This post may contain affiliate links. Please read our disclosure policy.
All the cozy flavors of carrot cake, but in an easy, chewy cookie! These carrot cake cookies are soft, oatmeal-based treats packed with warm spices, shredded carrots, and a hint of sweetness. Topped with a pineapple glaze, they taste just like carrot cake, but are way easier to make!
Carrot cake cookies are basically the best of both worlds—soft, chewy cookies loaded with all the cozy flavors of classic carrot cake! We’re talking grated carrots, warm cinnamon, nutmeg, and crunchy walnuts (if you’re into that). And let’s not forget the sweet, tangy pineapple glaze that takes them over the top! This carrot cake cookies recipe is perfect for Easter, spring gatherings, or just when you’re craving a little bite of carrot cake magic—without baking an entire cake!
Reasons To Love My Carrot Cake Cookies
- Customizable – Add walnuts, raisins, or coconut for extra texture, or keep them simple—either way, these carrot cake cookies are a hit.
- Easier Than Baking a Cake – Get all the classic flavors of carrot cake in a quick and simple carrot cake cookies recipe—no layering, frosting, or cake slicing required!
- Kid-Approved – Reminiscent of my oatmeal cookies, even with the carrots, these cookies disappear fast! The soft, chewy texture and warm spices make them totally irresistible.
- Simple! – No complicated steps here! This recipe comes together in one bowl, making it as easy to clean up as it is to eat.
What You’ll Need
In this recipe, we’re bringing together carrot cake and oatmeal cookies—kind of healthy, super easy, and seriously delicious! Below, I’ve listed all the ingredients along with notes and substitutions, so you can make these cookies just the way you like. Scroll down to the recipe card for the full details!
For The Cookies
- Butter, softened – Adds richness and moisture, giving the cookies a soft, chewy texture.
- Brown Sugar – The sugar provides sweetness and helps keep the cookies soft. Dark brown sugar can be used for a deeper molasses flavor.
- Eggs – Needed to bind the ingredients together.
- Vanilla Extract – I like to use pure vanilla extract to enhance the flavors.
- Flour – I use all-purpose flour here and have also made them with gluten free flour blend, swapping it with 1:1 ratio.
- Baking Soda – Helps the cookies rise and keeps them light.
- Rolled Oats – Quick oats can work, but avoid instant oats, which are too fine.
- Finely Shredded Carrots – The carrots should be finely shredded. I also make the same cookie recipe with apples and zucchini for a different spin.
- Ground Cinnamon, Ginger, and Nutmeg – The spices will add a warm, classic spice to the carrot cake cookies.
- Salt – Balances the sweetness and enhances all the flavors. Sea salt or kosher salt work well, too.
- Finely Chopped Walnuts (optional) – Adds crunch and a nutty flavor. Swap with pecans or leave them out for a nut-free version.
For The Glaze
- Powdered Sugar – Creates a sweet, smooth glaze when combined with the pineapple juice.
- Pineapple Juice – Adds a bright, tropical sweetness that pairs perfectly with carrot cake flavors. Orange juice or lemon juice will also work.
How To Make Carrot Cake Cookies
My favorite part of this recipe is that you only need one mixing bowl and a cookie sheet or sheet pan. No fancy equipment, no chilling time—just mix, bake, and enjoy warm, spiced cookies in no time. Let’s get started!
- Prep: Preheat your oven to 375°F and lightly grease a cookie sheet or line it with parchment paper.
- Cream the butter & sugar: In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy.
- Add the wet ingredients: Mix in the eggs and vanilla extract, beating until well combined.
- Stir in the dry ingredients: Using a wooden spoon, gently fold in the flour, baking soda, oats, shredded carrots, spices, and walnuts (if using). Stir until just combined—don’t overmix!
- Scoop & bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 11 minutes, or until the cookies are set and lightly golden.
- Cool the cookies: Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the powdered sugar and pineapple juice until smooth.
- Drizzle & serve: Once the cookies have cooled, drizzle them with the glaze, let it set, and enjoy!
Recipe Tips
I’ve made these cookies countless times because they’re quick, easy, and perfect for busy mornings. Since they come together so fast, I’m sharing my tried-and-true tips to help you get the best results every time!
- Shred your own carrots! – Skip the bagged pre-shredded carrots—they’re too thick, dry, and don’t blend well into the dough. Freshly shredded carrots add the perfect moisture and texture! No food processor? A cheese grater works like a charm.
- Storing the cookies – These cookies are fine at room temperature for a day, but if you want them to stay fresh longer, keep them in an airtight container in the fridge.
- Make-ahead & freeze – You can freeze the cookie dough for later—just scoop it into balls and freeze them on a baking sheet first, then transfer to a freezer bag. You can also freeze the baked cookies (with or without frosting) for easy grab-and-go treats!
More Cookie Recipes
- Breakfast Cookies
- Pignoli Cookies
- Banana Oats Chocolate Chip Cookies
- Mini Chocolate Chip Cookies
- Coconut Macaroons
Pin this now to find it later
Pin It
Carrot Cake Cookies
Ingredients
FOR THE COOKIES
- ½ cup butter, softened
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1½ cups rolled oats
- 1½ cups finely shredded carrots
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger, add more if you like
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup finely chopped walnuts, optional
FOR THE GLAZE
- ½ cup powdered sugar
- 1 tablespoon pineapple juice
Instructions
- Prep. Preheat the oven to 375˚F and lightly grease a cookie sheet with cooking spray. Set aside.
- Cream the butter and sugar. In your electric mixer's bowl, combine the butter and brown sugar; mix until light and fluffy. Then, beat in the eggs and vanilla.
- Combine. Using a wooden spoon, stir the flour, baking soda, oats, carrots, cinnamon, ginger, nutmeg, salt, and walnuts into the butter mixture. Mix until just combined—do not overmix.
- Bake. Drop rounded tablespoonfuls of dough about 2-inches apart onto the prepared cookie sheets. Bake the carrot cake cookies for 10 to 11 minutes, or until set.
- Cool. Remove the cookies from the oven and transfer them to a cooling rack to cool.
- Make the glaze. Meanwhile, mix the powdered sugar and pineapple juice in a small mixing bowl; whisk until thoroughly incorporated.
- Finish and serve. Drizzle the pineapple glaze over the cooled cookies and enjoy.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can I use gluten free flour?
I honestly don’t know because I have not tested this recipe with gluten-free flour.
This is a great cookie. It has just enough sweetness, but is not overly sweet. Great flavor. It tastes like carrot cake, but less intense. Really nice cookie. Will be making these again. Thank you.
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
Made for the first time last week – huge hit! I added cardamom and got good feedback about that. Today I’ll make them with whole wheat flour and a spice blend with ginger, allspice, cardamom, pepper and cinnamon. With the carrots finely grated they seem to almost disappear
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Great way to use up some carrots from my garden!
Super lazy & easy to make – cookies in no time. This is a keeper for me!
I used coconut set oil as allergic to butter & gluten free cereal mix – came out perfect.