Carrot Cake Cookies

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All the flavors you love from carrot cake, but in cookie form! these homemade Carrot Cake Cookies are so easy to make. Topped with homemade cream cheese frosting, they’re hard to resist!

These carrot cake cookies are cute and festive for Easter! These other carrot look-alike desserts—Carrot Chocolate Covered Strawberries, and Pudding Carrot Cups—are more favorites to make around this time of year.

Carrot cake cookies on white platter

Carrot cake in cookie form

Cookies are a really popular dessert to make during holidays like Christmas and Valentines Day, and sometimes holidays like Easter get forgotten about. I’m a firm believer that every holiday (or every day really) is a good time for cookies – especially Easter!

We have a few Easter cookie recipes, like Easter Basket Cookie Cups, Mint Blossoms, and Bird’s Nest Sugar Cookies. This Carrot Cake Cookie recipe is another perfect Easter cookie as well! Carrot Cake is most popular around Easter time anyways, but now it’s in cookie form!

In fact, this recipe actually uses a box of carrot cake mix for the base of the dough, which makes for really easy and quick preparation. Only a handful of additional ingredients and you’re on your way to delicious carrot cake cookies!

Carrot cake cookie dough in bowl

How to Make Carrot Cake Cookies

You will love how simple these carrot cookies are. Begin by preheating oven to 350.

In a medium bowl, combine butter, sugar, and brown sugar. Beat until combined and creamy. Add eggs and vanilla making sure to mix well.Add flour, baking soda, cinnamon and salt and beat to combine. Fold in carrots and chopped pecans and mix until combined.

Drop dough scoops onto greased cookie sheet. Bake for 10-12 minutes. Edges should be lightly browned. Let cool.

Make frosting by combing cream cheese, butter, powdered sugar and vanilla and beating until smooth. Reserve a little bit of the frosting for carrot design on top. Frost cookies. Use food coloring to dye parts of the reserve frosting green and orange. Pipe carrot design onto cookies.

carrot cookies in dough balls

Tips for making Carrot Cake Cookies:

  • You can make this recipe work for YOU. If you don’t like walnuts, don’t add them. If you don’t like frosting (or just cream cheese frosting) change it. It is very easy to make it the way you like it.
  • For bright colored frosting, use gel food coloring (like these) rather than liquid food coloring.
  • Easily pipe the icing on using a ziploc bag with the tip cut off.

Cream cheese frosting in bowl

Variations and Storage

You can also create a variation by making these into sandwich cookies. Spread the cream cheese frosting on top of one cookie, and stack a second one on top. They would work fine with any shape of cookie, but circular cookies are the most popular choice.

If you’re using cream cheese frosting, these will need to be stored in the fridge in an airtight container or ziploc bag. They should keep well for 5 days or so.

You can also freeze them—frosted, unfrosted, or just the dough! It’s easier to freeze them without frosting. You can just place them (after they have completely cooled) in an airtight container or bag and store in the freezer.

If they have frosting, freeze one layer of cookies until the frosting is hard, place a layer of wax/parchment paper on top, add another layer of cookies, freeze, and repeat this process until all of your cookies are frozen in stacks with  paper in between each layer to keep them separated.

To freeze the dough, make sure it’s completely wrapped tightly in plastic wrap, add a layer of foil or place in a freezer bag for good measure, and keep in the freezer for a few months. When you’re ready to use, thaw in the fridge until it’s workable enough to roll out and cut.

Carrot Cake Cookie Recipe

For more Easter Treats, check out:

carrot cake cookies decorated as carrots on white plate

Carrot Cake Cookie Recipe

5 from 1 vote

With the use of a boxed cake mix, these Carrot Cake Cookies are so easy to make. Topped with homemade cream cheese frosting, they're hard to resist!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Refrigerate/Freese 2 hours
Total Time 2 hours 22 minutes
Servings 24
Calories 352 kcal
Author The Bearfoot Baker

Ingredients

  • 1 cup butter softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 cup grated carrots (about 4 carrots)
  • 1 cup chopped pecans

Frosting

  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • green food coloring
  • orange food coloring

Instructions

  1. Preheat oven to 350.

  2. In a medium bowl, combine butter, sugar, and brown sugar. Beat until combined and creamy. Add eggs and vanilla making sure to mix well.

  3. Add flour, baking soda, cinnamon and salt and beat to combine. Fold in carrots and chopped pecans and mix until combined.

  4. Drop dough scoops onto greased cookie sheet. Bake for 10-12 minutes. Edges should be lightly browned. Let cool.

  5. Make frosting by combing cream cheese, butter, powdered sugar and vanilla and beating until smooth. Reserve a little bit of the frosting for carrot design on top.

  6. Frost cookies. Use food coloring to dye parts of the reserve frosting green and orange. Pipe carrot design onto cookies.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. I am in the middle of trying to make these and realized that I can’t tell if I’m supposed to add the flour to the dough when I add the other ingredients (nuts, carrots, etc.) or if the flour is just for rolling purposes! Please help!
    Thanks so much!

    1. Hi Val. This is Kristyn. Lisa made these, but after looking at the recipe it looks like (to me) that you use the dough just for rolling purposes. Hope that helps. Let me know how it goes. 🙂

      1. Hi,
        I am a little confused too about the flour in the cookies. It specifically says to “add the rest of the ingredients, including the flour and mix.” 1 cup seems like a lot of flour for just rolling purposes. I just made a batch adding the flour to the mix and the dough is super crumbly…with all that being said, I need a little clarification! Thank you!!

  2. They look scrumptious and adorable! What is the texture of this cookie? Soft and chrwy? What can we add the make it crunchy?
    Thank you for sharing this recipe!

  3. These look adorable and sound DELICIOUS! Quick question: Does the cream cheese icing dry enough that these could be packaged for individual party favors?