Carrot Cake Cookies – All of the delicious flavors that you love in a classic carrot cake, but in cookie form! These soft and chewy cookies are filled with cinnamon, nutmeg, and grated carrots and are topped off with an easy, homemade cream cheese frosting.
Homemade Carrot Cake Cookies With Cream Cheese Frosting
Not dessert screams spring more than carrot cake! Everyone absolutely loves it, and it’s always a huge hit in a crowd. A classic carrot cake requires a bit of work and lots of time in the kitchen. But that is not the case with these carrot cake cookies!
Carrot cake cookies are an easy way to get the same delicious flavor we all love in an actual carrot cake, in the form of a delicious, moist and chewy cookie.
It only takes 20 minutes to prepare these Easter-friendly treats and top them off with a rich, homemade cream cheese frosting. These will be a favorite from baking, to eating them!
Why We Love This Recipe
- Quick and easy to make
- Much easier than a traditional carrot cake
- Delicious, spiced flavor
- Moist and crumbly cookie recipe
- Easy homemade cream cheese frosting
- Great Easter dessert
- Great way to use up carrots that are about to go bad
- Classic carrot cake flavor, loved by all
- The batter can be stored in the freezer for a later date
- Baked cookies can be stored in the freezer and frosted later
- Baking soda
- White & brown sugars
- Cream Cheese
- Powdered sugar
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How to Make the Carrot Cake Cookies with Cream Cheese Frosting
We’ve broken the instructions down into two easy sections. First, making the cookies themselves, and second the frosting. To save on prep time, you can begin making the frosting while the cookies are in the oven!
How to Make Carrot Cake Cookies:
Beat the butter. Then, add in the sugars and mix. Add in the vanilla and 1 egg at a time.
Whisk together flour, spices, and soda. Slowly add in the flour mixture, followed by the carrots and pecans.
Scoop batter onto a cookie sheet.
Bake in the oven at 350 degrees for 10-12 minutes.
How to Make Cream Cheese Frosting:
Mix together cream cheese and butter. Add in vanilla and powdered sugar.
Spread the frosting over the top of each cookie.
Sprinkle with pecans.
Variations / Options / Add-ins
- BUTTER: I recommend using salted sweet cream butter for this recipe, as listed in the instructions. It makes the creamiest and delicious cookies. However, if you prefer to use regular or unsalted butter that will work too. If it’s unsalted you may want to add a pinch of salt to the batter.
- NUTS: You can leave the pecans out of this recipe to make it nut-free. You can also add a different type of nut like walnuts, cashews, or almonds if you prefer!
- FOOD COLORING: You can add green and orange food coloring to make an optional carrot decoration with the frosting! See easy instructions for decorating below.
How to Decorate Carrot Cake Cookies
If you would like to decorate your cookies with piped carrot decorations, reserve 2 – ½ cups frosting in 2 separate small mixing bowls.
In the 1st bowl add green food coloring adjusted to however light or dark green you wish for the carrot tops. In the 2nd bowl, add orange food coloring to however light or dark orange you wish for the carrot body.
Spoon each color into 2 separate quart size Ziploc bags with a small snip in one corner, or in 2 decorator bags with a small decorator tip.
Using even light pressure, and a zig-zag pattern to form the body of the carrot. Using even light pressure, form the top of the carrot.
Repeat for each cookie.
Can I Make Carrot Cake Cookies Ahead Of Time?
The baked cookies can also be frozen for up to 1 month before they are decorated. Allow the cookies to thaw completely before decorating.
How to Store Carrot Cake Cookies With Frosting
Store any leftover cookies in an airtight container. Since the frosting is dairy-based, store the leftovers in the refrigerator for up to 5 days.
More Delicious Cookie Recipes
Carrot Cake Cookies with Cream Cheese Frosting
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup salted sweet cream butter (2 sticks) softened
- ¾ cup light brown sugar tightly packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup chopped pecans
- 2¼ cups finely shredded whole carrots (4 medium-large)
- 1 8 ounce package cream cheese softened
- ½ cup salted sweet cream butter (1 stick) softened
- 3½ cups powdered sugar
- 1 tsp vanilla extract
- 1 cup finely chopped pecans
- (green and orange food coloring – optional carrot decoration)
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
- Using a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 1- ½ minutes.
- Add the sugars to the butter and continue to mix on medium-high for 1 more minute. Lower the mixer speed to low, add the vanilla and 1 egg at a time, mixing well after each egg.
- In a medium-size mixing bowl, whisk together the all-purpose flour, spices, and baking soda. Keeping the mixer speed on low, slowly add the flour mixture. Mix just until the ingredients are incorporated.
- Keeping the mixer speed on low, add the finely shredded carrots and chopped pecans to the batter. Only mix until the carrots and pecans are well incorporated.
- Using a 1 ½ tablespoon cookie scoop, scoop the cookie batter onto the prepared cookie sheet, spacing the cookies 2 inches apart. Bake for 10 – 12 minutes.
- Allow the cookies to completely cool.
Cream Cheese Frosting
- Using either a stand mixer or a medium-size mixing bowl and a handheld mixer on medium-high speed, cream together the cream cheese and butter for 1 – 1 ½ minutes.
- Lower the mixer speed to low. Add the vanilla and powdered sugar. Keep the mixer speed on low, until the powdered sugar is incorporated. Increase the mixer speed to medium-high and continue mixing for another 1 – 1 ½ minutes, until the cream cheese frosting is smooth.
- Using a small offset spatula or a silicone spatula, frost the top of the cookie, smoothing as you go. Be sure to frost to the edges of the cookies.
- Sprinkle the finely chopped pecans onto a plate. Either gently roll the edges of the cookies in the chopped pecans.
- If you would like to decorate your cookies with piped carrot decorations, reserve 2 – ½ cups frosting in 2 separate small mixing bowls. In the 1st bowl add green food coloring adjusted to however light or dark green you wish for the carrot tops. In the 2nd bowl, add orange food coloring to however light or dark orange you wish for the carrot body. Spoon each color into 2 seperate quart size ziploc bags with a small snip in one corner, or in 2 decorator bags with a small decorators tip. Using even light pressure, and a zig-zag pattern to form the body of the carrot. Using even light pressure, form the top of the carrot. Repeat for each cookie.
- There is a lot of mixing in this recipe, be sure that you don’t overmix anything. Each time you add in an ingredient, you want to mix just until thing are combined.
- The cookie batter can be frozen for up to 1 month. Allow the batter to thaw completely before baking.
- If you want, you could sandwich the cookies like a carrot cake whoopie pie. Frost the outer edges as well and then roll the frosted edges in the pecans.
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