All the cozy flavors of classic carrot cake — in soft, chewy cookie form! These spiced cookies with bits of carrot, oats, and optional cream cheese drizzle are a perfect snack or dessert.
Origin Carrot Cake Cookies
Inspired by the beloved American carrot cake, these cookies take the same warm spices, shredded carrots, and textures and turn them into a portable, bite-sized treat — ideal for potlucks, lunchboxes, or anytime cravings.
What I Love About This Recipe
These cookies are soft, flavorful, and packed with texture. They deliver the comfort of carrot cake without the fuss of layering or frosting a full cake — and they pair perfectly with a cup of chai or coffee.
Also Read : Carrot Cake Loaf with Cream Cheese Frosting
Carrot Cake Cookies
4
servings30
minutes40
minutes140
kcalIngredients
1 cup all-purpose flour
½ cup rolled oats
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup finely shredded carrots
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)
Cream cheese drizzle (optional): 2 oz cream cheese, 2 tbsp powdered sugar, 1–2 tsp milk
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat butter and both sugars until creamy.
- Add egg and vanilla; mix well.
- Stir in the dry ingredients until combined.
- Fold in shredded carrots, nuts, and raisins if using.
- Scoop dough by tablespoons onto prepared baking sheet.
- Bake for 12–14 minutes, until edges are lightly golden and centers are set.
- Cool on a wire rack. Drizzle with cream cheese mixture if desired.
Notes
- Use finely grated carrots for even texture.
- You can swap raisins for chopped pineapple for extra sweetness.
- Cookies stay soft for days — store in an airtight container.
