Carrot Cake Cookies are a cozy, seasonal treat that capture all the warm spice and tender crumb of classic carrot cake in a perfectly portable cookie. If you’re craving something that tastes like fall in every bite—moist shredded carrot, warm cinnamon and nutmeg, and a tangy cream cheese topping—this is the recipe to try. These cookies use finely ground carrot bits for amazing texture and sweetness, brown sugar and butter for richness, and a soft, cakey interior that contrasts beautifully with a smooth cream cheese frosting. If you love switching up autumn baking, you might also enjoy trying a similar riff like these pumpkin cheesecake cookies for more seasonal inspiration.

Ingredients & Equipment

Ingredients

• 1/2 cup (75 g) finely ground carrot bits, please read recipe carefully for instructions (about 2 large carrots)
• 1 3/4 cups (219 g) all-purpose flour (spooned and leveled, see recipe notes)
• 2 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar, packed
• 2 egg yolks, at room temperature
• 1 tsp vanilla bean paste or extract

For the Cream Cheese Frosting

• 1/4 cup (56 g) unsalted butter, softened
• 4 oz (113 g) cream cheese, cold
• 1 1/2 – 2 cups (195-260 g) powdered sugar (depending on sweetness preference)
• chopped walnuts for topping, optional

Equipment & Tools

• Mixing bowls (one large, one medium)
• Electric mixer or stand mixer (hand whisk option possible but mixer recommended)
• Box grater or food processor (for finely grinding carrot bits)
• Measuring cups and spoons, kitchen scale (preferred for accuracy)
• Rubber spatula and whisk
• Baking tray(s) lined with parchment paper or silicone mat
• Cookie scoop (1.5–2 tablespoon size) or tablespoon and a small spoon for flattening
• Cooling rack
• Optional: Microplane for zest, oven thermometer to check accurate oven temp

Notes

• The carrot amount is given as a finely ground measurement; read the instructions below for how to prepare and measure the carrots properly so the dough texture comes out right.
• Spoon-and-level your flour into the measuring cup, or better, weigh it; too much flour makes cookies dry.
• If you don’t have vanilla bean paste, pure vanilla extract is a fine substitute.

Step-by-Step Instructions (with tips)

For the Carrot Cake Cookies

1. Prepare the carrots: Wash, peel (optional), and finely grate two large carrots. For the best texture and to match the specified measurement, pulse the grated carrot briefly in a food processor or chop very finely with a knife until you have about 1/2 cup (75 g) of finely ground carrot bits. Squeeze out just a little excess moisture if carrots are very wet—too much liquid will change the dough consistency.
   Tip: Roasting carrots beforehand concentrates sweetness but adds moisture; if you roast, cool completely and pat dry before finely chopping. Raw finely ground carrot keeps the cookies tender and fresh-tasting.

2. Preheat and prep: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

3. Dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and sea salt until evenly combined. This ensures even spice distribution.

4. Cream butter and sugar: In a large bowl, cream the softened unsalted butter and light brown sugar with an electric mixer until light and fluffy—about 2–3 minutes. Scrape down the bowl. This step traps air and gives a lighter cookie.

5. Add yolks and vanilla: Add the two room-temperature egg yolks one at a time and mix until incorporated, then add vanilla bean paste or extract. Egg yolks add richness without making the dough too wet.

6. Combine wet and dry: Gently fold the dry ingredients into the butter mixture until just combined. Be careful not to overmix; overworking develops gluten and makes cookies tough.

7. Fold in carrots: Fold in the finely ground carrot bits until evenly distributed. If you like add-ins such as raisins, shredded coconut, or a handful of chopped pineapple for a carrot-cake-from-the-tropics vibe.

8. Scoop and bake: Scoop dough using a 1.5–2 tablespoon cookie scoop onto your prepared baking sheets, leaving about 2 inches between cookies. Lightly flatten each mound with the back of a spoon or your palm for a slightly cakey cookie. Bake for 10–12 minutes, until edges are set and tops spring back lightly.
   Tip: For a chewier edge, bake the cookies a bit longer; for softer, slightly underbake by 30 seconds. Rotate pans halfway through baking for even browning.

9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before frosting.

