Pull Up a Chair—Let’s Talk Carrot Cake Cookies

So, here’s the thing: when my niece first asked if I could make those giant “Crumbl-style” carrot cake cookies she spotted online, I thought, Sure, how hard can it be? Famous last words. I ended up with a kitchen dusted in flour and a batch of cookies so big, my husband called them “personal pan” cookies. But you know what? By the third try, I nailed it. Now they’re practically a family tradition each spring (or, honestly, whenever I’m craving cream cheese frosting—don’t judge).

If you love carrot cake but only want to wash one baking tray, trust me, this is your jam. Or cake. Or cookie. You get what I mean.

Why I Keep Coming Back to This Recipe

I make these when I want carrot cake vibes—without making an actual cake. My family goes crazy for them because they’re soft, a little chewy, and there’s always more than one way to sneak extra frosting. Plus, if you’ve ever wished you could get away with eating carrot cake for breakfast—well, these don’t make it weird. (Though, no shame in my game either way.)

Oh, and can I admit something? I used to get so annoyed by recipes that tell you to grate carrots by hand. Now I just blitz them in the food processor, and the Cookie Police haven’t arrested me yet. Lazy, maybe. But smarter!

Here’s What You’ll Need

1 1/4 cups all-purpose flour (sometimes I swap in white whole wheat for a nuttier thing—my husband never notices)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (no stress if you don’t have it—a pinch more cinnamon is fine)
1/2 cup (1 stick) unsalted butter, softened (I’ve used margarine in a pinch. It’s OK. Not magical, just OK.)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract (my grandmother swears by the real deal, but even the cheap stuff will do)
1 cup finely grated carrots (about 2 medium carrots—though sizing is always a wild guess!)
1/2 cup chopped walnuts or pecans (optional—my kids pick them out, so usually I just eat extra on the side)
1/2 cup sweetened shredded coconut (optional, but it does make it chewy and lush)
For the frosting:
1/2 cup (1 stick) unsalted butter, softened
4 oz cream cheese, softened (if it’s the brick kind, not the tub, it’s thicker and the frosting holds better)
2 cups powdered sugar
1 teaspoon vanilla extract
A little pinch of salt

This is How I Pull It Off

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment. Or foil. I once used a silicone mat—works fine, too.
In a big bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set it aside while humming the theme from whatever sitcom’s in your head.
Cream the butter, brown sugar, and granulated sugar in another bowl until it’s a bit fluffy—2 minutes or so. I find this is the stage where I get distracted and remember I’m out of eggs, whoops.
Beat in the egg and vanilla. Don’t zap it with a million volts, just mix till combined.
Stir in the carrots, followed (optional) by the coconut and nuts. It’ll look thick, but don’t panic—it’s supposed to. And if the carrot water seeps in, it’ll fix itself in the oven.
Add the dry ingredients to the wet. Don’t overmix. I mean it—just stir until you see the last of the flour vanish. Maybe even leave a streak or two (feels risky, but trust me).
Scoop out dough—two heaping tablespoons per cookie onto your sheet, a little apart. I use my ice cream scoop, but two spoons or even your hands is fine (just wash up first, yeah?).
Bake for about 12-14 minutes until the edges are just golden. Middle might look a little underdone but don’t overbake or they go dry fast. This is where I usually sneak a taste of a warm corner, just to “check” doneness.
Let cookies cool on the sheet a couple minutes, then move to a rack to cool completely—or as close as you can manage.
For the frosting: Beat butter and cream cheese together until smooth. Add powdered sugar gradually (try not to cough on the cloud), then vanilla and salt. Beat till it’s glossy and spreadable. If too thick, a splash of milk helps—it’s never the same twice, frankly.
Once cookies are cool, frost generously. Decorate with more nuts if you’re feeling fancy. Or save the fancy for guests (or not).

Notes From My Many Attempts

If you use freshly grated carrots, squeeze out a little moisture or the dough gets swampy. But “baby” carrots work too, if that’s all you’ve got.
One time I doubled the coconut by mistake—no one complained. Just saying.
Store-bought cream cheese frosting works in a true pinch, but I think it makes things a little too sweet? Up to you.

Swaps and Experiments So Far

Tried raisins once—controversial. My mum loved it, everyone under 30 said ‘no thanks’.
Skipped the nuts to make it school-friendly; cookies still vanished.
Swapped half the flour for oat flour. Actually, I find the oatmeal texture pretty nice but it gets crumbly, so maybe only do a third instead of half.

What If You Don’t Have All the Gear?

I always grab my stand mixer for the dough, but I’ve made these by hand too—just takes a bit of elbow grease. No cooling rack? Just move the cookies to another sheet with a spatula; nobody’s judging (I hope).

Storage—But Good Luck With That

These cookies will keep in an airtight container in the fridge for 3-4 days. Honestly, in my house, they never last that long. Room temp is fine for a day or so if your kitchen isn’t boiling.

This Is How We Serve ‘Em

I love them straight form the fridge, with the frosting all firm and almost cheesecake-y. My kids like to sandwich two together (monsters). At Easter, I sometimes top each with a jelly bean. Gran says that’s sacrilege, but she still eats three.

What I Wish I’d Known (Pro Tips)

I once tried baking these at 375°F to go faster—don’t do it. They got brown outside, raw in the middle. 350°F is right (even if you’re tempted).
Make sure the cookies are totally cool before you frost, or you’ll have carrot cake soup. Been there.
If you rush the creaming, the texture’s never quite as soft. Give it that extra minute.

Your Burning (Cookie) Questions—Answered

Do I have to peel the carrots? Honestly, I usually do, but if I’m in a hurry I just trim the ends and blitz whole. No one’s called me out—yet.

Can I freeze these? Yep, but frost after thawing. Unless you like sticky fingers, which, fair play.

Is the coconut REALLY necessary? Not at all! I skip it for my friend with allergies and nobody misses it. Well, I do a bit.

What if I forgot cream cheese for the frosting? I’ve used just butter in a pinch—not quite the same, but totally edible. Also, no one at the bake sale knew.

Alright, now I want one. Let me know if you run into any hiccups—or invent a better version, because I’m always up for a cookie experiment!

Crumbl Carrot Cake Cookies