A fun twist on carrot cake, these chewy Carrot Cake Cookies are made with real carrots and studded with creamy white chocolate chips!

Carrot Cake Cookies From Scratch

One of my most popular recipes on my other website is my Copycat Disney Carrot Cake Cookies, a soft whoopie pie-like carrot cake cookie with cream cheese filling.

I absolutely love those cookies, but let’s be honest: a whoopie pie doesn’t meet everyone’s definition of a cookie. So, I had to figure out how to make a crunchy, chewy cookie that still had all of the flavors of carrot cake – but in a more “universally accepted” cookie form.

Today’s Carrot Cake Cookies feature a chewy center enveloped in a crackly, crunchy exterior, speckled with the warmth of cinnamon, nutmeg, and ginger. And as if that weren’t tempting enough, we’re taking it up a notch with creamy white chocolate chips studded throughout.

While I think these Carrot Cake Cookies are a scrumptious dessert to enjoy year-round, they definitely are a great option when planning your Easter desserts. You get all of the flavor of a classic carrot cake with a lot less work!

Ingredients

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• 2 1/2 cups flour
• 1 1/2 cups white sugar
• 1 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/3 cup oil of choice
• 2 eggs
• 2 teaspoons vanilla
• 1/4 cup crushed pineapple
• 1 carrot, grated
• 1/2 cup white chocolate chips, or more as desired

Scroll down to the printable recipe card for full measurements.

Tip: add in crushed nuts, shredded coconut or any other carrot cake favorites to make these cookies truly your own.

Kitchen Tools You May Find Helpful

• Electric Mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Cookie Sheet <– you will want two so you can bake one tray while the other is cooling
• Parchment paper or Silicone Baking Mats
• Measuring cups and spoons
• Mixing Bowl
• Whisk
• Box Shredder or Cheese Grater

Instructions

To Prep: Preheat oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats. Also set up two wire cooling racks on the countertop nearby.

Stir together the flour, white sugar, baking powder, salt, cinnamon, nutmeg and ginger until well combined.

Mix in the oil, eggs and vanilla, and continue beating for 2 minutes until well combined and no dry patches exist.

Mix in the pineapple, grated carrot and white chocolate chips.

Use a 1 Tablespoon cookie scoop to portion out the batter onto your prepared cookie sheets.

Bake for 8-12 minutes, until the cookies are cracked on top and cooked through.

Cool on the cookie sheets for 2 minutes before transferring to the cooling racks to cool completely.

How to Freeze Carrot Cake Cookies

If you’re planning to make these for Easter (or any other celebration where you might be a bit pressed for time), you can prepare these cookies ahead of time and freeze.

1. Freezing Baked Cookies: After baking and cooling the carrot cake cookies completely, transfer them to an airtight container or freezer-safe bag, ensuring they’re in a single layers to prevent sticking together (separate layers with wax paper or parchment paper). They can be stored in the freezer for up to 2-3 months.
2. Freezing Cookie Dough: After preparing the carrot cake cookie dough according to the recipe below, portion the dough into individual cookie-sized balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls until solid, then transfer them to an airtight container or freezer bag. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time. The unbaked cookie dough can also be stored in the freezer for 2-3 months.

More Delicious Easter Desserts

Grab your free printable recipe card for our carrot cake cookie recipe:

Pin this Carrot Cake Cookie recipe for a delicious twist on an Easter classic:

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