Carrot Cake Cookies are soft, spiced cookies with all the classic flavors of traditional carrot cake, topped with a swirl of cream cheese frosting. Serve at Easter brunch, spring gatherings, or any time a classic carrot cake craving hits.
Carrot Cake, Cookie Style
I like this recipe because it gives you carrot cake in cookie form, cream cheese frosting and all. The spice blend is the same one I use in my Vegan Carrot Cake: cinnamon, nutmeg, and cloves. If you love one, you’ll love the other.
Ingredients for Carrot Cake Cookies
Here’s what you’ll need. Exact amounts are in the recipe card below.
For the Cookies:
- Vegan Egg Replacer – A plant-based substitute for eggs, usually made from starches like tapioca or potato, or a blend of ground flaxseed and water. It helps bind the ingredients together and gives the cookies structure. I use Bob’s Red Mill brand for baking.
- Vegan Butter – You want the butter soft but not melted. Melted butter will result in cookies that spread too much during baking. Since vegan butter tends to soften fairly quickly, I like to unwrap it and let it sit in the mixing bowl for about 20 minutes before making cookie dough.
- Light Brown Sugar – This sugar adds moisture and a subtle caramel flavor to the cookies. It’s packed with molasses, which gives the cookies a tender texture.
- Granulated Sugar – Regular white sugar adds sweetness and helps with the structure of the cookies. It works alongside brown sugar to create a balanced sweetness.
- Vegan Cream Cheese – The creamy, tangy flavor that pairs beautifully with the sweetness of the cookies.
- Vanilla Extract – Adds a warm, sweet flavor that complements the spices in the cookies. Use pure vanilla extract for the best flavor.
- All-Purpose Flour – The main dry ingredient for structure. All-purpose flour ensures the cookies are soft and chewy. If needed, you can substitute with a gluten-free flour blend.
- Ground Cinnamon, Ground Nutmeg, Ground Cloves – These warm spices create the aromatic flavor typical of classic carrot cake. Together, they infuse the cookies with the cozy, spiced flavor everyone loves.
- Baking Soda – A leavening agent that helps the cookies rise and become fluffy. Make sure it’s fresh for the best effect.
- Salt – Enhances all the flavors and balances the sweetness of the cookies.
- Carrots – Please note that the carrots for these cookies need to be finely shredded. Matchstick-cut carrots are too thick. You will need to use the smaller holes on a box grater or a grating attachment with small holes on a food processor. Box grating is my preferred method; it doesn’t take long, and I don’t have to wash my big food processor bowl just for 4-5 large carrots.
- Walnuts – Pecans are also a good choice for these cookies.
Pro Tip: Use Only Finely Grated Carrots!
For the best texture in your carrot cake cookies, make sure to grate the carrots finely. Larger shreds from pre-shredded carrots may not blend as well and can affect the cookie’s consistency. Use the small side of a box grater or a food processor with a fine grating attachment to ensure small, even pieces that incorporate smoothly into the dough.
Can I Use Non-Vegan Ingredients?
Yes. For a traditional non-vegan version of these cookies, simply replace the egg replacer with two large eggs, use regular butter instead of vegan butter, and switch to dairy cream cheese for the frosting. The process remains the same, and the flavor will be just as delicious.
How to Make Carrot Cake Cookies
Prep time: 20 minutes | Cook time: 12 minutes | Total time: 32 minutes | Servings: 24 cookies
STEP ONE: Prep. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Prepare the vegan egg replacer according to package directions. Set aside.
STEP TWO: In a stand mixer or medium mixing bowl with a hand mixer on medium speed, cream together the butter, light brown sugar, and granulated sugar. Add the egg replacer and vanilla extract and continue mixing just until incorporated.
STEP THREE: Add remaining dry ingredients. Add the all-purpose flour, cinnamon, baking soda, nutmeg, salt, and cloves. Mix just until incorporated; the dough will be thick.
STEP FOUR: Incorporate carrots and nuts. Add the grated carrots and walnuts. On low speed, mix until carrots and walnuts are well distributed throughout the dough.
STEP FIVE: Refrigerate the dough. Transfer the mixing bowl to the refrigerator and let the dough chill for 30 minutes.
