Deliciously Sprinkled

Frosted 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!

Frosted Carrot Cake Cookies

This Carrot Cake Cookie recipe will change everything that you thought you knew about cookies.

You’ll want carrots in every cookie you taste from now on.

The flavor of carrot cake is like a gift from taste bud heaven.

There’s just something about the moist, fluffy cake that has me coming back for bite after bite.

So why not take that flavor and taste and make it into a cookie instead? Friends, this is what I did!

Frosted Carrot Cake Cookies

This Carrot Cake cookie recipe is one that I can rely and depend on every single time.

Not to pay myself on the back…but I nailed it.

This carrot cake cookie is truly amazing. It’s one of those cookies that you eat before your dinner because you literally can’t stand the thought of waiting another moment. 

Carrot Cake Cookies Recipe

Leave those store-bought cookies on the shelf and instead, make this delicious homemade treat.

Who says that your cookies can’t have a few veggies tossed in?

I’ve always loved eating carrots as a snack, but if I can coat those carrots with cookie mix? Count me in!

Make and share with your friends or bake and keep for yourself.

Regardless of how you make it, just get started so we can all agree that this is one stellar and delicious carrot cake cookie!

Perfect for Easter, Spring and Summer! 

Carrot Cake with Cream Cheese Frosting

FROSTED CARROT CAKE COOKIE INGREDIENTS

CARROT CAKE COOKIES:

FLOUR: 2 cups of all-purpose flour.

BAKING POWDER: 1 teaspoon baking powder.

BAKING SODA: 1/2 teaspoon baking soda.

SALT: 1 teaspoon of salt.

 NUTMEG: 1/2 teaspoon of ground nutmeg.

GROUND CINNAMON: 2 Tablespoons ground cinnamon.

BUTTER: 1/2 (1 stick) of unsalted butter, softened. 

BROWN SUGAR: 1 cup of brown sugar. 

VANILLA EXTRACT: 1 Tablespoon vanilla extract.

EGGS: 2 large eggs. 

 PINEAPPLE: 1 (8 oz.) can of crushed pineapple, drained. 

CARROTS: 3/4 cup of shredded carrots.

RAISINS:1 cup of raisins. If you don’t like raisins, just skip it!

WALNUTS: 1 cup of chopped walnuts. Again, if you don’t like walnuts you can leave them out! 

CREAM CHEESE FROSTING:

CREAM CHEESE: 5 oz. cream cheese, softened.

BUTTER: 6 Tablespoons of butter, softened.

VANILLA EXTRACT: 1 teaspoon of vanilla extract.

POWERED SUGAR: 2 cups of powdered sugar.

Carrot Cake Recipe

HOW TO MAKE CARROT CAKE COOKIES

To make these Carrot Cake Cookies, simply:

PRE-STEP: Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

STEP 1: Whisk together the flour, baking powder, baking soda, salt, nutmeg and ground cinnamon in a medium-size bowl. Set aside.

STEP 2: 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.

STEP 3: Stir in the crushed pineapple, carrots and raisins. Stir in dry ingredients. Mix in walnuts if desired.

STEP 4: Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet. Bake for 15-20 minutes or until bottoms being to brown. Allow cookies to cool before frosting.

HOW TO MAKE CREAM CHEESE FROSTING

To make Cream Cheese Frosting, simply:

STEP 1: Mix softened butter and cream cheese on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.

STEP 2: Add powdered sugar and vanilla extract. Increase to high-speed and beat for 3 minutes. Frost cookies.

STEP 3: To make the carrots, I used orange and green decorating gel. 

FROSTED CARROT CAKE COOKIES

COOKIE MAKING TIPS

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.

And to make it super easier for you to learn how to scoop the perfect cookie, I created a step-by-step guide on How To Scoop The Perfect Cookie 

Frosted Carrot Cake Cookies

BAKING TOOLS NEEDED

MIXER: I love my KitchenAid Mixer, I use it for everything. Makes baking so much easier!

BAKING SHEET: You will need a large 16×11 inch baking sheet.

SILICONE BAKING MAT OR PARCHMENT PAPER: If you don’t have a silicone baking mat…YOU NEED ONE!

Carrot Cake with Cream Cheese Frosting

MORE EASTER RECIPES

INSTANT POT BROWN SUGAR-GLAZED CARROTS 

Instant Pot Glazed Carrots

PECAN CRUNCH GRAPE SALAD

Pecan Crunch Grape Salad

NO-BAKE STRAWBERRY CREAM PIE

No Bake Strawberry & Cream Pie

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Frosted Carrot Cake Cookies
Yield: 24 COOKIES

Frosted Carrot Cake Cookies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

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 (8 oz.) can crushed pineapple, drained
  • ¾ cup shredded carrots
  • 1 cup raisins
  • 1 cup chopped walnuts (optional)

CREAM CHEESE FROSTING:

  • 5 oz. cream cheese, softened
  • 6 Tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Whisk together the flour, baking powder, baking soda, salt, nutmeg and ground cinnamon in a medium-size bowl. Set aside.
  3. 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.
  4. Stir in the crushed pineapple, carrots and raisins. Stir in dry ingredients. Mix in walnuts if desired.
  5. Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet. Bake for 15-20 minutes or until bottoms being to brown. Allow cookies to cool before frosting.
  6. 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.
  7. Add powdered sugar and vanilla extract. Increase to high-speed and beat for 3 minutes. Frost cookies.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 252 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 39mg Sodium: 174mg Carbohydrates: 33g Fiber: 1g Sugar: 22g Protein: 3g

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FROSTED CARROT CAKE COOKIES

FROSTED CARROT CAKE COOKIES

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13 comments on “Frosted Carrot Cake Cookies”

  1. These are super cute what an awesome idea for Easter, the Easter Bunny will love these carrots 😉

  2. Love carrot cake and now I’ve got to try this cookies!!!

  3. I love baking cookies every weekend. I should pun these on my next week baking list!

  4. OH MY GOODNESS!!! There are hardly any words for these. So so so so GOOD!

  5. These look amazing!! I can’t wait to make them this weekend!!

  6. These cookies are so adorable!

  7. Ahhh! Can’t wait to try these and nibble away on cookies that are my face cake flavor! I’m sure they’ll disappear quickly in my house!

  8. These cookies are my absolute favorite but I can never eat just one! They are too good!

  9. These cookies are so beyond adorable!

  10. Love this idea of carrot cupcakes instead of one big cake!

  11. I love the carrots on top! Too cute!

  12. These cookies look so moist and packed with flavor- who could resist that dleicious frosting?

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