Introduction in Alex Guarnaschelli’s Style:
If you love carrot cake but don’t always want to bake an entire cake, these Carrot Cake Cookies are about to become your new obsession! Soft, chewy, and perfectly spiced, these cookies bring all the cozy flavors of classic carrot cake—warm cinnamon, nutmeg, shredded carrots, and crunchy pecans—but in handheld form.
And let’s talk about the cream cheese frosting for a second. It’s thick, tangy, and the perfect balance of sweet and creamy, just like the classic frosting we all love on carrot cake. Spread it on, or sandwich two cookies together for an indulgent carrot cake whoopie pie moment.
Make these for spring gatherings, Easter brunch, or just because you need a little spiced, sweet goodness in your life. Trust me—one bite, and you’ll never look at carrot cake the same way again!
Recipe Resume in Todd Wilbur’s Style:
These Carrot Cake Cookies pack all the flavor of a homemade carrot cake into a soft, chewy cookie. Freshly grated carrots, warm spices, crunchy pecans, and chewy oats create a perfect texture, while the rich cream cheese frostingtakes them over the top.
Perfect for Easter, fall baking, or just a fun twist on a classic dessert, these cookies come together quickly and easily. Make a batch, frost generously, and enjoy a cozy, nostalgic treat that will have everyone coming back for more!
Exciting Story:
When I first made these Carrot Cake Cookies, I wasn’t expecting them to become a household favorite overnight. My husband, who is not a fan of traditional carrot cake (I know, crazy!), grabbed one off the cooling rack and said, “Oh wow, these are actually amazing!” That’s when I knew I had a winner.
Since then, these cookies have become our Easter tradition, and they disappear faster than I can frost them. The best part? They taste even better the next day, making them perfect for baking ahead. Now, every time I make them, I know I’m about to watch a whole plateful vanish in minutes!
Why These Carrot Cake Cookies are a Must-Try
🥕🍪 Soft, Spiced & So Addictive!
✔ All the flavors of carrot cake in a chewy cookie!
✔ Easy to make—no mixer needed!
✔ Loaded with cinnamon, nutmeg, pecans & oats for the best texture
✔ Finished with a rich & creamy cream cheese frosting
✔ Perfect for Easter, holidays, or anytime snacking!
Cuisine: American, Dessert, Easter Baking
Tips for the Best Carrot Cake Cookies
✔ Finely grate the carrots – This keeps the cookies soft and moist without big carrot chunks.
✔ Let them cool completely before frosting – Otherwise, the frosting will melt right off!
✔ Toast the pecans – It deepens the nutty flavor and adds an extra crunch.
✔ For thinner cookies – Press the dough slightly before baking.
✔ Make them ahead – These cookies get even better after a few hours, as the flavors meld together!
Substitutions and Variations
🔹 No pecans? – Swap in walnuts or leave the nuts out entirely.
🔹 Want a healthier twist? – Use whole wheat flour and coconut sugar instead.
🔹 Make them dairy-free – Use vegan butter and dairy-free cream cheese.
🔹 Add a coconut kick – Stir in ¼ cup shredded coconut for extra texture.
🔹 Turn them into sandwich cookies – Pipe frosting between two cookies for Carrot Cake Whoopie Pies!
Make a Healthier Version
✅ Use coconut oil instead of butter – Adds a light tropical hint while reducing dairy.
✅ Swap sugar for honey or maple syrup – Keeps them naturally sweetened.
✅ Use almond flour – For a gluten-free alternative with a nutty depth of flavor.
✅ Add flaxseeds – A little fiber boost never hurts!
Closing in Todd Wilbur’s Style:
And there you have it—the ultimate Carrot Cake Cookies! Soft, chewy, perfectly spiced, and topped with the creamiest cream cheese frosting, these cookies are an irresistible twist on a classic favorite.
Make them for Easter, the holidays, or just because you need a cozy, nostalgic treat. One bite, and you’ll see why these cookies disappear faster than a slice of carrot cake!
Relevant Categories:
- Desserts & Cookies
- Easter Baking
- Fall Treats
- Easy Baking Recipes
Tags:
- Carrot Cake Cookies Recipe
- Easter Cookies
- Soft & Chewy Cookies
- Cream Cheese Frosting Cookies
Carrot Cake Cookies
Description
These Carrot Cake Cookies pack all the flavor of a homemade carrot cake into a soft, chewy cookie.
Ingredients
For the Cookies:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- ¾ cup finely grated carrots (about 1 large carrot)
- ½ cup chopped pecans (optional, but highly recommended!)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Make the Cookie Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Mix in the egg and vanilla extract until combined.
- Fold in grated carrots, oats, and pecans, then slowly add the dry ingredients until just combined.
Step 2: Bake the Cookies
- Scoop about 1 ½ tablespoons of dough per cookie onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting & Assemble
- Beat together cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy.
- Once the cookies are completely cool, spread or pipe the frosting on top of each one.
- For extra fun, sandwich two cookies together for an indulgent treat!
