Carrot Cake Cookies

Soft, chewy, and moist Carrot Cake Cookies are so delicious. Made with fresh carrots, almond flour, coconut sugar, and cinnamon for that perfect spice. Topped with a sweet, creamy and rich cream cheese frosting. Super easy to make and perfect treat to bake for Spring and Easter cookies.

Carrot Cake Cookies

If you are a fan of traditional carrot cake and have tried and loved our Carrot Cake Bars with Cream Cheese Frosting, then you will absolutely love these Carrot Cake Cookies. They are so soft, chewy, moist and delicious. Made with fresh carrots, almond flour, coconut sugar, and cinnamon for that perfect spice. Topped with a sweet, creamy and rich cream cheese frosting. Super easy to make and perfect treat to bake for Spring and Easter. These cookies are also gluten-free and refined-sugar free. These Carrot Cake cookies are just amazing and will quickly become your new obsession.

Ingredients needed to make Carrot Cake Cookies:

• Blanched Almond Flour– Makes these carrot cake cookies gluten-free.
• Coconut Sugar– You can also use maple sugar.
• Cinnamon– Adds some spice.
• Pink Sea Salt– Elevates flavor.
• Baking Powder– For cookies to rise.
• Coconut Oil– Fat to add moisture and makes cookies crunchy on the outside.
• Egg– Binding agent.
• Vanilla Extract– Adds depth to the flavor.
• Grated Carrots– Freshly grated carrots work best.
• For Frosting– Cream cheese, powdered sugar, and milk.

Equipment needed to make Carrot Cake Cookies:

• Large Mixing Bowl– To mix all the ingredients in.
• Whisk– To whisk ingredients together.
• Large Baking Sheet Pan– For baking cookies on.
• Parchment Paper– To line baking sheet pan.
• Cooling Rack– For carrot cake cookies to cool-down on.
• Stand Up Mixer– For mixing frosting.
• Small Spatula– To fold shredded carrots into dough and for spreading frosting over cookies.

How to make Carrot Cake Cookies:

• Step 1– In a large mixing bowl, combine eggs, coconut oil, vanilla extract, coconut sugar, and cinnamon. Whisk together until well combined. 

• Step 2– Add in almond flour, salt, and baking powder. Whisk together until well combined and dough is formed. Make sure there aren’t any flour streaks left. Fold in grated carrot making sure it’s well incorporated into dough. 

• Step 3– Cover bowl with saran wrap and place in the fridge. Allow dough to chill for at least 1 hour. 
• Step 4– Right before you are ready to remove dough from the fridge, preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper. Place on counter top where you will be prepping cookies. 
• Step 5– Remove dough from the fridge and place next to prepped baking sheet pan. Use a spoon to start scooping out dough and rolling it into balls that are about 1.5-2 inches. Place balls on prepped baking sheet pan lining them up next to each other. 

• Step 6– Once all dough has been rolled into balls, place in oven and bake for 25 minutes. 
• Step 7– Remove cookies from the oven and place on a cooling rack. Allow cookies to set for 10 minutes. Use a spatula to gently transfer cookies from sheet pan directly onto cooling rack. Allow cookies to set for another 10-15 minutes and finish cooling-down.

• Step 8– While cookies cool-down, start working on the frosting. Place cream cheese in a stand up mixer along with powdered sugar, vanilla extract, and cinnamon. Start mixing on medium-high speed. As frosting is mixing, slowly pour in milk. Continue mixing until creamy and smooth frosting is reached.

• Step 9– Once carrot cake cookies have completely cooled-down, use a small spatula and evenly spread cream cheese frosting over cookies. Place cookies back on cooling rack as you frost them. 
• Step 10– Serve cookies and enjoy! Keep any leftover cookies in an airtight container refrigerated for up to 5-7 days.

Tips and Substitutions:

1. Scoop flour into measuring cup with a spoon and level using a knife- This method guarantees the flour is measured correctly and that it’s an exact cup. 
2. Make sure there are no streaks of flour left after whisking the dough- This will cause cookies to not completely cook through.
3. Don’t skip on chilling the dough- This will solidify the fat in the cookies which then slowly spreads as the cookies bake in the oven. Not chilling the dough will cause the cookies to quickly spread and stick to each other. The longer the cookie dough chills, the better. 
4. Line baking sheet pan with parchment paper- This will prevent cookies from sticking to the pan. 
5. Preheat oven and use an oven safe thermometer– this will ensure your oven is the correct temperature.
6. Don’t roll batter into more than 1.5-2 inch balls– this will result in larger cookies and can cause them to not bake through and become too crumbly.
7. Leave enough space between each ball once placed on sheet pan- so that cookies have enough room to expand as they bake. About 4-6 inches of space. 
8. Transfer cookies to a cooling rack allowing them to cool-off for at least 15-20 minutes- The more time you allow cookies to cool-off the more firm they’ll get.
9. Allow cookies to cool-down before adding the frosting- If you add the frosting while cookies are still hot, first off it can make the cookies crumble, and the frosting will melt.
10. Substitute for coconut oil- You can use unsalted butter.
11. Substitute for coconut sugar- Use maple sugar.

Carrot Cake Cookies FAQ’s:

Can I use pre-shredded carrots?

It is best if to use freshly grated carrots. Store-bought pre-shredded carrots tend to be on the dryer side. You want your carrots to be moist and soft. You also want your carrots to be shredded and small. You don’t want to use matchstick carrots because they are too big.

Do carrot cake cookies need to be refrigerated?

You can keep your carrot cake cookies on the countertop in an airtight container for up to 24 hours. If you still have leftover cookies after that, place them in the fridge. Keep them refrigerated for up to 4-5 days.

Do I need to chill carrot cake cookie dough?

Yes. Chilling the dough will solidify the fat in the cookies which then slowly spreads as the cookies bake in the oven. Not chilling the dough will cause the cookies to quickly spread and stick to each other. The longer the cookie dough chills, the better. 

Storing Carrot Cake Cookies:

Place leftover cookies in an airtight container and keep refrigerated for up to 4-5 days. If you are making your Carrot Cake Cookies ahead, don’t frost them. Allow them to completely cool-off and refrigerate this way. Make frosting when you are ready to serve cookies and frost them then.

If frosted your cookies and just have some leftover, place them in the container and place a piece of parchment paper between cookies. This makes it easier to store cookies if you have to layer them on top of each other. It will prevent frosting from getting everywhere and from cookies to sticking to each other.

Freezing Carrot Cake Cookies:

You can certainly freeze carrot cake cookies. However, I suggest freezing them before adding the cream cheese frosting. The texture of the frosting will drastically change if frozen. Place cookies in a freezer friendly container or freezer bag. Keep carrot cake cookies frozen for up to 1-2 months.

Did you like this Carrot Cake Cookies recipe? You may also like these other cookies recipes:

• Almond Flour Chocolate Chip Cookies
• Copycat Girl Scout Thin Mint Cookies
• Chocolate Peanut Butter Oatmeal Nests
• Hot Cocoa Cookies

Print

Carrot Cake Cookies

Soft, chewy, and moist Carrot Cake Cookies are so delicious. Made with fresh carrots, almond flour, coconut sugar, and cinnamon for that perfect spice. Topped with a sweet, creamy and rich cream cheese frosting. Super easy to make and perfect treat to bake for Spring and Easter cookies. 

