What makes carrot cake cookies soft and chewy?

The key is moisture and balance. Freshly grated carrots, brown sugar, and just the right amount of fat help keep carrot cake cookies tender and soft. Don’t overbake them—pull them when the edges are set and the centers still look slightly underdone. They’ll firm up as they cool while staying chewy inside.

Can I use pre-shredded carrots for cookies?

Technically yes, but freshly grated carrots are best. Pre-shredded ones are often dry and thick, which can make your carrot cake cookies less moist and flavorful. Use a fine grater or food processor at home for soft, tender texture.

How do you store carrot cake cookies to keep them moist?

Store unfrosted cookies in an airtight container at room temperature for up to 4 days. For frosted ones, refrigerate them and let them sit out before serving. To keep them extra moist, you can place a slice of bread in the container—it helps retain softness.

Can I make carrot cake cookies gluten-free or vegan?

Absolutely. For gluten-free carrot cake cookies, use a 1:1 GF baking blend with xanthan gum. For vegan, swap eggs for flax eggs, use plant-based butter, and make sure any add-ins (like white chocolate) are dairy-free. The result is still spiced, chewy, and totally delicious.

Carrot Cake Cookies – 5-Star Soft & Cozy Bake Recipe

Ingredients

Scale

1 cup grated carrots (fresh, not pre-shredded)
1 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)
½ cup raisins or shredded coconut (optional)

Instructions

Preheat oven to 350°F and line a baking sheet with parchment.
Grate carrots and gently press with paper towels to remove excess moisture.
In one bowl, whisk flour, baking soda, baking powder, salt, and spices.
In another bowl, mix melted butter with sugars, egg, and vanilla.
Stir dry ingredients into wet until just combined.
Fold in carrots and optional add-ins.
Scoop onto baking sheet using cookie scoop or tablespoon.
Bake 10–12 minutes until edges are golden.
Cool on tray 5 mins, then transfer to rack.
Frost or glaze once cooled, if desired.

Notes

Use fine-grated fresh carrots for best moisture.
Chill dough if it feels too sticky before baking.
Store frosted cookies in the fridge; plain ones at room temp.
Try sandwiching with cream cheese filling for extra indulgence.

Author: Casey Morgan
Prep Time: 15 mins
Cook Time: 12 mins
Category: Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 95mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 18mg

Keywords: carrot cake cookies, soft carrot cookies, spring dessert