STEP SIX: Place cookie dough balls. Roll 2 heaping tablespoons of cookie dough into a ball and place on the prepared baking sheet. Repeat with the remaining dough, spacing the rolled balls 2 inches apart. If working in batches, return any excess cookie dough to the refrigerator until you are ready to use it again.
STEP SEVEN: Bake the cookies. Bake for 12 minutes and allow cookies to cool completely on the baking sheet.
For the Frosting:
STEP EIGHT: Combine the base ingredients. In a stand mixer with a paddle attachment or medium mixing bowl with a hand mixer on medium speed, cream together the cream cheese and butter. Add the vanilla extract and continue mixing to incorporate.
STEP NINE: Thicken with sugar. Add the powdered sugar and continue mixing until smooth.
STEP TEN: Frost the cooled cookies. Using a small spatula or spoon, spread frosting over the tops of the cooled cookies. Sprinkle with chopped walnuts and serve.
Pro Tips for Making Perfect Carrot Cake Cookies
Chill the Dough: Don’t skip the dough-chilling step. It helps the cookies hold their shape during baking, resulting in thicker, chewier cookies.
Measure Flour Correctly: Spoon and level the flour when measuring to avoid adding too much. Too much flour can make cookies dry, while too little can make them spread too thin.
Don’t Overmix the Dough: Mix just enough to incorporate the ingredients, especially when adding the flour. Overmixing can lead to dense cookies, so be gentle.
Frequently Asked Questions
Yes. The dough can be made up to 24 hours in advance and refrigerated. Let it sit at room temperature for about 15 minutes before scooping so it’s easier to work with.
Yes. Freeze unfrosted cookies in a single layer, then transfer to a freezer bag for up to two months. Thaw at room temperature and frost just before serving.
No. A simple dusting of powdered sugar is a good alternative if you want something lighter.
Yes. Chopped walnuts, raisins, or shredded coconut all work well folded in with the carrots. Keep the total amount of mix-ins to about half a cup so the dough stays workable.
Storage
Store frosted cookies in an airtight container in the refrigerator for up to five days. The cream cheese frosting requires refrigeration. Bring to room temperature for about 15 minutes before serving for the best texture.
Unfrosted cookies can be stored at room temperature in an airtight container for up to three days, or frozen for up to two months.
More Cookie Recipes
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Carrot Cake Cookie Recipe
Ingredients
For the Cookies:
- 2 vegan egg replacer equivalent of 2 eggs (Bob’s Red Mill recommended)
- 1 cup vegan butter softened
- 3/4 cup light brown sugar packed
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 cups carrots finely shredded
- 1 cup walnuts chopped
For the Frosting:
- 1/2 cup vegan cream cheese room temperature
- 1/4 cup vegan butter softened
- 1 teaspoon vanilla extract
- 1/2 cup walnuts chopped
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Prepare the vegan egg replacer according to package directions. Set aside.
- In a stand mixer or medium mixing bowl with a hand mixer on medium speed, cream together the butter, light brown sugar, and granulated sugar. Add the egg replacer and vanilla extract and continue mixing just until incorporated.
- Add the all-purpose flour, cinnamon, baking soda, nutmeg, salt, and cloves. Mix just until incorporated; the dough will be thick.
- Add the shredded carrots and walnuts. On low speed, mix until carrots and walnuts are well distributed throughout the dough.
- Transfer the mixing bowl to the refrigerator and let the dough chill for 30 minutes.
- Roll 2 heaping tablespoons of cookie dough into a ball and place on the prepared baking sheet. Repeat with the remaining dough, spacing the rolled balls 2 inches apart. If working in batches, return any excess cookie dough to the refrigerator until you are ready to use it again.
- Bake for 12 minutes and allow cookies to cool completely on the baking sheet.
- For the Frosting:
- In a stand mixer or medium mixing bowl with a hand mixer on medium speed, cream together the cream cheese and butter. Add the vanilla extract and continue mixing to incorporate.
- Add the powdered sugar and continue mixing until smooth.
- Using a small spatula or spoon, spread frosting over the tops of the cooled cookies. Sprinkle with chopped walnuts and serve.
Nutrition
This post was updated on May 21, 2026.
Tina
I really love having the convenience of having carrot cake in cookie form. These cookies are incredible.
Erin
Combining carrot cake and cookies like this is so good! These cookies were so delicious and the frosting is perfect … thanks for the recipe!
Andrea White
these carrot cake cookies turned out so good! such a treat!