Easy Carrot Cookies Recipe

Recently Updated! These carrot cookies are soft and chewy and delicious!  Made with fresh carrots, hints of cinnamon, nutmeg and ginger, they are a delicious treat for any occasion.

Why You Will Love Carrot Cookies

• EASY – Simple, homemade common pantry ingredients. That’s all you need to prep these cookies and get them in your oven!
• GREAT FOR A CROWD – I LOVE carrot cake. But these Carrot Cookies have all the delicious flavors of my favorite dessert, but in a smaller, handheld and shareable form. This is a great dessert recipe next time you are entertaining! Your guests can just grab and go!

How To Make Carrot Cookies

We try to keep things as simple as possible on this site. Isn’t that what comfort food is all about?  Most of these ingredients, you should hopefully already have in your kitchen (everyone should have some carrots laying around, right?).  For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started:

• 2 1/2 cups flour
• 1 1/2 cups white sugar
• 1 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/3 cup oil of choice
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup crushed pineapple
• 1 carrot, grated
• 1/2 cup white chocolate chips, or more as desired

Storage and Freezing Carrot Cookies

If you aren’t putting any cream cheese frosting on them, they can be kept at room temperature in an airtight container. They should stay good for about 5 days. If you are putting cream cheese frosting on them, it’s best to store them in the refrigerator.

You can freeze the cookie dough of you’d like. Wrap in freezer wrap and then put in a freezer bag. Allow to thaw overnight in the refrigerator and then bake as directed below. Or, you can bake frozen by adding about 2 minutes to the cooking time!

Notes, Tips and FAQs

• CARROTS- You will want to use grated fresh shredded carrots for this recipe. DO NOT buy the pre-shredded ones, they will be too dry. You’ll also want to get them grated as finely as possible. Use a food slicer for best results.
• PINEAPPLE– I think that the secret to this recipe is the pineapple.  It moistens the cookies up a bit and gives them a little more “zing”.
• ADD NUTS – Crushed Walnuts or Pecans would be delicious mixed into these cookies.
• ICING – Of course, you can certainly slather on some Cream Cheese icing or frosting. You could even use the cookies to make into a “sandwich” for the ultimate treat!
• POWDERED SUGAR – If you want a little extra sugar, but not all the icing, you can sprinkle some powdered sugar on the tops of these cookies.
• OTHER ADD INS – You can also add coconut flakes and raisins into the cookie dough for even more flavor. 
• DON’T OVERMIX – You want to gently fold together the wet ingredients and the dry ingredients until the mixtures are JUST incorporated. 

I hope you enjoy this carrot cake cookie recipe.  They make a great recipe for anytime, but we love to make them in the Spring, around Easter time! Let me know what you think!

Be sure to also check out our Carrot Cake Bread!

Items To Help With This Recipe

• WIRE RACK
• ELECTRIC MIXER
• BAKING SHEET
• BOX GRATER

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Rate this Recipe

Easy Carrot Cookie Recipe

Course Dessert

Servings 24 cookies

This carrot cookie recipe is a fun an unique dessert that tastes delicious. It is zesty, sweet, crunch and soft all at the same time!

Print Recipe

Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients

  

1x2x3x

• 2 1/2 cups flour
• 1 1/2 cups white sugar
• 1 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/3 cup oil of choice
• 2 eggs
• 2 teaspoons vanilla
• 1/4 cup crushed pineapple
• 1 carrot grated
• 1/2 cup white chocolate chips or more as desired

Instructions

• Preheat oven to 350F
• Line two cookie sheets with parchment paper or silicone baking mats and set aside.
• Also set up two cooling racks.
• Stir together the flour, white sugar, baking powder, salt, cinnamon, nutmeg and ginger until well combined.
  
• Mix in the oil, eggs and vanilla, and continue beating for 2 minutes until well combined and no dry patches exist.
  
• Mix in the pineapple, grated carrot and white chocolate chips.
  
• Use a 1 Tablespoon cookie scoop to portion out the batter onto your prepared cookie sheets.
  
• Bake for 8-12 minutes, until the cookies are cracked on top and cooked through.
  
• Cool on the cookie sheets for 2 minutes before transferring to the cooling racks to cool completely.

Nutrition

Calories: 119kcal

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