Carrot cake cookies recipe
Soft, chewy, and topped with cream cheese frosting, this Carrot Cake Cookies Recipe is everything you love about carrot cake—only easier. These easy carrot cake cookies are made with warm spices, grated carrots, and a rich frosting that makes them totally irresistible. Perfect for spring baking or anytime you’re craving homemade carrot cake cookies.
Servings: 48 cookies
Calories: 87kcal
Equipment
- mixing bowls
- shredded
- baking sheets greased or with mat
Ingredients
Carrot cookie
- 2 cup all purpose flour
- ¾ cup pecans ground
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon ground
- ½ teaspoon nutmeg ground
- ½ teaspoon ginger ground
- 1 cup unsalted butter room temperature (should still be slightly firm)
- ½ cup granulated sugar
- 2 teaspoon dark brown sugar
- 2 teaspoons vanilla bean paste
- 2 large eggs
- 1 ½ cups grated carrots finely, about 4 medium carrots
Cream cheese frosting
- 1 tablespoon unsalted butter
- 4 ounces cream cheese soften
- 1 teaspoon vanilla bean paste
Instructions
Carrot cookie
- Preheat oven to 350 degrees. Very lightly grease a baking sheet or (better yet) line with a nonstick baking mat.
- In a medium bowl whisk together flour, baking soda, salt, nutmeg, ground ginger, and cinnamon.
- In a large bowl combine butter and both sugars and mix for 2-3 minutes until light and fluffy.
- Add vanilla and eggs and mix well.
- Add dry ingredients into wet ingredients until just incorporated and there are no more streaks of flour) don't over-mix.
- Fold in shredded carrots. Add ⅓ of the carrots at a time.
- Drop spoonfuls of cookie batter (I used a #70 scoop) onto prepared baking sheet at least 2-3 inches apart.
- Bake in preheated oven for 10-12 minutes until edges begin to brown and tops look dry. Allow to cool on baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.
Cream cheese frosting
- In a large bowl combine cream cheese, butter, vanilla bean paste, and soften butter and mix well.
- Add powdered sugar and mix well
- Frost completely cooled cookies. Store in airtight container at room temperature for up to 5 days.
Video
Notes
- Grate carrots finely so they blend seamlessly into the dough
- Don’t overbake—these cookies should stay soft
- Chill frosting briefly if it feels too loose
- For extra chew, slightly underbake by 1 minute
Nutrition
Calories: 87kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 70mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 169IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.3mg