Carrot Cake Cookies

Carrot Cake Cookies – Deliciously thick and chewy cookies that are loaded with carrots, perfectly spiced, and topped with a cream cheese frosting!

Carrot Cake Cookies

It is the season for all things carrot cake! Let me introduce you to my Carrot Cake Cookies.

These cookies are soft and chewy (not at all cakey), they’re loaded with grated carrots, full of warm spices, and topped with a sweet cream cheese frosting.

I believe cookies should be chewy, and not cakey, and this recipe achieves just that.

There’s no eggs, and the grated carrots have been squeezed to remove excess moisture. Too much moisture can cause a cakey cookie.

Looking for more carrot cake recipes? See my Carrot Cake Muffins, Carrot Cake Loaf, and my Carrot Layer Cake.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Plain/all-purpose flour
• Baking soda
• Cornflour/cornstarch
• Ground cinnamon, ginger, nutmeg, and cloves
• Salt
• Unsalted butter
• Light brown sugar
• Vanilla extract
• Grated carrots

For the cream cheese frosting:

• Cream cheese
• Unsalted butter
• Icing/powdered sugar
• Vanilla extract

How to make Carrot Cake Cookies

To make these chewy carrot cake cookies, simply start by whisking together the flour, baking soda, cornflour, spices, and salt. Set aside.

In a separate large mixing bowl, whisk together the melted butter and sugar until combined. Add the vanilla, and whisk until combined.

Add the dry ingredients, and fold in until just combined. Fold in the grated carrots.

NOTE: Be sure to squeeze the moisture from the grated carrots beforehand. You can do this using a tea towel, or some kitchen paper.

Roll the dough into 1oz balls, and place them onto a baking tray lined with parchment paper or a silicone mat. Bake for about 10 – 12 minutes.

Allow to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, let’s make the frosting. Beat together the cream cheese and butter until smooth and creamy.

Add the icing sugar and vanilla, and beat until smooth and spreadable.

You can do this step with a hand mixer to make it easier, but it’s definitely not necessary.

Spread the frosting over the cooled cookies, and if desired, top with finely chopped walnuts or pecans.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Carrot Cake Cookies are:

• super quick and easy to throw together
• deliciously thick, soft, and chewy
• loaded with grated carrots
• perfectly spiced
• topped with a cream cheese frosting

How long will these carrot cake cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature or in the fridge for up to 1 week.

For freshly-baked cookies every time, you can keep the cookie dough balls in the fridge for up to 5 days, or you can freeze them for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Try these delicious cookies next!

• Condensed Milk Chocolate Chip Cookies
• Oatmeal Raisin Cookies
• Homemade Gingernut Cookies
• Mint Chocolate Thumbprint Cookies

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