Soft and Chewy Carrot Cake Cookies

These Carrot Cake Cookies have all the flavors of classic carrot cake—warm cinnamon, sweet carrots, and optional crunchy nuts—wrapped up in a soft and chewy cookie. Perfect for springtime, Easter, or any time you crave a cozy treat! You can enjoy them plain or topped with a luscious cream cheese frosting.

Ingredients:

For the Cookies:

½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup finely grated carrots (about 2 medium carrots)
½ cup chopped pecans or walnuts (optional)
½ cup raisins (optional)

For the Cream Cheese Frosting (Optional but Recommended!):

4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract

Instructions:

Step 1: Prep the Oven & Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).

Step 3: Add Wet Ingredients

Mix in the egg and vanilla extract until well combined. The mixture should look creamy and smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.

Step 5: Mix Everything Together

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix, as this can make the cookies tough.

Step 6: Fold in Carrots, Nuts, and Raisins

Gently fold in the grated carrots, nuts, and raisins (if using). The dough will be thick and slightly sticky—this is normal!

Step 7: Scoop & Shape the Cookies

Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. The cookies won’t spread much, so you can lightly flatten them with your fingers or the back of a spoon if you prefer a thinner cookie.

Step 8: Bake to Perfection

Bake for 10-12 minutes, or until the edges turn light golden brown and the tops are set. Remove from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Make the Cream Cheese Frosting (Optional but Delicious!)

In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
Once the cookies are completely cool, spread or pipe the frosting on top. Sprinkle with extra chopped nuts or a dash of cinnamon for a beautiful finish!

Tips for the Best Carrot Cake Cookies:

✔ Grate the carrots finely – This ensures they blend well into the dough and keep the cookies moist.
✔ Use room temperature ingredients – This helps everything mix evenly for the best texture.
✔ Don’t overbake – The cookies should be soft and slightly chewy, so take them out when the edges are golden.

Storage & Freezing:

Store cookies in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Freeze (Unfrosted): Place cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Freeze (Frosted): Flash freeze frosted cookies on a baking sheet for 1 hour, then transfer them to a freezer-safe container, layering with parchment paper.

Perfect Pairings & Serving Ideas:

☕ Enjoy with a hot cup of coffee or chai tea for a cozy afternoon treat.
🥕 Serve alongside carrot cake for a fun dessert platter.
🎁 Wrap up a batch as homemade gifts for Easter or the holidays!

Would you go for the frosting, or do you prefer them plain?