Carrot Cake Cookies with Cream Cheese Frosting

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These Carrot Cake Cookies with Cream Cheese Frosting feature a light, and fluffy cookie chocked full of carrots and cinnamon and topped with delicious cream cheese frosting. 

Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies with Cream Cheese Frosting

Prep Time: 20 Minutes
Cook Time:
15 Minutes
Total Time:
35 Minutes
Servings:
24 Cookies

Carrot cake is one of my favorites to make for Easter. OH Heck! I make it often because it gets requested a lot by family and friends. It often can be a bear to make. There are many steps to making the most delicious cake in the world. This year would be different.

I was going to turn my carrot cake into Carrot Cake Cookies! Yes, they deserve their own sentence. I hadn’t ever really even thought about them. Until I did. And then I couldn’t stop thinking about them. The idea just sounded too delicious not to give it a go.

Low-key and less stressful is usually the way I like it. Showing my absolute love for carrot cake in a simpler recipe was the way I wanted to go. Do I dare say they are better than the cake? I love them both, so I will let you decide. And you don’t have to choose a favorite, you can have BOTH!

Ingredients Needed for Carrot Cake Cookies

Please note that you can print the full recipe with a listing of ingredients below. 

  • 1 cup Unsalted Butter
  • 1 cup Sugar
  • ½ cup Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 3 cups All-Purpose Flour
  • 2 ¼ tsp Cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 2 cups Grated Carrots
  • 1 cup Chopped Pecans
  • 1 Cream Cheese Frosting (store purchased)
Mixing carrot cake cookie batter

First, in a large bowl, mix all the wet ingredients. Cream the butter, sugars, and eggs together. Then add the vanilla and mix until well incorporated.

Mix in the cinnamon, baking powder, soda, and salt. Next, add in the flour and mix well. Lastly, fold in the grated carrots.

Carrot cake batter in whoopie pan tin

I like to take advantage of using my whoopie pie cookie sheet whenever I can. It makes forming these cookies much easier. You are going to want to bake your cookies just until the edges are golden brown. The key to soft, chewy cookies is to not over-bake them.

Remove your cookies after they have cooled. If you remove them too soon and while hot your cookies will break apart. So, as hard as it may be, let them sit to cool before removing them.

Frosting cookie with cream cheese frosting

I frosted these cookies with a pre-made cream cheese frosting. It was a shortcut that I wanted to make. You can certainly make your own frosting, but I was looking for a timesaving shortcut.

Here is a great Cream Cheese Frosting Recipe from Simply Recipes. Frosting your cookies does not need to be perfect. All the lines from the frosting create a unique-looking cookie. Imperfectly perfect. 

It is time to decorate. My favorite part. Now, using your chopped pecans, place them around the edges of your cookies. You can even go one step further if you like an add-in some adorable pre-made sugared carrots. 

I think they are perfect as is, but options are always nice. They are the perfect spring cookie! And don’t these cookies look delicious? Sign me up!

Tips for Making Your Carrot Cake Cookies

  • I really love using my cheese grater. It is easier and less of a mess to clean. I used the medium holes on a box grater to grate the carrots. Just keep those fingers in check.
  • Make sure you let your butter stand at room temperature until it is soft. This is will ensure that the butter will be well incorporated into your batter. Large chunks of semi-soft butter will not allow your cookies to be uninformed. On that note; never microwave your butter or your cookies will spread too much when baked

Carrot Cake Cookies with Cream Cheese Frosting Recipe

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Yield: 24 Cookies

Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies

These Carrot Cake Cookies with Cream Cheese Frosting features a light, and fluffy cookie chocked full of carrots and cinnamon and topped with delicious cream cheese frosting.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 1 cup Unsalted Butter
  • 1 cup Sugar
  • ½ cup Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 3 cups All-Purpose Flour
  • 2 ¼ tsp Cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 2 cups Grated Carrots
  • 1 cup Chopped Pecans
  • 1 Cream Cheese Frosting (store purchased)

Instructions

  1. In a large bowl, mix the wet ingredients. Cream the butter, sugars, and eggs together. Add the vanilla and mix.
  2. Mix in the cinnamon, baking powder, soda, and salt.
  3. Add in flour and mix well.
  4. Fold in the grated carrots.
  5. Preheat the oven to 375. Spray a pan with non-stick spray.
  6. I used my favorite whoopie pie pan for my cookies!
  7. Bake 13-15 minutes.
  8. Allow to fully cool and frost with cream cheese frosting. Around the edges add in the chopped pecans.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 217Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 137mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I would love to hear how these cookies turned out for you. Please come back and leave us a comment below. What occasion did you make these cookies for? Did you make your own homemade cream cheese frosting or cheat and buy a tub?

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Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.

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