience gets you there eventually.
• Do kids actually eat these?
  In my (small) experience, yes—especially if you call them “breakfast cookies.” I dunno, branding is everything!

And by the way, did you know that in some parts of England, carrot cake is considered almost a health food? No, really; someone told me that at a village fête. Anyway, enough rambling. Go on—make a batch and let me know how it goes. (Or don’t. But I hope you do!)

★★★★★ 4.80 from 120 ratings

Carrot Cake Cookies

yield: 18 cookies

prep: 20 mins

cook: 12 mins

total: 32 mins

Soft and chewy carrot cake cookies loaded with grated carrots, warm spices, and topped with a sweet cream cheese drizzle. These cookies deliver all the flavors of carrot cake in a portable, bite-sized treat.

🖨️ Print Pin Recipe

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots
• 1/2 cup old-fashioned rolled oats
• 1/2 cup chopped walnuts (optional)
• 4 ounces cream cheese, softened (for drizzle)
• 1/2 cup powdered sugar (for drizzle)

Instructions

1. 1
   Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. 2
   In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. 3
   In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
4. 4
   Gradually add the dry ingredients to the wet ingredients. Stir in the grated carrots, oats, and walnuts until just combined.
5. 5
   Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until edges are lightly golden. Let cool completely.
6. 6
   For the cream cheese drizzle, beat together cream cheese and powdered sugar until smooth. Drizzle over cooled cookies before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 130 caloriescal

Protein: 2 gg

Fat: 6 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 17 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!