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Our tasty carrot cookie recipe is definitely a keeper. You’ll love these chewy oatmeal cookies spiced with ginger, nutmeg, and cloves with a shredded carrot!
These cookies are everything you love about carrot cake, in a hand-held size! I’m particularly partial to all things with cinnamon, nutmeg, and other warm spices. Toss in some cream cheese icing (optional) and I’m totally sold on this recipe. I think you’re going to love it, too!
I don’t really have any willpower when it comes to sweets. That’s one of the reasons that I really love making cookies. I can have my sugar fix, but it’s a small treat. This carrot cookie recipe is a particular favorite because it’s a tad bit healthier than some of my other cookie recipes.
Tips for Making Carrot Cookies:
- Butter – let the butter soften at room temperature until slightly softened, do not microwave.
- Carrots – use only freshly grated carrots as store-bought “matchstick” carrots are too thick for this recipe.
- Quick Cooking Oats – if you only have Old Fashion Oats on hand, add the oats to a blender and pulse 4-5 times before adding to the mixer.
How to Make Carrot Cookies
Be sure to scroll down to the recipe card for easy step-by-step instructions that you can download and print.
- Preheat oven to 375-degrees F.
- Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy.
- Add eggs one at a time and beat just until incorporated followed by vanilla, scraping down the sides as needed. Set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be thick and you will have to finish mixing by hand.
- Stir in carrots, oats, and pecans by hand just until incorporated – the dough will be very thick.
- Scoop dough using a 1- 1/2 inch tablespoon scoop, roll into balls and drop 2” apart.
- Flatten the tops slightly. (If you don’t have a 1-1/2″ cookie scoop, use what you have and adjust cooking time accordingly.)
- Bake for 10-12 minutes, just until cookies are lightly golden around the edges (take care not to overcook or they won’t be as soft).
- Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely before frosting.
Store the cookies in an airtight container and they will last about 1 week or so. I love using these boxes and layering the cookies between sheets of parchment paper. (You can find more products I love here on the Juggling Act Mama Amazon Storefront.)
How do you freeze cookies?
You can freeze frosted or unfrosted Carrot Cake Cookies, but for best results, I suggest freezing them without the frosting and adding it after they thaw.
- Place frosted or unfrosted completely cooled cookies on a baking sheet without touching.
- Place the baking sheet in the freezer and freeze cookies until solid.
- Wrap each cookie individually in plastic wrap and add to a freezer bag and seal.
- When ready to eat, remove the desired amount of cookies from the freezer bag then remove from plastic wrap so condensation doesn’t form.
- Let Carrot Cake Cookies thaw on the counter for 15-20 minutes.
Recipe Variations
One of the things I like about making cookies is that once you have the base batter down, you can change up the mix-ins. You don’t want to add in too many things, because you’ll end up with a dry cookie.
This carrot cookie recipe calls for 1 cup of nuts so keep in mind that your mix-ins should equal no more than 1-1/4 cup total. Here are some other ideas:
- Swap out some or all of the pecans for chopped walnuts or slivered almonds.
- Add 2 tablespoons of ground flaxseed or wheat germ for added nutrition.
- Dried cranberries or golden raisins are delicious in these cookies also.
More Cookie Recipes
- Zucchini Cookies with Chocolate Chips – Well Plated
- Cinnamon Applesauce Cookies – An Italian in my Kitchen
- Whole Wheat Peanut Butter Cookies – Running in a Skirt
- Homemade Twix Cookie Recipe – Juggling Act Mama
Carrot Cookie Recipe
By the way, if you like these cookies, you have to check out our Best Carrot Cupcake Recipe!
Not ready to make it yet? Don’t forget to pin this recipe for later.
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures!
And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Carrot Cake Cookies
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- Mixing Bowls
- Box Grater
- Cookie Scoop
Ingredients
COOKIES
- 1 cup butter, softened to room temperature*
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup shredded carrots
- 2 cups quick oats, not old-fashioned whole oats
- 1 cup finely chopped pecans
CREAM CHEESE FROSTING (optional)
- 4 oz. Cream Cheese at room temperature****
- 4 tablespoons butter at room temperature****
- 1 teaspoon vanilla extract
- 2 1/2 cups Powdered sugar
- Milk as needed
Instructions
COOKIES
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick baking mat. Set aside.
- With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add eggs one at a time and beat just until incorporated followed by vanilla, scraping down the sides as needed. Set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be thick and you will have to finish mixing by hand. Stir in carrots, oats and pecans by hand just until incorporated – dough will be very thick.
- Scoop dough using a 1 1/2 inch/1 1/2 tablespoon scoop, roll into balls and drop 2” apart. Flatten the tops slightly. If you don’t have a 1 1/2″ cookie scoop, use what you have and adjust cooking time accordingly.
- Bake for 10-12 minutes, just until cookies are lightly golden around the edges (take care not to overcook or they won’t be as soft). Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely before frosting.
CREAM CHEESE FROSTING
- In a large bowl beat butter, cream cheese and vanilla until light and fluffy, 2-3 minutes, scraping down sides as needed.
- Beat in powdered sugar on low until combined then increase speed to medium-high and beat until thick and creamy, 1-2 minutes.
- Add milk, a tablespoon at a time to reach desired consistency.
- Frost cookies once completely cool and garnish with chopped pecans if desired.
Notes
- Place frosted or unfrosted completely cooled cookies on a baking sheet without touching.
- Place baking sheet in the freezer and freeze cookies until solid.
- Wrap each cookie individually in plastic wrap and add to a freezer bag and seal.
- When ready to eat, remove desired amount of cookies from freezer bag then remove from plastic wrap so condensation doesn’t form.
- Let Carrot Cake Cookies thaw on the counter for 15-20 minutes.
Tjese cookies are so yummy! Thank you for the recipe!!