Carrot Cake Cookies
Transform your favorite cake into a handheld treat with these irresistible Carrot Cake Cookies! Bursting with warm spices like cinnamon, ginger, and nutmeg, these soft and chewy cookies are packed with shredded carrots, rolled oats, and optional add-ins like raisins or walnuts for extra texture and flavor. Each bite is reminiscent of classic carrot cake but with a delightful cookie twist. To take them over the top, they're finished with a luscious cream cheese glaze that adds just the right amount of sweetness. Perfect for Easter gatherings, afternoon tea, or simply satisfying your cravings, these cookies are easy to make with simple pantry ingredients and come together in under 30 minutes. Upgrade your dessert game with this modern twist on a timeless classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g all-purpose flour
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.5 tsp salt
- 115 g unsalted butter, softened
- 150 g brown sugar
- 50 g granulated sugar
- 1 piece large egg
- 1 tsp vanilla extract
- 150 g shredded carrots
- 50 g rolled oats
- 50 g raisins (optional)
- 50 g chopped walnuts or pecans (optional)
- 115 g cream cheese
- 100 g powdered sugar
- 1 tbsp milk
- 0.5 tsp vanilla extract (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
Beat in the egg and vanilla extract until well combined.
Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Fold in the shredded carrots, rolled oats, and any optional add-ins like raisins or chopped nuts.
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
In a small bowl, prepare the cream cheese glaze by whisking together the cream cheese, powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cookies or spread it on top with a spoon.
Let the glaze set for 15–20 minutes before serving. Enjoy your soft and spiced carrot cake cookies!
Nutrition Facts
Calories |
3939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.2 g | 227% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 552.3 g | 201% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 338.3 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 508 mg | 39% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1858 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