Variation notes

• Roasting vs boiling carrots: roasting caramelizes sugars and deepens flavor, while raw grated carrots keep cookies bright and lighter in texture. If you roast, reduce extra sugar slightly.
• Add-ins: Chopped pecans, raisins, toasted coconut, or crushed pineapple (drained) work well. For a nut-free version, omit nuts and use sunflower seeds or toasted oats.

For the Cream Cheese Frosting

1. Soften the butter: In a small bowl, beat the 1/4 cup softened unsalted butter until smooth.

2. Add cream cheese: Add the cold cream cheese and beat until fluffy and fully combined. Using cold cream cheese with softened butter helps the frosting hold its shape better and keeps it from becoming too runny.
   Tip: Beat the butter first, then add cold cream cheese in chunks—this prevents over-whipping and keeps frosting stable.

3. Sweeten: Gradually add powdered sugar, 1/2 cup at a time, mixing until you reach your preferred sweetness and thickness (1 1/2–2 cups). Scrape down the bowl and beat for a final 10–15 seconds for a silky texture.

4. Flavor boost: Add a pinch of cinnamon or a few drops of lemon juice if you want a little lift to balance the sweetness.

Decorating the Cookies

1. Pipe or spread: Use a piping bag fitted with a round tip or a small offset spatula to spread frosting on cooled cookies. If frosting is too firm, allow it to sit at room temperature for a few minutes and stir to smooth.
2. Top: Sprinkle chopped walnuts over the frosting while it’s still soft. For an extra decorative touch, grate a little orange zest on top for brightness.
3. Chill briefly: Place frosted cookies in the refrigerator for 15–20 minutes to slightly firm the frosting if you need to stack or transport them.

Tip: If you want sandwich-style cookies, make a thinner layer of frosting and press two cookies together. Alternatively, serve a single cookie with frosting dolloped on top for a classic presentation.

(If you’re interested in other fall cookie variations, try adapting this dough to make a spiced drop cookie or check out a recipe for chewy pumpkin cookies to swap in pumpkin puree for a different seasonal take.)

Storage, Freezing & Make-Ahead Tips

• Room temperature: Store frosted cookies in an airtight container in the refrigerator for up to 4 days. If unfrosted, cookies can be stored at room temperature in an airtight container for 2 days, then transferred to the refrigerator if longer storage is needed.
• Freezing unfrosted cookies: Bake and cool the cookies fully, then flash-freeze single-layer on a baking sheet for an hour and transfer to a freezer bag or container. They’ll keep well for up to 3 months. Thaw at room temperature and frost after thawing.
• Freezing frosted cookies: You can freeze frosted cookies laid flat in a single layer separated with parchment. Wrap the whole container tightly. For best texture, consume within 1–2 months. Thaw overnight in the refrigerator to avoid condensation spoiling the frosting.
• Make-ahead: Prepare the cookie dough and refrigerate (well-wrapped) for up to 48 hours before baking. You can also pre-make the frosting and store it refrigerated for up to a week. Bring frosting to room temperature and re-whip briefly before using.

Portioning advice

• Use a cookie scoop for consistent cookies so baking time is predictable. If you want uniform frosting, use a small piping tip and measure frosting by weight or volume.

How to Use / Serve This Dish

• Serving ideas: These cookies are lovely with a cup of coffee, chai, or a spiced latte for a cozy afternoon. They also pair well with milk or a dollop of whipped cream if you’re serving as a dessert.
• Brunch or dessert tray: Arrange cookies on a platter alongside scones, fruit, and yogurt for a seasonal brunch spread. They’re portable, so they’re also great in lunchboxes or at potlucks.
• Party upgrades: Turn them into mini dessert sandwiches filled with extra cream cheese frosting, or drizzle melted white chocolate over the frosting for an elegant finish.
• Gift idea: Stack them in small boxes layered with parchment paper and tie with twine for a homemade gift that feels thoughtful and indulgent.

For a holiday cookie board twist, include a variety of textures and flavors—add in something nutty like these crumbl pecan pie cookies to complement the carrot cake cookies’ soft, spiced profile.

FAQ

How do I measure the finely ground carrot bits accurately?

Weighing is the most reliable method. After finely grating or pulsing grated carrot in a food processor, lightly pack into a measuring cup and level. The 1/2 cup (75 g) measurement in this recipe refers to the finely ground volume, so if in doubt, weigh 75 g on a kitchen scale.

