Name: Carrot Cake Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: ½ cup unsalted butter, room temperature; ½ cup granulated sugar; ½ cup light brown sugar, packed; 1 large egg, room temperature; 2 teaspoons vanilla extract; 2 cups all-purpose flour, spooned and leveled; 1 tablespoon corn starch; 1 teaspoon baking soda; ½ teaspoon fine sea salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground ginger; ½ teaspoon ground nutmeg; 1 cup finely shredded fresh carrots; ½ cup chopped pecans, toasted; ½ cup salted butter, browned, cooled to room temperature; 8 ounces cream cheese, room temperature; 1½ teaspoons vanilla extract; 3 cups powdered sugar; ½ teaspoon ground cinnamon; ½ teaspoon fine sea salt

Jump to Recipe· 4.8 from 28 reviews

If you’ve ever fallen for the blissful, cozy flavors of classic carrot cake, just wait until you meet Carrot Cake Cookies. Imagine every bite full of shredded carrots, warm spices, luscious brown butter cream cheese frosting, and the satisfying crunch of toasted pecans—all bundled up in an easy-to-eat, soft baked cookie. Whether you’re preparing an impressive dessert for spring holidays or want a homemade treat “just because,” these cookies bring all the comfort of your favorite cake in one irresistible, portable package.

Carrot Cake Cookies Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, everyday ingredients transform into Carrot Cake Cookies that taste anything but basic. Every ingredient brings something special, from the flavor-packed brown butter to that classic pile of fresh carrots.

Unsalted butter: Softens the dough for a rich texture and becomes the star when browned for the frosting, adding a nutty depth.
Granulated sugar: Gives subtle sweetness while helping the cookies achieve their dreamy soft centers.
Light brown sugar: Brings moisture and rich caramel notes to both the dough and the overall cookie experience.
Large egg: Binds the dough together and keeps every bite perfectly tender.
Vanilla extract: Adds warmth and a lovely aromatic sweetness that lingers with each bite.
All purpose flour: Provides the structure for hearty, thick cookies that hold shape but never turn dense.
Corn starch: Softens the crumb, ensuring a melt-in-your-mouth, bakery-style texture.
Baking soda: Gives the cookies a gentle lift, so they spread just right in the oven.
Fine sea salt: Enhances all the flavors and keeps the sweetness balanced.
Ground cinnamon: Brings essential warmth and that classic carrot cake aroma.
Ground ginger: Adds a subtle spicy zing to round out the spice profile.
Ground nutmeg: Contributes earthiness and extra depth, making these cookies taste like a cool weather hug.
Finely shredded fresh carrots: The star ingredient! Use fresh for moisture and delicate texture; pre-shredded won’t cut it.
Chopped pecans, toasted: Infuse the cookies with crunch and a toasty, nutty flavor that pairs beautifully with carrot and spice.
Salted butter (for frosting): Browning it takes the cream cheese icing from good to unforgettable.
Cream cheese: Full-fat and soft for the tangy, creamy frosting everyone will fight over.
Powdered sugar: Sweetens and smooths out the frosting to fluffy perfection.
Chopped toasted pecans (garnish): The crowning touch for looks and crunch; don’t skip this final sprinkle!

How to Make Carrot Cake Cookies

Step 1: Make the Cookie Dough

Start by creaming together the butter and both sugars in the bowl of a stand mixer. You want them light and fluffy—that means patience pays off here! Scrape down the sides, then introduce the egg and vanilla. In a separate bowl, whisk the flour, corn starch, baking soda, salt, cinnamon, ginger, and nutmeg until every bit is evenly blended. Mix the dry ingredients into the butter mixture on low until just combined. The secret at this stage is not to overwork; you want those cookies tender!

Step 2: Add Carrots and Pecans

Once your base dough is mixed, on the mixer’s lowest speed, gently add the freshly grated carrots and toasted pecans. Only mix as long as you need—just until everything is even. This keeps your Carrot Cake Cookies soft and prevents overmixing, which can lead to tough cookies.

Step 3: Shape and Chill the Dough

Using a 3-tablespoon cookie scoop, portion out the dough onto a parchment-lined sheet. Quick tip: Chilling is key for perfect carrot cake cookies! Cover and freeze the dough balls for at least an hour. This step stops the cookies from spreading too much, giving you thick, bakery-style results.

