Carrots, pineapple, raisins, walnuts & cream cheese—these Carrot Cake Cookies taste like cozy cake in a bite.
So, picture this: I’m prepping for a family barbecue (you know, the kind where everyone brings something), and I’m thinking dessert needs to be easy but special. I remembered my childhood baking days—my grandma fussing with layers of carrot cake and cream cheese frosting for Easter. But hauling a whole cake? Nope, I’m not superhuman (or that organized). So I had this lightbulb moment—“What if I made carrot cake MINI-Cookies?” I tossed in pineapple (because I like fruity surprises), shredded carrots, raisins—and the family went wild. My nephew dipped his cookie in his soda. I might’ve laughed. They hugged me. I might have teared up a little. You get the vibe—these cookies bring comfort and chaos—and everyone seems to love them. Sound familiar?
Why You’ll Love This Carrot Cake Cookies Recipe?
Here’s the deal: these Carrot Cake Cookies hit nostalgia without the baking drama. They’re cake-like (soft!), spiced, fruity, and portable. You don’t have to slice, layer, or reel in a runaway frosting. Plus, I throw in walnuts because I like a little crunch—but if you’re team no-nuts, cool. And with cream cheese frosting? Brings it home.
Ingredient Notes:
Let me walk you through the vibe behind each ingredient:
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Butter & brown + white sugars – Brown sugar gives deep, cozy flavor; white sugar adds lift.
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Eggs – Just enough structure to keep them tender, not cakey.
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Crushed pineapple – My twist. Adds moisture and a tiny tropical zing—trust me.
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Carrots & raisins – Classic carrot cake staples—chewy meets tender.
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Flour, cinnamon, salt, leavener – Gives balance, warmth, and keeps the cookies from being flat.
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Walnuts (optional) – Adds crunch and a toasty note. Totally your call.
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Cream cheese frosting – Tangy, sweet, perfect. Don’t skip it unless you hate happiness.
How To Make Carrot Cake Cookies?
- Preheat & Prep:
Heat oven to 350°F. Line cookie sheets—parchment paper works, or spray if you’re lazy (I’ve done both). - Cream the good stuff:
Beat softened butter with both sugars on medium until kind of fluffy. Think dessert cloud. - Add eggs & flavor-ins:
One egg at a time—beat well. Then stir in pineapple, carrots, raisins. The mix looks a bit jungle-y. It’s cool. - Mix dry ingredients:
Whisk together flour, baking soda, baking powder, cinnamon, and salt. Dump into the wet mix. Stir gently—don’t overdo it. If using walnuts, fold them in now. - Scoop & bake:
Drop spoonfuls 2 inches apart. Bake 14–16 mins—just until tops set. Let them chill for 2 mins on the sheet, then transfer to a rack. Cookies keep cooking—even out of the oven. - Frost & finish:
Beat cream cheese, butter, vanilla until smooth. Add powdered sugar until it’s thick but spreadable. Slather on cooled cookies. Sprinkle walnuts if you fancy.
Storage Options:
Frosted cookies? Go in airtight container in the fridge for up to 5 days. Bring to room temp for frosting softness. Unfrosted cookies hold at room temp for 3 days or freeze for 2 months—frost fresh later.
Variations and Substitutions:
Let’s tweak them to your vibe:
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No nuts? Leave them out or add sunflower seeds.
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No pineapple? Swap ¼ cup applesauce or extra carrot.
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Gluten-free? Use the 1:1 GF flour blend—works like a charm.
Want To Save This Recipe?
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Spicy twist? Add a pinch of nutmeg or ground ginger.
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Vegan version? Go dairy-free butter, flax eggs, and plant-based cream cheese.
What to Serve with Carrot Cake Cookies?
Treat yourself the right way:
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Cup of coffee or chai tea – Classic match.
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Vanilla ice cream scoop – Trust me.
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Berry fruit salad – Keeps things bright and fresh.
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Comfy chair & a good book – Not edible, but perfect.
Frequently Asked Questions:
Are these cookies like cake?
Yes-ish! Soft, moist, slightly cakey but still easy to handle.
Can I skip frosting?
Sure—just know you’re missing out on a flavor explosion. But they’re still good unfrosted.
Do they keep well?
Yep. Frosted—up to 5 days in fridge. Unfrosted—room temp or freezer for two months. Frost after thawing.
So there you go—Carrot Cake Cookies that bring cozy cake vibes without the fuss. Perfect for potlucks, easy gifting, or just if you’re craving something extra. Try ‘em, tweak ‘em, and come tell me: did they disappear fast at your table too?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Carrot Cake Cookies
Ingredients
For the Cookies:
- ½ cup unsalted butter softened
- ½ cup packed brown sugar
- ½ cup granulated white sugar
- 2 large eggs
- 1 8 oz can crushed pineapple, well-drained
- 1 cup raisins
- ¾ cup shredded carrots
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped walnuts toasted (optional)
For the Cream Cheese Frosting:
- 4 oz cream cheese
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 2½ cups powdered sugar or more as needed
Instructions
Prepare Baking Sheets:
- Preheat the oven to 350°F (175°C). Lightly grease baking sheets or line them with parchment paper.
Mix the Wet Ingredients:
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until the mixture is smooth and light in texture.
Incorporate the Eggs and Add-ins:
- Add the eggs one at a time, beating well after each addition. Stir in the crushed pineapple, shredded carrots, and raisins until evenly distributed.
Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Fold in ¾ cup of the walnuts, if using.
Portion and Bake:
- Drop spoonfuls of the cookie dough about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 14 to 16 minutes, or until the tops are set and lightly golden. Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Prepare the Frosting:
- In a clean bowl, beat together the cream cheese, butter, and vanilla extract on medium speed until light and fluffy. Gradually add the powdered sugar and beat until a smooth, spreadable consistency is achieved.
Frost and Garnish:
- Once the cookies are fully cooled, frost them with the cream cheese frosting. Garnish with the remaining ¼ cup of walnuts, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
