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Golden carrot cake cookies with cream cheese frosting and chopped walnuts on marble serving plate

Carrot Cake Cookies

Soft, chewy cookies packed with warm spices, shredded carrots, and optional cream cheese frosting. All the flavors of classic carrot cake in a handheld treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely shredded carrots
  • 1/2 cup chopped walnuts optional

Method
 

  1. Step 1: Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Step 2: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. Step 3: In a large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes.
  4. Step 4: Beat in egg and vanilla extract until well combined.
  5. Step 5: Gradually mix in the flour mixture until just combined, don't overmix.
  6. Step 6: Fold in shredded carrots and walnuts if using until evenly distributed.
  7. Step 7: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  8. Step 8: Bake for 10-12 minutes until edges are lightly golden but centers still look slightly soft.
  9. Step 9: Cool on baking sheet for 5 minutes before transferring to wire rack.
  10. Step 10: Optional: frost with cream cheese frosting once completely cooled.

Notes

For best texture, don't overbake - cookies will continue cooking on the hot pan. Store in airtight container for up to 5 days. Finely shred carrots for even distribution and better texture.