Carrot Cake Cookies
These Frosted Carrot Cake Cookies have all the flavors you love from a traditional carrot cake and they’re even topped with the best cream cheese frosting!
Carrot Cake Cookies
Your favorite carrot cake turned into a handheld cream cheese frosted cookie. Moist, delicious, and oh-so-easy to make!
- Soft and Fluffy. This drop cookie makes a soft and fluffy cookie just like the original cake recipe
- No-Fail. This Carrot Cake cookie recipe is one that I can rely on and depend on every single time.
- Great for the Easter Season. Make these during Easter time for a fun holiday cookie. Add fun Easter designs on top of the cream cheese frosting.
- Cream Cheese Frosting. If these cookies weren’t already the best, they are also topped with the best cream cheese frosting.
- Hidden Veggies. Sneak in those veggies with this fun recipe. Kids won’t care, the cookies are too good to pass up!
Ingredients For Carrot Cake Cookies
- Flour. All-purpose flour is great for this recipe. Because it’s a cookie not cake, you don’t need to use cake flour.
- Rising Agents. This recipe calls for both baking powder and baking soda to help the cookies get that fluffy look and soft taste.
- Spices. Just like your favorite carrot cake, carrot cake cookies with cream cheese frosting are spiced with nutmeg and ground cinnamon.
- Butter. Use softened unsalted butter. Place the butter at room temperature for 30 minutes before baking. You will need butter for the cookies and the frosting.
- Sugar. For the cookies, you will need brown sugar to get that deep caramel taste. You will also need powdered sugar for the frosting.
- Vanilla Extract. Vanilla extract helps give that smooth flavor. This is needed in both the cookie recipe and the cream cheese frosting recipe.
- Eggs. Room-temperature eggs are best when baking, they help the cookies rise. Set them out 30 minutes before baking.
- Pineapple: Use crushed and drained canned pineapple.
- Carrots. To get the that moist texture use shredded carrots.
- Raisins. I love the added raisins but if you aren’t a raisin person you can skip it!
- Walnuts. Adding chopped walnuts is delicious. If you don’t like walnuts you can leave them out!
- Cream Cheese. For a smooth texture that mixes well with the other ingredients, make sure to soften at room temperature for at least 30 minutes before using.
Tips for the Best Results
- Don’t Overmix: With almost all my cookie recipes, I always make sure to remind you to not overmix the cookie dough. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.
- Scooping the Cookie Dough: I always use a 1 Tablespoon cookie scoop, each cookie dough ball has “2 scoops” of cookie dough, meaning that each cookie dough ball is 2 Tablespoons in size. In my opinion, this is the perfect-sized cookie. If you don’t have a cookie scoop, you can use an ice cream scooper but you will only need 1 ice cream scoop of cookie dough. Check out my How To Scoop The Perfect Cookie for more help!
How To Make The Best Carrot Cake Cookies
- Prep. Preheat oven to 350F degrees. Prepare two large baking sheets with parchment paper or silicone baking mats.
- Whisk. Whisk together the flour, baking powder, baking soda, salt, nutmeg, and ground cinnamon in a medium-sized bowl. Set aside.
- Cream. In a separate bowl, cream together the butter, brown sugar, and vanilla extract until combined. Add eggs one at a time, mixing between each egg.
- Add. Stir in the crushed pineapple, carrots, and raisins to the combined wet ingredients. Stir in dry ingredients. if you are using walnuts, mix them in.
- Scoop. Scoop dough into balls about 2 Tablespoons each and place onto the prepared baking sheet.
- Bake. Bake for 15-20 minutes or until bottoms are brown. Cool and frost!
Cream Cheese Frosting
- Mix. Mix the softened butter and cream cheese with an electric mixer. Beat until smooth and creamy, about 30 seconds.
- Add: Add powdered sugar and vanilla extract and increase to a high speed. Beat for 3 minutes. Frost cookies.
What To Serve With Carrot Cake Cookies
These Carrot Cake Cookies are so good you’ll want to add them to any party, Easter Dinner, or fun Summer treat. Make it a dessert to remember by pairing them with a fun dinner like Hawaiian Roll Sliders, and Glazed Carrots.
Leftovers & Storing
- Store. Store uneaten cookies at room temperature in an air-tight container. Eat within 3-4 days for the best fresh flavor. If they are frosted, store them in the refrigerator.
- Freeze. Freeze baked cookies in an air-tight, freezer-friendly container for up to 2 months. Thaw, frost, and enjoy.
More Cookie Recipes
CARROT CAKE COOKIES:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 2 Tablespoons ground cinnamon
- ½ cup butter, softened
- 1 cup brown sugar
- 1 Tablespoon vanilla extract
- 2 large eggs
- 1 can crushed pineapple, drained, 8 ounces
- ¾ cup shredded carrots
- 1 cup raisins
- 1 cup chopped walnuts, optional
Make Carrot Cake Cookies
- Preheat oven to 350℉. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk together the flour, baking powder, baking soda, salt, nutmeg and ground cinnamon in a medium-size bowl. Set aside.
- In a large bowl, using an electric or stand mixer, cream together the butter, brown sugar and vanilla extract until combined. Add eggs one at a time, mixing between each egg.
- Stir in the crushed pineapple, carrots and raisins. Stir in dry ingredients. Mix in walnuts if desired.
- Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto the prepared baking sheet. Bake for 15-20 minutes or until the bottoms of the cookies start to slightly brown. Allow cookies to cool before frosting.
Make Cream Cheese Frosting
- Mix softened butter and cream cheese on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
- DON’T OVERMIX: With almost all my cookie recipes, I always make sure to remind you to not OVERMIX the cookie dough. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.
- SCOOPING THE COOKIE DOUGH: I always use a 1 Tablespoon cookie scoop, each cookie dough ball has “2 scoops” of cookie dough, meaning that each cookie dough ball is 2 Tablespoons in size. In my opinion, this is the perfect sized cookie. If you don’t have a cookie scoop, you can use an ice cream scooper but you will only need 1 ice cream scoop of cookie dough.
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