Step 4: Bake

Preheat your oven to 350°F and line a new baking sheet with parchment. Place the chilled dough balls about 1 1/2 inches apart—they’ll spread a little, but not too much. Bake for roughly 15 minutes, checking at the 13-minute mark. You’re looking for tops that aren’t shiny but still soft—don’t overbake or you’ll lose that chewy center. Rest on the baking sheet to finish setting up, then go the extra mile: for picture-perfect cookies, set a wide glass or biscuit cutter around each one and gently swirl to make them perfectly round!

Step 5: Make the Brown Butter Cream Cheese Icing

While the cookies bake, brown your salted butter over medium heat, stirring constantly to avoid burning. When it smells deeply nutty and turns amber, remove from the heat to cool. Cream together the cooled brown butter and cream cheese in your mixer, add vanilla, then gradually incorporate powdered sugar in batches. With the last cup of sugar, toss in cinnamon and salt for that finishing spice. Whip until fluffy and light—about three minutes—then beat on low to remove air bubbles. Adjust the consistency if needed with a splash of milk (for thin) or a chill in the fridge (for thick).

Step 6: Frost and Decorate

Once the cookies are totally cool, get artistic! Spoon or pipe the frosting in swirls over each one. Finish with an enthusiastic sprinkle of toasted, chopped pecans. That final flourish adds the “wow” factor to your Carrot Cake Cookies.

How to Serve Carrot Cake Cookies

Garnishes

Top your Carrot Cake Cookies with extra toasted pecans for a satisfying crunch. A light dusting of cinnamon or even a tiny carrot curl for special occasions looks absolutely charming and announces those carrot cake vibes from the first glance.

Side Dishes

Pair these cookies with a big cold glass of milk, a cozy mug of chai, or a piping hot coffee. Serve them alongside a fresh fruit plate or a scoop of vanilla bean ice cream if you want to lean into dessert territory—Carrot Cake Cookies are great for sharing at brunches or afternoon teas when you want to impress.

Creative Ways to Present

Transform your Carrot Cake Cookies into an elegant cookie sandwich by piping extra icing between two cookies. Or, create a “cookie bar” platter with bowls of chopped nuts, coconut, and fruit for guests to decorate their own. For celebrations, stack the cookies into a playful “cake” tower, gluing each layer together with more frosting. Flex your creativity!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Carrot Cake Cookies (lucky you!), store frosted cookies in an airtight container at room temperature for up to 3 days. Place sheets of parchment between layers to keep the icing pretty. For even longer life, stash them in the fridge, where they’ll stay delicious for up to 5 days—just let them warm up a bit before diving in for the best soft texture.

Freezing

You can freeze unfrosted Carrot Cake Cookies by laying them on a tray until firm, then transferring them to a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting. Prefer to prep ahead? Freeze scooped dough balls instead, and bake directly from frozen (add 2–3 minutes to bake time). Future you will be grateful!

Reheating

Most often, these cookies are perfect at room temperature, but if you love a just-baked feel, give them a 10-second zap in the microwave. For frozen cookies, let them thaw completely first, then warm gently to reactivate their soft, bakery-fresh vibes without melting the icing.

FAQs

Can I use pre-shredded carrots?

Freshly shredded carrots are the way to go. The moisture from fresh carrots helps keep your Carrot Cake Cookies soft and tender, while pre-shredded store-bought carrots tend to be too dry, leaving the cookies dense and less flavorful.

What if my cookies don’t flatten during baking?

If your cookies come out of the oven a bit more domed, don’t worry! This is usually because the dough was too cold or thick. Just “drop” the baking sheet on your countertop immediately after baking—this helps flatten them perfectly.

Can I make these cookies nut-free?

Absolutely! Simply leave out the pecans, and you’ll still have delicious Carrot Cake Cookies. If you want some extra texture, try swapping in sunflower seeds or extra carrots.

What’s the best way to frost these cookies?

If you have a piping bag, pipe the icing for bakery-worthy swirls, but a spoon or offset spatula works beautifully too. Just spread a generous dollop over each cooled cookie, then sprinkle with chopped pecans to finish.

How do I know when the cookies are done baking?

Watch for the tops to lose their shiny gloss and gently spring back when touched. They should be lightly golden around the edges but still soft in the center. Ovens vary, so start checking at the 13-minute mark and adjust as needed.

Final Thoughts

If you’re ready to bring big joy to your kitchen, you have to try these Carrot Cake Cookies! They deliver all the cozy, nostalgic flavors of classic carrot cake in a fun, easy cookie form. Bake a batch today—you might find they disappear even faster than you expect!