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Carrot Cake Cookies

Soft, chewy cookies flecked with sweet carrots, warmly spiced with cinnamon and nutmeg, and optionally filled with tangy cream cheese.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon more if you love spice
  • 1/4 teaspoon ground nutmeg freshly grated if possible
Wet Ingredients
  • 1/2 cup unsalted butter, softened room temperature; don’t let it melt
  • 3/4 cup packed brown sugar gives that deep caramel note
  • 1/4 cup granulated sugar
  • 1 large egg room temperature helps with mixing
  • 1 teaspoon vanilla extract use pure if you can — it makes a difference
  • 1 cup finely grated carrot about 2 medium carrots; squeeze out excess moisture
Mix-ins (Optional)
  • 1/2 cup chopped walnuts or pecans optional — toasty crunch
  • 1/3 cup raisins or golden raisins optional — plump and sweet
Cream Cheese Filling (Optional)
  • 1/2 cup cream cheese, softened for small pockets or an optional swirl
  • 2 tablespoons powdered sugar if making a small cream-cheese filling
  • 1 tablespoon milk to loosen the cream cheese if needed

Method
 

Preheat & Prepare the Base
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicon mat.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. In another large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy.
Make the Main Filling (dough)
  1. Add the egg and vanilla to the creamed butter-sugar mixture and beat until blended.
  2. Stir in the grated carrots, then gently fold in the dry ingredients until just combined.
  3. Fold in the nuts and raisins if using.
  4. If making a cream-cheese pocket, beat the softened cream cheese with powdered sugar and a tablespoon of milk until smooth.
Assemble and Chill/Bake
  1. Scoop rounded tablespoons of dough onto the prepared baking sheet, spaced about 2 inches apart.
  2. If using cream cheese pockets, place a small dollop of the cream cheese mixture on half the dough rounds, then top with another small scoop of dough and gently seal the edges.
  3. Bake cookies for 10–12 minutes, rotating the sheet halfway through, until edges are set and centers look slightly soft.
  4. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use freshly grated carrots for texture and brightness. Room temperature ingredients blend more smoothly and trap air better, giving a lighter cookie.