Chewy Carrot Cake Cookies – Soft, Spiced, and Perfectly Sweet
Carrot cake lovers, this one’s for you. These chewy carrot cake cookies pack everything you love about the classic cake—warm spices, sweet carrots, and a hint of tang—into a soft, handheld treat. They’re easy to make, surprisingly hearty, and perfect for tea time, lunch boxes, or a cozy dessert.
No layers, no fuss, just a tender cookie with a rich carrot cake soul. If you love soft-baked cookies with a little chew and plenty of flavor, you’re in the right place.
Chewy Carrot Cake Cookies - Soft, Spiced, and Perfectly Sweet
Ingredients
Method
- Prep your pan and oven. Heat the oven to 350°F (175°C).Line two baking sheets with parchment paper.
- Grate the carrots. Use the fine holes on a box grater. Lightly squeeze out excess moisture with a paper towel—don’t wring them dry, just remove the wetness on the surface.
- Cream the butter and sugars. In a large bowl, beat the softened butter with brown sugar and granulated sugar until smooth and slightly fluffy, about 2–3 minutes.
- Add egg and vanilla. Beat in the egg and vanilla until the mixture looks creamy and well combined.
- Whisk the dry ingredients. In a separate bowl, whisk flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry. Add the dry mixture to the butter mixture. Mix on low until just combined—no streaks of flour.
- Fold in the good stuff. Stir in the grated carrots.If using, add coconut, nuts, and raisins. The dough will be thick and slightly sticky.
- Portion the dough. Scoop into 2-tablespoon mounds and place 2 inches apart on the sheets. For thicker cookies, chill the scooped dough for 20–30 minutes first.
- Bake. Bake 10–12 minutes, until the edges are set and lightly golden but the centers still look a touch soft.Don’t overbake if you want that chewy center.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
- Optional cream cheese drizzle. Beat cream cheese, powdered sugar, lemon juice, and 1–2 tablespoons milk until smooth and drizzle-able. Drizzle over cooled cookies. For a firmer set, chill the cookies briefly after drizzling.
What Makes This Special
These cookies are all about texture and balance. You get the chew of oats, the softness of shredded carrots, and a mellow sweetness from brown sugar that keeps them moist for days.
Cinnamon and nutmeg bring that classic carrot cake warmth without overpowering the cookie. Add-ins like coconut, walnuts, or raisins make them feel bakery-worthy. Best of all, they’re simple to bake and don’t require chilling time unless you want extra thick cookies.
Shopping List
- Unsalted butter – 1/2 cup (softened)
- Brown sugar – 3/4 cup (packed)
- Granulated sugar – 1/4 cup
- Large egg – 1
- Vanilla extract – 2 teaspoons
- All-purpose flour – 1 cup (spooned and leveled)
- Old-fashioned rolled oats – 3/4 cup
- Baking soda – 1/2 teaspoon
- Baking powder – 1/2 teaspoon
- Fine sea salt – 1/2 teaspoon
- Ground cinnamon – 1 teaspoon
- Ground nutmeg – 1/4 teaspoon
- Grated carrots – 1 heaping cup (about 2 medium carrots, finely grated)
- Unsweetened shredded coconut – 1/3 cup (optional but lovely)
- Chopped walnuts or pecans – 1/2 cup (optional)
- Raisins – 1/3 cup (optional)
- Cream cheese – 4 oz, softened (for drizzle, optional)
- Powdered sugar – 3/4 cup (for drizzle, optional)
- Milk or cream – 1–2 tablespoons (for drizzle, optional)
- Lemon juice – 1 teaspoon (for drizzle, optional)
How to Make It
- Prep your pan and oven. Heat the oven to 350°F (175°C).Line two baking sheets with parchment paper.
- Grate the carrots. Use the fine holes on a box grater. Lightly squeeze out excess moisture with a paper towel—don’t wring them dry, just remove the wetness on the surface.
- Cream the butter and sugars. In a large bowl, beat the softened butter with brown sugar and granulated sugar until smooth and slightly fluffy, about 2–3 minutes.
- Add egg and vanilla. Beat in the egg and vanilla until the mixture looks creamy and well combined.
- Whisk the dry ingredients. In a separate bowl, whisk flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry. Add the dry mixture to the butter mixture. Mix on low until just combined—no streaks of flour.
- Fold in the good stuff. Stir in the grated carrots.If using, add coconut, nuts, and raisins. The dough will be thick and slightly sticky.
- Portion the dough. Scoop into 2-tablespoon mounds and place 2 inches apart on the sheets. For thicker cookies, chill the scooped dough for 20–30 minutes first.
