Soft & Chewy Carrot Cake Cookies – A Cozy Treat You Can’t Resist
If you love carrot cake but don’t always want to commit to baking an entire cake, these Carrot Cake Cookies are the perfect solution. They bring all the warm, spiced flavors of classic carrot cake into a soft, chewy cookie that’s easy to make and even easier to devour.
Made with real grated carrots, cinnamon, nutmeg, and brown sugar, these cookies have a natural sweetness and warmth that pairs beautifully with a cup of tea or coffee. And if you’re a fan of mix-ins, adding raisins, walnuts, or shredded coconut takes them to the next level.
These cookies are perfect for spring gatherings, Easter celebrations, or whenever you’re craving something comforting and delicious. Let’s get baking!
Why You’ll Love This Recipe
- Soft, chewy texture – Just like a slice of moist carrot cake in cookie form.
- Perfectly spiced – A blend of cinnamon, nutmeg, and brown sugar gives these cookies a cozy, bakery-style flavor.
- Quick & easy – No frosting, no layers—just mix, bake, and enjoy!
- Great for sharing – These cookies are a hit at parties, brunches, or as a thoughtful homemade gift.
Ingredients You’ll Need
(Serves 12-15 cookies | Prep Time: 15 mins | Bake Time: 10-12 mins)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup raisins or walnuts (optional)
- 1/2 cup shredded coconut (optional)
How to Make Carrot Cake Cookies
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Cream the Butter & Sugars
In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step is key for soft, chewy cookies!
4. Add the Egg & Vanilla
Mix in the egg and vanilla extract until well incorporated.
5. Combine Wet & Dry Mixtures
Gradually add the dry ingredients to the butter mixture, stirring until just combined. Don’t overmix—this keeps the cookies light and tender.
6. Fold in the Carrots & Mix-ins
Gently fold in the grated carrots, and if using, stir in raisins, walnuts, or shredded coconut. These ingredients add extra texture and depth of flavor.
7. Scoop & Shape the Cookies
Use a spoon or cookie scoop to drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake Until Golden
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. They may look slightly soft in the center, but they will firm up as they cool.
9. Let Them Cool
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Enjoy!
Serve your Carrot Cake Cookies with a glass of milk, a cup of tea, or even a drizzle of cream cheese glaze for an extra indulgent treat!
Pro Tips for the Best Carrot Cake Cookies
- Grate the carrots finely – This ensures they blend seamlessly into the dough without making the cookies too chunky.
- Use room-temperature butter – Soft butter mixes more easily with sugar, creating a fluffier texture.
- Add a cream cheese drizzle – If you love traditional carrot cake frosting, mix powdered sugar, cream cheese, and a splash of milk for a quick glaze.
- Chill the dough – If you have time, chilling the dough for 30 minutes before baking will help prevent the cookies from spreading too much.
Fun Variations to Try
Want to put your own twist on these cookies? Try these delicious variations:
- Cream Cheese Stuffed Carrot Cake Cookies – Scoop a little cream cheese frosting into the center before baking for an ooey-gooey surprise.
- Coconut-Carrot Cookies – Increase the shredded coconut to 3/4 cup for a tropical touch.
- Oatmeal Carrot Cake Cookies – Add 1/2 cup rolled oats for a heartier, chewy bite.
- Gluten-Free Version – Swap all-purpose flour for a 1:1 gluten-free flour blend to make these cookies gluten-free.
What to Serve with Carrot Cake Cookies
These cookies are delicious on their own, but if you want to serve them as part of a bigger spread, here are some ideas:
- Hot coffee or chai tea – The warm spices in the cookies pair beautifully with these cozy drinks.
- Vanilla ice cream – Make an ice cream sandwich by placing a scoop of ice cream between two cookies!
- A cream cheese dip – Mix cream cheese, powdered sugar, and vanilla for a fun dipping option.
- A brunch spread – Serve alongside fruit, muffins, and mimosas for a special brunch treat.
FAQs About Carrot Cake Cookies
Q: Can I make these cookies ahead of time?
A: Yes! These cookies store well in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Q: Can I freeze carrot cake cookies?
A: Absolutely! Freeze the cookies in a zip-top bag for up to 3 months. Let them thaw at room temperature before serving.
Q: Do I have to use nuts or coconut?
A: Nope! They’re totally optional, but they add great texture. You can leave them out if you prefer a smoother cookie.
Q: Can I make these cookies vegan?
A: Yes! Swap the butter for vegan butter, the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and use dairy-free sugar.
A Cookie Recipe You Won’t Want to Lose!
These Carrot Cake Cookies bring all the nostalgia of homemade carrot cake into a soft, chewy cookie that’s easy to whip up any time. Whether you’re making them for a holiday, a bake sale, or just because you’re craving something sweet, this recipe is a must-try.
Give them a try and let me know what you think! Do you prefer yours with walnuts, raisins, or extra coconut? I’d love to hear your favorite way to make these delicious cookies!
Soft & Chewy Carrot Cake Cookies: A Cozy Treat You Can’t Resist
Ingredients
- 2 cups rolled oats for a heartier texture
- 1 tbsp flaxseed meal + 3 tbsp water (flax egg)
- 1 cup grated carrots
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or currants (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the flaxseed meal with water and let it sit for 5 minutes to thicken.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the flax egg, grated carrots, and vanilla extract to the butter mixture and mix until well combined.
- In another bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the walnuts and raisins if using.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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