Carrot Cake Cookies

Moist carrot cake cookies that can be topped with tangy cream cheese frosting. These carrot cake cookies make a quick but delicious Easter dessert.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 8

Total Time 33

Servings cookies

Calories 84kcal

Preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats; set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
2 ⅓ cups all-purpose flour, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ½ teaspoon salt, ¼ teaspoon ground allspice
With an electric mixer (either hand or stand), beat together the oil and sugars until light and creamy, about 5 minutes.
⅓ cup neutral oil, ½ cup brown sugar, ½ cup granulated sugar
Beat in the eggs and the vanilla until combined.
2 large eggs, 1 teaspoon vanilla extract
Stir in the flour mixture just until combined.
Stir in the carrots, nuts, and coconut.
1 ½ cups finely grated carrot, ½ cup chopped pecans, ½ cup flaked sweetened shredded coconut
Using a 1 tablespoon cookie scoop, drop about batter about 2-inches apart onto the prepared baking sheet.
Bake for 8-12 minutes, or until the cookies spring back when pressed gently.
Remove from the oven and let the cakes cool on the sheets for at least 5 minutes.
Transfer to wire cooling rack to cool to room temperature before frosting.
Top each cookie with a generous amount of cream cheese frosting, if using.
Cream Cheese Frosting

Flour: To properly measure the flour, weigh or sift/stir the flour to break it up. Lightly spoon into the measuring cup and level.
Spices: If you like your carrot cake to be more of a carrot-spice cake, I suggest doubling the given amounts on the spices.
Oil: A neutral oil, like vegetable or canola oil.
Carrots: Don't squeeze any moisture out of the carrots. The moisture helps to make the cookies soft.
Pecans: Feel free to use chopped walnuts or omit the nuts if you prefer.
Coconut: If you like a less sweet cookie, feel free to use unsweetened coconut.
Nutrition values are for cookies only and are estimates.