Everything that’s great about carrot cake, but in a convenient cookie format.
Who doesn’t love cookies? Likewise, who doesn’t love carrot cake? Doesn’t it seem natural to combine these two into one tasty, satisfying, and—best of all—portable dessert? Well, that’s exactly what this recipe is all about. It mimics many of the steps and ingredients required for making carrot cake but tweaks things just enough to make cookies instead of cake. Why didn’t anyone think of this sooner?
These soft, pleasantly chewy cookies have a tender crumb reminiscent of a moist slice of cake, and they’re topped with the same classic cream cheese frosting that goes so well with sweet spiced desserts. They’re perfect for serving at parties (no serving utensils required—score) and have serious crowd-pleasing potential. They’re also super simple to make, even for those of you without a ton of baking experience.
If you’re a little skeptical about why you would risk ruining a perfect thing like carrot cake, I can totally vouch that this is a good idea and promise you’ll be thanking me later. After all, it’s much easier to grab a cookie out of the cookie jar than it is to slice a piece of cake! Isn’t it great to get the best of both worlds?
Are Carrot Cake Cookies Healthy?
They’re cookies, so I’d be hard-pressed to call them healthy. Like any dessert, these carrot cake cookies are meant to be consumed in moderation. Think of them as good for the soul.
That said, the carrots sure don’t hurt! This superfood veggie contains vitamin A, biotin, vitamin K1, and potassium, so you’ll certainly get some benefits there. But this recipe also contains sugar in three forms (white, brown, and powdered), plus butter, cream cheese, and milk. All of these things, especially when combined, are best enjoyed as part of an occasional treat.
Keep The Carrots Finely Grated
One of the biggest keys to making these carrot cake cookies is ensuring the carrots themselves are as finely grated as possible. After all, carrots are the key to the whole operation. If possible, you may want to use a food processor to make sure the carrots are blitzed up properly. Doing this will help to make the cookies soft and moist on the inside.
You can often find pre-shredded carrots in the grocery store near the rest of the produce. While you can go this route in a pinch, these pre-shredded options are often not fine enough for cookies. Stick to doing it yourself if possible!
How Do I Store Leftovers?
If you have any leftover cookies, store them in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months.
Serving Suggestions
If carrot cake cookies aren’t enough of a dessert for you, we’d recommend pairing them with a decadent Iced Latte or a Caramel-Vanilla Iced Coffee. Pudding can also be a great partner for cookies, including this Pumpkin Pie Chia Pudding or this Mint Chia Pudding With Brownie Bottom. Finally, if you’re craving a hot drink with your cookies, we recommend a Vegan Hot Chocolate.
Ingredients
For The Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 1/2 cups finely grated carrots
For The Frosting:
- 4 tablespoons unsalted butter
- 2 ounces cream cheese softened
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
- 4-6 tablespoons milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- Whisk together flour, baking soda, salt, and cinnamon in a bowl.
- In a separate bowl, cream together room temperature butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Beat in eggs one at a time, then stir in the grated carrots.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together butter, cream cheese, and vanilla extract until smooth. Gradually beat in powdered sugar, then thin with milk to desired consistency.
- Spread or pipe the frosting onto the cooled cookies and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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