Who says you have to wait until Easter? These carrot cake cookies capture all the warm, spiced flavors of carrot cake but in an easy, year-round cookie. Soft, cake-like, and finished with a sweet icing drizzle, they’re simple to make and impossible to resist. Try a batch and enjoy the bright, comforting taste of spring anytime.

Carrot Cake Cookies

Cookies are a winter favorite, but they shouldn’t be reserved for the holidays. These carrot cake cookies are perfect for spring and Easter, yet enjoyable year-round. They deliver the familiar orange hue and warm spices of carrot cake in a softer, cookie-sized treat topped with a simple glaze.

Compared to baking a whole carrot cake, these cookies are quicker and less fussy while preserving all the classic flavors—carrot, cinnamon-like warmth, and a hint of coconut for texture. The dough is slightly sticky, similar to pumpkin cookie dough, and bakes up fluffy and tender.

What You’ll Need for this Carrot Cake Cookie Recipe

• 1 cup butter
• 3/4 cup granulated sugar
• 1 cup mashed cooked carrots
• 1 cup canned pumpkin
• 2 eggs
• 2 1/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 3/4 cup shredded coconut
• 1 cup powdered sugar (for glaze)
• 3 tablespoons milk (for glaze)

Cake-Like Texture

These cookies are soft, fluffy, and more like small cakes than typical crisp cookies. Their texture is similar to pumpkin chocolate chip cookies—airy and tender—making them a delightful spring alternative to classic pumpkin treats.

Because the dough contains pumpkin and mashed carrots, it will be sticky. It should still hold together when scooped into balls. The addition of shredded coconut brings a pleasant chew and complementary flavor to the mix.

Once baked, let the cookies cool slightly before drizzling with a simple powdered sugar glaze for the finishing touch.

Simple Instructions

1. Preheat the oven to 350°F.
2. In a stand mixer with a paddle attachment, beat the butter and granulated sugar until smooth. Add the mashed carrots, canned pumpkin, and eggs, mixing until combined.
3. Stir in flour, baking powder, salt, ginger, nutmeg, and shredded coconut. Mix until a sticky dough forms; it should still form a scoopable ball.
4. Use a cookie scoop to drop dough balls onto a parchment-lined baking sheet, spacing them apart.
5. Bake for 10–12 minutes, until the edges and bottoms are lightly golden. Remove from oven and let the cookies cool on the sheet.
6. Whisk together powdered sugar and milk to make a simple glaze. Drizzle over cooled cookies and serve.

Yield and Notes

Yield: About 2 dozen cookies. Prep time: 10 minutes. Cook time: 10 minutes. Total time: ~25 minutes. These cookies keep well in an airtight container for several days. For extra texture, fold in chopped nuts or raisins if desired.

Other Seasonal Recipes

• Orange rolls
• Mini Cadbury egg cheesecakes
• Carrot cake cupcakes with cream cheese frosting
• Broccoli salad
• Easter muddy buddies
• Tropical mango mojitos (mocktails)
• Instant pot deviled eggs
• No-bake Easter nest cookies

If you try this recipe, leave a comment or share a photo on social media. Seeing your creations is always a highlight!

Yield: 2 dozen cookies

Carrot Cake Cookie Recipe

Delicious carrot cake cookies that are light, fluffy, and topped with a simple glaze.

Prep Time
10 minutes

Cook Time
10 minutes

Additional Time
5 minutes

Total Time
25 minutes

Ingredients

• 1 cup butter
• 3/4 cup granulated sugar
• 1 cup mashed cooked carrots
• 1 cup canned pumpkin
• 2 eggs
• 2 1/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 3/4 cup shredded coconut
• 1 cup powdered sugar (for glaze)
• 3 tablespoons milk (for glaze)

Instructions

1. Preheat oven to 350°F.
2. Beat together butter and sugar until smooth. Add mashed carrots, pumpkin, and eggs; mix until combined.
3. Add flour, baking powder, salt, ginger, nutmeg, and coconut. Stir until a sticky dough forms.
4. Scoop dough onto a parchment-lined baking sheet using a cookie scoop.
5. Bake 10–12 minutes until edges and bottoms are lightly golden. Cool on the baking sheet.
6. Whisk powdered sugar and milk to form a glaze. Drizzle over cooled cookies and enjoy.