Carrot Cake Cookies

These carrot cake cookies are directly inspired by my mum’s carrot cake recipe. I married the best parts of her traditional recipe—shredded carrots and lots of raisins, nuts, and cinnamon—with a chewy oatmeal cookie. I also add cardamom, which isn’t classic, but I love its floral warmth in carrot cake.

I like making these cookies large—90 grams each before baking—and topping them with whipped cream cheese frosting to serve for dessert after Easter dinner.

Ingredients For Carrot Cake Cookies

Ingredient Notes

• Butter: Ensure your butter is softened so it creams easily with the sugars.
• Cardamom (Ground): This warm, floral spice pairs beautifully with carrot and cinnamon. It has a strong flavour, so a little goes a long way. Using it is optional.
• Carrot (Finely Grated): Use a fine grater or food processor to shred the carrot very small—this helps it blend into the dough and keeps the cookies moist without making them chunky.
• Nuts (Chopped): You can use pecans, walnuts, or a mix. Hazelnuts are also amazing! Chop them fairly small.
• Oats (Rolled): Use old-fashioned rolled oats, not quick or steel-cut. Rolled oats add a nice chewy texture.
• Raisins: I like the plumpness of golden raisins, but regular Thompson raisins also work. If your raisins are super dry or firm, soak them in warm water for 10 minutes, then drain and pat dry before using.

It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Baking Soda: If you’re out, use ¾ teaspoon of baking powder for every ¼ teaspoon of baking soda in the recipe.
• Butter: You can use an equal amount of unsalted butter, but add an extra ¼ teaspoon of salt to the dry ingredients.
• Cardamom (Ground): Substitute with 1 ½ teaspoons of pumpkin-pie spice or homemade chai spice. You can also omit.
• Nuts (Chopped): Sunflower seeds or chopped pumpkin seeds work well if you want a nut-free version.
• Oats (Rolled): Quick oats can be used in a pinch, though the texture will be slightly softer and less chewy.
• Raisins: Chopped dates or dried cranberries are good substitutes.

Recipe Variations

Try any of the following for a twist on this carrot cake cookies recipe:

• Candied Orange Peel: Add ¼ cup of finely chopped candied mixed peel.
• Coconut: Stir ½ to ¾ cup of sweetened or unsweetened shredded coconut with the dry ingredients.
• Crystallized Ginger: Chop ¼ cup crystallized ginger and stir in with the raisins.
• Orange Zest: Add the finely grated zest of one orange.
• Pineapple: Mix ¼ to ½ cup of well-drained, finely chopped canned pineapple in with carrots.
• White Chocolate Chips: Stir ½ to ¾ cup of white chocolate chips with the nuts and raisins.

How To Make Carrot Cake Cookies

STEP 1: Whisk the dry ingredients in a medium bowl. Set aside.

STEP 2: Beat the butter with an electric mixer until light and fluffy. Add both sugars and mix.

STEP 3: Add the egg and vanilla and mix.

STEP 4: Grate the carrots and add them to the mixing bowl. Mix on low speed.

STEP 5: Add the dry ingredients to the bowl.

STEP 6: Mix on low speed until the flour disappears.

STEP 7: Divide the dough into 12 pieces and roll them into balls. Place the balls on parchment-lined baking sheets.

STEP 8: Bake the cookies until the edges are lightly golden. Transfer the cookies to a wire rack to cool completely.

Expert Tips

1. Scrape down the sides and bottom of the bowl after each addition to ensure everything mixes evenly, especially the butter at the base of the bowl.
2. You don’t have to make 90-gram cookies. Try 45 grams for a batch of 24. Just watch for the edges to turn golden.
3. Feel free to swap in your favourite spices, nuts, seeds, or dried fruit. The base dough is flexible and forgiving.

Recipe Notes

• For best results, use a digital kitchen scale.
• Grate the carrots just before using them. If they sit too long, they’ll release water and become soggy.
• Use the second-smallest holes on a box grater for fine carrot shreds.
• Adjust the spices to suit your taste. I like my cookies on the spicier side.
• The cookie dough is very sticky, and that’s totally normal. It’ll cling to your hands—just do your best. I promise it’s worth it.

Storage

• Store the cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a single layer, then transfer to a sealed container or freezer bag for up to 2 months. Thaw at room temperature before serving.

Related Recipes

• Whipped Cream Cheese Frosting: This homemade frosting is not too sweet and works well on cakes and cupcakes or as a dip for fruit.
• Rhubarb Crisp: Soft-baked rhubarb with a crunchy oat topping and a hint of spice and salt. 
• Lemon Posset: A pretty little no-bake dessert that tastes like a cross between lemon pudding and lemon curd.
• Strawberry Cobbler Cake: A simple cake with fresh strawberries and a buttery, brown sugar crust.