All the cozy carrot cake flavor without the fuss! These soft, spiced cookies come together quick.

You know how carrot cake is so good but also kinda…a whole thing?

Like, you need a grater and a bunch of bowls and half your afternoon.

These cookies skip all that drama but still give you the same yummy flavor that’s sweet, a little spiced, and soft in the middle.

Just mix, scoop, bake, done.

If you’ve got cream cheese, you have to do the frosting.

If not, they’re still the tastiest little snack for lunchboxes or with a cup of coffee.

Ingredients for Carrot Cake Cookies

You don’t need much for these carrot cake cookies.

I’ve done them with and without the raisins and walnuts, depending on what’s hiding in the pantry.

The base dough is super simple and forgiving, so it’s hard to mess up.

All-purpose flour – Just regular flour, nothing fancy
Baking soda – Helps the cookies puff up a bit
Cinnamon – Warm and cozy, brings the carrot cake vibes
Nutmeg – Optional, but adds that little something extra
Salt – Just a pinch to balance the sweetness
Unsalted butter – Softened so it creams nicely with the sugar
Brown sugar – Makes everything soft and a little caramelly
Granulated sugar – Adds structure and sweetness
Egg – One big one, for binding
Vanilla extract – The good kind if you have it
Grated carrots – Use a fine grater so they melt into the dough
Quick oats – Gives a nice texture and holds it all together
Chopped walnuts – Totally optional, but adds a good crunch
Raisins – Also optional, I skip them if the kids are watching
Cream cheese frosting – If you want to go full carrot cake mode (store-bought or homemade both work)

How to Make Carrot Cake Cookies

1. Preheat and Prep

Turn your oven on to 350°F and line a baking sheet with parchment.

If you’re like me and always forget, grab your butter now so it can soften while you get everything else ready.

2. Mix Dry Ingredients

In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

Set it aside so it’s ready when you need it.

If the kids are helping, let them dump and stir (it keeps them busy while you handle the rest).

3. Cream Butter and Sugars

In a bigger bowl, beat the softened butter with both sugars until it’s fluffy and light.

I use a hand mixer but a wooden spoon works in a pinch.

4. Add Egg and Vanilla

Crack in the egg and pour in the vanilla.

Mix until smooth and everything looks blended.

If you’re doubling the recipe, add eggs one at a time so it doesn’t get gloopy.

5. Stir in Carrots and Oats

Toss in the grated carrots and oats, then mix it all up.

It should start looking like cookie dough now, just a little chunky.

Tip: Pat your carrots dry if they’re really wet! Too much moisture makes the cookies spread too much.

6. Add Extras

Now’s the time to fold in raisins and chopped walnuts if you’re using them.

No judgment if you skip the raisins (I do too sometimes).

Mini white chocolate chips are also delicious in these…just saying.

7. Scoop and Space

Scoop the dough onto your lined baking sheet, leaving space between them since they spread a bit.

I go with about 1.5 tablespoon scoops.

If you want them extra chewy, chill the dough for 10–15 minutes before baking.

8. Bake

Pop them in the oven for 10 to 12 minutes until the edges are just set and the centers still look a little soft.

They’ll firm up as they cool.

9. Cool

Let them cool on the baking sheet for five minutes before moving them to a rack.

Don’t skip this or they’ll fall apart!

10. Frost (Optional but Delicious)

Spread cream cheese frosting on top once they’ve cooled.

Store leftovers in the fridge so they don’t get weird.

Carrot Cake Cookies Are an Easy Fall Treat!

These easy carrot cake cookies are perfect for autumn baking when you want all the flavor without the extra steps.

They’re great for after-school snacks, quick desserts, bake sales, or sneaking with your coffee while nobody’s watching.

If you’ve got a couple carrots and a craving for something delicious, these are the move.