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 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.
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.
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.
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.
Ingredients
Cookies
- 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
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- Whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt in a medium-sized bowl until well combined. Set aside.
- 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.
- 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.
- Chill the dough in the refrigerator (covered) for 30 minutes to prevent the cookies from spreading too much.
- 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).
- 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.
- 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.
- 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.
- You can decorate the cookies with ground cinnamon, some finely chopped walnuts, or grated carrots.
Nutrition Information:
Yield:
12Serving Size:
1 cookieAmount Per Serving: Calories: 299Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 50mgSodium: 192mgCarbohydrates: 36gFiber: 1gSugar: 25gProtein: 3g
Do you love these cookies? Let me know in the comments! I’d also love for you to check out these other cookie and dessert recipes:
Cotton Candy • Creme Egg Brownies • Funfetti • Italian Easter • Lemon Blueberry Thumbprint • Lemon Cookies • Lemon Cream Cheese • Lemon Curd Pavlova • Lemon Meringues • Lemon Poppy Seed Loaf • Mini Egg Cupcakes • Vanilla