Carrot cake cookies are a little bite of comfort, sweetly spiced and irresistibly soft. If you’ve ever loved a slice of classic carrot cake, imagine it in cookie form chewy edges, tender middles, and that signature cream cheese frosting. This guide walks you through how to make carrot cake cookies from scratch, how to use cake mix for shortcuts, and answers popular questions like whether to refrigerate them or swap oats. Whether you’re baking for a crowd or indulging solo, this recipe brings bakery-level flavor into your home kitchen. Let’s get baking.
Table of Contents
Carrot Cake Cookies
The Story Behind These Carrot Cake Cookies
Why I Bake These Every Spring
Back in my Midwest childhood, Easter always meant carrot cake. My mom would make a double-layer version topped with thick cream cheese frosting and crushed walnuts. Years later, living outside Asheville and foraging my own carrots, I started baking these carrot cake cookies instead faster, more fun to share, and just as satisfying. They’ve become a spring tradition at my underground supper clubs, and my friends ask for them year-round. They’re a nostalgic treat dressed in a new form, with everything I love about spiced carrot desserts packed into a soft cookie.
A Cookie That Feels Like Cake
These cookies strike the perfect balance between chewy and cakey. With finely grated carrots folded into cinnamon-spiced dough, each bite is rich, warm, and comforting. And the frosting? It’s a browned butter and cream cheese dream that’s velvety and sweet without being cloying. Whether you eat them plain or slathered, they store well for days though they rarely last that long. If you love baking soft, flavorful cookies like pink cake pops or mini cupcakes, these will become a new favorite.
CARROT CAKE COOKIES
Ingredients
- For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup butter room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cups finely grated carrots about 4 medium carrots
- For the Frosting:
- 4 tablespoons butter
- 2 ounces cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 –6 tablespoons milk as needed
Instructions
- Preheat oven to 350°F. Lightly grease a baking sheet or line with a nonstick baking mat.
- In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar for 2–3 minutes until fluffy.
- Mix in vanilla and eggs. Fold in grated carrots until combined.
- Stir dry ingredients into the wet mixture until just incorporated. Do not overmix.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet, spacing them 2–3 inches apart.
- Bake 10–12 minutes until edges begin to brown and tops are set. Cool on the tray for 5 minutes, then transfer to a rack.
- To make frosting, melt butter in a small saucepan over medium-low heat. Stir until golden brown, then remove from heat.
- Beat browned butter with cream cheese until smooth. Gradually add powdered sugar.
- Mix in vanilla and milk, one tablespoon at a time, until the frosting is fluffy and spreadable.
- Frost cooled cookies generously and enjoy.
Notes
- For crunch, fold in ½ cup chopped pecans or walnuts before baking.
- To store: Keep in an airtight container at room temperature for 3–5 days.
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Frosted cookies may be refrigerated for longer freshness.
Nutrition (per cookie, estimate):
- Calories: 215
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 35mg
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
Carrot Cake Cookies From Scratch
How to Make Carrot Cake Cookies
These carrot cake cookies recipe are as easy to make as they are delicious to eat. Start by preheating your oven to 350°F and lining a baking sheet with a nonstick mat or parchment paper. This step ensures the cookies bake evenly and don’t stick. In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon. Cinnamon adds warmth and depth to the cookie base, and the flour gives them their soft, cakey structure.
In a separate, large bowl, cream the butter and both sugars for 2–3 minutes. This helps the cookies rise and brown beautifully. Add in the vanilla and eggs, mixing until smooth. Then fold in the finely grated carrots. The key here is to grate the carrots finely enough to blend into the dough without leaving large pieces behind.
Now, mix the dry ingredients into the wet mixture just until combined. Don’t overmix this can make your cookies tough. Scoop 2-tablespoon-sized portions of dough onto your prepared sheet, spacing them 2–3 inches apart. Bake for 10–12 minutes, until the edges are lightly golden and the tops no longer look glossy. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
If you enjoy approachable baking like this, you might also love the oreo mug cake or the simple steps behind gluten-free cupcakes great treats that deliver big flavor with minimal effort.
The Secret to Perfect Texture
The magic of this recipe lies in balance. Grated carrots provide moisture, while cinnamon gives spice without overpowering. Brown sugar makes them rich and chewy, and white sugar helps them spread just enough. The two kinds of sugar work together to achieve that irresistible softness.
Want a deeper flavor? Browning the butter before adding it to the frosting adds a toasty, nutty richness that complements the spices in the cookie. And while some carrot cookie recipes use nuts or raisins, I prefer keeping the texture smooth and the flavor pure though you can absolutely stir in a handful of chopped walnuts if you’d like a little crunch.
Also, don’t forget that these cookies store beautifully. Once frosted and cooled, you can keep them in an airtight container at room temperature for up to five days. If you’ve baked a big batch, they also freeze well before frosting. For other long-lasting treat ideas, check out our oreo ice cream cake and mini cupcakes both make-ahead desserts for any occasion.
