Carrot Cake Cookies
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Carrot Cake Cookies capture all the flavors you love about classic carrot cake, but in a delightful cookie form! These cookies are soft and moist, with a perfectly cakey texture reminiscent of pumpkin cookies. Each bite is infused with the warm spices and sweetness you expect from carrot cake, and they’re topped off with a layer of creamy, dreamy cream cheese frosting that takes them over the top.
To give these cookies a finished, festive look, you have plenty of options! Sprinkle them with chopped pecans for a bit of crunch and nutty goodness, or get creative and pipe little frosting carrots on top for a decorative touch. Want an even easier option? I discovered some adorable carrot-shaped gummy candies at a local grocery store—they added a fun pop of color and made decorating a breeze. These cookies don’t just taste amazing; they’re eye-catching too, perfect for impressing guests or indulging in a sweet treat! They will be perfect for Easter or a baby shower.
The secret to perfect Carrot Cake Cookies lies in how you prepare the carrots—finely shredding them is absolutely essential for achieving the right texture and flavor. Avoid pre-shredded carrots from the grocery store, as they tend to be too thick and coarse for this recipe. Instead, opt for a hands-on approach using either a food processor or a box grater. A food processor makes the task quick and effortless, efficiently producing the fine shreds you need.
If you prefer the traditional method, a sturdy box grater will do the trick—it just requires a bit of elbow grease. The effort is well worth it, though, as those finely shredded carrots blend seamlessly into the cookie dough, ensuring even distribution of their natural sweetness and moistness. You’ll need approximately four medium-sized carrots. Properly grated carrots set the stage for the soft, cakey consistency that makes these cookies irresistible!
Ingredients for Carrot Cake Cookies
- BUTTER
- GRANULATED SUGAR
- BROWN SUGAR
- LARGE EGGS
- VANILLA
- ALL-PURPOSE FLOUR
- BAKING SODA
- BAKING POWDER
- CINNAMON
- SALT
- CARROTS
- CREAM CHEESE
- POWDERED SUGAR
- MILK
- OPTIONAL WALNUTS OR PECANS FOR TOPPING
Instructions for Carrot Cake Cookies
Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the cookie dough.
Prepare the Wet Ingredients: In a large mixing bowl, use an electric mixer to cream together the butter, white sugar, and brown sugar. I like to do this in my stand mixer with the paddle attachment. Beat the mixture on medium speed until it turns light and fluffy, creating a smooth base for your cookies. Next, add the eggs and vanilla extract, mixing thoroughly until all the wet ingredients are fully combined. Once done, set this bowl aside.
Mix the Dry Ingredients: In another large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, ground cinnamon, and salt. Make sure the dry ingredients are well blended for even distribution throughout the dough. Gradually incorporate the dry mixture into the wet mixture, stirring until a smooth dough forms. Finally, fold in the finely shredded carrots until evenly distributed throughout the dough.
Form the Cookies: Using a medium-sized cookie scoop, portion out balls of dough and place them on a prepared baking sheet lined with parchment paper or a silicone mat. Space each cookie about two inches apart to allow room for spreading while baking.
Bake: Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the cookies are fully cooked and lightly golden around the edges. Remove the baking sheet from the oven and let the cookies cool on the sheet for 1–2 minutes before transferring them to a wire rack. Allow the cookies to cool completely before proceeding to frosting.
Cream Cheese Frosting Instructions
Beat the Butter and Cream Cheese: In a large bowl, use an electric mixer to blend the softened butter and cream cheese until the mixture is smooth and creamy.
Incorporate the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, to the bowl. Mix thoroughly after each addition until the frosting is smooth and fully incorporated. Sprinkle in a pinch of salt to enhance the flavor.
Adjust Consistency: Add the vanilla extract and milk, adjusting the amount of milk to reach your desired frosting consistency. Mix until the frosting is silky and spreadable.
Frost and Decorate: Spread the frosting generously over the cooled cookies. For a festive touch, you can tint the frosting with food coloring and pipe designs onto the cookies. Get creative with decorations!
These carrot cake cookies are bound to be a hit with their soft, cakey texture and creamy frosting—perfect for any gathering or indulgent treat!
Frequently Asked Questions
Do I need to peel the carrots before shredding?
I recommend peeling the carrots to remove any tough outer skin and ensure a smoother texture.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges and firm to the touch. Baking for 10–12 minutes at 350°F should do the trick, but keep an eye on them to avoid overbaking.
Can I freeze these cookies?
Absolutely! You can freeze the baked cookies either frosted or unfrosted. For unfrosted cookies, store them in an airtight container for up to 3 months. If freezing frosted cookies, flash freeze them first, then store in layers separated by parchment paper to avoid smearing.
What if my frosting is too thick or too thin?
If the frosting is too thick, add a little more milk (one teaspoon at a time) to reach your desired consistency. If it’s too thin, gradually add more powdered sugar until it thickens.
Can I customize the frosting decorations?
Definitely! You can color the frosting with food coloring and pipe designs, or add toppings like chopped nuts, sprinkles, or decorative candies. Get creative!
How should I store the cookies after frosting them?
Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture.
FOR MORE RECIPES LIKE THIS, TRY:
Carrot Cake Cookies
Real Mom Kitchen
Equipment
Ingredients
- 1 cup butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 2 ½ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp cinnamon
- ½ tsp salt
- 2 cups finely shredded carrots
Frosting
- ¼ cup butter softened
- 4 oz cream cheese softened
- 2 cups powdered sugar
- ¼ tsp vanilla extract
- 1 Tbsp milk or more if needed for consistency
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, use an electric mixer to beat together the butter, white sugar and brown sugar until light and fluffy. Add the eggs and vanilla and beat until fully combined. Set aside.
- In another large bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Add the dry mixture to the wet mixture until fully combined. Stir in carrots until well combined.
- Using a medium cookie scoop, drop balls of dough onto the prepared baking sheet. Space about two inches apart.
- Bake at 350 degrees for 10-12 minutes or until cookies are thoroughly cooked. I allow the cookies to cool on the baking sheet for a minute or two before moving them to a cooking rack. Allow to cool completely prior to frosting.
Frosting
- In a large bowl, use an electric mixer to beat the butter and cream cheese together until smooth.
- Carefully add salt and powdered sugar, 1 cup at a time until it is fully incorporated. Add the vanilla and milk, using more or less to reach desired consistency.
- Frost the cooled cookies. The frosting can also be colored and piped onto the cookies too.
Nutrition
This recipe is adapted from Love from the Oven.
