Carrot Cake Cookies Recipe

Carrot cake cookies are everything you love about classic carrot cake but in the form of soft, chewy cookies—complete with a surprise cheesecake filling that makes every bite irresistible. These cookies are perfect for spring celebrations, cozy weekend baking, or anytime you want to treat yourself (and maybe a few lucky friends). The best part? They’re easier to make than you’d think, and I’ve got all the tips to help you along the way.

Carrot Cake Cookies Recipe

I’ll never forget the first time I made these cookies. It was early spring, and I was craving the warm spices of carrot cake but didn’t feel like committing to an entire cake. After some experimenting, these cookies were born. As soon as I bit into one, with the tangy cheesecake center and the hint of cinnamon and nutmeg, I knew I’d hit gold. My kitchen smelled like a bakery, and I remember how my family kept sneaking back for “just one more.” Now they’ve become a go-to recipe for me anytime I want to bake something special.

Carrot cake, as a dessert, has a long history. Originally thought to be a spin-off of carrot puddings popular in medieval Europe, it became more recognizable in its modern cake form during the 20th century. Carrots were often used as a sweetener during times when sugar was scarce, and their natural sweetness works beautifully with warm spices like cinnamon and nutmeg. These cookies take those classic flavors and transform them into a portable, handheld treat—complete with a playful cheesecake filling to modernize the concept even further.

Let’s talk ingredients: the heart of these cookies

Each ingredient in this recipe plays an essential role in making these cookies soft, flavorful, and totally addictive. Here’s what you need to know:

  • Cream cheese: This is the star of the cheesecake filling and the optional frosting. Use full-fat, room-temperature cream cheese for the creamiest texture. If you’re out, mascarpone could work, but it’s less tangy.
  • Carrots: Freshly grated carrots are key. Avoid pre-shredded ones—they’re too dry and don’t blend as well into the dough. Grate them finely to ensure a smooth texture and even sweetness.
  • Unsalted butter: Melting the butter gives the cookies a chewy texture. Let it cool completely before using it, so it doesn’t cook the eggs when mixed in.
  • Brown sugar and white sugar: The combination of sugars adds both sweetness and moisture. Brown sugar gives a hint of caramel flavor, which pairs perfectly with the spices.
  • Spices: Cinnamon and nutmeg give these cookies their cozy, carrot cake flavor. Feel free to add a pinch of ginger or cloves if you’re feeling adventurous!
  • Egg yolks: These make the cookies extra rich and tender. If you don’t have enough eggs on hand, you could try one whole egg, but the yolks alone create a softer texture.
Carrot Cake Cookies Recipe

Kitchen gear: what you need (and what you can skip)

You don’t need anything fancy to make these cookies, but there are a few tools that make the process easier:

  • Hand mixer or stand mixer: This is essential for whipping up the cheesecake filling and mixing the frosting. You can mix the cookie dough by hand if you’re in a pinch, but it’s quicker with a mixer.
  • Fine grater: A good-quality fine grater or microplane is key for getting the perfect texture on your carrots.
  • Cookie scoop: Using a 2-tablespoon cookie scoop helps keep the cookies uniform in size and makes scooping the dough easier.
  • Parchment paper or silicone baking mats: These prevent the cookies from sticking and make cleanup a breeze.
  • Piping tips (optional): If you’re decorating the cookies, I recommend Wilton tips #4 and #65 for the carrot designs, but you can improvise with a small zip-top bag if needed.

Step-by-step: my foolproof method (and tips along the way)

1. Prep the cheesecake filling

Start by beating the cream cheese, sugar, and vanilla together until smooth and creamy. Scoop out small dollops (about ½ tablespoon each) onto a wax paper-lined cookie sheet and freeze until solid. Freezing the filling makes it much easier to handle when shaping the cookies.

2. Grate the carrots

Using a fine grater, grate enough carrots to tightly pack 1 cup. Wrap the grated carrots in a couple of paper towels and squeeze out as much moisture as you can. This step is crucial to prevent overly wet cookies.

3. Make the cookie dough

Mix the flour, baking soda, salt, cinnamon, and nutmeg in a bowl and set aside. In another bowl, beat the melted butter, brown sugar, and white sugar together until smooth. Add the grated carrots, vanilla, and egg yolks, then mix again. Slowly add the dry ingredients, mixing until just combined. Be careful not to overmix, or the cookies can become tough.

4. Assemble the cookies

Scoop out 2-tablespoon portions of dough and press your thumb into the center of each one to create a well. Place a frozen cheesecake dollop into each well, then gently wrap the dough around the filling to seal it. Chill the assembled cookies in the freezer for 10 minutes before baking—this helps them hold their shape.

5. Bake and cool

Bake the cookies at 350°F for 13-15 minutes, one sheet at a time. Let them cool on the baking sheet for 10-15 minutes before transferring to a wire rack. Be patient—this step helps the cheesecake filling set.

6. Optional: decorate with frosting

If you’re feeling fancy, whip up the cream cheese frosting and divide it into two bowls. Tint one bowl orange and the other green with food coloring, then pipe little carrot designs on top of each cookie. It’s a small touch that makes them extra special!

Carrot Cake Cookies Recipe

Variations to try

  • Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
  • Vegan: Use plant-based butter, vegan cream cheese, and a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) in place of the yolks.
  • Nutty twist: Add ½ cup chopped walnuts or pecans to the dough for some crunch.
  • Spiced up: Add a pinch of ground ginger or cloves for extra warmth.
  • Holiday vibes: Swap the cheesecake filling for a dollop of cranberry or orange curd during the holidays.