Frosting and Storage Tips for Carrot Cake Cookies
How to Make the Perfect Cream Cheese Frosting
Frosting can make or break carrot cake cookies. This one starts with a twist browned butter. In a small saucepan, melt 4 tablespoons of butter over medium-low heat, then continue to stir until it turns a deep golden brown. That nuttiness brings a layer of rich flavor that plain butter just can’t match.
Next, blend the browned butter with softened cream cheese. Use a hand mixer if possible it helps the frosting turn silky and spreadable. Gradually add in powdered sugar, one cup at a time, then mix in vanilla. Thin it with milk, a tablespoon at a time, until you get a smooth, fluffy consistency.
This frosting firms up just enough to hold its shape, but still melts slightly on warm cookies. Once your cookies are completely cool, spread the frosting generously over each one. They’ll look bakery-perfect, especially if you finish with a sprinkle of cinnamon or finely chopped nuts.
For another frosting-forward dessert, check out our pink cake pops a great example of how sweet coating transforms a simple bite.
How to Store and Customize Your Cookies
Once frosted, these carrot cake cookies recipe can sit at room temperature for up to five days in an airtight container. If your kitchen runs warm or humid, refrigerate them to keep the frosting stable. Just be sure to let them return to room temp before serving they taste best soft, not cold.
Wondering if you can use quick-cook oats in this recipe? You can, but keep in mind: they’ll change the cookie texture, making it a bit more hearty and less cake-like. If you’re looking for a spiced oatmeal twist, feel free to try but for classic carrot cake cookies, skip the oats for the softest bite.
These cookies also freeze beautifully without the frosting. Once baked and cooled, store them in freezer-safe bags for up to two months. Defrost at room temp, then frost fresh for that homemade taste. Just like our smoked mac and cheese, these freeze-and-serve treats are perfect for prepping ahead.
Easy Variations For Carrot Cake Cookies
How to Make Carrot Cake Cookies With Cake Mix
If you’re short on time or want a beginner-friendly version, carrot cake cookies from cake mix are a great shortcut. Start with a box of carrot cake mix choose one with spice and visible carrot flecks for the best flavor. Combine the dry mix with 2 large eggs, ½ cup of vegetable oil, and optionally, a teaspoon of vanilla.
Fold in 1 cup of finely grated carrots to add freshness and moisture. If your mix doesn’t already include raisins or nuts, now’s the time to stir them in if desired. Scoop onto a baking sheet and bake at 350°F for 10–12 minutes, just like the scratch version.
The result? Fast, fluffy cookies that still bring that familiar carrot cake flavor, especially when topped with homemade cream cheese frosting. If you’re looking for more clever baking shortcuts, you might enjoy our pancake sausage casserole or our oreo mug cake both are quick, satisfying, and full of flavor.
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Conclusion
Carrot cake cookies are more than just a twist on tradition they’re a celebration of comfort, spice, and everything we love about homemade treats. Whether you make them from scratch with fresh grated carrots or opt for a quick cake mix hack, the result is always satisfying. That warm cinnamon aroma, the soft crumb, and the tangy cream cheese frosting come together in a way that feels both nostalgic and new.
From bake sales to brunch tables, these cookies never last long. And the best part? They’re easy enough for weekday baking, but impressive enough for special occasions. So the next time you crave that cozy carrot cake flavor, skip the fork and go straight for the cookie.
Hungry for more feel-good bakes? Don’t miss our reader-favorite mini cupcakes or the creamy decadence of smoked mac and cheese both packed with homemade goodness and soul.
How to make carrot cake cookies?
Start by creaming butter and sugars, then mix in vanilla, eggs, and finely grated carrots. Add flour, cinnamon, and leavening, scoop onto a baking sheet, and bake until golden. Top with cream cheese frosting once cooled. You can follow our full step-by-step guide above.
How to make carrot cake cookies from cake mix?
Use 1 box of carrot cake mix, 2 eggs, and ½ cup oil. Fold in carrots and bake at 350°F for 10–12 minutes. Finish with frosting for a semi-homemade treat.
Do carrot cookies need to be refrigerated?
Unfrosted cookies don’t need refrigeration, but once frosted with cream cheese, it’s best to store them chilled especially in warm environments. Let them return to room temperature before serving.
Can I use quick-cook oats?
Yes, but expect a slightly different texture. Oats add chewiness and density, making the cookies feel heartier. For classic soft cookies, skip the oats.
Whether you’re going all-in with fresh carrots or making the cake mix version, these cookies are a cozy, crowd-pleasing bake you’ll come back to again and again. Like our tini’s mac and cheese or gluten-free cupcakes, this recipe proves that comfort food can be easy, satisfying, and seriously delicious.