There’s something so inviting about the aroma of Carrot Cake Cookies baking in the oven. These soft, spiced treats capture all the best flavors of a classic carrot cake—cinnamon, nutmeg, and the earthy sweetness of carrots—but in the form of a deliciously chewy cookie.

I discovered this recipe when I was craving carrot cake but didn’t want to commit to an entire cake. These cookies quickly became a family favorite, perfect for holiday gatherings, afternoon snacks, or anytime you want a cozy treat with a twist.

Why You'll Love These Carrot Cake Cookies

Prepare to fall in love with these delightful Carrot Cake Cookies! Not only do they deliver all the beloved flavors of traditional carrot cake, but they’re also quick, convenient, and come with a sweet twist.

First off, they’re incredibly easy to make. You don’t need to fuss with layers or frosting; just mix, bake, and enjoy. Plus, these cookies are perfect for any time you’re in the mood for a taste of carrot cake without the time commitment.

These cookies are also perfectly portable. Great for school lunches, office snacks, or a picnic, they’re a grab-and-go treat that you can enjoy anywhere without a fork.

The texture is something special, too. They’re soft and chewy on the inside with just the right amount of crisp on the edges, a contrast that makes every bite a little indulgence.

Best of all, they’re easily adaptable. Add a handful of raisins, swap in walnuts, or make a creamy frosting for a more decadent dessert version. However you choose to enjoy them, these cookies are sure to please.

Ingredients Notes

The charm of these Carrot Cake Cookies is in the simple, wholesome ingredients that come together to create such delightful flavors. Here’s a closer look at the essentials:

Carrots: Freshly grated carrots are the star of the show here. Use the finest side of a grater to get those carrots shredded just right; this will ensure they blend seamlessly into the cookie dough, adding moisture and natural sweetness.
Spices: The classic combination of cinnamon and nutmeg provides that warm, cozy flavor that everyone loves in carrot cake. A pinch of ginger or cloves can also be added for extra warmth, though it’s optional.
Brown Sugar and White Sugar: A blend of both sugars gives the cookies the ideal sweetness and chewiness. The brown sugar adds a hint of molasses that pairs perfectly with the spices.
Butter: Room-temperature unsalted butter is key for a smooth dough. Make sure the butter is softened but not melted for the best texture.
Optional Mix-Ins: Raisins and chopped walnuts are traditional in carrot cake, and they work wonderfully in these cookies. Feel free to skip them or substitute with pecans if preferred.

For equipment, all you need are a hand or stand mixer, a grater for the carrots, and a baking sheet. With just a few tools, you’ll be on your way to warm, freshly baked cookies in no time.

How to Make These Carrot Cake Cookies

Making these cookies is as easy as can be! Let’s go through each step to make sure you get perfect results every time.

Prepare the Dough: Start by creaming the softened butter, brown sugar, and white sugar together in a mixing bowl until light and fluffy. This step is crucial for achieving the right texture, so take your time until the mixture is well-blended and smooth.
Add the Wet Ingredients: Mix in one egg and a splash of vanilla extract until fully incorporated. This will give the cookies structure and flavor, so make sure everything is well combined before moving on to the dry ingredients.
Incorporate the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and spices (cinnamon and nutmeg). Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing, as this can make the cookies tough.
Fold in the Carrots and Mix-Ins: Gently fold in the grated carrots, raisins, and walnuts, if using. The carrots should be evenly distributed, but don’t worry if the dough seems a little sticky; this moisture helps keep the cookies soft.
Bake: Preheat your oven to 350°F (175°C). Drop spoonfuls of dough onto a lined baking sheet, leaving about 2 inches between each cookie. Bake for 12-15 minutes or until the edges are golden and the tops are set. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

In under 30 minutes, you’ll have a batch of warm, spiced cookies with a fantastic texture that combines chewy, crispy, and soft all at once.

Storage Options

If you’re lucky enough to have leftovers, here’s how to keep your Carrot Cake Cookies fresh:

Room Temperature: Store in an airtight container at room temperature for up to 3 days. To help maintain their softness, you can place a slice of bread in the container with the cookies.
Refrigerator: While they’re best enjoyed fresh, these cookies can also be stored in the fridge for up to a week. Just be sure to use an airtight container to keep them from drying out.
Freezing: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.

When reheating, a quick zap in the microwave for 10-15 seconds will revive that fresh-from-the-oven warmth.

Variations and Substitutions

One of the best things about Carrot Cake Cookies is how easy they are to customize. Here are a few ideas to try:

Add Cream Cheese Frosting: For a more classic carrot cake experience, top each cookie with a swirl of cream cheese frosting. It’s an extra step, but so worth it for a dessert-style cookie.
Use Different Spices: For a bit more depth, consider adding a touch of ginger, allspice, or cloves to the spice blend. It gives the cookies a more complex flavor profile, perfect for the holidays.
Make it Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The cookies will retain their soft texture, and no one will miss the gluten.
Swap Raisins for Craisins: For a tangy twist, replace the raisins with dried cranberries. They add a pop of color and a little tartness that pairs beautifully with the spices.
Try a Nut-Free Option: Simply omit the walnuts if you need a nut-free cookie. They’re still delicious and chewy, with plenty of flavor from the carrots and spices.

No matter how you make them, these Carrot Cake Cookies are bound to become a staple. Feel free to play around with ingredients until you find your perfect version!

Enjoy these Carrot Cake Cookies with a hot cup of tea or coffee, and don’t be surprised when they disappear fast. Each bite brings you the comforting flavors of carrot cake in a format that’s easy, shareable, and deliciously fun. Happy baking!