The Ultimate Chewy Carrot Cake Cookies (Tested & Perfected)
Imagine the warm spice of carrot cake, the tangy sweetness of cream cheese frosting, all packed into a perfectly chewy, easy-to-make cookie. Stop dreaming, because this carrot cake cookies recipe delivers just that – and more! We’ve tested tirelessly to achieve the perfect balance of chewiness, spice, and moisture in these delightful treats. Additionally, we’ve included foolproof tips for success every time, plus the dreamiest brown butter cream cheese frosting that will elevate your cookies to bakery-quality status. Get ready to bake the best carrot cake cookies you’ve ever had.
Why You’ll Love These Chewy Carrot Cake Cookies with Homemade Frosting
These carrot cake cookies are truly something special. Moreover, there are several reasons why this recipe stands out from others you might have tried before:
- Perfectly Chewy Texture: These cookies have the best texture thanks to specific ingredient ratios and techniques, particularly the combination of brown sugar and granulated sugar.
- Balanced Spice Blend: Warm, comforting spices that create authentic carrot cake flavor without being overpowering.
- Moist Crumb: Fresh grated carrots provide the perfect amount of moisture without making the cookies too soft.
- Dreamy Brown Butter Cream Cheese Frosting: The classic pairing, made extra special with nutty brown butter.
- Surprisingly Easy: Step-by-step instructions make these carrot cake cookies with cream cheese frosting achievable for bakers of all skill levels.
- Tested & Reliable: Guaranteed great results if you follow the steps in this recipe to make carrot cake cookies that taste just like carrot cake but in cookie form!
Essential Ingredients for Perfect Carrot Cake Cookies Recipe
Gather these ingredients for cookie perfection. Furthermore, precise measurements (especially using a kitchen scale to weigh ingredients in grams!) are key for the best texture in your chewy carrot cake cookies.
For the Carrot Cake Cookie Dough
- 2¼ cups (280g) All-Purpose Flour (Spoon & leveled, or weigh for accuracy – this prevents dense cookies)
- 1 teaspoon Baking Soda
- 2 teaspoons Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- ½ teaspoon Salt
- ¾ cup (170g) Unsalted Butter, softened (Softened butter creates proper structure, unlike melted butter)
- ½ cup (100g) Granulated Sugar
- ¾ cup (150g) Brown Sugar, packed (Dark brown sugar adds extra moisture and chewiness)
- 1 Large Egg, room temperature (Room temperature ingredients incorporate better)
- 2 teaspoons Vanilla Extract
- 1½ cups (150g) Finely Shredded Carrots (About 3 medium carrots, moisture will make the cookies too soft if not properly grated)
- ½ cup (60g) Chopped Walnuts or Pecans, toasted (Optional, but adds great texture)
- ½ cup (75g) Raisins (Optional, for those who love carrot cake with raisins)
For the Brown Butter Cream Cheese Frosting
- 4 oz (113g) Full-Fat Block Cream Cheese, softened (Block style, not tub, provides proper structure)
- ¼ cup (57g) Unsalted Butter, browned and cooled
- 2 cups (240g) Powdered Sugar, sifted (Prevents lumps in frosting)
- 1 teaspoon Vanilla Extract
- Pinch of Salt (Balances sweetness)
Helpful Baking Tools for Making Carrot Cake Cookies
Before you begin to prepare the cookie dough, ensure you have these tools ready:
- Stand mixer or hand mixer
- Large mixing bowl and medium bowl
- Whisk
- Rubber spatula
- Box grater or food processor (for carrots)
- Baking sheets
- Parchment paper or silicone mats
- Cookie scoop (1.5 tablespoon size for consistent cookies)
- Wire rack for cooling baked cookies
How to Make Carrot Cake Cookies That Taste Just Like Carrot Cake
Follow these simple steps for foolproof cookies. Therefore, read through all instructions before you begin to ensure the best results.
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper for easy removal after baking.
- Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- Cream Butter & Sugars: In a large mixing bowl using a stand mixer or using a hand mixer, beat the softened butter with brown sugar and granulated sugar on medium speed until light and fluffy (about 2-3 minutes). Consequently, this creates air pockets for better texture.
- Add Egg & Vanilla: Beat in the room temperature egg, then beat in the vanilla extract until just combined. Furthermore, make sure to scrape down the sides of the bowl with a spatula.
- Combine Wet & Dry: Add the dry ingredient mixture to the wet ingredients in three additions, mixing on low speed until just combined after each addition. (Crucial Tip: Do not overmix the cookie dough!)
- Fold in Carrots & Add-ins: Gently fold in the finely shredded carrots (and nuts/raisins, if using) with a rubber spatula until evenly distributed. Again, avoid overmixing. As a result, the dough will be thick but moist.
- Chill Dough: Cover the bowl and chill the cookie dough for at least 30 minutes (or up to 24 hours). This prevents spreading and deepens flavor in the cookies.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies for proper spreading.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers look set but still soft.
- Cool: Let cookies cool on the baking pan for 5 minutes before transferring them to a wire rack to cool completely. (Crucial: Cookies must be 100% cool before adding the cream cheese frosting!)
How to Make the Best Brown Butter Cream Cheese Frosting
Once your chewy carrot cake cookies have cooled completely, it’s time to prepare the frosting. As a result of using brown butter, this cream cheese frosting has an incredible depth of flavor.
- Brown the Butter: In a small saucepan, melt butter over medium heat. Continue cooking, stirring frequently, until butter turns golden brown and smells nutty (about 5-7 minutes). Transfer to a heat-proof bowl and let cool until solidified but still soft.
- Beat Cream Cheese & Butter: In a medium bowl, beat the softened cream cheese and brown butter together until smooth and creamy using a mixer.
- Add Sugar & Vanilla: Gradually beat in the sifted powdered sugar until smooth. Then, beat in the vanilla extract and pinch of salt. (Tip: Add more powdered sugar for stiffer frosting, or a tiny splash of milk/cream if too thick).
- Frost Cookies: Once cookies are completely cool, spread or pipe brown butter cream cheese frosting onto each one. For best results, let the frosted cookies set before serving.
Pro Tips for the BEST Chewy Carrot Cake Cookies Ever
Making carrot cake cookies is easy but these professional tips will help you achieve bakery-quality results every time you bake:
- Measure Flour Correctly: Spoon flour into the measuring cup and level off, or better yet, use a kitchen scale to weigh ingredients (280g for flour). This is the most accurate method.
- Room Temperature Ingredients: Use softened (not melted) butter and room temperature eggs and cream cheese for proper emulsification and texture in your cookie dough.
- Finely Shred Carrots: Use the small holes on a box grater for best results. Thick shreds create unpleasant texture in cookies. Additionally, pat excess moisture if carrots seem very wet to avoid making the cookies too soft.
- Don’t Overmix: Mix dry ingredients until just combined, and fold in shredded carrots gently. Overmixing develops gluten which results in tough cookies.
- Chill the Dough: Highly recommended to prevent excessive spreading and enhance the carrot cake flavor in your cookies.
- Use a Cookie Scoop: This ensures evenly sized cookies that bake uniformly and look professional.
- Know Your Oven: Ovens vary in temperature; watch for visual cues (golden edges, set centers) rather than relying solely on baking time.
- Cool Completely Before Frosting: Warm cookies will melt the cream cheese frosting into a mess! Let the cookies cool completely before adding frosting.
Delicious Variations for Carrot Cake Cookies with Cream Cheese Frosting
Looking to customize these cookies? Here are some fun variations to try:
- Nuts & Extras: Walnuts, pecans are classic additions to carrot cake. You can also add shredded coconut for texture and flavor.
- Spice Level: Adjust cinnamon, ginger, nutmeg to your preference. Add a pinch of cloves or allspice for more warm spices.
- Brown Butter Upgrade: For an even more decadent frosting, brown the butter before adding to the cream cheese for a nutty depth that complements the cookies perfectly.
