Soft Carrot Cake Cookies with Cream Cheese Frosting
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.
In a world brimming with chocolate chip and peanut butter blossoms, carrot cookies stand out as a unique contender for the best cookie ever.
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.
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!
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
Equipment
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 brown sugar
- 1/4 cup granulated sugar
- 1 egg(s) large
- 1 teaspoon pure vanilla extract
- 1/2 cup carrots 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
- 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.
Notes
Nutrition
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:
