Soft Carrot Cake Cookies with Cream Cheese Frosting

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These soft and chewy Carrot Cake Cookies with cream cheese frosting are made completely from scratch, and you can tell! It will be hard to eat just one. 

Carrot Cake Cookies with Cream Cheese Frosting

I love a good slice of carrot cake. It’s rich, moist, and feels like a treat with all those warming spices. Imagine all that, but in the form of a cookie. That’s what carrot cake cookies bring to the table. They merge the craveable flavors of a classic carrot cake with the convenience of cookies. The dough with bits of carrots bakes into soft, chewy cookies.

Once baked, each cookie gets a generous dollop of creamy, sweet cream cheese frosting. It’s a match that makes these cookies irresistible. I find they are perfect for sharing at gatherings. Or, when I’m feeling fancy, I use them as a festive treat for holiday desserts. No matter the occasion, carrot cake cookies with cream cheese frosting will bring smiles wherever you serve them.

What you’ll love about this recipe

  • CLASSIC FLAVOR, NEW FORM: Transform traditional carrot cake into convenient, chewy cookies.
  • CREAM CHEESE PAIRING: Top with a rich cream cheese frosting for a delicious burst of creamy sweetness.
  • SHAREABLE DELIGHTS: Serve as impressive treats at gatherings or festive occasions.
Carrot Cake Cookies with Cream Cheese Frosting

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Carrot Cake Cookies with Cream Cheese Frosting

Things you’ll need

Carrot Cake Cookies with Cream Cheese Frosting

Ingredients for Carrot Cake Cookies with Cream Cheese Frosting

  • butter
  • sugar (granulated, brown, and powdered)
  • vanilla extract
  • eggs
  • grated carrots
  • flour
  • salt
  • cinnamon
  • cream cheese
  • milk
  • pecans (optional)

You need fresh carrots for that genuine carrot cake touch. Choose bright, crunchy ones for the best flavor. Carrots add moisture and sweetness to the cookies. Your cookie dough starts with unsalted butter, sugar, and brown sugar. Mix these for a creamy base. Vanilla and eggs come next, binding the ingredients and adding richness.

Now comes the dry mix: flour, baking soda, salt, and cinnamon. These create the structure and spice profile. Cinnamon is non-negotiable; it gives that warm, nostalgic flavor. Measure these carefully for consistent results. Evenly mix them into your wet ingredients.

For cream cheese frosting, more unsalted butter is needed. Add soft cream cheese for that unmistakable tang and creaminess. This pairs perfectly with the spiced cookies. Sifted powdered sugar stabilizes and sweetens the frosting. Finally, a touch of milk smooths it all out.

Care about allergens? Swap out flour for a gluten-free alternative. Dairy-free butter and cream cheese can cater to lactose intolerance. With these changes, you can still enjoy these treats without worry.

How to Make Carrot Cake Cookies with Cream Cheese Frosting

  1. Prepare the Oven and Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
  2. Gather Your Ingredients: Before you start, make sure you have all your ingredients measured and within reach. This includes butter, sugars, eggs, vanilla, flour, baking soda, salt, cinnamon, and, of course, grated carrots. Having everything ready will make the process smoother.
  3. Cream Butter and Sugars: In your mixer’s bowl, blend the softened butter, sugar, and brown sugar. Aim for a smooth consistency. This step is crucial for creating a light and fluffy cookie base.
  4. Add Eggs and Vanilla: Once the butter and sugars are well mixed, stir in the eggs and vanilla. These ingredients should be completely incorporated into the mixture. Be sure to scrape down the sides to ensure everything combines well.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Slowly add these dry ingredients to the wet mixture. Mix until just combined to avoid overworking the dough. Overmixing can lead to tough cookies.
  1. Fold in Carrots: Gently fold in the finely grated carrots. Distribute them evenly throughout the dough. The carrots not only add flavor but moisture as well, giving the cookies their signature carrot cake texture.
  2. Portioning the Dough: Use a small scoop to form even balls of dough. Place them on your lined baking sheet with enough space between, about 2 inches. This space is needed as the cookies will spread.
Baked cookies with no frosting
  1. Bake Till Just Right: Bake the cookies at 350 degrees for 12 minutes. The edges should turn a light golden brown, and the centers should look set, not glossy. This is how you know they’re done.
  2. Let Them Cool: After baking, remove the cookies from the oven and let them rest on the sheet for a couple of minutes. Transfer them to a cooling rack. They must be completely cool before you frost them. Frosting them while warm would cause the frosting to melt.