- Glaze Option: If you prefer something lighter, use a simple powdered sugar glaze instead of the cream cheese frosting.
- Citrus Twist: Add a teaspoon of orange zest to the cookie dough or frosting for brightness that balances the warm spices.
How to Store Carrot Cake Cookies with Brown Butter Cream Cheese Frosting
Proper storage is key to maintaining freshness. Therefore, follow these guidelines:
| Storage Method | Frosted Cookies | Unfrosted Cookies |
|---|---|---|
| Room Temperature | Up to 2 days in airtight container | Up to 4-5 days |
| Refrigerator | Up to 5-7 days in airtight container | Up to 7 days |
| Freezer | Up to 2 months (frosting texture may change) | Up to 3 months |
- Room Temperature: Store frosted cookies should be refrigerated due to the cream cheese frosting. However, unfrosted cookies can be stored in an airtight container at room temperature for 4-5 days.
- Refrigerator: Store frosted cookies in an airtight container in the fridge for up to 5-7 days. Let sit at room temperature for 15 minutes before serving for best texture.
- Freezing Baked Cookies: Freeze unfrosted cookies in an airtight container or freezer bag for up to 3 months. Thaw and frost before serving. You can freeze these cookies with frosting, but the frosting texture might change slightly upon thawing.
- Freezing Dough: Scoop dough balls onto a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 extra minutes to baking time.
Why These Carrot Cake Cookies Are Better Than Other Recipes
If you love carrot cake but also love cookies, this recipe gives you the best of both worlds. Unlike other carrot cake cookies recipes that can be cakey or dry, I’ve decorated these cookies with a brown butter cream cheese frosting that complements the chewy cookie base perfectly.
Moreover, these chewy carrot cake cookies made with freshly grated carrots have several advantages:
- Perfect Texture Balance: Not too cakey, not too crisp – just the right amount of chewiness.
- Make-Ahead Friendly: The dough can be refrigerated for up to 3 days or frozen for months.
- Versatile Recipe: Easy to customize with your favorite mix-ins.
- Crowd-Pleaser: These taste just like carrot cake in cookie form, making them perfect for carrot cake lovers!
If you’ve tried other carrot cake inspired recipes like carrot cake cupcakes, you’ll find these cookies are a delightful alternative with all the same flavor in an easy-to-make, portable format.
Check out our Naked Cake with Vanilla Buttercream for another delicious dessert option!
Frequently Asked Problems When Making Carrot Cake Cookies
Even experienced bakers sometimes encounter issues. Therefore, here are solutions to common problems:
- Cookies Spreading Too Much: Likely causes include butter being too warm, insufficient flour, or dough not being chilled. Make sure to chill your dough and use a kitchen scale to weigh ingredients for best results.
- Cookies Too Dry: This usually means too much flour or overbaking. Remember to spoon and level flour measurements or use a kitchen scale for accuracy.
- Carrots Making Cookies Soggy: If your carrots are very moist, pat them dry with paper towels after grating. Additionally, using a box grater with small holes ensures the carrot pieces are fine enough to incorporate properly.
- Frosting Too Runny: Make sure your brown butter has cooled properly and your cream cheese is from a block (not a tub). Also, make sure the cookies cool completely before frosting.
Looking for an elegant dessert for special occasions? Try our Princess Cake Recipe!
Creative Ways to Serve Your Carrot Cake Cookies
These cookies are versatile enough for any occasion:
- Cookie Sandwiches: Use two cookies with frosting in the middle for an extra-decadent treat.
- Dessert Platters: Pair with other spiced cookies for a beautiful dessert spread.
- Holiday Gifting: Package in decorative boxes or tins for homemade gifts.
- Ice Cream Topping: Crumble unfrosted cookies over vanilla ice cream for an incredible dessert.
The cookies will be chewy in the center with slightly crisp edges – the perfect texture contrast that makes them irresistible!
Bake These Carrot Cake Cookies for Special Occasions
These chewy carrot cake cookies with cream cheese frosting are perfect for:
- Easter celebrations
- Spring gatherings
- Baby or bridal showers
- Afternoon tea parties
- Fall harvest festivals
- Whenever you crave carrot cake but want something easier!
