Carrot cake is one of those timeless, classic desserts that feel like a warm hug – moist, spiced and quite nostalgic. Imagine if you could enjoy all the cozy flavours of your favourite carrot cake in a portable cookie-sized bite, and that’s exactly what these Carrot Cake Cookies are all about!

They’re soft, chewy, lightly spiced with cinnamon, packed with shredded carrots and absolutely flavourful. The best part? They’re easier and quicker to make than a whole cake, but still give the same comforting taste.

Here are 4 reasons why you will definitely love these Carrot Cake Cookies:

  • Less Fuss, with all the flavours of Carrot Cake
    You’re using exactly the same ingredients, with slight modifications to transform them into cookies. You don’t have to do any layering, slicing, simply mix and bake. The hardest part is probably grating the carrots!
  • Soft, chewy texture
    I am a fan of crunchy cookies, but still thoroughly enjoy these soft and chewy cookies. They’re also perfectly moist thanks to the carrots!
  • Customisable, just like your Carrot Cake!
    Be it the addition of raisins, walnuts, pecans or even coconut, these Carrot Cake Cookies are highly customisable. For myself, I decided to draw mini carrots using icing sugar!
  • Make ahead friendly
    The flavours of these Carrot Cake Cookies get better and even better the next day. You can also store them safely in the refrigerator for up to 7 days or longer (I finished mine within the week), so long it’s stored within an airtight container to minimise the frosting from drying out.

Without further ado, the recipe (feel free to refer to the prepared video too!)

Carrot Cake Cookies Recipe
by Javier Tan September-03-2025

Think Carrot Cake, but bite-sized, portable with way less fuss and you will have these amazing soft and chewy Carrot Cake Cookies!

Ingredients (Cookies)

  • 1/2 Cup or 115g of Softened Butter
  • 1/4 Cup + 2 Tbsp or 75g of White Sugar
  • 1/3 Cup or 65g of Brown Sugar
  • 1 Large Egg, approx 60g weigh inclusive of shell
  • 1 Tsp or 5ml of Vanilla Essence
  • Approx 1 Cup or 100g of Carrots, finely grated
  • 1 and 1/2 Cup or 190g of All-Purpose / Plain Flour, sift if clumpy
  • Approx 1 Tsp or 2g of Ground Cinnamon
  • 1/2 Tsp or 3g of Baking Soda

Ingredients (Cream Cheese Frosting)

  • 3 Tbsp or 45g of Cream Cheese, softened at room temp
  • 2 Tbsp or 30g of Unsalted Butter, softened at room temp
  • 1 and 1/4 Cups or 150g of Icing Sugar, sifted
  • 1 Tbsp or 15ml of Milk (for consistency)

Instructions

  1. Firstly, pre-heat your oven to 180C.
  2. Cream together the butter and two sugars.
  3. Then, whisk in the egg, vanilla essence and finely grated carrots.
  4. Next, add and fold in the plain flour, ground cinnamon and baking soda altogether. Don’t overmix!
  5. Scoop cookie dough onto a baking tray lined with parchment paper and bake for 13 – 15 minutes until nicely golden brown around the edges. (Note this is based on approx 1.5 – 2 tbsp batter size).
  6. While waiting for the cookies to cool, beat cream cheese, butter, icing sugar at medium speed. Add milk in gradually until it reaches your desired consistency (it would be better if it’s thicker so that it stays on the cookies).
  7. Once the cookies are fully cooled, frost the cookies! If you would like, drizzle with icing glaze at the top and create mini carrots!
  8. Serve and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 20 mins
  • Total time: 50 mins
  • Yield: Approximately 12 – 14 Carrot Cake Cookies

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well in the refrigerator for at least a week (covered) and able to last at least half a day at room temperature.
  3. Feel free to ask if you’ve further questions!

Enjoy!
– Bakeomaniac, Javier Tan