Need a soft and chewy cookie for the upcoming Spring season? This almond flour carrot cake cookies packed with warming spices and cashew cream cheese frosting on top is a must.

Filled with shredded carrots, plump raisins and crunchy walnuts, this cookie is going to steal your heart.

This recipe is sweetened with coconut sugar and kept nice and moist with unsweetened applesauce. Look no further for the perfect Easter and spring dessert!

Instead of conventional cream cheese frosting, I used my favorite cashew cream frosting which is made with cashews, and coconut cream and is sweetened with maple syrup. Creamy, silky and rich, it is perfect to top off these almond flour cookies.

Ingredients for Carrot Cake Cookies

Almond Flour: This recipe is gluten free and almond flour is the perfect alternative to all purpose flour if you lead a gluten free or grain free lifestyle.

Unsweetened applesauce: Surprised to see applesauce as an ingredient in cookies? Well, don’t be! Applesauce helps keep baked goods like cookies moist and decadent. It also replaces eggs is some baking dishes and you won’t taste it in the final product.

Coconut Sugar: Coconut sugar lends a subtle sweetness to this cookie recipe. However, you can totally use regular granulated sugar if that is what you have on hand and have access too.

Walnuts: These add such a fun crunch and texture to your cookies. If you love the added nuttiness that walnuts add in baked goods, you don’t wanna skip this step! If you’re not a fan of nuts or have an allergy, no worries, just omit!

Shredded Carrots: This is what makes these carrot cake cookies so festive and classic! I love a good carrot cake during the Easter season, so this levels up this cookie to a whole new level. Make sure you are using a box grater and not a microplaner to grate your carrots. You want them grated enough to work well in the cookie but not so thin that they melt together and become mushy.

How To Make Your Chewy Carrot Cake Cookies

For best result, chill the dough in the freezer for 10 – 15 minutes.

Now, let’s make the cashew cream frosting.

Why Chilling the Dough Matters

Making sure you chill your dough for at least 10-15 minutes is going to help your cookie dough keep a better shape when forming your cookies.

Sometimes batter can be a bit sticky or loose, so flash chilling them in your freezer for 10-15 minutes just makes the cookie dough much more scoop-able and hold a nicer shape.

How to Store Your Carrot Cake Cookies

You can easily store these delicious cooking in an airtight container on your counter for 2-3 days (if they last that long that is!

I suggest frosting the cookies the day you plan to eat them. So if you make a dozen of these delicious carrot cake cookies but only end up eating half the tray, put the unfrosted ones in a bag or airtight container to frost and enjoy later on.

You can also let them cool completely and store in an airtight Ziplock bag in the freezer. Simply put out a couple cookies the day before you plan to eat them and allow them to come up to room temp before enjoying. 

If you enjoy this recipe then you have to check out my other Chunky Monkey inspired bakes! You can try my Carrot Cake Oatmeal Bake or my Carrot Cake Banana Bread!


Get the recipe:Carrot Cake Cookies {with Almond Flour}

This almond flour carrot cake cookies packed with warming spices and cashew cream cheese frosting on top is a must.
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  • 1 cup apple sauce, unsweetened

Dry Ingredients

  • 1 1/2 cup almond flour, packed, 120g
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 cup coconut sugar *
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger

Fold Ins

  • 1/4 tsp ground cardanom
  • 1/3 cup shredded carrots
  • 1/4 cup raisins
  • 1/3 cup chopped walnuts


  • In a bowl, mix together the apple sauce, both flours, baking soda, sugar, and spices.
  • Next, take your carrots and shred them, and add to the mix, along with walnuts and raisins.
  • After everything has been mixed together- let chill in your freezer for about 20 minutes.
  • Preheat your oven to 350
  • Take the dough out, and scoop into 1” balls onto a cookie sheet. Press down gently as the cookies will not spread much.
  • Bake for about 18 minutes- take out and let cool.
  • Once cooled, top with cashew cream frosting, and enjoy!

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.