Carrot Cake Cookies

Carrot cookies resting on a wire rack that have been frosted with cream cheese.

4.96 from 24 votes

These tender and flavorful carrot cake cookies are just like the traditional carrot cake but in cookie form. Frosting these delicious cookies is a creamy cream cheese icing.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Keyword: carrot cake cookies, carrot cake cookies recipe, carrot cake recipe

Servings: cookies

Calories: 143kcal

Author: Dana

Equipment

Cookie Sheet
" class="wprm-recipe-equipment-link" rel="nofollow">Measuring Cups and Spoons
OXO Good Grips Box Grater
Parchment Paper

Ingredients

Carrot Cake Cookies

1 cup unsalted butter - room temperature
½ cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 eggs
2 ¾ cup all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
1 cup finely grated carrots - use fresh carrots for a chewier cookie

Cream Cheese Frosting

4 tablespoons unsalted butter
4 ounces cream cheese softened
3 cups confectioners sugar
1 teaspoon vanilla extract
4-6 tablespoons milk as needed

Instructions

Make the Carrot Cake Cookies

Preheat the oven to 350ºF and link cookie sheets with parchment paper.
In a large bowl, beat the butter until creamy.
Add in the granulated and brown sugar and beat until combined.
Add the vanilla extract and the eggs and mix until incorporated.
In a separate bowl, combine the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
Slowly add the dry ingredients into the butter mixture until all ingredients are moistened.
Using a spoon, stir the grated carrots into the cookie dough.
Drop by 2 tablespoons or use a #30 cookie scoop and place the cookie dough 2 inches apart on the cookie sheets.
Bake one cookie sheet at a time for 12-14 minutes
Remove the cookies from the oven and allow them to cool before frosting.

To make the cream cheese frosting

Beat the softened cream cheese together with the unsalted butter and smooth.
Stir in the vanilla extract.
Slowly mix in the confectioners sugar until combined.
Add the milk a little at a time until the cream cheese frosting is easy to spread.
Frost the cookies as desired.
Store in the refrigerator between parchment paper to prevent the cookies from sticking together.

Notes

These cookies can be frozen for up to 3 months if stored properly in the freezer.

Nutrition