How to make Carrot Cake Cookies with cream cheese frosting. This quick and delicious recipe will have you eating carrot cake flavor in a cookie so fast.

More great Easter Recipes: Bunny Sugar Cookies, Mini Fancy Party Cakes, Banana Cake, and Fruity Rice Crispy Treats.

Carrot Cake Cookies are a delightful twist on the classic carrot cake. These soft and chewy cookies are packed with the flavors of cinnamon, grated carrots, and a hint of vanilla. Topped with a creamy and tangy cream cheese frosting, these cookies are sure to be a hit at any gathering or as a sweet treat for yourself. I’m sharing with you a tried and tested recipe for Carrot Cake Cookies that will leave you craving for more, especially if your favorite cake is carrot cake.

Table of Contents

Why You’ll Love This Carrot Cake Cookie Recipe:

Here are three reasons why you will fall in love with these delicious carrot cake cookies.

The Perfect Combination of Flavors: These cookies capture the essence of a classic carrot cake with the perfect balance of sweetness and warm spices.
Easy and Quick to Make: With a prep time of just 30 minutes and a bake time of 12 minutes, you can whip up a batch of these cookies in no time.
Versatile and Portable: These cookies are perfect for any occasion, whether it’s a family gathering, a potluck, or a picnic. They are also easy to pack and take on the go.

Ingredients:

For the Cookies:

1 cup unsalted butter, softened to about room temperature
¾ cup sugar
¾ cup brown sugar
2 teaspoons vanilla extract
2 eggs
1 ½ cups finely grated fresh carrots (washed, peeled, and finely grated)
2 ¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons cinnamon

For the frosting:

4 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
¼ cup milk
Chopped pecans, to decorate (optional)

Directions:

Follow these easy steps to make this chewy carrot cake cookie recipe with dreamy cream cheese frosting. Yum!

For the cookies:

Preheat the oven to 350 degrees Fahrenheit. Line your cookie sheet(s) with parchment paper and set aside.
In the bowl of a stand mixer or using an electric mixer, combine the softened butter, sugar, and brown sugar using the paddle attachment. Cream until smooth.
Add in the eggs and vanilla extract, and stir well to combine.
In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing thoroughly. Scrape down the sides of the bowl as needed.
Fold in the grated carrot pieces until evenly distributed throughout the dough.
Using a small ice cream scoop or similar, scoop dough and place on the prepared baking sheet. Leave at least 2 inches of space between each cookie as they will spread during baking.
Bake in the preheated oven for 12 minutes, or until the edges are slightly golden brown and the center is no longer glossy. Allow the baked cookies to cool completely before frosting.

For the frosting:

In the bowl of a stand mixer or using a hand mixer, combine the softened butter, cream cheese, vanilla extract, and one cup of powdered sugar. Mix on low speed until combined.
Add a dash of milk and another cup of powdered sugar. Continue mixing on low speed until combined.
Finally, add in the remaining milk and powdered sugar. Mix on low speed until combined, then increase the speed to medium speed and mix for an additional minute or until the frosting is smooth and fluffy.
Once the cookies have cooled completely, spread an even layer of frosting on each cookie. Sprinkle with chopped pecans, if desired.

Variations:

These are the perfect cookies for a fan of carrot cake, but you can still change up this delicious cookie recipe to make it your own.

Add a handful of raisins or chopped walnuts to the cookie dough for added texture and flavor.
For a citrus twist, add the zest of one orange or lemon to the cookie dough.
Drizzle melted white chocolate over the frosted cookies for an extra touch of sweetness.
Use two cookies with a bit of extra frosting in the middle to make carrot cake sandwich cookies.

Storage:

Carrot Cake Cookies can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months. Make sure to separate the layers with parchment paper to prevent sticking.

Common Questions about Carrot Cake Cookies:

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser texture.

Can I omit the cream cheese frosting?

Absolutely! These cookies are delicious on their own, but the cream cheese frosting adds a delightful tanginess. Or feel free to use a buttercream frosting instead.

Can I use pre-shredded carrots?

It’s best to use freshly grated carrots for the best texture and flavor. Pre-shredded carrots may be too dry and affect the overall result.

Carrot Cake Cookies are a delightful treat that combines the flavors of a classic carrot cake in a portable and easy-to-make cookie form. Whether you’re celebrating a special occasion or simply craving something sweet, these cookies are sure to satisfy. Try out this recipe and enjoy the deliciousness!

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Carrot Cake Cookies

How to make delicious carrot cake inspired cookies with a dreamy cream cheese frosting.

Prep Time30

Cook Time12

cool time30

Total Time1 12

Course: Dessert

Cuisine: American

Keyword: carrot cake cookie, carrot cake cookies, easter cookie recipe, easter cookies, Peppermint cream cheese frosting,

Servings: 24

Ingredients

For the cookies

1 c unsalted butter softened
¾ c sugar
¾ c brown sugar
2 t vanilla
2 eggs
1 ½ c finely grated carrots washed, peeled and finely grated
2 ¾ c flour
1 t baking soda
¾ t salt
2 t cinnamon

For the frosting

4 T. unsalted butter softened
2 ounces cream cheese softened
3 c powdered sugar
1 t vanilla
¼ c milk
Chopped pecans to decorate (optional)

Instructions

For the cookies

Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth.
Add in the egg and vanilla, stir well.
Add in the dry ingredients – flour, cinnamon, salt and baking soda. Mix thoroughly. Stop the machine, scrape down the sides and mix again.
Fold in the grated carrot pieces.
Using a small ice cream scoop or similar, scoop out the dough and place on the parchment lined baking sheets. The cookies will spread, so allow at least 2 inches between each cookie.
Bake in the preheated oven for 12 minutes. The edges should be slightly golden and the center no longer glossy. Allow to cool completely before frosting.

For the frosting

In the bowl of a stand mixer, combine the butter, cream cheese, vanilla, and one cup’s worth of powdered sugar. Mix on low speed until combined.
Add in a dash of the milk and another cup of powdered sugar. Continue to mix on low speed until combined.
Finally, add in the remaining milk and powdered sugar. Mix on low speed until combined. Bump up the speed to medium and mix for an additional minute or until the frosting is smooth and fluffy.
Once the cookies have cooled completely, spread an even layer of frosting on each cookie. Sprinkle with a few pieces of chopped pecans, if desired.

Notes

Storage: Cookies can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.

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Chewy Carrot Cake Cookies with Cream Cheese Frosting

Why You’ll Love This Carrot Cake Cookie Recipe: