Amazing Carrot Cake Cookies in 15 Minutes

Enjoy the comforting flavors of classic carrot cake in these easy, soft, and chewy carrot cake cookies. They are perfect for any occasion.

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In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
Stir in the finely shredded carrots.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in any optional mix-ins like rolled oats, raisins, nuts, or coconut.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of the carrot cake cookie dough and place them about 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, or until the edges of the cookies are golden brown and the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy.
Once the carrot cake cookies are completely cool, spread or pipe the frosting on top. Garnish with chopped nuts or shredded coconut if desired.

Finely shred your carrots for the best texture in your carrot cake cookies.
If your shredded carrots are very moist, pat them dry with a paper towel before adding them to the dough.
Chilling the dough for 20–30 minutes before baking can result in thicker cookies.
Ensure you do not overbake the cookies; they should remain slightly soft in the center.
Allow the cookies to cool completely before frosting to prevent the frosting from melting.