Need a fun birthday cake idea for kids? Check out our Bluey Cake tutorial!
Explore More Cake and Cookie Inspiration
Looking for more baking ideas? Check out these related resources:
- The Spruce Eats: Complete Guide to Baking Perfect Cookies
- King Arthur Baking: Understanding Cookie Science
- Sally’s Baking Addiction: Tips for Perfect Cream Cheese Frosting
Carrot Cake Cookie FAQs
Can I use pre-shredded carrots from the store?
Generally not recommended for carrot cake cookies. Pre-shredded carrots are often dry and thick, resulting in a different texture. Freshly grated carrots using a box grater provide the best moisture and texture for these cookies. The extra few minutes it takes to grate will make a significant difference in the final product.
Why are my carrot cake cookies spreading too much?
If your cookies are flat, there are several likely culprits: butter was too warm or melted, you may not have used enough flour, the dough wasn’t chilled properly, or your baking soda might be expired. For best results, use a kitchen scale to weigh ingredients and always chill the dough before baking to prevent spreading.
Can I make these carrot cake cookie dough ahead of time?
Absolutely! You can refrigerate the dough for up to 2-3 days before baking. In fact, letting the dough rest in the refrigerator can enhance the flavor as the spices have time to blend. Just make sure to cover the dough tightly with plastic wrap to prevent it from drying out.
Are these cookies cakey or chewy?
This carrot cake cookies recipe is specifically designed for a primarily chewy texture with soft centers. Unlike traditional carrot cake which tends to be more cakey, these cookies have the perfect balance of chewiness while still maintaining the classic carrot cake flavor that everyone loves.
Why is it called divorce carrot cake?
The term “divorce carrot cake” originated from an internet story about a cake so delicious it could convince a divorced couple to reconcile. While these cookies aren’t specifically “divorce carrot cake cookies,” they share the same irresistible carrot cake flavor that might just solve any disagreement!
Can I use cake mix for cookies?
While you can make cookies from cake mix for a shortcut version, this particular recipe for chewy carrot cake cookies is made from scratch for the best flavor and texture. Cake mix cookies tend to be more cakey in texture, whereas this recipe creates perfectly chewy cookies with authentic carrot cake flavor.
What is a carrot cake bomb?
A carrot cake bomb is typically a ball-shaped dessert with carrot cake crumbs mixed with frosting, then coated in chocolate or another coating. While different from these cookies, you could use this cookie recipe as inspiration to create your own carrot cake bomb treats!
What is a wedding cake cookie?
Wedding cake cookies (also called Mexican wedding cookies or Russian tea cakes) are buttery, nutty shortbread cookies rolled in powdered sugar. They’re quite different from these carrot cake cookies, which feature shredded carrots and cream cheese frosting for that classic carrot cake flavor.
Why is it called wife cake?
Wife cake is actually a traditional Chinese pastry with a thin crust and filling made from winter melon, almond paste, and sesame. It has no relation to these carrot cake cookies, though both are delicious in their own unique ways!
What ethnicity is carrot cake?
Carrot cake has roots in Medieval Europe when sugar and sweeteners were expensive, and carrots were used as a natural sweetener in desserts. The modern American version with cream cheese frosting became popular in the 1960s and 1970s. These carrot cake cookies take that beloved classic and transform it into cookie form.
What is in a Mexican wedding cookie?
Mexican wedding cookies typically contain butter, powdered sugar, vanilla, flour, and chopped nuts (usually pecans). Unlike these carrot cake cookies, they don’t contain carrots, spices, or cream cheese frosting, but both are cherished treats for different occasions.
What is a dummy wedding cake?
A dummy wedding cake is a fake display cake usually made from styrofoam covered in real fondant or icing, used for display at weddings. Some couples use them to reduce costs while still having an impressive display. This has no relation to our carrot cake cookies recipe!
What is a party ring cookie?
