Your favorite soft batch chocolate chip cookie with a fun seasonal spiced carrot “cake” twist.

I’m not a cake-y cookie person, unless it’s a whoopie pie. And that’s a whole other topic because those kind of aren’t really cookies. I’d classify those more as cupcake tops or muffin tops. They’re spongey cakes shaped like a cookie with some kind of delectable sandwich filling. Not cookies. But I’m getting off topic here… I don’t like my real, totally actual, cookies to be cake like.

Pumpkin cookies are often extremely cake like and that’s just a bit no-no for someone who doesn’t want a cake like cookie. Which is why I made soft batch pumpkin cookies this past year. When Spring rolled around, it was my quest to make delicious non-cakey carrot “cake” cookies. I know, there’s no way getting around that name. The flavor of the cake without the texture. It’s kind of like Spring heaven in cookie form, at least if you consider spiced carrot recipes to be heavenly.

These cookies are the perfect soft batch chocolate chip carrot “cake” cookies and bonus, egg free! If you have an egg allergy or know someone that does, this is the perfect recipe for them to whip up this Spring.

Non-cake like cookies, loaded with spiced carrot cake flavor and studded with semi-sweet chocolate chips throughout.

My kids totally got a kick out of these cookies. “Mom put CARROTS in the cookies!” And then they gobbled them up. I’m sure yours will too! Be sure to add this fun recipe to your Spring baking plans!

No ratings yet

Soft Batch Chocolate Chip Carrot Cake Cookies

Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 1 hour 20 minutes
Yield: 24
Your favorite soft batch chocolate chip cookie with a fun seasonal spiced carrot "cake" twist.


  • 10 Tbsp unsalted butter, softened
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 1/3 C carrot, finely shredded
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • Pinch of ground cloves
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 2 C all purpose flour
  • 1 C semi-sweet chocolate chips


  • In the bowl of a stand mixer, cream together butter and sugars. Mix in finely shredded carrots, vanilla and remaining dry ingredients (reserving chocolate chips). Increase speed as needed, mixing well until no streaks remain. Stir in chocolate chips. Cover and chill until dough is nearly firm, at least 1-2 hours.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Use a medium cookie scoop to scoop dough, spacing dough at least 2-inches apart on prepared baking sheet. Press additional chocolate chips into cookie dough if desired.
  • Bake for 11-12 minutes or until edges. Allow cookies to rest on pan for 2 minutes before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container.


An original recipe from Baked by Rachel


Calories: 158kcal, Carbohydrates: 21g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 89mg, Potassium: 68mg, Fiber: 1g, Sugar: 12g, Vitamin A: 447IU, Vitamin C: 0.1mg, Calcium: 21mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cookie

More Spring recipes to try:
Mini lemon meringue cheesecakes
Strawberry oatmeal crumb bars
Milk chocolate mud cups
Lemon shortbread tartlets
Carrot cake cupcakes with maple cream cheese frosting
Mini lemon lime cheesecake
Lemon sugar cookies
Lemon blueberry muffins