Carrot Cake Cookies with Cream Cheese Frosting

Carrot cake in cookie form? Yes, please! These Carrot Cake Cookies with Cream Cheese Frosting combine all the warm, spiced flavors of a classic carrot cake recipe into a soft, chewy cookie topped with a rich, tangy frosting. They’re perfect for Easter, fall baking, or any time you’re craving something sweet and cozy.

Table of Contents

Why You’ll Love This Recipe

No chilling required: The dough is ready to bake right away, saving time.
Packed with flavor: A blend of cinnamon, ginger, and nutmeg gives these cookies that signature carrot cake taste.
Soft and chewy: Freshly grated carrots add moisture, making these cookies extra tender.
Perfectly frosted: The cream cheese frosting is smooth, slightly tangy, and complements the cookies beautifully.
Great for any season: Whether it’s Easter, fall, or a random weekday, these cookies always hit the spot!

Ingredients You’ll Need

For the Cookies:

2 cups (250g) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup unsalted butter, room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1 large egg, room temperature
1 egg yolk, room temperature
1 teaspoon pure vanilla extract
1 cup (105g) finely grated carrots, patted slightly dry

For the Cream Cheese Frosting:

1/2 cup (4 oz) block-style cream cheese, softened but still cool
1/4 cup (56g) unsalted butter, softened but still cool
1 teaspoon pure vanilla extract
1 1/2 cups (180g) confectioners’ sugar, sifted
Chopped walnuts or pecans for garnish (optional)

Ingredients For Carrot Cake Cookies with Cream Cheese

How to Make Carrot Cake Cookies

1: Prep the Ingredients

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.

In a mixing bowl, beat butter, sugar, and brown sugar until light and fluffy.
Add the egg, egg yolk, and vanilla, mixing until well combined.
Gradually add dry ingredients to the wet mixture, stirring until just combined.
Fold in shredded carrots.

3: Bake the Cookies

Scoop 1 1/2 tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 12-15 minutes until the edges are set but the centers remain soft.
Allow cookies to cool completely before frosting.

4: Make the Cream Cheese Frosting

Beat cream cheese and butter until smooth and creamy.
Add vanilla and confectioners’ sugar, mixing until fully incorporated.
Spread frosting over cooled cookies and garnish with chopped walnuts if desired.

Prep Carrot Cake Cookies with Cream Ingredient

Expert Tips

Shred your own carrots: Pre-shredded store-bought carrots are too dry for baking.
Let cookies cool before frosting: If they’re warm, the frosting will melt.
Use a cookie scoop: This ensures evenly sized cookies that bake consistently.
Store properly: Keep in an airtight container at room temperature for 3 days or refrigerate for up to a week.

Variations and Additions

Make it gluten-free: Swap the flour for a 1:1 gluten-free baking blend.
Add mix-ins: Stir in raisins, shredded coconut, or chopped pecans for extra texture.
Turn them into sandwich cookies: Frost the bottoms of two cookies and press together!

Serving Suggestions

With a warm drink: Pair these cookies with a cup of hot tea, coffee, or spiced chai for a cozy treat.
As a dessert platter: Serve alongside other baked goodies like Nutella Stuffed Cookies or Lemon Poppy Seed Cookies for variety.
For a brunch spread: These cookies make a great addition to a weekend brunch menu alongside Carrot Cake Pancakes.
Ice Cream Sandwiches: Freeze the cookies and sandwich them with vanilla or cinnamon ice cream for an indulgent twist.

Bake the Carrot Cake Cookies with Cream Recipe

FAQs

What makes these cookies unique?

Their soft, fluffy texture and rich, creamy frosting make them stand out. The spices blend beautifully with the fresh carrots, creating an irresistible treat.

Can I make them gluten-free?

Yes! Use a gluten-free flour blend with xanthan gum for the best texture.

How should I store these cookies?

Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Freeze unfrosted cookies for up to 3 months.

Can I prepare the dough ahead of time?

Absolutely! Store the dough in the fridge for up to 48 hours before baking.

How do I know when they’re perfectly baked?

The edges should be set, but the centers should still look soft. Start checking around 13 minutes.

If you love these cookies, check out these other delicious treats:

These Carrot Cake Cookies with Cream Cheese Frosting are a must-try for any carrot cake lover. Whether you’re baking for Easter, a cozy fall afternoon, or just because, they’re guaranteed to be a hit. If you make them, snap a picture and tag us on Instagram or save this recipe on Pinterest!