Indulge in the perfect combination of carrot cake and cookies with this simple and delicious recipe sweetened with maple and brown sugar. Whether you choose to add chopped nuts, raisins, or coconut, these versatile soft, chewy cookies will be a hit with everyone! Top with tangy cream cheese frosting. No oats or oatmeal required.
This post may contain affiliate links for products or services I use and love. As an Amazon Associate, I earn from qualifying purchases.
Everett (my one-year-old toddler) has decided anything mom does in the kitchen, he must do as well. In fact, we just bought him a learning tower so he can stand and help in the kitchen and it has been a life-saver (no more kitchen tantrums)! Since I’ve never made cookies with him before, I thought 14 months-old is as good a time as any to start! Okay, all he did was dump in the pre-measured ingredients, but that’s pretty amazing to me. I had a few carrots that definitely needed to be used up, so carrot cake cookies were in order. This was a fun jump start on our Easter baking this year too!
Table of contents
Cookie Ingredients
- Carrots, peeled and finely grated
- Flour, baking soda, salt
- Spices: ground cinnamon, nutmeg, ginger
- Unsalted butter
- Light brown sugar & real maple syrup
- Large egg
- Pure vanilla extract
- Chopped pecans, walnuts, or pistachios *optional
- Raisins, finely chopped *optional (Golden raisins are my go-to!)
- Shredded coconut, for rolling *optional
Grated Carrots
To make the easiest carrot cake cookies, dehydrate the finely grated carrots first. If the carrots aren’t dehydrated, the batter ends up being a little too wet and sticky. On a parchment-lined sheet pan, spread the shredded carrots in a thin layer. Dehydrate them in your oven on a low temperature (200-225℉/100℃) for around 25-30 minutes. They should be dry and shriveled, reducing down to very small shreds with just a slight bit of moisture to them. Separate them with your fingers to prevent clumps. Dry carrot yield should be around ½ cup (22g).
Shredded Coconut
If you want to add coconut to some of the cookies, but not all, you can roll the cookie dough balls in desiccated coconut prior to going in the oven. I like the extra texture and flavor, but not everyone in my family does, so this is an easy way of adding it to just a few.
Would you like to save this recipe?
We'll email this recipe link to you, so you can come back to it later!
Cream Cheese Frosting for Carrot Cake Cookies
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and unsalted butter on medium speed until smooth and creamy, 1-2 minutes. Add powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, just add more powdered sugar.
How to make carrot cake cookies?
These cookies are easy because they only require a mixer and no cheesecake stuffing. In fact, they taste great without the frosting, too, but I’m too in love with cream cheese to forego this.
- Combine dry ingredients in a medium bowl and set aside: flour, baking soda, salt, spices, and dried carrot shreds.
- Beat butter and brown sugar in the bowl of a stand mixer on medium speed for about 3 minutes, until light and fluffy. Add maple syrup and beat until combined.
- Beat in egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
- Add flour mixture and beat on low speed just until combined. Optional, mix in pecans and raisins by hand to avoid over-mixing.
- Wrap cookie dough in plastic wrap and chill for at least an hour. If the chilled cookie dough is hard to handle after being chilled, leave it on the counter for a few minutes to soften.
- Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.
- Form dough balls. Drop rounded balls of dough, 30g or 1.5 tablespoons each, onto prepared baking sheets (I like using this cookie scoop to create my cookie dough balls). Leave 2-inches/5cm between each cookie. Roll any cookies in coconut now, before you bake them.
- Bake for 9-10 minutes, just until the cookies begin to brown at the edges. Cookies will appear slightly undone but will continue to bake on the warm baking sheet. Leave cookies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Serving And Storing Suggestions
Store cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months if kept in an airtight container in the freezer.
Variation: Carrot Cake Cookie Cups
I can hardly resist making any dessert into a miniature version perfect for serving at parties! These cookies can easily become a cookie sandwich or a mini cookie cup.
To make carrot cake cookie cups, follow these baking instructions: Instead of baking on a sheet pan, place cookie dough balls 1 tablespoon in size into a greased mini muffin pan. Using a flour-coated tablespoon, press down into the centers of the cookies to create a cup-shaped well in the middle. Dipping the underside of the tablespoon in flour ensures it won’t stick to your dough.
Bake the cookie cups for 7-8 minutes, until they start puffing up in the center. Remove pan from oven and press the measuring spoon back into the centers before they cool down. Let the cookie cups rest in the mini muffin pan for 10-15 minutes until cool and remove.
Helpful Tips
- Don’t skip dehydrating the carrots. The added moisture from fresh carrots will not work well with this dough. It’s okay if the carrots are still a little sticky after the oven.
- Don’t skip the dough chilling time. It’s important to make the dough a little more firm before baking. It also gives the spices time to meld with all the flavors.
- Make uniform cookie dough balls. I like using this ice cream scoop to create my cookie dough balls the same size. This ensures they all finish baking at the same time.
More Amazing Carrot Recipes
- Carrot Cake Cheesecake: Carrot cake for true cream cheese lovers!
- Pistachio Carrot Bundt Cake: A bundt version of my layered carrot cake.
- Carrot Cake Cupcakes: Mini versions of carrot cake, what could be better?
- Carrot Muffins: Veggies for breakfast counts as healthy, right?
Carrot Cake Cookies
The best chewy carrot cake cookies made with maple syrup and brown sugar. These cookies are topped with a sweet cream cheese frosting for the perfect holiday treat.
Ingredients
Carrot Cake Cookies
- 2 large carrots, peeled and finely grated (160g wet)
- 2 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 /2 teaspoon ground ginger
- ½ cup (115g) unsalted butter
- ⅔ cup (135g) light brown sugar
- 1 large egg
- ½ cup (120 ml) real maple syrup
- 1 teaspoon pure vanilla extract
- ¼ cup (25g) chopped pecans, walnuts, or pistachios *optional
- ⅛ cup (18g) raisins, finely chopped (golden raisins preferred) *optional
- ½ cup dessicated coconut, for rolling *optional
Cream Cheese Frosting
- 4 oz (113g) block full-fat cream cheese, softened to room temperature
- ¼ cup (57g) unsalted butter, softened to room temperature
- 2 cups (233g) powdered sugar, sifted *or more
- ½ teaspoon pure vanilla extract
- Pinch salt
Instructions
Dry the carrot shreds
-
On a parchment-lined sheet pan, spread the shredded carrots in a thin layer. Dehydrate them in your oven on a low temperature (200-225℉/100℃) for around 25-30 minutes. They should be dry and shriveled, reducing down to very small shreds with just a slight bit of moisture to them. Separate them with your fingers to prevent clumps. Dry carrot yield should be around ½ cup (22g).
Carrot Cake Cookies
-
In a medium bowl, combine flour, baking soda, salt, spices: cinnamon, nutmeg, ginger, and dried carrot shreds. Set aside.
-
In a mixer bowl fitted with the paddle attachment, beat butter and brown sugar on medium speed for about 3 minutes, until light and fluffy. Add maple syrup and beat until combined. Beat in egg and vanilla extract. Scrape down the bottom and sides of the bowl as needed.
-
Add flour mixture and beat on low speed just until combined. Then mix in pecans and raisins by hand to avoid over-mixing.
-
Wrap cookie dough in plastic wrap and chill for at least an hour. If the chilled cookie dough is hard to handle after being chilled, leave it on the counter for a few minutes to soften.
-
Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.
-
Drop rounded balls of dough, 30g or 1.5 tablespoons each, onto prepared baking sheets (I like using this ice cream scoop to create my cookie dough balls). Leave 2-inches/5cm between each cookie. Roll any cookies in coconut now, before you bake them.
-
Bake for 9-10 minutes, just until the cookies begin to brown at the edges. Cookies will appear slightly undone but will continue to bake on the warm baking sheet. Leave cookies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Cream Cheese Frosting
-
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add more powdered sugar.
-
Frosting can be kept in an airtight container in the fridge for up to 3 days. Before using, bring to room temperature and whisk by hand for a few seconds until satiny and smooth. Alternately, you can warm it slightly in the microwave for easy spreading on cookies.
Recipe Notes
Store cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months if kept in an airtight container in the freezer.
COOKIE CUP VARIATION:
Carrot cake cookie cups are just as easy to make too. Instead of baking cookies on a sheet pan, place cookie dough balls 1 tablespoon in size into a greased mini muffin pan. Using a flour-coated tablespoon, press down into the centers of the cookies to create a cup-shaped well in the middle. Dipping the underside of the tablespoon in flour ensures it won’t stick to your dough. Bake the cookie cups for 7-8 minutes, until they start puffing up in the center. Remove pan from oven and press the measuring spoon gently back into the centers before they cool down. Let the cookie cups rest in the mini muffin pan for 10-15 minutes until cool and remove.
Leave a Reply