Delish Carrot Cake Cookies

Let me tell you about these Delish Carrot Cake Cookies. They’re like little bites of freaking heaven! You get all the goodness of classic carrot cake but in a perfectly portable, cookie format. Plus, who doesn’t want an excuse to eat carrot cake for breakfast? These cookies are like my secret weapon to impress house guests and family alike (even if the kitchen’s a total mess).

You know those moments when everyone in the house finally agrees on something? For us, it was these cookies. My husband devours them like they’re going extinct, and my kids actually fight over who gets to lick the spoon. We stumbled upon these when I was trying to make something semi-healthy but actually tasty, and they’ve been a weekend staple ever since. Bonus, they make the house smell like one of those fancy candle shops — but the real kind of good, not just “I’m trying to hide the fact I haven’t cleaned in days” kind.

Why You’ll Love This Delish Carrot Cake Cookies

– They basically taste like dessert for breakfast. Who’s complaining?
– The kids think it’s a treat, and secretly, they’re getting some veggies. Parenting win!
– You can eat them straight from the fridge, and they’re still next-level delicious.

How to Make It

So, first up, grab your apron or… just try not to wear a white shirt like I did last time. You start by mixing the wet stuff and dry stuff separately. Trust me, it makes everything smoother — unless, of course, you love flour explosions. Next, fold in the shredded carrots and whatever else you’re using to jazz them up. Coconut? Nuts? Go wild. I once invented “what’s left in the cupboard” cookies, and to my surprise, they worked.

Pop blobs of dough onto a baking sheet. I usually aim for golf ball-sized, but then again, precision isn’t really my strong suit. Bake them until your kitchen smells good enough to eat. Just try not to burn your tongue in the ‘oh-my-gosh-these-need-to-cool-down’ moment. My husband learned the hard way.

Ingredient Notes

– Flour: If you’ve got the classic version, hurray! Otherwise, just don’t use bread flour, unless you want chewy-chewy cookies.
– Carrots: Fresh is ideal, but I used pre-shredded ones once when I was running low on time, and it worked just fine.
– Nuts: Optional but recommended for extra crunch. I had to pick them out once because little Johnny declared a “no nuts” phase. Sigh.

Recipe Steps:
1. Preheat the oven to 350°F (175°C).
2. Mix the wet ingredients in one bowl.
3. In another bowl, combine the dry ingredients.
4. Combine both mixtures, then fold in carrots and any add-ins.
5. Scoop dough onto baking sheets.
6. Bake for 12-15 minutes until they look all golden and irresistible.
7. Let cool (or do not, if you like a good finger-burn).

What to Serve It With

Tips & Mistakes

Remember to check if you have enough carrots before starting… unlike the last time I had to beg the neighbor for a lone carrot.

Storage Tips

Keep these babies in an airtight container and in the fridge, though I doubt they’ll last long enough to store anyway. Cold cookie in the morning? Weirdly delightful. And yes, they pair well with coffee when breakfast is just a suggestion.

Variations and Substitutions

Short on time and out of eggs? Flaxmeal works in a pinch. I once swapped the sugar for maple syrup and my husband asked if they were the same cookies — which I took as a good thing. And sometimes, using whatever handfuls of nuts and dried fruit I find, gives these cookies their own unique mood.

Frequently Asked Questions

Delish Carrot Cake Cookies

Soft and chewy carrot cake cookies packed with warm spices, shredded carrots, and a hint of cream cheese.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 teaspoons baking soda
• ▢ 1 teaspoons ground cinnamon
• ▢ 0.25 teaspoons ground nutmeg
• ▢ 0.25 teaspoons salt
• ▢ 0.75 cups unsalted butter, softened
• ▢ 0.75 cups brown sugar, packed
• ▢ 0.5 cups granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoons vanilla extract
• ▢ 1 cups shredded carrots packed
• ▢ 0.5 cups chopped walnuts optional
• ▢ 0.25 cups cream cheese, softened for frosting

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
• In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
• Add egg and vanilla extract to the butter mixture and beat until combined.
• Gradually add the flour mixture to the wet ingredients and mix until just combined.
• Fold in shredded carrots and chopped walnuts if using.
• Drop rounded tablespoons of dough onto prepared baking sheets.
• Bake for 12-15 minutes or until edges are golden brown.
• Let cookies cool completely before frosting with softened cream cheese if desired.

Notes

These cookies store well in an airtight container for up to 5 days and can be frozen for longer storage.