🥕Soft & Chewy Carrot Cake Cookies – A Perfect Spring Treat! Looking for the perfect dessert that combines all the cozy, spiced flavors of classic carrot cake in a handheld cookie form? These Carrot Cake Cookies are soft, chewy, and bursting with warm spices, grated carrots, sweet raisins and crunchy pecans. Whether you're baking for Easter, a spring brunch, or just craving a cozy sweet treat, these cookies are the ultimate easy and satisfying bake.✨ Why You’ll Love These Carrot Cake Cookies:✔️ All the flavor of carrot cake in cookie form ✔️ Soft and chewy texture with crisp edges ✔️ Quick + Easy – no need to frost a whole cake ✔️ Customizable with add-ins like raisins, coconut, or cream cheese frosting ✔️ Perfect for spring, Easter, or year-round cozy vibesTips for the Best Carrot Cake Cookies:Use freshly grated carrots – pre-shredded carrots are too dry and coarse.Don’t overmix the dough – this keeps the cookies tender and soft.Chill the dough to prevent the cookies from spreading too much.🙋‍♀️ FAQ:Can I make these cookies gluten-free? Yes! Just substitute a 1:1 gluten-free baking flour.Can I omit or add other mix-ins? Absolutely! You can leave out the pecans, or swap the raisins for dried cranberries, chocolate chips or white chocolate chips! ⅓ cup of shredded coconut is also a nice addition. 🥕 Try These Carrot Cake Cookies Today! These Carrot Cake Cookies are everything you love about classic carrot cake—soft, spiced, and full of flavor—without the fuss of baking and frosting a whole cake. They’re perfect for spring celebrations, Easter dessert tables, or as a cozy anytime bake.📌 Save this recipe, share with a fellow cookie lover, and tag @gourmet.mami if you bake them!Are you looking for more cookie recipes that are sure to be a hit? Check out some of my favorites!Molten Chocolate Churro CookiesDouble Chocolate Chunk CookiesBrown Butter Chai Chocolate Chunk Cookies
Ingredients
For the Cookies
- 1 cup salted butter
- 1 cup Granulated Sugar
- 1 cup Dark Brown Sugar
- 2 eggs + 2 egg yolks large eggs
- 2 tsp vanilla extract
- 4 cups all-purpose flour (or gluten-free flour!)
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- 1 tsp sea salt
- 1 cup carrots grated
- ½ cup raisins
- ½ cup chopped pecans or walnuts
For the Cream Cheese Frosting
- 4 tbsp salted butter softened
- 2 oz cream cheese softened
- 1 cup Powdered Sugar sifted
- ÂĽ tsp almond extract
- 1 tbsp lemon juice
- pinch sea salt
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper and set aside.
- Optional: Toast pecans or walnuts in a sauté pan for a few minutes until they are golden. Allow to cool and then chop.
- In a large mixing bowl with a paddle attachment, beat the butter and sugars until light and fluffy, about two minutes. Add in the eggs and vanilla and beat until combined.
- In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together. Mix the dry ingredients into the wet mixture until just combined. Scrape down the sides of the bowl and remove the bowl from the mixer.
- Fold in the carrots and raisins until fully incorporated.
- Chill the dough for 30 minutes before scooping.
- Using a 1 ½ ounce portion scoop, scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These are meant to be large cookies!
- Bake for 10-12 minutes or until the edges are light golden brown and set, but the centers are still slightly gooey.
- For the frosting, mix the softened butter and cream cheese in a stand mixer with a paddle attachment. Mix until light and fluffy, then add in the vanilla and almond extract, lemon juice, salt, and powdered sugar and whip to combine, about 2 minutes more.
- Once the cookies are completely cooled, spread the frosting over the top of each cookie and sprinkle with easter decorations or chopped nuts if you like. Enjoy!
Nutrition
Serving: 1cookieCalories: 288kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 41mgSodium: 248mgPotassium: 99mgFiber: 1gSugar: 23gVitamin A: 1239IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!
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