Carrot Cake Cookies That’ll Make You Skip the Cake

The Recipe

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Carrot Cake Cookies

Soft and chewy carrot cake cookies with fresh grated carrots, cinnamon, and rich brown butter cream cheese frosting. Perfect for brunch, dessert, or a cozy snack.

Type: Dessert

Cuisine: American

Keywords: carrot cake cookies, cream cheese frosting, homemade cookies, baking soda, grated carrots, dessert, brown butter, cookies recipe, cinnamon, spring baking

Recipe Yield: 24 cookies

Calories: 188 kcal

Preparation Time: PT20M

Cooking Time: PT12M

Total Time: PT32M

Recipe Ingredients:

• 2 ¾ cups flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons cinnamon
• 1 cup butter – room temperature (still firm)
• 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)
• 4 tablespoons butter (for frosting)
• 2 ounces cream cheese – softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 4–6 tablespoons milk (as needed)

Step By Step

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy (about 2–3 minutes).
4. Beat in the eggs and vanilla extract until smooth.
5. Stir in the freshly grated carrots until well combined.
6. Gradually stir the dry ingredients into the wet mixture just until no flour streaks remain.
7. Use a cookie scoop or spoon to drop 2-tablespoon portions of dough onto the prepared baking sheet.
8. Bake for 10–12 minutes or until the edges are golden and the tops appear dry.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. In a small saucepan, melt butter over medium-low heat and stir until it becomes golden brown. Remove from heat.
11. In a bowl, beat the softened cream cheese until smooth.
12. Add the browned butter to the cream cheese and mix well.
13. Gradually beat in powdered sugar, one cup at a time.
14. Mix in vanilla extract and enough milk to achieve a fluffy, spreadable frosting consistency.
15. Once cookies are fully cooled, spread frosting over the top of each cookie.
16. Sprinkle with chopped walnuts or a pinch of cinnamon if desired.
17. Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.
18. Unfrosted cookies can be frozen for up to 2 months.
19. Let frozen cookies thaw at room temperature before frosting.
20. Serve with tea, coffee, or enjoy as a cozy treat any time.

Summary

Soft and chewy carrot cake cookies with fresh grated carrots, cinnamon, and rich brown butter cream cheese frosting. Perfect for brunch, dessert, or a cozy snack.

Tips

• Use freshly grated carrots for better moisture.
• Do not overmix the dough once flour is added.
• Room temperature butter should still feel slightly firm.
• Browned butter adds depth to the frosting flavor.
• Cookies can be frozen unfrosted and frosted fresh.

When I was little, my grandma used to bake the most heavenly carrot cake every Easter. But as a busy mom, I rarely have time to layer, frost, and fuss over a full cake. That’s where these carrot cake cookies come in—they’re soft, spiced, and loaded with fresh carrots. They capture everything you love about carrot cake in a quick, grab-and-go cookie that’s perfect for lunchboxes, playdates, or cozy weekends. With a rich cream cheese frosting and simple prep, they’ve quickly become a family favorite in our kitchen. In this recipe, I’ll show you step-by-step how to make the best carrot cake cookies you’ve ever had.

If you’re already dreaming about spring desserts, you might also love these gluten-free carrot cake cupcakes or try a tangy twist like this lemon mascarpone cake. But today, let’s dive into a cookie recipe that’s equal parts nostalgic and modern.

Why You’ll Love These Carrot Cake Cookies

Soft, Spiced & Perfectly Sweet

What makes these carrot cake cookies so special is their chewy texture and warm cinnamon flavor. Think of them as little pillows of spiced cake with the slight crunch of fresh-grated carrots. They’ve got the cozy vibe of fall but are light enough to enjoy any time of year. You’ll notice there’s no butter in the frosting—just browned butter and a touch of cream cheese for a deeper, caramel-like flavor. These cookies are also made with pantry staples and take less than 30 minutes from bowl to bite.

Better yet, they’re the perfect dessert to share. Whether you’re hosting a spring brunch or packing school snacks, these cookies make a sweet impression every time. If you’re into cookie-style twists on classic cakes, our bluey cake has a colorful flair your kids will adore too.

A Beginner-Friendly Cookies Recipe

These carrot cake cookies are made for real life. You won’t need fancy tools or rare ingredients. Just a whisk, two bowls, and a little weekend joy. The dough comes together quickly, and I’ll guide you through how to avoid common mistakes like overmixing or using dry pre-shredded carrots. Whether you’re new to baking or a seasoned cookie queen, this recipe is simple, stress-free, and delivers gorgeous results every time.

We’ll also cover a few key baking tips, like why butter temperature matters and how to get that golden-brown edge without drying out the center. For another easy bake that’s great for gifting, try our baklava cake—it’s one of our most-loved creative twists.

Ingredients for Perfect Carrot Cake Cookies

What You’ll Need for the Cookies

These carrot cake cookies are built from simple, wholesome ingredients—many of which you probably already have on hand. Every item in this recipe serves a specific purpose, whether it’s creating that soft-baked texture or building that warm, spiced flavor.

