Description
Soft and chewy carrot cake cookies filled with warm spices, shredded carrots, and optional nuts or raisins—perfectly sweet with or without a cream cheese glaze.
Ingredients
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup unsalted butter, softened
1/3 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup finely shredded carrots (about 2 medium carrots)
1/2 cup old-fashioned oats
Optional: 1/4 cup chopped walnuts or pecans
Optional: 1/4 cup raisins
For glaze (optional):
2 oz cream cheese, softened
2 tbsp powdered sugar
1–2 tsp milk
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, beat butter and both sugars until creamy. Add egg and vanilla, and mix until smooth.
4. Stir in dry ingredients until just combined.
5. Fold in shredded carrots, oats, and optional nuts or raisins.
6. Scoop dough onto baking sheet, spacing cookies about 2 inches apart.
7. Bake for 10–12 minutes or until edges are lightly golden. Cool on pan 5 minutes, then transfer to a wire rack.
8. For glaze, whisk cream cheese, powdered sugar, and milk until smooth. Drizzle over cooled cookies.
Notes
Store cookies in an airtight container for up to 4 days.
Glazed cookies should be refrigerated.
For extra spice, add a pinch of ground ginger or cloves.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: carrot cake cookies, cream cheese glaze, spiced cookies, spring dessert