Soft & Chewy Carrot Cake Cookies (with Sourdough Discard!)

If you love carrot cake but want something quicker to whip up (and easier to share!), you’re going to love these carrot cake cookies. They’re soft, chewy, packed with texture from oats, carrots, coconut, and raisins—and they taste just like your favorite slice of carrot cake. Bonus? This recipe uses sourdough discard for a little extra tang and to cut down on waste. Win-win! 

 This post contains affiliate links, meaning I may earn a small commission at no extra cost to you if you purchase through these links.   

Why You’ll Love These Cookies

• Great way to use up sourdough discard 

• Like mini portable carrot cakes 

• Freezer-friendly 

• Optional cream cheese frosting takes them over the top 

🛒 Ingredients

Here's what you'll need (Amazon links are included where possible to make shopping easier!):

• 160 g butter, softened at room temperature – I love using a European-style butter like Kerrygold. 

• 175 g brown sugar – Dark brown sugar gives them a rich molasses flavor.

• 2 large eggs 

• 5 g vanilla extract – A good-quality one like Nielsen-Massey makes a difference. 

• 100 g sourdough discard – or active starter if that’s what you have on hand. 

• 200 g all-purpose flour – King Arthur is my go-to. 

• 8 g (about 2 tsp) baking soda 

• 1 tsp ground cinnamon – or try a blend like pumpkin pie spice for a twist. 

• 1 tsp ground ginger 

• 3 g (½ tsp) salt 

• 250 g shredded carrots – about 2–3 medium carrots; a box grater works great. 

• 50 g unsweetened coconut flakes – Bob’s Red Mill is my fave. 

• 90 g raisins – or swap in chopped dates or cranberries if you’d like. 

• 180 g rolled oats – Old-fashioned oats work best for chewy texture. 

🥣 Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. 

2. In a large bowl, cream together the butter and brown sugar until light and fluffy (about 2–3 minutes). 

3. Add the eggs, vanilla, and sourdough discard. Mix until well combined. 

4. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Slowly add this to the wet mixture and mix until just combined. 

5. Fold in the carrots, coconut, raisins, and oats. The dough will be a little sticky and full of texture—just like it should be! 

6. Use a cookie scoop to portion the dough onto your prepared baking sheet. 

7. Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set. They’ll firm up more as they cool. 

8. Let cookies cool on the tray for 5 minutes before transferring to a wire rack. 

🍰 Optional: Cream Cheese Frosting

Want to take these cookies to the next level? Add a swirl of cream cheese frosting—just like real carrot cake!

Quick Frosting Recipe:

• 113 g (½ cup) cream cheese, softened 

• 60 g (¼ cup) butter, softened 

• 180–200 g (1½ cups) powdered sugar 

• 1 tsp vanilla extract 

• Pinch of salt 

Beat together until smooth and pipe or spread over cooled cookies. You can even sandwich two cookies together for the ultimate treat!

Try this with a reusable piping bag and tips set if you're feeling fancy.

🍪 Tips & Variations

• Make it nutty: Add 50–70g chopped walnuts or pecans. 

• Less sugar? Reduce brown sugar to 150g for a less-sweet version. 

• Gluten-free: Use a 1:1 gluten-free flour blend and certified GF oats. 

🧊 Storage

• Room temp: Store unfrosted cookies in an airtight container for up to 3 days. 

• Fridge: Frosted cookies will last 5–6 days in the fridge. 

• Freeze: Freeze baked cookies (frosted or unfrosted) for up to 2 months. Thaw at room temp. 

💬 Final Thoughts

These carrot cake cookies are perfect for spring baking, Easter brunch, or anytime you want a nostalgic treat with a healthy twist. Plus, they’re a delicious way to use up that extra sourdough discard—no waste here!

Let me know if you try them, and don’t forget to tag me on Instagram if you bake a batch. 🥕💛