Here’s what you’ll need:

• 2 ¾ cups flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup butter – room temperature, still slightly firm
• 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

Baking tip: Always use freshly grated carrots instead of pre-shredded. Pre-packaged shreds are too dry and don’t blend well into the dough. Grating by hand gives you that tender texture and natural sweetness that makes homemade cookies unforgettable.

And don’t skip the butter tip: “room temperature” should still feel cool to the touch. If it’s too soft, your cookies may spread too thin in the oven.

Love simple bakes with fresh ingredients? Then don’t miss our Greek yogurt cake—another moist and flavorful option using everyday staples.

For the Dreamy Cream Cheese Frosting

The frosting is what takes these cookies from snack to dessert-level. It’s light, creamy, and infused with nutty brown butter for a deep, toasty finish. Here’s what you’ll need:

• 4 tablespoons butter
• 2 ounces cream cheese – softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 4–6 tablespoons milk – add gradually until desired consistency

The secret here is the brown butter. Melting and toasting the butter adds richness and depth, which pairs beautifully with the tang of cream cheese. It’s a little extra step, but it makes all the difference.

If you’re a fan of frosting-heavy treats, our peanut butter jam cake is another sweet, nostalgic dessert you’ll want to bookmark.

Step-by-Step Instructions: How to Make Carrot Cake Cookies

Mixing the Dough Just Right

Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or a nonstick silicone baking mat—this helps your cookies bake evenly and makes cleanup a breeze.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This dry mix is your cookie foundation, and the cinnamon adds that classic carrot cake cookie warmth.

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar for 2–3 minutes until the mixture is light and fluffy. This step creates air pockets that give your cookies a soft, tender crumb. Mix in the vanilla extract and eggs until smooth.

Now, fold in the freshly grated carrots. They’ll add a gentle moisture that keeps your cookies chewy without making them soggy.

Finally, stir the dry ingredients into the wet mixture. Mix just until no flour streaks remain. Don’t overmix—that’s the #1 reason cookies turn out tough. The dough should be thick and slightly sticky, not runny.

Drop heaping spoonfuls of dough (about 2 tablespoons each) onto your prepared baking sheets, spacing them at least 2–3 inches apart. They’ll spread a little as they bake.

Bake for 10–12 minutes, just until the edges begin to turn golden and the tops look dry. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is key here—warm cookies are too delicate to move right away.

If you’re looking for a smaller portion sweet treat, you’ll also enjoy our protein mug cake—another quick dessert win.

Making and Spreading the Frosting

While the cookies are cooling, it’s time to make the frosting. In a small saucepan over medium-low heat, melt the butter and stir until it turns golden brown and smells slightly nutty. This takes about 3–4 minutes. Immediately remove from heat to avoid burning.

In a separate bowl, beat the cream cheese until smooth. Add the browned butter and mix until creamy. Slowly blend in the powdered sugar, one cup at a time, then mix in the vanilla and just enough milk to reach your desired consistency. You want it to be fluffy and easy to spread—not runny.

Once your cookies are completely cool, frost them generously. You can use a small offset spatula or the back of a spoon. If you like, top them with a sprinkle of cinnamon or crushed walnuts for a little extra flair.

Want more elegant options? Our lemon bundt cake recipe pairs beautifully with tea and spring gatherings—just like these cookies.

Tips & Storage for the Best Carrot Cake Cookies

Make-Ahead Tips and Baker’s Secrets

To make your carrot cake cookies absolutely perfect every time, here are some of my go-to tips that I use in both my home kitchen and when developing recipes for the blog:

• Use freshly grated carrots: Pre-shredded ones are too dry. For moisture-rich cookies, always grate by hand right before mixing.
• Room-temp butter is key: It should still be slightly firm, not melty. Overly soft butter leads to spreading and flat cookies.
• Don’t overmix the dough: Once you combine the dry and wet ingredients, stir just until the flour disappears. Overworking the dough can make the cookies dense.
• Chill the dough if needed: If your kitchen is warm or your dough feels soft, pop it in the fridge for 15–20 minutes to prevent excess spreading.

Want more sweet creativity? Try our kunafa cake for a playful mix of textures or explore the buttery layers in our lime and coconut drink for a tropical pairing.

How to Store Carrot Cake Cookies

Once frosted, these carrot cake cookies should be stored in an airtight container. You can keep them at room temperature for up to 3 days—just make sure they’re in a cool, dry place.

For longer storage, keep the cookies in the fridge for up to 5 days. Let them sit out for 10 minutes before serving so the frosting softens slightly.

Can you freeze them? Absolutely! Unfrosted cookies freeze beautifully for up to 2 months. Just cool completely, layer between parchment, and store in a zip-top freezer bag. When you’re ready, thaw at room temp and frost fresh.

Conclusion: A Cookie Worth Repeating

These carrot cake cookies bring the best of both worlds—a nostalgic carrot cake flavor in a soft, snackable cookie form. With cozy spices, creamy frosting, and simple steps, they’re a treat the whole family can enjoy any time of year. I love baking these with my kids on rainy Saturdays or surprising friends with a batch just because.

If you’re inspired to try more unique bakes, don’t miss our pickle cake for a fun twist or this pretty happy birthday cake to add to your celebration table.

Try them out, tag us on Instagram, and let me know—did they make it into your favorite cookie list?

Frequently Asked Questions About Carrot Cake Cookies