Indulge in these soft and fluffy Carrot Cake Cookies with Cream Cheese Frosting. An Easter treat go-to, you'll love this handheld version of your favorite cake.
Course Cookies
Cuisine American
Keyword carrot cake cookies, carrot cake cookies with cream cheese frosting, frosted 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.
Add powdered sugar and vanilla extract. Increase to high-speed and beat for 3 minutes. Frost cookies. I used orange and green decoration gel to draw the carrots on top of the frosting.
Notes
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.