Serving and presentation ideas

These cookies are a showstopper all on their own, but they look even more stunning with the carrot frosting detail. Arrange them on a rustic wooden platter or a tiered dessert stand for a party. If you’re serving them with other desserts, try pairing them with fresh fruit or a small bowl of vanilla ice cream.

Drink pairings to complete the experience

Pair these cookies with a warm cup of chai tea or a cinnamon latte for a cozy treat. If you’re serving them after dinner, a small glass of sweet Riesling or cream sherry would complement the flavors beautifully.

Storing and reheating tips

Store these cookies in an airtight container in the refrigerator for up to five days. If you’re making them ahead, you can freeze the unbaked dough balls (with the cheesecake filling inside) for up to three months. Bake straight from frozen, adding an extra minute or two to the baking time.

Adjusting for different serving sizes

This recipe makes about 14 cookies, but you can easily double it for a larger crowd. Just be sure to freeze the cheesecake dollops and assembled cookies in batches if your freezer space is limited.

Potential issues (and how to avoid them)

  • Spreading too much: Make sure to chill the assembled cookies before baking.
  • Cheesecake filling leaking out: Be sure to seal the dough tightly around the filling.
  • Dry cookies: Don’t skimp on the butter or sugar—they keep the cookies moist.

Now it’s your turn to give these carrot cake cookies a try. They’re fun to make, even more fun to eat, and a guaranteed crowd-pleaser. Don’t forget to share your variations and tips in the comments—I’d love to hear how you make these your own!

Carrot Cake Cookies Recipe

Frequently Asked Questions

1. Can I use pre-shredded carrots?
I don’t recommend it. Pre-shredded carrots are too dry and won’t blend into the dough properly.

2. What if I don’t have a hand mixer?
You can mix the cheesecake filling and frosting by hand—it’ll just take a little extra elbow grease!

3. Can I freeze the baked cookies?
Yes! Freeze them in a single layer, then transfer to an airtight container. Thaw in the fridge before serving.

4. How do I know when the cookies are done?
The edges should be set, but the centers will still look slightly soft. They’ll firm up as they cool.

5. Can I skip the cheesecake filling?
You can, but the filling is what makes these cookies so unique. If you skip it, consider adding chopped nuts or raisins for texture.

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Carrot Cake Cookies Recipe

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Soft, chewy carrot cake cookies stuffed with tangy cheesecake filling and topped with optional frosting. Perfect for any occasion!

  • Total Time: 45 minutes
  • Yield: 14 1x

Ingredients

Scale

Cheesecake Filling

  • 6 oz Cream cheese room temperature
  • 3 tablespoon White granulated sugar
  • 1 teaspoon Pure vanilla extract

Carrot Cookies

  • 3 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 2 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • 1 cup Unsalted butter melted and cooled
  • 1 cup Brown sugar packed light or dark
  • ½ cup White granulated sugar
  • 1 cup Finely grated carrots Make sure to grate them fresh. Don’t use pre-shredded
  • 1 teaspoon Pure vanilla extract
  • 2 Large egg yolks room temperature

Frosting for Decoration

  • 2 oz Cream cheese room temperature
  • 2 tablespoon Unsalted butter room temperature
  • ¾ cup Powdered sugar sifted
  • 1 teaspoon Pure vanilla extract

Instructions

1. Prep the cheesecake filling

Start by beating the cream cheese, sugar, and vanilla together until smooth and creamy. Scoop out small dollops (about ½ tablespoon each) onto a wax paper-lined cookie sheet and freeze until solid. Freezing the filling makes it much easier to handle when shaping the cookies.

2. Grate the carrots

Using a fine grater, grate enough carrots to tightly pack 1 cup. Wrap the grated carrots in a couple of paper towels and squeeze out as much moisture as you can. This step is crucial to prevent overly wet cookies.

3. Make the cookie dough

Mix the flour, baking soda, salt, cinnamon, and nutmeg in a bowl and set aside. In another bowl, beat the melted butter, brown sugar, and white sugar together until smooth. Add the grated carrots, vanilla, and egg yolks, then mix again. Slowly add the dry ingredients, mixing until just combined. Be careful not to overmix, or the cookies can become tough.

4. Assemble the cookies

Scoop out 2-tablespoon portions of dough and press your thumb into the center of each one to create a well. Place a frozen cheesecake dollop into each well, then gently wrap the dough around the filling to seal it. Chill the assembled cookies in the freezer for 10 minutes before baking—this helps them hold their shape.

5. Bake and cool

Bake the cookies at 350°F for 13-15 minutes, one sheet at a time. Let them cool on the baking sheet for 10-15 minutes before transferring to a wire rack. Be patient—this step helps the cheesecake filling set.

6. Optional: decorate with frosting

If you’re feeling fancy, whip up the cream cheese frosting and divide it into two bowls. Tint one bowl orange and the other green with food coloring, then pipe little carrot designs on top of each cookie. It’s a small touch that makes them extra special!

Notes

Serving and presentation ideas

These cookies are a showstopper all on their own, but they look even more stunning with the carrot frosting detail. Arrange them on a rustic wooden platter or a tiered dessert stand for a party. If you’re serving them with other desserts, try pairing them with fresh fruit or a small bowl of vanilla ice cream.

  • Author: Soraya
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert

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