Would you like to save this?
We'll email this post to you, so you can come back to it later!
Bright, spiced cookies meet creamy, tangy frosting in this Carrot Cake Cookies With Cream Cheese Frosting recipe—your new favorite homemade dessert recipe is ready for the oven. Soft, tender bites bursting with carrot cake flavor (and yes, topped with dreamy cream cheese frosting!) make these sweet treats impossible to resist.
Why You’ll Love This Recipe
– All the cozy carrot cake taste in a fun cookie form
– Simple baking steps—no fancy tools required
– Perfect for sharing at brunches, showers, or holiday gatherings
– Cream cheese frosting that’s silky-smooth every time
– A homemade spin on classic cookies that feels extra special
– Easily doubles for big batches (gift boxes, anyone?)
– Can be made dairy-free or gluten-free with a couple of tweaks
– Keeps well—ideal for make-ahead dessert planning
– Guaranteed “oohs” and “ahhs” from family and friends
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 1½ cups granulated sugar (or 1 cup sugar + ½ cup brown sugar for depth)
– 2 large eggs, room temperature
– 1 teaspoon pure vanilla extract
– 2 cups all-purpose flour (King Arthur recommended)
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– ¼ teaspoon salt
– 1½ cups finely grated carrots (about 2–3 medium carrots)
– ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 to 1½ cups powdered sugar, sifted
- ½ teaspoon vanilla extract
Directions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. A silicone mat works great, too.
- Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—about 2 to 3 minutes on medium speed. You’re aiming for a pale, almost whipped look. - Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition, then stir in the vanilla extract. This step gives your cookies extra lift and flavor. - Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly mixed. This little whisk action distributes the leaveners and spices so every bite tastes balanced. - Marry Wet and Dry
Gradually add the dry mix to the butter mixture, stirring gently until no streaks of flour remain. Don’t overmix—stop as soon as the dough comes together. - Fold in Carrots and Nuts
Gently fold in the grated carrots and nuts (if using). Those shreds of carrot keep these cookies tender and moist—almost like a mini carrot dessert. - Scoop and Bake
Using a 1½-tablespoon cookie scoop (or two spoons), drop dough 2 inches apart on the prepared sheets. Bake for 12–15 minutes, until edges are set and tops spring back when lightly touched. Don’t be alarmed if they look slightly underdone—that chewiness is key. - Make the Cream Cheese Frosting
While cookies cool, beat cream cheese and butter together until smooth. Gradually add powdered sugar until your frosting reaches a spreadable consistency, then stir in the vanilla. If it seems too soft, chill for 10 minutes. - Assemble Cookies
Let cookies cool completely on a wire rack. When they’re room temperature, spread or pipe frosting onto each one (I love using a Wilton piping bag for neat swirls). Top with a sprinkle of cinnamon or a few chopped nuts for extra charm.
Servings & Timing
Makes about 24 cookies
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Frosting & Assembly: 15 minutes
Total Time: ~45 minutes
Variations
– Swap walnuts for chopped pecans for a buttery crunch.
– Stir in ½ cup raisins for a naturally sweet twist.
– Use gluten-free 1:1 baking flour to make these cookies GF-friendly.
– Add a pinch of ginger for a warm holiday vibe.
– Roll cookies in cinnamon sugar instead of frosting for a lighter treat.
– Stir in shredded coconut for extra texture.
Storage & Reheating
Store frosted cookies in an airtight container in the refrigerator for up to 4 days—cream cheese frosting loves a cool home. Unfrosted cookies freeze beautifully for up to 3 months; simply thaw overnight in the fridge, then frost. For a just-baked feel, pop chilled cookies in a 300°F oven for 5 minutes before serving.
FAQs
Q: Can I make the dough ahead?
A: Absolutely—chill the dough, wrapped in plastic, for up to 48 hours before scooping and baking.
Q: Why are my cookies spreading too much?
A: If dough is too warm or your baking soda is old, cookies can flatten—try chilling dough 15 minutes or checking your leaveners’ freshness.
Q: Can I use low-fat cream cheese?
A: Yes, but full-fat gives a richer frosting; just beat it a bit longer for smoothness.
Q: How do I grate carrots quickly?
A: A Cuisinart food processor with a grating attachment makes this a breeze.
Q: Are these freezer-friendly?
A: Unfrosted cookies freeze up to 3 months; frost after thawing for best texture.
Q: Can I skip the nuts?
A: Of course—omitting nuts still yields tender, moist cookies loaded with carrot dessert goodness.
Conclusion
These Carrot Cake Cookies With Cream Cheese Frosting bring nostalgic carrot cake flavors to bite-sized cookies topped with a dreamy sweet treat that’s perfect for any occasion. Give them a try, then come back to share how they turned out (and don’t forget to explore more carrot dessert ideas on my blog!). Happy baking!
Carrot Cake Cookies With Cream Cheese Frosting
Ingredients
- 1 cup unsalted butter 2 sticks, softened
- 1.5 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1.5 cups grated carrots about 2–3 medium carrots
- 0.5 cup chopped walnuts optional
- 4 ounces cream cheese softened
- 0.25 cup unsalted butter softened (for frosting)
- 1.5 cups powdered sugar sifted, adjust to taste
- 0.5 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat the softened unsalted butter and granulated sugar in a large bowl until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- Gently fold in the grated carrots and chopped walnuts until evenly distributed.
- Drop rounded tablespoons of dough onto prepared sheets and bake for 12–15 minutes until edges are set.
- Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until spreadable.
- Allow cookies to cool completely before spreading or piping frosting on top.
Notes
Nutrition
