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Air Fryer Carrot Cake Cookies

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Soft and warmly spiced carrot cake cookies made quickly in the air fryer with fresh grated carrots, cinnamon, nutmeg, and brown sugar. Enjoy them plain or topped with creamy cream cheese frosting for a classic carrot cake finish.

Ingredients

  • All-purpose flour
  • Baking soda
  • Ground cinnamon
  • Ground nutmeg
  • Salt
  • Unsalted butter, softened
  • Brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Carrots, finely grated
  • Rolled oats, optional
  • Chopped walnuts or pecans, optional
  • Raisins, optional
  • Cream cheese, softened
  • Unsalted butter, softened, for frosting
  • Powdered sugar
  • Vanilla extract, for frosting
  • Pinch of salt, for frosting

Instructions

  1. Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a medium bowl.
  2. In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and well combined.
  3. Add the egg and vanilla extract and mix until smooth.
  4. Stir the finely grated carrots into the wet ingredients.
  5. Gradually add the dry ingredients and mix just until a soft cookie dough forms.
  6. Fold in rolled oats, chopped walnuts or pecans, or raisins if desired.
  7. Chill the cookie dough for approximately 20–30 minutes to help prevent excessive spreading.
  8. Preheat the air fryer to 320°F (160°C) if recommended for your model.
  9. Line an air-fryer-safe insert or small baking pan with parchment paper, making sure the parchment is properly secured and used according to the air fryer manufacturer’s instructions.
  10. Scoop portions of chilled dough onto the prepared surface, leaving space between the cookies. Gently flatten the tops.
  11. Air fry at 320°F (160°C) for approximately 6–9 minutes, working in batches to avoid overcrowding.
  12. Remove the cookies when the edges are set and the centers remain slightly soft. Let them cool for several minutes before transferring them to a cooling rack.
  13. For the frosting, beat the softened cream cheese and butter together until smooth. Gradually mix in the powdered sugar, vanilla extract, and a pinch of salt.
  14. Allow the cookies to cool completely before spreading or piping the cream cheese frosting over the tops.

Notes

  • Finely grate the carrots so they soften quickly and distribute evenly throughout the cookies.
  • If the grated carrots are particularly wet, gently remove some excess moisture before adding them to the dough.
  • Use softened rather than melted butter and chill the dough to help control spreading.
  • Add rolled oats for a chewier texture or chopped walnuts, pecans, or raisins for extra flavor and texture.
  • Finely grated orange zest can be added to the dough or frosting for a citrus variation.
  • For sandwich cookies, spread cream cheese frosting between two completely cooled cookies and keep them refrigerated.
  • Store unfrosted cookies in an airtight container at room temperature for 2–3 days or refrigerate for longer storage.
  • Store cream cheese-frosted cookies covered in the refrigerator for 3–4 days.
  • Unfrosted cookies can be frozen in a freezer-safe container and frosted after thawing.
  • Avoid reheating frosted cookies in the air fryer because the cream cheese frosting can melt.

Nutrition

Find it online: https://thefamilycooking.com/air-fryer-carrot-cake-cookies/