Party ring cookies are colorful British biscuits with a hole in the center and brightly colored icing, popular at children’s parties. They’re quite different from these carrot cake cookies but equally beloved in their home country.
What is the fancy name for carrot cake?
While there isn’t a specific “fancy” name for carrot cake, gourmet versions might be called “Spiced Carrot Gateau” or similar terms. Our carrot cake cookies with brown butter cream cheese frosting could certainly be considered an elevated take on the classic dessert!
Why is cupcake called fairy cake?
“Fairy cake” is simply the British term for what Americans call cupcakes, named for their dainty size – small enough for a fairy’s tea party. These carrot cake cookies aren’t cupcakes or fairy cakes, but they’re just as delightful for serving at gatherings.
Why is it called fried carrot cake?
Fried carrot cake is actually a savory Southeast Asian dish (particularly Singapore and Malaysia) made with daikon radish (white carrot) and rice flour, stir-fried with eggs and seasonings. Despite the name, it bears no resemblance to sweet Western carrot cake or these cookies!
Is carrot cake popular for weddings?
Yes, carrot cake has become a popular alternative wedding cake option for couples looking for something different from traditional vanilla or chocolate. The spiced flavor and cream cheese frosting make it a sophisticated choice that many wedding guests appreciate. These carrot cake cookies could be a wonderful addition to a wedding dessert table!
Why is it called Nadia Cakes?
Nadia Cakes is actually the name of a popular bakery that gained fame after winning Food Network’s Cupcake Wars. It’s named after its founder Nadia, not after a specific type of cake. Their specialty is custom cakes and cupcakes, which might include carrot cake varieties.
What flavor is divorce cake?
There’s no standard “divorce cake” flavor, though the internet story about “divorce carrot cake” suggests carrot cake! These carrot cake cookies have all those delicious flavors in a convenient cookie form, perfect for any celebration – hopefully happier ones than divorces!
Chewy Carrot Cake Cookies with Brown Butter Cream Cheese Frosting
Equipment
- 1 Mixing Bowl Large size
- 1 Electric Mixer Hand or stand mixer
- 1 Baking Sheet Lined with parchment paper
- 1 Cookie Scoop Medium size
Ingredients
Cookie Dough
- 1 cup Unsalted butter melted and cooled
- 1 cup Brown sugar packed
- 0.5 cup Granulated sugar
- 2 Eggs large
- 2 tsp Vanilla extract
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 0.5 tsp Nutmeg
- 0.25 tsp Ground ginger
- 0.5 tsp Salt
- 1.5 cups Shredded carrots finely grated
- 0.5 cup Chopped walnuts optional
Brown Butter Cream Cheese Frosting
- 0.5 cup Unsalted butter browned
- 8 oz Cream cheese softened
- 2 cups Powdered sugar sifted
- 1 tsp Vanilla extract
Instructions
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla extract, then mix until fully combined.1 cup Unsalted butter, 1 cup Brown sugar, 0.5 cup Granulated sugar, 2 Eggs, 2 tsp Vanilla extract
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually stir dry ingredients into wet ingredients.2 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Cinnamon, 0.5 tsp Nutmeg, 0.25 tsp Ground ginger, 0.5 tsp Salt
- Fold in shredded carrots and walnuts until evenly distributed. Cover and chill dough for 30 minutes.1.5 cups Shredded carrots, 0.5 cup Chopped walnuts
- Preheat oven to 350°F (175°C). Use a cookie scoop to drop dough onto parchment-lined baking sheets. Bake for 10-12 minutes until edges are golden.
- Brown the butter in a pan and let cool. In a bowl, beat together browned butter and cream cheese. Gradually add powdered sugar and vanilla until smooth.0.5 cup Unsalted butter, 8 oz Cream cheese, 2 cups Powdered sugar, 1 tsp Vanilla extract
- Once cookies are completely cooled, spread or pipe frosting on top of each cookie. Serve or store chilled.
Notes
- Chilling the dough enhances flavor and reduces spread.
- Frost cookies only after completely cooled.