These Carrot Cake Cookies are a delicious twist on the classic dessert! Soft and chewy, they’re packed with warm spices, grated carrots, and sweet raisins. What’s not to love?
Honestly, who knew cookies could taste like cake? 😂 I bake these up for a sweet treat, and they never last long. Perfect with a cup of tea or coffee on a cozy afternoon!
Key Ingredients & Substitutions
Flour: All-purpose flour gives the cookies structure. You could use whole wheat flour for a nuttier flavor, but it may change the texture slightly. Just make sure to adjust the liquid if you do.
Spices: The combination of cinnamon and nutmeg adds warmth. If you’re short on spices, pumpkin pie spice works well as a substitute. You can also skip the nutmeg and just use cinnamon for a simpler flavor.
Butter: Unsalted butter provides rich flavor. If you’re looking to cut calories or are dairy-free, try using coconut oil or a plant-based butter. Just remember to melt and cool it slightly before mixing.
Carrots: Freshly grated carrots add moisture and sweetness. Using baby carrots works in a pinch, but pre-grated carrots can sometimes lose sweetness. Make sure they’re finely grated for the best texture.
Pecans: Chopped pecans add crunch. If you don’t have pecans, walnuts or sunflower seeds are great alternatives. You can even omit nuts entirely if allergies are a concern.
Cream Cheese: This is a must for the frosting’s tanginess. You can use Greek yogurt for a lighter version, but it will have a different flavor and texture. Cream cheese alternatives are also available if needed.
How Can You Ensure Your Cookies Come Out Perfectly Baked?
Baking cookies may seem simple, but there are a few key steps to get it just right. First, remember to preheat your oven; this ensures even cooking. Here’s how to achieve perfectly baked carrot cake cookies:
- Use a light-colored baking sheet to prevent over-browning.
- Flatten the dough slightly before baking for even shape and cook time.
- Check cookies at the lower end of the baking time. They’re perfect when edges are golden and centers are just set.
- Let them cool on the baking sheet first for a few minutes; this allows them to firm up.
These small details can make a big difference in texture and flavor. Happy baking!
How to Make Carrot Cake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup chopped pecans (optional)
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar (or more to taste)
- 1 tsp vanilla extract
- Caramel sauce for drizzling
- Extra chopped pecans for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. After that, allow the cookies to cool for a few minutes before frosting them. Plan for around 30 minutes in total to have everything ready and served up!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that heats up, line a baking sheet with parchment paper to prevent your cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This helps evenly distribute the leavening agents and spices. Set this bowl aside for later.
3. Cream the Butter and Sugars:
In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar. Mix until the mixture is light and fluffy—this should take about 2-3 minutes!
4. Add Wet Ingredients:
Next, beat the egg and vanilla extract into the butter-sugar mixture until everything is well combined. Make sure to mix it thoroughly!
5. Combine Dry and Wet Mixtures:
Gradually add your dry ingredient mixture into the wet ingredients, stirring gently until everything is just combined. Be careful not to over-mix! It’s okay if a few small lumps remain.
6. Add Carrots and Pecans:
Gently fold in the grated carrots and chopped pecans (if you’re using them) until they’re evenly distributed throughout the dough.
7. Shape the Cookies:
Drop spoonfuls of the cookie dough onto your prepared baking sheet, spacing them about 2 inches apart to give them room to spread. You can flatten them slightly with the back of a spoon.
8. Bake the Cookies:
Pop the baking sheet in the oven and bake for 10-12 minutes. They are done when the edges are golden brown and the centers are set. Once baked, let them cool on the sheet for a few minutes before moving them to a wire rack to cool completely.
9. Make the Frosting:
While the cookies are cooling, prepare the frosting. In a bowl, beat together the softened cream cheese and butter until it’s smooth. Gradually mix in the powdered sugar and vanilla extract until your frosting is creamy and fluffy!
10. Frost the Cookies:
Once the cookies have cooled completely, spread a generous amount of frosting on top of each cookie. Don’t be shy with the frosting!
11. Add the Finishing Touches:
Drizzle some caramel sauce over the frosted cookies and sprinkle with extra chopped pecans if you like. It adds a sweet crunch!
12. Time to Enjoy!
Now your delicious carrot cake cookies are ready to enjoy! Perfect for any occasion or just as a special treat for yourself.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can use whole wheat flour, but it may make the cookies denser. If you want a lighter texture, consider using half whole wheat flour and half all-purpose flour. You might also need to slightly increase the liquid ingredients to compensate for the extra absorbency of whole wheat flour.
What If I Don’t Have Pecans? Can I Use Another Nut?
Absolutely! If you don’t have pecans, you can substitute them with walnuts, almonds, or even add raisins for a different texture and flavor. Just ensure any substitute is chopped to a similar size for even distribution in the batter.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them—just make sure to layer them between parchment paper and place them in an airtight freezer bag. Thaw at room temperature before enjoying!
Can I Make the Frosting in Advance?
Yes, you can prepare the frosting ahead of time! Store it in an airtight container in the fridge for up to a week. When you’re ready to use it, let it sit at room temperature for about 30 minutes before spreading on the cookies to soften it up.
