Carrot Cake Cookies with Cream Cheese Frosting

This post may contain affiliate links. Please read my disclosure policy.

These Carrot Cake Cookies with Cream Cheese Frosting are easy to make, perfectly spiced and filled with freshly shredded carrots!

Carrot Cake Cookies with cream cheese frosting

These Carrot Cake Cookies with Cream Cheese Frosting are absolutely perfect for Easter! They’re soft, full of freshly shredded carrots and plenty of warm spices. Plus they taste exactly like carrot cake without all of the work that goes into actually making a cake!

Looking for more carrot cake recipes? Try my Small Batch Carrot Cake Cupcakes, Carrot Cake Loaf or Carrot Cake Donuts!

Ingredient Breakdown

All-purpose flour – this gives the cookies structure.

Baking powder and baking soda – both leaveners are needed to help the cookies rise.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.

Eggs – binds the ingredients and provides structure.

Vanilla extract, salt, cinnamon, nutmeg and ginger – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Carrots – they wouldn’t be carrot cake cookies without these! It’s best to buy whole carrots and shred them yourself because pre shredded carrots tend to be dry.

Carrot Cake Cookie with cream cheese frosting

How To Make Carrot Cake Cookies with Cream Cheese Frosting

1. Make the Carrot Cake Cookie Dough: in a small bowl combine the all-purpose flour, baking soda, cinnamon, salt, baking powder, ginger and nutmeg. Set aside.

2. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.

3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.

4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the shredded carrots and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.

5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger).

6. Bake carrot cake cookies at 350°F for 14 minutes then cool on the baking sheet.

Carrot Cake Cookies on a baking sheet

7. Make the Cream Cheese Frosting: using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners’ sugar and vanilla extract until smooth. Add salt to taste. Decorate cooled cookies as desired. Store frosted Carrot Cake Cookies in an airtight container for up to a week in the fridge and unfrosted Carrot Cake Cookies in an airtight container for up to 5 days at room temperature.

Pro Tips For Carrot Cake Cookies with Cream Cheese Frosting

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
  • Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
  • Don’t over bake them! The carrot cake cookies will continue to bake as they cool on the baking sheet.
  • Wait until the cookies are COMPLETELY COOLED before decorating them otherwise the cream cheese frosting will melt and slide off.
  • Do not over mix the cream cheese frosting otherwise it will begin to break down and become runny.
Carrot Cake Cookies with cream cheese frosting

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Print Pin
5 from 2 votes

Carrot Cake Cookies with Cream Cheese Frosting

These Carrot Cake Cookies with Cream Cheese Frosting are easy to make, perfectly spiced and filled with freshly shredded carrots!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 24 cookies
Calories 231kcal
Author Maria Azzarelli

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Cookie scoop (I use a 3 tablespoon scoop)

Ingredients

Carrot Cake Cookies

  • 360 g (3 cups) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • 226 g (1 cup) unsalted butter, softened
  • 200 g (1 cup) granulated sugar
  • 100 g (1/2 cup) brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 200 g (1 1/3 cups) shredded carrots about large 3 carrots

Cream Cheese Frosting

  • 56 g (4 tbsp) unsalted butter, softened
  • 4 oz cream cheese, softened
  • 180 g (1 1/2 cups) confectioners' sugar
  • ½ tsp vanilla extract
  • salt, to taste

Instructions

Carrot Cake Cookie Dough

  • Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
  • In a small bowl combine the all-purpose flour, baking soda, cinnamon, salt, baking powder, ginger and nutmeg. Set aside.
  • Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
  • Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
  • Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the shredded carrots and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
  • Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger).
  • Bake carrot cake cookies for 14 minutes then cool on the baking sheet.

Cream Cheese Frosting

  • Using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners' sugar and vanilla extract until smooth. Add salt to taste. Decorate cooled cookies as desired.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store frosted Carrot Cake Cookies in an airtight container for up to a week in the fridge and unfrosted Carrot Cake Cookies in an airtight container for up to 5 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 231kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 146mg | Potassium: 71mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1709IU | Vitamin C: 0.5mg | Calcium: 33mg | Iron: 1mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating