We are HUGE fans of cookies. We also love carrot cake, so why not marry the two?! These carrot cake cookies are packed with that same sweet flavor and fluffy texture but in bite-size cookie form. Adding a sweet cream cheese frosting to the top was a no-brainer! They’re perfection.
They bake up soft and cakey with warm spice, sweet carrot, and a little nutty crunch, then get topped with the dreamiest cream cheese frosting. Kids love the carrot piped on top, and bakers love how simple the steps are.
Carrot Chocolate Covered Strawberries and Carrot Cake Cupcakes are more favorites to make around Easter time.
Why we think you’ll love it:
- From cake to cookie. Carrot Cake is most popular around spring and Easter, but now it’s in a deliciously chewy cookie form – another great Easter dessert!
- Simple ingredients. Most of the ingredients are pantry staples, and even though there are a few of them, the recipe is still so simple.
- A favorite flavor. These cookies are soft and sweet and sure to be a hit.
Carrot Cake Cookies Ingredients
Cookie
- Butter, softened (1 cup): Creams with sugars for a tender, cake like crumb.
- Sugar (¾ cup) and brown sugar (¾ cup): Sweeten and add moisture for soft centers.
- Eggs (2): Bind and add richness so cookies hold shape.
- Vanilla extract (2 teaspoons): Warm bakery aroma that lifts the spices.
- All purpose flour (2½ cups): Structure for cookies that bake thick and soft.
- Baking soda (1 teaspoon): Gentle lift to keep the crumb light.
- Cinnamon (2 teaspoons): Classic carrot cake flavor.
- Salt (½ teaspoon): Balances sweetness and brightens spice.
- Grated carrots (2 cups): Moisture, color, and natural sweetness. Depending on the desired texture, use the large holes or small holes of a box grater. Do not use pre-grated carrots as they are too dry.
- Chopped pecans (1 cup): Nutty crunch in every bite (or use walnuts)
Frosting
- Cream cheese, softened (8 ounces): Tangy base for the frosting.
- Butter, softened for frosting (½ cup): Adds richness and a smooth spread.
- Powdered sugar (4 cups): Sweetens and creates a fluffy, stable frosting.
- Vanilla extract (1 teaspoon): Finishes the frosting with bakery sweetness.
- Green and orange food coloring: Tints a bit of frosting for the carrot decoration. For bright-colored frosting, use gel food coloring rather than liquid food coloring.
How to Make Carrot Cake Cookies
PREP. Preheat oven to 350°F.
DOUGH. In a medium bowl (or a stand mixer with the paddle attachment), combine butter, granulated sugar, and brown sugar. Beat until combined. Add eggs and vanilla, mix well.
- Add flour, baking soda, cinnamon, and salt to the wet mixture and beat to combine. Fold in carrot shreds and chopped pecans. Scrape the sides of the bowl and mix until combined.
BAKE. Use a cookie scoop and drop cookie dough onto a greased cookie sheet (or line the baking sheet with parchment paper). Bake for 10-12 minutes. Edges should be lightly browned. Let cool on a wire rack.
- If the cookies spread too thin and flat, chill the dough for 30 minutes before scooping and baking.
FROSTING. Combine cream cheese, softened butter, powdered sugar, and vanilla. Whisk until smooth. Frost cookies. Reserve some frosting for the carrot design on top of each cookie.
- Use food coloring to dye parts of the reserve frosting green and orange. Pipe carrot design onto the cookies. If you don’t have a piping bag, put the frosting in a Ziploc bag with a small portion of the corner cut off.
- Or simply sprinkle the frosting with chopped nuts, Easter sprinkles, or a light dusting of warm spices like cinnamon, nutmeg, or allspice.
Kristyn’s Recipe Tips
- Grate carrots fresh with a box grater rather than buying pre-grated, fresh shreds have more moisture and give a better texture.
- Chill dough 20 minutes if it feels soft so cookies bake thicker.
- Use a cookie scoop for even portions and bake until edges are lightly browned for soft centers.
- Cool cookies completely before frosting for the cleanest spread.
- Pipe the small carrot with a round tip and a quick flick for the greens; a zip top bag with a tiny snip works too.
Carrot Cake Cookies Recipe
Video
Ingredients
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 cups grated carrots, (about 4 carrots)
- 1 cup chopped pecans
Frosting
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- green food coloring
- orange food coloring
Instructions
- Preheat oven to 350°F.
- 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 a greased cookie sheet. Bake for 10-12 minutes. Edges should be lightly browned. Let cool.
Frosting
- Combine cream cheese, butter, powdered sugar, and vanilla. Beat until smooth. Reserve a little bit of the frosting for the carrot design on top.
- Frost cookies. Use food coloring to dye parts of the reserve frosting green and orange. Pipe carrot design onto cookies.
Notes
- Grate carrots fresh with a box grater rather than buying pre-grated, fresh shreds have more moisture and give a better texture.
- If cookies spread too much, chill the dough for 30 minutes before scooping and baking.
- Use a cookie scoop for even portions and bake until edges are lightly browned for soft centers
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover and store the dough in the fridge for 1-2 days or freeze it for 3 months. See How to Freeze Cookie Dough for tips.
Let the frosting set and carefully stack cookies to avoid smearing. You may separate layers with parchment or wax paper. Store frosted cookies in an airtight container at room temperature for 2-3 days, in the fridge for up to 5 days, or in a freezer bag for 2-3 months.
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This recipe was first shared April, 2012.
yummy, thanks