How to Make the Cream Cheese Frosting

Creating the perfect cream cheese frosting starts with the right ingredients. You need softened unsalted butter and cream cheese. Measure out the powdered sugar, vanilla, and milk. Grab your mixer, let’s start blending.

Use a stand mixer to blend the butter and cream cheese first. They should combine until smooth. Slowly add in the powdered sugar, a cup at a time.
Incorporate the vanilla and a dash of milk. Watch as the consistency becomes spreadable, that’s when you know you’re on the right track.

Now, take those cooled cookies and let the fun begin. Spread on the frosting evenly, with a generous hand. Top them with chopped pecans or perhaps colorful sprinkles. Have fun and make these cookies uniquely yours. You’ll have a batch of irresistible, frosted cookies ready to delight.

Share the Sweetness

I enjoy seeing your creations as much as you enjoy making them. Share pictures online or surprise your friends with a batch of Carrot Cake Cookies with Cream Cheese Frosting. They’re perfect for every event, especially Easter dessert time. They’re sure to bring a smile. Personalize this treat to make it uniquely yours. Add a hint of nutmeg or swap in walnuts for pecans. It’s your masterpiece.

Carrot Cake Cookies with Cream Cheese Frosting

Storage

Storing these cookies is simple. Keep them in an airtight container, and they’ll stay fresh. Keep the container at room temperature for soft cookies or chill them for a firm bite. You’ve got options. And check out the 4-Layer Food Container. It’s perfect for frosted cookies!

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Carrot Cake Cookies with Cream Cheese Frosting

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Carrot Cake Cookies with Cream Cheese Frosting

Soft Carrot Cake Cookies with Cream Cheese Frosting

Melisha Kreppein
These soft and chewy Carrot Cake Cookies with cream cheese frosting are made completely from scratch, and you can tell! It will be hard to eat just one. 
No ratings yet
Prep Time 30 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 24
Calories 236 kcal

Ingredients
  

Carrot Cookie Ingredients

  • 1 cup butter softened
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 ½ cups carrots finely grated
  • 2 ¾ cups flour
  • 1 tsp baking soda
  • ¾ tsp salt
  • 2 tsp cinnamon

Cream Cheese Frosting

  • 4 tbsp butter softened
  • 2 oz cream cheese softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup milk
  • chopped pecans for decoration, optional

Instructions
 

Make the Cookies

  • Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
  • In your mixer’s bowl, blend the softened butter, sugar, and brown sugar.
  • Once the butter and sugars are well mixed, stir in the eggs and vanilla. Be sure to scrape down the sides to ensure everything combines well.
  • In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Slowly add these dry ingredients to the wet mixture. Mix until just combined to avoid overworking the dough. Over-mixing can lead to tough cookies.
  • Gently fold in the finely grated carrots untile they are distributed evenly throughout the dough.
  • Use a small scoop to form even balls of dough. Place them on your lined baking sheet about 2 inches apart.
  • Bake the cookies at 350 degrees for 12 minutes. The edges should turn a light golden brown, and the centers should look set, not glossy.
  • Remove from oven and allow the cookies to cool on the baking sheet a couple of minutes. Then transfer to cooling racks. The cookies need to be cooled completely before adding the frosting.

Make the Cream Cheese Frosting

  • Use a stand mixer to blend the butter and cream cheese. Blend until smooth.
  • Slowly add in the powdered sugar, a cup at a time.
  • Incorporate the vanilla and a dash of milk. Continue to blend until the frosting becomes a spreadable consistency. If it's too thick, add a little more milk.

Frost the Cookies

  • Spread a thick layer of frosting on completely cooled cookies.
  • Top with chopped pecans, if desired.

Nutrition

Calories: 236kcalCarbohydrates: 39.9gProtein: 2.9gFat: 7.6gSaturated Fat: 4.5gCholesterol: 49mgSodium: 2381mgPotassium: 63mgFiber: 0.6gSugar: 28.2gCalcium: 24mgIron: 1mg
Keyword dessert, Easter
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