Jump to Recipe

These carrot cake cookies are soft, fluffy and perfect for spring and the winter holidays. They are filled with fresh shredded carrot and topped with a simple orange glaze and a pecan.

Carrot cookies with orange icing lined up and topped with a pecan halve

Overview

There’s something about these carrot cake cookies that feels a little old fashioned. They are incredibly soft, fluffy, and filled with tons of shredded carrot. The hint of orange and cinnamon pairs so beautifully with the fresh carrot flavor. 

These cookies are reminiscent of a traditional carrot cake but in cookie form! I tend to think of carrot desserts as a springtime treat but I’ve started making them for my winter holiday cookie box as well.

Try my delicious recipe for Classic Carrot Cake with Cream Cheese Frosting!

A soft carrot cookie with orange icing and a pecan with a bit taken out of it. The cookie is very soft and fluffy looking.

How to Make Carrot Cake Cookies

These carrot cake cookies are made using the creaming method for cookies. They call for fresh shredded carrot instead of mashed carrot like other similar recipes.

I love these cookies topped with a simple orange glaze but they could also be topped with cream cheese frosting to be closer to a traditional carrot cake.

Step 1: Mix the dry ingredients

Whisking the dry ingredients together in a bowl

In a mixing bowl, whisk together all of the dry ingredients until well combined. This will ensure they will be evenly distributed into the batter. This includes the all-purpose flour, baking powder, salt, and cinnamon.

Step 2: Cream Together the Fat and Sugar

Cream together the butter and sugar in a bowl until light and fluffy

In a separate mixing bowl with a hand mixer or in the bowl of a stand mixer, cream together the fat with the sugar and orange zest until very light and fluffy. Adding the zest in with the fat will help bring out its flavor. 

You can use vegetable shortening or room temperature unsalted butter for the fat. I personally prefer using shortening for this recipe as it keeps the cookie very soft however, not everyone has shortening on hand so it’s perfectly fine to use unsalted butter. It will make an equally delicious cookie.

Step 3: Add the Liquid Ingredients

Adding the eggs and orange juice to the butter and sugar bowl

Mix in the egg and orange juice until combined.

Step 4: Add the Dry Ingredients

Slowly stream in the bowl of mixed dry ingredients into the batter while the mixer is on low. Mix just until incorporated, do not over-mix.

Step 5: Fold in the Shredded Carrot 

Shredded carrots being added to the batter and stirring in

Add the shredded carrot into the batter. Use a spoon or rubber spatula to fold it into the batter until just incorporated. 

Step 6: Bake

Carrot cookies fresh out of the oven cooling on a rack

Drop the cookies by rounded tablespoons onto parchment lined baking sheets. I like to use this small cookie scoop. Bake one baking sheet at a time.

Let the cookies cool completely on a wire rack before icing. 

Step 7: Top the Cookies with Orange Glaze 

Carrot cookies with orange icing and a pecan halve on a rack

Make the orange icing by whisking together the powdered sugar and orange zest. Add just enough orange juice to make a thin glaze.

Top the cooled cookies with the glaze by dipping or drizzling. Add a pecan half on top of the glaze before it sets.

Storage

Cover cookies loosely with plastic wrap or aluminum foil and keep at room temperature for up to 3 days or in the refrigerator for up to 5 days. Do not store in an airtight container or the cookies will become soggy.

Make-Ahead Cookies

If you would like to prepare the dough ahead of time and bake later, place the raw mounds of cookie dough in a single layer on a sheet pan in the freezer. Once frozen solid, transfer to a zipper bag and freeze for up to 3 months.

When you are ready to bake, transfer to a parchment lined baking sheet and bake while frozen. They do not need to thaw. Add a couple minutes to the baking time. Frost with the orange glaze as directed.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other delicious cookie recipes!

Carrot cookies with orange icing lined up and topped with a pecan halve
Yield: about 32 2-inch (5 cm) cookies

Carrot Cake Cookies with Orange Icing

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

These carrot cake cookies are soft, fluffy and perfect for spring and the winter holidays. They are filled with fresh shredded carrot and topped with a simple orange glaze and a pecan.

Ingredients

For the Cookies

  • 180 grams (1 ½ cups) all purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 96 grams (½ cup) vegetable shortening, *see note below for using butter
  • 100 grams (½ cup) granulated sugar
  • 1 teaspoon orange zest
  • 1 large egg, room temperature *see note for vegan substitution
  • 45 grams (3 tablespoons, 45 milliliters) orange juice
  • 60 grams (1 cup) finely shredded carrots

For the Icing

  • 180 grams (1 ½ cups) powdered sugar
  • 1 tablespoon orange zest
  • 45-90 grams (3-6 tablespoons, 45-90 milliliters) orange juice
  • about 32 pecan halves, optional

Instructions

Prep:

  1. Remove the egg (1 large) from the refrigerator and let come to room temperature. Measure out the rest of the ingredients.
  2. Position an oven rack to the center position. Preheat the oven to 350°F/ 175°C. Line 2 sheet pans with parchment paper or silicone baking mats.

Make the cookies:

  1. In small mixing bowl, whisk together the flour (180 grams/ 1 ½ cups), baking powder (1 teaspoon), salt (⅛ teaspoon), and cinnamon (¼ teaspoon). Set aside.
  2. In the bowl of a stand mixer fit with a paddle attachment or in a large bowl with a hand mixer, cream together the shortening (96 grams/ ½ cup), granulated sugar (100 grams/ ½ cup), and orange zest (1 teaspoon). Beat on medium/high speed for 3-4 minutes until light and fluffy.
  3. Add the egg (1 large) and orange juice (45 grams/ 3 tablespoons) into the bowl and mix until combined.
  4. With mixer on low speed, add flour mixture in small batches until just combined.
  5. Use a spoon or rubber spatula to fold in the shredded carrots (60 grams/ 1 cup).
  6. Using a small cookie scoop or a tablespoon, drop rounded mounds of dough onto the prepared baking sheets.
  7. Bake one sheet tray at a time for 8-10 minutes, until set. Allow cookies to cool completely on wire cooling racks before glazing.

Make the Icing:

  1. Combine powdered sugar (180 grams/ 1 ½ cups) and orange zest (1 tablespoon) in a small bowl.
  2. Slowly stream in enough orange juice to create a thin glaze. Start with 45 grams (3 tablespoons) and go up to 90 grams (6 tablespoons) total if needed.
  3. Frost cooled cookies by dipping them into the bowl of icing or drizzle the icing over the top.
  4. If desired, top each cookie with a pecan half.
  5. Store: Cover cookies loosely with plastic wrap or aluminum foil and keep at room temperature for 3 days or in the refrigerator for up to 5 days. Do not store in an airtight container or the cookies will become soggy.

Notes

*Shortening vs. Butter: These cookies are traditionally made with vegetable shortening giving them a soft texture. However, they are also very delicious made with butter. Substitute the shortening with 113 grams (½ cup, 1 stick) of room temperature unsalted butter.

*Egg Substitute: To make a vegan version (or egg free), substitute the 1 egg with ¼ cup unsweetened applesauce.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Baker Bettie
Category: All Recipes