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My Carrot Cake Cookies are So Good!
These carrot cake cookies are kind of the best of both worlds soft and chewy like a cookie, but with all the flavors of carrot cake. I mix fresh grated carrots right into the\ dough, which makes them super moist without being overly sweet.
They’ve got chopped pecans for a little crunch, and I finish them with a simple cream cheese icing once they’ve cooled. The dough comes together quickly and they bake in about 10 minutes. I usually have to double the batch because once the frosting goes on, they’re gone.
Happy Cooking!
– Yumna
Carrot Cake Cookie Ingredients
- Flour + baking soda: I just use AP flour to keep things simple.
- Carrots: Grate them fresh or the texture of the cookie will be off.
- Spices: Ground cinnamon, ginger, and nutmeg.
- Butter: Make sure your butter is at room temperature to easily cream together with the sugar. If you only have salted butter, skip the salt called for in the recipe.
- Eggs: To bind the dry ingredients together. You can make this recipe vegan by using flax eggs..
- Applesauce: Applesauce will keep your cookies soft and moist. I haven’t tested this recipe with an alternative, but you can try an equal amount of crushed pineapple for a more tropical flavor.
- Brown sugar: I like using light brown sugar, but you could use dark brown sugar, which will add a deeper molasses flavor.
- Vanilla + salt: Pure vanilla extract has the best flavor.
- Pecans: I recommend toasting the pecans, but it’s not a must.
Cream Cheese Icing Drizzle
- Cream cheese + Butter: The cream cheese should be softened to room temperature for easy creaming with the butter and sugar.
- Powdered sugar: The icing texture is best if you sift the powdered sugar first.
- Milk & vanilla extract: Adjust the amount of milk as needed. You want the drizzle to be firm enough to pipe but soft enough to flow across the cookies easily.
How to Make Carrot Cake Cookies
Making homemade carrot cake cookies is a breeze with these easy steps. If you don’t have a stand mixer, you can use a hand mixer instead.
Cream cheese drizzle
Carrot Cake Cookie Recipe
Carrot cake cookies are made with freshly grated carrots and an easy cream cheese icing to drizzle over the top. Bakes in 10 minutes.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 4 tablespoons unsalted butter at room temperature
- ½ cup packed light brown sugar
- ¼ cup unsweetened applesauce
- 1 egg at room temperature
- ½ teaspoon vanilla extract
- ½ cup carrots grated, from about 2 medium carrots
- ½ cup chopped pecans
Cream Cheese Drizzle
- 2 tablespoons cream cheese room temperature
- 1 tablespoons butter room temperature
- ½ cup powdered sugar
- 2 teaspoons milk plus more, as needed
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350˚F. Line a large baking sheet with parchment paper.
- Sift together the flour, cinnamon, ginger, nutmeg, salt and baking soda. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add butter and brown sugar. Cream at medium speed for 2 minutes, or until combined. Add applesauce and mix until combined.
- Beat in the egg and vanilla for 1 minute. Add the dry ingredients to the bowl and mix at low speed for about 30 seconds, or until only a few streaks of flour remain.
- Remove the mixing bowl from the stand mixer and fold the carrots and pecans into the batter using a rubber spatula.
- Using a 1.5 tablespoons-size spring loaded cookie scoop, scoop the cookies onto the prepared sheet pan, make sure the cookies are spaced about 1 ½ inches apart. Bake for 10-12 minutes, or until the cookies are golden brown around the edges and the centers are puffed and set.
- Let cool for 2 minutes on the baking pans, then transfer to a cooling rack to cool completely. Repeat with remaining dough.
- While the cookies cool, make the icing. To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and butter. Mix at medium speed for 2 to 3 minutes, or until creamy. Add powdered sugar, milk and vanilla. Mix until combined. You want the icing to be slightly runny, but firm enough to pipe. Add more milk as needed to reach desired consistency. Transfer to a piping bag or ziptop bag and trim the corner off. Pipe a drizzle of frosting on the cooled cookies and serve.
Equipment
- Stainless Steel Cookie Scoop (1.7 tbsp)
Notes
The frosted cookies should be kept in the fridge, but they are equally good without the drizzle! If left plain, these will keep in an airtight container at room temperature for up to 4 days, or up to a week in the fridge.
Nutrition
Calories: 130kcal, Carbohydrates: 17g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 66mg, Potassium: 50mg, Fiber: 1g, Sugar: 10g, Vitamin A: 646IU, Vitamin C: 0.3mg, Calcium: 15mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
Course: Dessert
If you try this Carrot Cake Cookie recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below!
Additions
- Add raisins. Fold in ½ cup with the grated carrots and pecans.
- Sandwich Them! Instead of icing, you could turn these into sandwich cookies with a layer of my cream cheese frosting between two cookies.
- Zest it up. Fresh orange or lemon zest will add brightness to the finished cookie.
Recipe Tips
- Measure the grated carrots correctly. When measuring, the grated carrots should be packed firmly into the measuring cup. The carrots add a lot of flavor, sweetness, and moisture to the cookies, so you don’t want to skimp on them!
- Use a cookie scoop. I use a 1.7 tablespoon cookie scoop. Once I scoop the cookie dough onto the baking sheet, leave it rounded for a tall puffed cookie like the top of a muffin. You could also press the cookie a bit after scooping for a flatter top after baking.
