You’re going to love this carrot cake cookies recipe! Indulge in the perfect blend of spices, fresh carrots, and cream cheese frosting.

carrot cake cookies with cream cheese frosting

Carrot cake has always held a special place in the hearts of dessert lovers everywhere, myself included. It’s that perfect blend of sweetness, spices, and the undeniable comfort of home-baked goodness that brings a smile to our faces.

But what if we could take this beloved classic and spin it into something even more magical, more bite-sized, and just as delightfully satisfying?

Today I’m showing you how to make carrot cake cookies with cream cheese frosting – a creation that promises all the joy of the traditional cake but in the palm of your hand.

carrot cake cookie with a bite taken out of it

These aren’t your average cookies; they’re tender, moist, and filled with the rich flavors of spices and freshly grated carrots. And we can’t forget that irresistible cream cheese frosting that crowns each cookie like a dollop of fluffy clouds.

In a world brimming with chocolate chip and peanut butter blossoms, carrot cookies stand out as a unique contender for the best cookie ever.

As I’m sure you can imagine, these are perfect for an Easter dessert. If you make them with our carrot cake whoopie pies . . . talk about heaven!

Remember, practicing and experimenting will help you perfect your baking skills over time. Have fun and enjoy the process of creating delicious baked goods!

Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup finely grated carrots
1/2 cup chopped walnuts
1/2 cup raisins

Cream Cheese Frosting

4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract

Tips and Thoughts for This Recipe

Feel free to omit the nuts and/or raisins from the recipe. You can also substitute with other chopped nuts such as pecans or dried fruit.

Make smaller cookies and sandwich them together with a dollop of cream cheese frosting in the middle to create adorable mini-sandwich cookies.

To make oatmeal carrot cake cookies, simply replace half a cup of the all-purpose flour with old-fashioned rolled oats.

carrot cake cookies with cream cheese icing

To store: Store any leftover cookies in an airtight container in the refrigerator for up to 3 – 4 days.

To freeze: freeze the unfrosted cookies for up to 2-3 months. Place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container or bag. Thaw the cookies in the refrigerator overnight before frosting and serving.

carrot cookies with cream cheese frosting

Get the printable recipe card below:

Carrot Cake Cookies

These soft, spiced cookies are bursting with carrot cake flavor and are topped with a creamy dreamy cream cheese frosting. This is a great recipe if you are craving carrot cake but don’t feel like baking and frosting a whole cake.

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Prep Time: 15

Cook Time: 12

Chill Time: 30

Total Time: 57

Servings: cookies

Ingredients

Cookies

1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 cup unsalted butter softened
1/2 cup brown sugar packed
1/4 cup granulated sugar
1 egg(s) large
1 teaspoon pure vanilla extract
1/2 cup carrot(s) finely grated
1/2 cup walnuts chopped
1/2 cup raisins

Cream Cheese Frosting

4 oz cream cheese softened
2 tablespoons unsalted butter softened
1 cup powdered sugar
1 teaspoon pure vanilla extract

Instructions

[mv_schema_meta name="Preheat the Oven"]Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
[mv_schema_meta name="Whisk Together Dry Ingredients"]Whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt in a medium-sized bowl until well combined. Set aside.
[mv_schema_meta name="Cream Butter and Sugars"]In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating well until fully combined.
[mv_schema_meta name="Mix Wet and Dry Ingredients"]Gradually add the dry and wet ingredients, mixing until just combined. Stir in the grated carrots, nuts, and raisins until evenly distributed throughout the dough.
[mv_schema_meta name="Chill the Dough"]Chill the dough in the refrigerator (covered) for 30 minutes to prevent the cookies from spreading too much.
[mv_schema_meta name="Add Dough to the Baking Sheet"]Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. (if your baking sheet is too small, you can bake them in 2-3 batches).
[mv_schema_meta name="Bake the Cookies"]Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
[mv_schema_meta name="Make the Cream Cheese Frosting"]While the cookies are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and spreadable.
[mv_schema_meta name="Spread Frosting on the Cookies"]Once the cookies are completely cooled, spread a dollop of cream cheese frosting onto the flat side of each cookie. You can use a knife or offset spatula to spread the frosting evenly.
[mv_schema_meta name="Add Toppings if Desired"]You can decorate the cookies with ground cinnamon, some finely chopped walnuts, or grated carrots.