Course Dessert

Cuisine American

Keyword carrot cake cookies

Prep Time 10 minutes

Cook Time 22 minutes

chill time 1 hour

Total Time 1 hour 32 minutes

Servings 9 cookies

Calories 270 kcal

Author Angelica Arias

Ingredients

For Cookies:

• 1 egg
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1/2 cup coconut sugar
• 1 1/2 tsp cinnamon
• 1 1/2 cups blanched almond flour
• 1/8 tsp pink sea salt
• 1 tsp baking powder
• 2/3 cup grated carrots

For Cream Cheese Frosting:

• 4 oz cream cheese
• 1/2 cup powdered sugar
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 2 tbsp milk of choice

Instructions

1. In a large mixing bowl, combine eggs, coconut oil, vanilla extract, coconut sugar, and cinnamon. Whisk together until well combined.

2. Add in almond flour, salt, and baking powder. Whisk together until well combined and dough is formed. Make sure there aren't any flour streaks left. Fold in grated carrot making sure it's well incorporated into dough.

3. Cover bowl with saran wrap and place in the fridge. Allow dough to chill for at least 1 hour.

4. Right before you are ready to remove dough from the fridge, preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper. Place on counter top where you will be prepping cookies.

5. Remove dough from the fridge and place next to prepped baking sheet pan. Use a spoon to start scooping out dough and rolling it into balls that are about 1.5-2 inches. Place balls on prepped baking sheet pan lining them up next to each other.

6. Once all dough has been rolled into balls, place in oven and bake for 25 minutes.

7. Remove cookies from the oven and place on a cooling rack. Allow cookies to set for 10 minutes. Use a spatula to gently transfer cookies from sheet pan directly onto cooling rack. Allow cookies to set for another 10-15 minutes and finish cooling-down.

8. While cookies cool-down, start working on the frosting. Place cream cheese in a stand up mixer along with powdered sugar, vanilla extract, and cinnamon. Start mixing on medium-high speed. As frosting is mixing, slowly pour in milk. Continue mixing until creamy and smooth frosting is reached.

9. Once carrot cake cookies have completely cooled-down, use a small spatula and evenly spread cream cheese frosting over cookies. Place cookies back on cooling rack as you frost them. 

10. Serve cookies and enjoy! Keep any leftover cookies in an airtight container refrigerated for up to 5-7 days.

Recipe Notes

Tips and Substitutions:

1. Scoop flour into measuring cup with a spoon and level using a knife- This method guarantees the flour is measured correctly and that it’s an exact cup. 
2. Make sure there are no streaks of flour left after whisking the dough- This will cause cookies to not completely cook through.
3. Don’t skip on chilling the dough- This will solidify the fat in the cookies which then slowly spreads as the cookies bake in the oven. Not chilling the dough will cause the cookies to quickly spread and stick to each other. The longer the cookie dough chills, the better. 
4. Line baking sheet pan with parchment paper- This will prevent cookies from sticking to the pan. 
5. Preheat oven and use an oven safe thermometer– this will ensure your oven is the correct temperature.
6. Don’t roll batter into more than 1.5-2 inch balls– this will result in larger cookies and can cause them to not bake through and become too crumbly.
7. Leave enough space between each ball once placed on sheet pan- so that cookies have enough room to expand as they bake. About 4-6 inches of space. 
8. Transfer cookies to a cooling rack allowing them to cool-off for at least 15-20 minutes- The more time you allow cookies to cool-off the more firm they’ll get.
9. Allow cookies to cool-down before adding the frosting- If you add the frosting while cookies are still hot, first off it can make the cookies crumble, and the frosting will melt.
10. Substitute for coconut oil- You can use unsalted butter.
11. Substitute for coconut sugar- Use maple sugar.

Nutrition Facts

Carrot Cake Cookies

Amount per Serving

Calories

270

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.002

g

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

2

g

Cholesterol

 

31

mg

10

%

Sodium

 

154

mg

7

%

Potassium

 

57

mg

2

%

Carbohydrates

 

21

g

7

%

Fiber

 

2

g

8

%

Sugar

 

14

g

16

%

Protein

 

5

g

10

%

Vitamin A

 

1781

IU

36

%

Vitamin C

 

1

mg

1

%

Calcium

 

92

mg

9

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.