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Carrot Cookies Recipe

Carrot Cookies Recipe

These soft carrot cookies are lightly spiced with cinnamon and made with fresh grated carrots for a tender, chewy texture. They are easy to make with pantry staples and are perfect for lunch boxes, afternoon snacks, holiday cookie trays, or dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ cup unsalted butter softened
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups finely grated fresh carrots
  • ½ cup chopped pecans optional
  • ½ cup chopped walnuts optional
  • Cream cheese frosting optional for serving

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer (or hand mixer)
  • Whisk
  • Measuring cups and spoons
  • Box grater
  • Cookie scoop or tablespoon
  • Baking sheet
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps the cookies bake evenly and prevents sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture becomes pale and fluffy, about 2–3 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla extract. Fold in the grated carrots until evenly distributed.
  5. Gradually add the dry ingredients to the wet mixture and stir just until no dry flour remains. Fold in the chopped pecans or walnuts if using.
  6. Scoop about 2 tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between cookies. Lightly flatten each mound with the back of a spoon.
  7. Bake for 10–12 minutes, until the edges are lightly golden while the centers still look slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Frost only after they have cooled completely, if desired.

Notes

  • Freshly grated carrots give the softest texture. Avoid pre-shredded carrots if possible.
  • Do not overmix the dough after adding the flour or the cookies may become tough.
  • For thicker cookies, chill the dough for 20–30 minutes before baking if your kitchen is warm.