Carrot cake is a classic flavor and it works so well in these carrot cake cookies. These are sweet, slightly spicy with cinnamon and full of carrot flavor.
Carrot cake cookies are all the best parts of carrot cake itself only made faster and as a hand held treat in cookie form. These are soft, moist and chewy with the perfect combination of carrot and cinnamon flavors. The cream cheese frosting spread on top makes them even more rich and decadent.
Making cookies like these that are classic pie or cake flavors is fun and easy. Some other options are key lime cookies, apple pie cookies and lemon meringue cookies.
These cookies are fast and easy to make - ready in about 40 minutes. Plus, they are great for so many occasions. They work well as a spring dessert, easter dessert and so much more.
Ingredients
- Butter - softened + unsalted
- Granulated Sugar
- Brown Sugar
- Vanilla
- Eggs
- Carrots - washed, peeled and finely grated
- Flour
- Baking Soda
- Salt
- Cinnamon
- Cream Cheese
- Powdered Sugar
- Milk
- Pecans - chopped (optional)
See recipe card for quantities.
Substitutions
If you want to change these up a little try these ideas out:
- Add in walnuts - you can substitute them for the pecans sprinkled on top. Or, even add a handful of them straight into the dough.
- Skip the cream cheese frosting - we really love the frosting on these, but if you want to make them even faster it is not a MUST have.
Love carrot cake flavor, but don't want cookies? Try these carrot cake cupcakes instead.
Instructions
Bake up your own batch of carrot cake cookies with these easy step by step instructions.
Step one: Preheat the oven to 350 degrees Fahrenheit. Spray baking sheet with non-stick spray or line with parchment paper.
Step two: Add butter, granulated sugar and brown sugar to mixing bowl. Cream on medium high speed for 2 - 3 minutes.
Step three: Add in egg and vanilla. Mix well.
Step four: Add in flour, cinnamon, salt and baking soda. Mix on low, scraping sides down as needed until well mixed.
Step five: Gently fold in grated carrots.
Step six: Using a small scoop or tablespoon scoop out balls of dough and place a few inches apart on the baking sheet. Bake for around 12 minutes.
Step seven: Add in butter, cream cheese, vanilla and 1 cup of powdered sugar. Mix on low until well combined.
Step eight: Add in milk and powdered sugar. Mix on low until well combined then mix speed up to medium and mix for another minute until smooth and fluffy.
Step nine: Spray an even layer of frosting on each cookie and sprinkle with chopped pecans if desired.
Hint: make sure to allow cookies to cool completely before adding cream cheese frosting.
Recipe Tips for Success
- Correct frosting consistency - you want it to become smooth and fluffy. If it is too thin, add more powdered sugar; too thick add more milk.
- Don't bake too long - remove from oven when edges are lightly golden brown. The center will continue to set as they cool.
- Don't overmix - overmixing the dough will make them flatter and crunchy. Just mix long enough at each step to make sure ingredients are well combined.
Storage
You can store these in the fridge for 3 - 5 days if kept in an airtight container. Or, freeze them for up to 6 months.
If freezing, flash freeze first so the frosting doesn't get messed up. Flash freeze in one layer on a cookie sheet until frosting is hard to the touch. Then package in a freezer bag.
Carrot Cake Cookies
Equipment
- Hand or Stand Mixer
- Mixing bowl
- Baking Sheet
- Measuring Cups and spoons
- Spoon or Spatula
Ingredients
For cookies
- 1 cup Butter unsalted + softened
- .75 cup Granulated sugar
- .75 cup Brown sugar
- 2 teaspoon Vanilla
- 2 Eggs
- 1.5 cup Carrots peels + finely grated
- 2.75 cup Flour
- 1 teaspoon Baking Soda
- .75 teaspoon Salt
- 2 teaspoon Cinnamon
For cream cheese frosting
- 4 tablespoon Butter unsalted + softened
- 2 oz Cream cheese softened
- 3 cup Powdered Sugar
- 1 teaspoon Vanilla
- .25 cup Milk
- Chopped Pecans optional
Instructions
- Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper or spray with nonstick spray.
- Add 1 cup butter, .75 cup granulated sugar, .75 cup brown sugar to mixing bowl. Cream on medium high for 2 - 3 minutes.
- Add in 2 eggs and 2 teaspoons vanilla. Mix until well combined.
- Add in 2.75 cup flour, 2 teaspoon cinnamon, .75 teaspoon salt and 1 teaspoon baking soda. Mix on low, scraping sides down as needed until well combined.
- Fold in 1.5 cups of finely grated carrots until well mixed.
- Use a tablespoon or cookie scoop to scoop out balls of dough and place a few inches apart on a baking sheet.
- Bake for 12 minutes and remove when edges are golden brown.
- Make the frosting by adding 4 tablespoons butter, 2 oz cream cheese, 1 teaspoon vanilla and 1 cup of the powdered sugar to mixing bowl. Mix on low until combined.
- Add in a dash of milk and another cup of powdered sugar and continue mixing on low until well combined.
- Add in remaining milk and powdered sugar. Mix on low until well combined. Then, bump up to medium speed and mix for 1 - 2 more minutes until smooth and fluffy.
- Once cookies have cooled, add frosting and sprinkle with pecans if desired.
Notes
- Use a small ice cream scoop or cookie scoop to put the dough on the baking sheet as it is sticky.
- Allow cookies to completely cool before frosting.
- Make sure the frosting is thick enough that it doesn't droop when cooped up, but not so thin that it will run off the cookies.
- Cookies will spread during baking, so make sure they have at least 2 inches between them.
- These can be kept in the fridge in an airtight container for around 5 days.
- Or, they can be frozen for up to 6 months.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