- Don’t overbake the cookies. Golden brown edges and a set middle means your cookies are ready to be removed from the oven. Cookies will continue to cook for a few after being removed, especially when sitting on a hot baking sheet. Tall, soft, and chewy is the texture we’re aiming for.
- Don’t store the cookies on top of each other. This type of cream cheese frosting does not harden as it cools. It remains pretty soft, so be sure to store the cookies in a single layer to avoid smudging the frosting all over.
They look tasty!
Thank you!
Very tasty outcome and the topping is delicious. Initially I thought it is rather complicated but as I followed the instructions it was not difficult at all. I added walnuts instead!
So glad you liked them!
These turned out great! I made them dairy free by subbing the butter for 2 Tbsp coconut oil and 2 Tbsp homemade walnut butter. I made them to share with my toddler, so I left out the pecans. I baked a couple as a trial, and they didn’t spread at all. Maybe from subbing the butter or maybe because I packed the 1/2 cup with too many carrots. I simply flattened the rest before baking. The flavor was fantastic and enjoyed by my whole family. I’ve saved it to make again and will be adding pecans for myself — sounds like a tasty addition!
Love this! Thanks for sharing the tips!
Moist and delicious. Fun to make.
Glad you enjoyed them, Deborah!
Très bon, moelleux!
Merci beaucoup!
I think the cooking challenge is a good idea.
I’d like to see how it works;
however I have no interest in making carrot cookies.
Hi Larry! We do a different recipe every month; I’d love to have you be a part of one. If you signup for my email list, you’ll get a notification for April’s, and maybe you’ll be more interested in that one. For more details on how it works and what you win, you can visit: https://feelgoodfoodie.net/march-2023-cooking-challenge/
I love carrot cake and never thought about cookies. Great idea. Had to try them. Carrot Cake Cookies were a big hit with our run/walking group. I made them today and shared them before our walk. Everyone gives them a big thumbs up. My icing wasn’t as pretty as yours but it was very tasty. The hole in my zip loc got bigger as I was applying. They were not super sweet. This was a big fan favorite. I would recommend this delightful cookie recipe.
So happy to hear they were a hit with your walking group! That’s one of my fav things about them, not being too sweet but still tasting like a treat!
These Carrot Cake Cookies are fabulous! They satisfy carrot cake craving more easily and quickly than making a cake.
Thank you, Yumma!
You’re so welcome!!
The best Carrot cookies I have ever had.
Thank you so much, Alan!
These are seriously the best Carrot cookies i have ever had. Soft and chewy texture with a perfect flavor. This recipe is a keeper.
Aw, thanks so much, Mina! Glad you enjoyed them!
These cookies are a delight to make AND eat! I will be making them often this Spring. Thank you for all of your wonderful recipes.
So glad you liked them, Susan!
Tasted great but was what it looked in the picture and they was doughy in the middle. Idk what I did wrong. Icing didn’t come out right either. I’m going to try again another day but I hope they look like cookies this one.
Oh no, I am sorry to hear that! I hope they turn out better for you next time.
I love carrot cake & this is a great way to have my (cake) cookie & eat it too!
Haha, love that! So glad you liked them, Margaret!
These cookies look delicious! I can’t wait to try them as carrot cake is one of my family’s favorite desserts. So, these cookies are sure to be a hit. Thanks for all the tasty recipes and tips you send to my email inbox.
You’re so welcome, Linda! I hope you enjoy them!
Made these today. They are easy and delicious!
Glad you enjoyed them, Michelle!
These are moist, flavorful, and delicious! I didn’t add the frosting and found them to be wonderful. With the carrots and the pecans, it could also pass as a healthy breakfast cookie! Highly recommend!
So glad you enjoyed them, Melissa!
These are really good! I enjoy carrot cake, so thought I’d give these a try. I added raisins, subbed coconut oil for half the butter, and used a flax egg. They turned out nice and soft and delicious!
Thank you for sharing your subs! It’s so helpful! Glad you enjoyed
My family and I loved the cookies. The warmth of the spices and softness of the cookies hit the spot! I also enjoyed how simple they were to make- much easier than baking a whole cake, and just as tasty too! Gotta make this for Easter! I also added some raisins for a subtle sweetness and was really pleased with the results! Thanks for another awesome recipe!
So happy to hear you guys enjoyed them!
These look like a great cookie that comes together quickly. I’m going to make some tomorrow and use your suggestion to add in some raisins. Thank you!
You’re so welcome! Enjoy!
Those cookies look terrific! I want to try & make this for Easter.
Thank you! Hope you enjoy them!
Thank you for sharing the recipe, was delicious and easy to make.
Regards,
Helen
You’re so welcome, Helen!
Cookies are delicious!
Thank you so much, Jung!
My mouth is watering…we are going through a kitchen renovation but these will be the 1st thing I bake upon its completion. I love that they are loaded with carrots and the nuts will give some crunch to them. I can’t wait to try them.
Oh, so fun! We did a kitchen reno – so I know that pain and excitement! Can’t wait for you to try them when you get up and running!
Amazing recipe
Thank you so much!
This recipe looks delicious
Thank you so much! Hope you enjoy!