If you love carrot cake, you’re going to adore these Carrot Cookies! They’re soft, chewy, and filled with warm cinnamon, shredded carrots, and sweet raisins. Plus, they’re topped with a delicious cream cheese glaze, making them completely irresistible.

These cookies are perfect for Easter, fall baking, or anytime you want a cozy treat. And the best part? They sneak in a little bit of veggies, so they feel just a little bit wholesome.

What You’ll Need

For the Cookies:

• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup grated carrots (about 1 medium carrot)
• ½ cup raisins or chopped walnuts (optional)

For the Cream Cheese Glaze (Optional but SO good!):

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1-2 tbsp milk (to thin it out)
• ½ tsp vanilla extract

Pro Tips for the Best Carrot Cookies

1. Grate carrots finely – This helps them blend seamlessly into the dough and keeps the cookies soft.
2. Chill the dough – If your dough feels sticky, chill it for 15 minutes before scooping.
3. Use room-temperature butter – This ensures the cookies spread evenly and bake properly.
4. For extra chewiness – Add 1 tbsp of honey or maple syrup to the dough!
5. Make them crispier – Bake for an extra 2-3 minutes if you prefer a crisp edge.

Substitutions & Variations

• Gluten-Free? – Use 1:1 gluten-free flour.
• Dairy-Free? – Swap butter for coconut oil and cream cheese for dairy-free cream cheese.
• Nut-Free? – Skip the walnuts and add more raisins or shredded coconut.
• Extra Spice? – Add a pinch of nutmeg or ginger for a deeper, warmer flavor.
• Coconut Twist? – Add ¼ cup shredded coconut for a tropical touch!

Make-Ahead & Storage Tips

• Make ahead: The cookie dough can be refrigerated for up to 2 days before baking.
• Storage: Keep cookies in an airtight container at room temp for 3 days, or refrigerate for up to a week.
• Freezing: Store baked cookies in a freezer-safe bag for up to 3 months.

How to Make Carrot Cookies

Prep & Preheat

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.

Mix Dry Ingredients

1. In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

Mix Wet Ingredients

1. In a separate large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
2. Add in egg and vanilla extract, mixing until smooth.

Combine & Add Carrots

1. Gradually mix the dry ingredients into the wet mixture.
2. Fold in the grated carrots and raisins (or nuts, if using).

Scoop & Bake

1. Drop tablespoon-sized scoops of dough onto the lined baking sheet.
2. Bake for 10-12 minutes, or until edges are golden brown.

Make the Cream Cheese Glaze (Optional but Recommended!)

1. Beat together cream cheese, powdered sugar, vanilla, and milk until smooth.
2. Drizzle over cooled cookies.

Cool & Serve!

1. Let cookies cool completely before enjoying.
2. Serve with tea, coffee, or a cold glass of milk!

Leftovers & Storage Tips

• Keep in an airtight container at room temp for 3 days or refrigerate for a week.
• Freeze cookies in a zip-top bag for up to 3 months.

Time to Bake!

These soft and chewy carrot cookies are the perfect mix of warm spices, sweet carrots, and a touch of creamy glaze. Whether you’re baking for a holiday or just a cozy treat, they’re sure to be a hit!

Tried this recipe? Let me know in the comments! Happy baking!