These Carrot Cake Cookies are the ultimate spring dessert. Each cookie has crisp edges with a soft center. Paired with the cream cheese frosting, every bite is perfection!

Frosted Carrot Cake Cookies on a baking sheet lined with parchment paper.

These cookies are 100000% one of my all-time favorite recipes to date.

With crisp edges and a soft center, the carrot cake cookie is the ideal texture in every bite!

And when paired with the smooth and creamy vanilla cream cheese frosting on top, it is absolute perfection.

Luckily, these delicious cookies are also easy to make.

Main Ingredients

Ingredients measured out in bowls to make carrot cookies.

Why You Will LOVE These Cookies

The flavor. Once you take a bite of one of these cookies, you won’t want to stop.

I never thought you could encompass the deliciousness of a carrot cake in a cookie but this recipe proved me wrong.

Each bite is filled with carrot cake spices marrying perfectly with the cream cheese frosting.

The Texture. Perfectly crisp edges around the cookie pair perfectly with the soft center.

Ever since I’ve made these cookies, I haven’t stopped thinking about them. The texture will keep you coming back for more!

Easy to Make. You won’t need any crazy ingredients to make these cookies.

Using simple and easy-to-find ingredients, the cookie batter comes together quickly and the vanilla cream cheese frosting is as simple as it can be to make.

How to Make Carrot Cake Cookies

  1. Add the softened butter, both sugars, egg and vanilla extract to a large mixing bowl
  2. Use an electric hand mixer to combine until fluffy on a low/medium speed
  3. Add the flour, cinnamon and baking soda
  4. Mix again until fully incorporated on a low speed
  5. Fold in the grated carrots until evenly distributed 
  6. Line a baking sheet with parchment paper
  7. Use a 2 tbsp cookie scoop to portion out the dough (I bake 6 cookies on a tray)
  8. Bake at 350 degrees F for 10-12 minutes
  9. Repeat steps 7 and 8 to bake the rest of the dough (I prefer to bake only one tray at a time as baking two in the same oven would change the total bake time and results of the cookie)
  10. While the cookies cool, make the cream cheese frosting
  11. To a bowl, add the softened cream cheese and salted butter
  12. Use an electric hand mixer to combine
  13. Add in the vanilla extract and 1 cup of powdered sugar
  14. Mix until combined 
  15. Add the remaining powdered sugar and mix until fully incorporated 
  16. Once the cookies are completely cooled, it’s time to add the frosting
  17. Transfer the icing to a piping bag or use a spoon to spread it on
  18. Enjoy!
Softened butter in a bowl.
Soften the butter
Softened butter in a bowl with granulated sugar.
Add the granulated sugar
All wet ingredients in a large mixing bowl.
Dark brown sugar, egg and vanilla
Mixed wet ingredients in mixing bowl.
Use an electric hand mixer to blend
Adding dry ingredients to batter.
Add the flour
Adding dry ingredients to batter in mixing bowl.
And other dry ingredients
Mixed wet and dry ingredients in the mixing bowl.
Blend again with the electric hand mixer
Mixed wet and dry ingredients in the mixing bowl topped with grated carrots.
Add the grated carrots
Carrot cake cookie batter in a bowl.
Fold into the batter until evenly distrusted
Scooping carrot cookie batter.
Scoop the dough
Carrot cake cookie batter scooped on parchment paper.
Add to a baking sheet lined with parchment paper
Baked carrot cake cookies cooling on parchment paper.
Bake
A baked carrot cake cookie on parchment paper.
Let cool completely
Carrot cake cookies topped with cream cheese frosting on a baking sheet.
Add frosting
Holding a carrot cake cookie in my hand.
Pipe the frosting on the cookies
Holding half of a carrot cake cookie in my hand to show the inside texture.
Enjoy

Frequently Asked Questions

Can these cookies be made gluten-free friendly?

Yes, use an All Purpose Gluten Free Flour, substituting at a 1:1 ratio.

Will pre-shredded carrots from the store work in this recipe?

No, they are thicker and longer than grating them by hand. They also have a different texture than freshly grated carrots.

How do I know the cookies are done baking?

The edges will be crisp and slightly golden. However, the center will still be soft and finish baking on the cookie tray once removed from the oven.

Do I have to frost the cookies?

Nope! You can leave off the frosting if you’d like. The cookies are just as delicious without frosting as they are with it on top.

What is the best way to store the cookies?

Store in an airtight container at room temperature for up to 4 days.

A Frosted Carrot Cookie broken in half on a baking sheet that is lined with parchment paper.
Frosted Carrot Cake Cookies on a baking sheet lined with parchment paper.

Carrot Cake Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 cookies
These Carrot Cake Cookies are the ultimate spring dessert. Each cookie has crisp edges with a soft center. Paired with the cream cheese frosting, every bite is perfection!
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Ingredients
 

  • 1/2 cup Salted Butter
  • 1/3 cup Granulated Sugar
  • 1/2 cup Dark Brown Sugar, packed
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 2/3 cup Carrots, peeled and grated
  • 1 1/2 cup All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1 tsp Ground Cinnamon

Vanilla Cream Cheese Frosting

  • 4 oz Plain Cream Cheese, softened
  • 1/4 cup Salted Butter, softened
  • 1 tsp Vanilla Extract
  • 2 cups Powdered Sugar

Instructions
 

  • Add the softened butter, both sugars, egg and vanilla extract to a large mixing bowl
  • Use an electric hand mixer to combine until fluffy on a low/medium speed
  • Add the flour, cinnamon and baking soda
  • Mix again until fully incorporated on a low speed
  • Fold in the grated carrots using a spatula until evenly distributed
  • Line a baking sheet with parchment paper
  • Use a 2 tbsp cookie scoop to portion out the dough (I bake 6 cookies on a tray)
  • Bake at 350 degrees F for 10-12 minutes
  • Repeat steps 7 and 8 to bake the rest of the dough (I prefer to bake only one tray at a time as baking two in the same oven would change the total bake time and results of the cookie)
  • While the cookies cool, make the cream cheese frosting
  • To a bowl, add the softened cream cheese and salted butter
  • Use an electric hand mixer to combine
  • Add in the vanilla extract and 1 cup of powdered sugar
  • Mix until combined
  • Add the remaining powdered sugar and mix until fully incorporated
  • Note: If you would like the frosting to be thicker, add about 2 tbsp of powdered sugar at a time until it reaches desired consistency. The frosting should be thick enough to pipe onto the cookies and stay in place. On the other hand, if you want the frosting to be thinner, add less powdered sugar or add tiny bits of milk until it reaches your desired consistency.
  • Once the cookies are completely cooled, it's time to add the frosting
  • Transfer the icing to a piping bag or use a spoon to spread it on
  • Enjoy!

Nutrition

Serving: 1cookie, Calories: 337kcal, Carbohydrates: 48g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 56mg, Sodium: 181mg, Potassium: 76mg, Fiber: 1g, Sugar: 35g, Vitamin A: 1693IU, Vitamin C: 0.4mg, Calcium: 29mg, Iron: 1mg
Author: Jessica Selensky
Course: Dessert
Cuisine: American
Keywords: Apple Pie Cookies, Carrot Cake Cookies, Carrot Cake Recipes, Cookie Recipe, cream cheese frosting, Spring Baking, spring desserts, Vanilla Cream Cheese Frosting

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