- Bake. Bake 10–12 minutes, until the edges are set and lightly golden but the centers still look a touch soft.Don’t overbake if you want that chewy center.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
- Optional cream cheese drizzle. Beat cream cheese, powdered sugar, lemon juice, and 1–2 tablespoons milk until smooth and drizzle-able. Drizzle over cooled cookies. For a firmer set, chill the cookies briefly after drizzling.
Storage Instructions
- Room temperature: Store plain cookies in an airtight container for 3–4 days.Place parchment between layers to avoid sticking.
- With cream cheese drizzle: Refrigerate in a covered container for up to 5 days. Bring to room temp before serving for the best texture.
- Freezing: Freeze baked cookies (without drizzle) for up to 2 months. Thaw at room temperature.You can also freeze scooped dough balls and bake from frozen, adding 1–2 minutes to the bake time.
Health Benefits
- Carrots add fiber and beta-carotene, which the body converts to vitamin A. That supports eye health and immune function.
- Oats provide whole-grain goodness, including soluble fiber that helps keep you fuller longer.
- Nuts bring healthy fats and protein, making the cookies more satisfying and adding micronutrients like magnesium.
- Balanced sweetness: Using brown sugar adds moisture, so you can keep the cookies soft without heavy frosting.
What Not to Do
- Don’t use pre-shredded carrots. They’re too dry and coarse. Freshly grated carrots give moisture and tenderness.
- Don’t skip the salt. A small amount of salt sharpens the spices and balances the sweetness.
- Don’t overbake. Pull the cookies when the centers look slightly underdone.They’ll set as they cool and stay chewy.
- Don’t overmix the dough. Once the flour is combined, stop. Overmixing can make the cookies tough.
- Don’t overload with add-ins. Stick to about 1–1 1/4 cups total mix-ins to keep the structure intact.
Variations You Can Try
- Glazed carrot cake vibe: Skip the cream cheese drizzle and whisk powdered sugar with a splash of orange juice for a bright citrus glaze.
- Maple twist: Replace 2 tablespoons of brown sugar with real maple syrup and add 1/4 teaspoon maple extract.
- Chocolate lovers: Swap raisins for mini white chocolate chips or dark chocolate chunks to balance the spice.
- No-nut version: Leave out nuts and add extra coconut or more oats for texture.
- Whole wheat boost: Replace 1/3 cup of the all-purpose flour with white whole wheat flour for a heartier bite.
- Spice it up: Add a pinch of ground ginger or cardamom for a more aromatic profile.
- Dairy-free: Use a plant-based butter and skip the cream cheese drizzle, or use a dairy-free cream cheese alternative.
FAQ
Can I make these cookies without oats?
Yes. Replace the oats with an extra 1/4 cup flour.
The cookies will be softer and less chewy but still delicious.
Do I need to chill the dough?
No, but chilling helps if your carrots were very moist or you want thicker cookies. A quick 20–30 minutes in the fridge works well.
How fine should I grate the carrots?
Use the fine holes on your grater. Finely grated carrots blend better into the dough and create a softer, more cohesive cookie.
Can I reduce the sugar?
You can reduce the total sugar by about 2–3 tablespoons without hurting the texture.
Keep some brown sugar for moisture and chew.
What’s the best way to keep them chewy?
Don’t overbake, measure flour accurately, and store in an airtight container. A slice of bread in the container can help maintain moisture.
Can I add pineapple like in some carrot cakes?
Yes, but drain it very well and blot with paper towels. Stir in 2–3 tablespoons of finely chopped pineapple to avoid excess moisture.
Why did my cookies spread too much?
Likely too much moisture or too little flour.
Blot the carrots, measure flour correctly, and chill the dough briefly if needed.
Can I make them gluten-free?
Use a 1:1 gluten-free baking flour and certified gluten-free oats. The texture remains close to the original.
How do I make a thicker cream cheese frosting instead of a drizzle?
Beat 4 oz cream cheese with 2 tablespoons softened butter, 1 1/2 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Spread on cooled cookies.
What’s the best nut for carrot cake cookies?
Walnuts and pecans both work beautifully.
Walnuts bring a slightly earthy flavor; pecans are a touch sweeter and buttery.
Final Thoughts
Chewy carrot cake cookies give you all the cozy flavors of carrot cake with none of the fuss. They’re tender, warmly spiced, and just sweet enough to feel special any day of the week. Keep them simple or dress them up with a creamy drizzle—either way, they’re a crowd-pleaser.
Bake a batch, stash a few in the freezer, and you’ve got a guaranteed hit whenever the craving strikes.