Can I use whole eggs instead of egg yolks?

The two egg yolks in this recipe add richness without excess moisture. Using whole eggs will add more liquid and could make the cookies cakier and wetter; you can substitute one whole egg for two yolks in a pinch, but reduce any additional liquid in add-ins and watch baking time.

What can I substitute for walnuts?

For a nut-free version, omit walnuts and add toasted oats or sunflower seeds for crunch. If you want another nut option, pecans or toasted hazelnuts work beautifully with carrot and spice.

How long do these cookies last?

Unfrosted, they keep 2 days at room temperature or up to a week refrigerated. Frosted cookies are best consumed within 3–4 days when stored in the refrigerator in an airtight container.

Conclusion

Carrot Cake Cookies are a wonderfully comforting, seasonally-friendly bake—perfect when you want the flavors of carrot cake without the fuss of slicing a layered cake. They balance moist, finely ground carrot and warming spices with a silky cream cheese frosting, and they’re versatile enough to adapt for holidays, brunches, or cozy weeknight treats. If you’re hunting for more inspiration or different takes on this idea, check out a classic version at Carrot Cake Cookies – Creme De La Crumb, a spiced and tender interpretation at Carrot Cake Cookies, or a family-favorite approach at Carrot Cake Cookies. Happy baking—if you try this recipe, I’d love to hear how you customize it or see photos of your finished cookies!

Carrot Cake Cookies

Cozy, seasonal treats that capture the essence of classic carrot cake in a delicious cookie form, topped with cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert, Snack

Cuisine American, Seasonal

Servings 24 cookies

Calories 180 kcal

Ingredients

  

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For the Cookies

• 0.5 cup finely ground carrot bits (about 2 large carrots) Squeeze out excess moisture if carrots are very wet.
• 1.75 cups all-purpose flour Spoon-and-level for accuracy.
• 2.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.25 tsp ground ginger
• 0.25 tsp ground allspice
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp sea salt
• 0.75 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 2 large egg yolks, at room temperature
• 1 tsp vanilla bean paste or extract Pure vanilla extract is a substitute.

For the Cream Cheese Frosting

• 0.25 cup unsalted butter, softened
• 4 oz cream cheese, cold
• 1.5–2 cups powdered sugar Adjust based on sweetness preference.
• to taste chopped walnuts for topping Optional.

Instructions

 

Prepare the Carrots

• Wash, peel (optional), and finely grate two large carrots. Pulse in a food processor or chop finely until you have about 1/2 cup (75 g) of finely ground carrot bits.
• Squeeze out a little excess moisture if carrots are very wet.

Preheat Oven

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Mix Dry Ingredients

• In a medium bowl, whisk together all-purpose flour, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and sea salt until evenly combined.

Cream Butter and Sugar

• In a large bowl, cream the softened unsalted butter and light brown sugar with an electric mixer until light and fluffy—about 2–3 minutes.
• Scrape down the bowl to ensure even mixing.

Add Egg Yolks & Vanilla

• Add the two room-temperature egg yolks one at a time, mixing until incorporated, then add vanilla bean paste or extract.

Combine Mixtures

• Gently fold the dry ingredients into the butter mixture until just combined to avoid overmixing.
• Fold in the finely ground carrot bits until evenly distributed.

Scoop and Bake

• Scoop dough using a 1.5–2 tablespoon cookie scoop onto the prepared baking sheets, leaving about 2 inches between cookies.
• Lightly flatten each mound before baking.
• Bake for 10–12 minutes, until the edges are set and the tops spring back lightly.

Cool

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Make the Frosting

• In a small bowl, beat the softened unsalted butter until smooth.
• Add the cold cream cheese and beat until fluffy and fully combined.
• Gradually add powdered sugar until you reach your preferred sweetness and thickness.

Decorate Cookies

• Use a piping bag or spatula to frost cooled cookies.
• Top with chopped walnuts if desired.

Notes

Store frosted cookies in airtight container in the refrigerator for up to 4 days. Unfrosted cookies can be stored at room temperature for 2 days.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 100mgFiber: 1gSugar: 8g

Keyword Carrot Cake Cookies, Cookies, Cream Cheese Frosting, Dessert Recipe, Fall Baking

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