These Chewy Carrot Cake Cookies are the perfect treat for a crisp day! They are loaded with shredded carrots, coconut, walnuts, and of course that sweetness you expect. Ideal for sharing alongside a hot cup of tea, they are a perfect treat for a crisp day!
Carrot Cake Cookies
In the past, I made carrot cupcakes and knew I wanted to do something different. Cookies were the solution. These carrot cake cookies developed into a wonderful chewy sweet treat. I wanted a substantial cookie with chew and tons of that amazing carrot and spice flavor.
These cookies are made with browned butter, shredded carrots, spices, and are amped up with white chocolate chips and shredded coconut. The result is a crisp edge and chewy center with a hint of white chocolate for added sweetness. The addition of chopped walnuts makes this the ideal chewy carrot cake cookies recipe!
If you like a cookie with walnuts, make sure to make my maple walnut cookies recipe this year!
Can I Use a Cake Mix Instead?
In the past, I have been asked if a carrot cake mix would be used to make these cookies. While the answer is yes, you can use a mix, the result is not at all the same. A cake mix cookie is delicious, but this homemade cookie dough for carrot cookies is much better and no comparison.
Can I Add Golden Raisins to My Carrot Cake Cookies Recipe?
Raisins are a favorite addition to carrot cakes, so why not add a few to the cookie recipe? Depending upon how much you like the addition of flavor, I would recommend adding ¼-½ cup of golden raisins to the dough before baking.
If you like raisins, I know you’ll love my oatmeal raisin chocolate chip cookies recipe.
Do I Need to replace the Coconut if Omitted?
If you have an allergy or distaste for coconut, you can definitely leave it out of the recipe. Admittedly, I believe true carrot cake cookies need coconut, but you will get most of the flavor you desire in this cookie, even without the addition of shredded coconut.
There is no need to add anything else to the batter, but I think replacing it with some raisins might be a good option in this situation.
Another great cookie that is different but equally delicious is my coffee toffee chocolate chip cookies.
How Long Can the Dough Be Chilled?
I love knowing I can mix up this dough, cover, and put it into the refrigerator until later. This dough is fine when chilled for up to one week before baking. Any longer, and I would recommend wrapping and freezing instead.
The dough can be stored in the freezer for up to three months before use. Before freezing, go ahead and create cookie dough balls, then lay them flat on a baking sheet and flash freeze them. After an hour in the freezer, pop them into a freezer storage bag and freeze until ready to use.
Another great recipe you will love is my molasses cookies. These are easy to make ahead or freeze for later!
How Do I Grate the Carrots for this Recipe for Carrot Cake Cookies?
The method I typically use is simply with a cheese grater. This results in somewhat mushy, but finely shredded carrots. If you prefer, you can also use a food processor or similar to shred them or cut into the smallest pieces possible. For the best results, you want your carrots to be as small as possible so they blend easily into the batter for these carrot cake cookies.
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 3/4 cup unsalted butter, cubed
- 1 cup packed dark brown sugar
- 1/2 cup sugar
- 1 Tbsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups finely grated carrots (about 2 medium-large carrots)
- 1 1/2 cups white chocolate chips
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup white chocolate chips (for garnish)
- In a small bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a small pan over medium heat, melt the butter, stirring occasionally. Cook the butter until it turns slightly golden brown. It will have a nutty aroma. Be careful not to burn it.
- Pour the browned butter into the the bowl of your stand mixer.
- Add the sugars to the butter and beat until combined. Scrape the bowl and beat again.
- One at a time, mix in the eggs and beat well after each. Mix in the vanilla. Scrape the bowl and let rest for 2 minutes. Mix again until smooth.
- Add the carrots and mix until combined.
- In two parts, add the dry ingredients and mix together on medium speed until almost all the flour has been incorporated.
- Fold in the coconut and white chocolate chips as well as the nuts (optional).
- Cover and chill for at least 1 hour.
- Preheat oven to 325 F degrees. Line cookie sheets with parchment paper.
- Drop 1/4 cup size balls of dough onto the cookie sheet about 2 inches apart. Press a few extra white chocolate chips on the top of the dough.
- Bake for 16-18 minutes or until the edges are golden.
- Allow to cool on the pan for 2 minutes before removing to a wire rack to cool completely.
Recipe adapted from The Swell Quenelle