These carrot cake cookies have all the cozy flavor you love in classic carrot cake, baked into soft, tender cookies.Then, I finish them off with a light, old-fashioned brown sugar ermine frosting and chopped pecans.They’re warmly spiced, perfectly sweet, and made with finely grated carrots so every bite stays soft and cake-like without feeling heavy.

If you love carrot cake, you will want to try these cookies! And if you’re looking for the classic version, be sure to check out my Homemade Carrot Cake with cream cheese frosting; it’s a reader favorite! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-Purpose Flour: Forms the base of the cookies.Measure using the spoon-and-level method for soft, tender cookies.Warm Spices (Cinnamon, Nutmeg, Ginger): These classic carrot cake spices add warmth without overpowering the cookies.

If needed, you can swap in pumpkin pie spice at about 2 teaspoons total.Butter: Melted butter (I prefer unsalted butter) keeps the cookies moist and flavorful.Let it cool slightly so it doesn’t scramble the egg.

If using salted butter, you may want to lessen the kosher salt.Sugars (Light Brown Sugar & Granulated Sugar): The mix adds sweetness and moisture, with brown sugar giving the cookies a soft, chewy texture.Egg & Vanilla Extract: Binds the dough and adds richness and flav

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