Carrot Cake Cookies with Cream Cheese Frosting


Carrot Cake Cookies with Cream Cheese Frosting | Cooking Classy

Spring means more sunny days just around the corner, gorgeous delicate blossoms blooming all around us and carrot cake of course! It’s definitely my highlight of spring because every year around Easter I always make this Carrot Cake or these cupcakes it at least once (oh and now I’ve got this Carrot Cake Cheesecake to add to that, two of the worlds best kind of cakes in one). Carrot cake is definitely one of my favorites. I love all the sweet spices and how incredibly moist the cake is from the carrots, and of course I can’t get enough of the cream cheese frosting.

I might be slightly obsessed because I did already post a carrot cake cookie last year, but they were made with oats and nuts mixed into the batter and they were made into sandwich cookies. So, I wanted to switch things up a bit this time around and make them more similar to the texture of carrot cake without any oats (don’t get me wrong those cookies are delicious too, I just mostly wanted an excuse to make something carrot cake again :).

Everyone in my family loved these cookies, kids included. Carrot cake may get a bad wrap by some because it’s made with a veggie, but with a fair amount of sugar does it even matter? Yes, it’s like turning a healthy, nutritious thing into candy but don’t we all need that every once in a while? I definitely think so! Especially when the end result are these delicious, cake-like Carrot Cake Cookies!

Carrot Cake Cookies with Cream Cheese Frosting | Cooking ClassyCarrot Cake Cookies with Cream Cheese Frosting | Cooking ClassyCarrot Cake Cookies with Cream Cheese Frosting - they taste just like the cake but in soft cookie form! A springtime must!Carrot Cake Cookies with Cream Cheese Frosting | Cooking Classy

Carrot Cake Cookies with Cream Cheese Frosting

Yield: About 23 cookies

Carrot Cake Cookies with Cream Cheese Frosting


  • 1 1/2 cups (213g) all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/2 cup (4 oz) unsalted butter, softened
  • 1/2 cup (106g) granulated sugar
  • 1/4 cup (55g) packed light-brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (118g) finely grated carrots
  • Chopped pecans or cinnamon, for decoration (optional)
  • Frosting
  • 5 oz cream cheese, softened (don't over-soften it)
  • 6 Tbsp (3 oz) butter, softened
  • 1/2 tsp vanilla extract
  • 2 cups (220g) powdered sugar


  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, granulated sugar and brown sugar until creamy. Blend in egg and vanilla extract. With mixer set on low speed, add half of the flour mixture and mix just until combined, then mix in carrots, then mix in remaining 1/2 of the flour mixture just until combined. Scrape sides and bottom of bowl with a spatula to make sure everything is properly incorporated.
  • Scoop dough out with a medium 1 1/2 Tbsp cookie scoop and drop onto baking sheets lined with silicone liners, spacing cookies 2-inches apart. Bake in preheated oven until set (they should still be soft to the touch though), about 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. After 5 - 10 minutes of cooling on rack finish cooling completely in an airtight container so they don't dry. Once cool, frost with cream cheese frosting and top with pecans if desired.
  • For the frosting:
  • In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until light and fluffy. Mix in vanilla and powdered sugar and whip again until light and fluffy (if slightly runny chill in freezer about 5 minutes then mix one last time). If doing the carrot decoration set aside about 2 Tbsp to ting green and 2 Tbsp to tint orange (I used a Wilton #2 tip for the green and #4 for the orange).
  • Recipe source: Cooking Classy


  • Averie @ Averie Cooks: Too.darn.cute.!!!

    OMG I want these! I just made a carrot bread for a post coming up and I’ve made carrot cake cookies in the past, but never with icing, and never this cute! You make the prettiest food :) March 6, 2015 at 5:53pm Reply

    • Jaclyn: Thanks so much Averie :)! As do you! March 7, 2015 at 8:24pm Reply

  • Chung-Ah | Damn Delicious: These are so stinking cute! March 7, 2015 at 12:36am Reply

    • Jaclyn: Thanks Chung-Ah :)! March 7, 2015 at 8:24pm Reply

  • Erin @ Miss Scrambled Egg: Holy moly! These cookies look like the bomb. Being born in April means carrot cake as birthday cake. It’s always been my favorite choice. I love the cookie version that you’ve created! Bring on the spring weather. March 7, 2015 at 5:51am Reply

  • Paul: They sound so nice and such lovely decoration as well March 7, 2015 at 7:00am Reply

  • Laura Dembowski: These cookies are absolutely gorgeous! I love everything about spring too, especially carrot cake. I seriously need one or maybe five of these cookies. March 8, 2015 at 6:32am Reply

  • Shari Kelley: I love carrot cake everything, and these look wonderful, Jaclyn! Such a cute design on them, too. March 8, 2015 at 3:00pm Reply

  • Kelly: These look and sound amazing, yum!

    xx Kelly March 8, 2015 at 7:29pm Reply

  • Julia@Vikalinka: Jaclyn, these are darling!!!! I love, love them! Just looking at these cookies make me smile! March 12, 2015 at 1:36pm Reply

    • Jaclyn: Thanks so much Julia! March 15, 2015 at 1:35pm Reply

  • Denise B: Do you think I could make mini muffins instead of cookies with this recipe? What do you suggest? These sound great!! But I want mini muffins! March 12, 2015 at 5:57pm Reply

  • Elena @ GiftaholicWorld: OMG, these are so cute. Can’t help myself keep rolling up and down and try to find a way to stole these lovely tiny carrot cookies. March 16, 2015 at 10:03am Reply

  • Karen: These look great! What do you recommend for storing? I want to make them today to bring to a party tomorrow. Do they need to be refrigerated due to the cream cheese frosting? I don’t want them to dry out!
    Thanks! April 3, 2015 at 5:53am Reply

    • Jaclyn: I’d recommend storing them in the fridge in an airtight container. As long as they are in a sealed container they’ll be fine, then just let them rest at room temp a bit before serving. April 4, 2015 at 3:12pm Reply

  • Nina: I just made these yesterday for a party at work today, and they… are… AMAZING! Definitely making them again soon! :) Thank you for the recipe! October 9, 2015 at 9:58am Reply

    • Jaclyn: I’m so glad you liked them Nina :)! October 9, 2015 at 10:42am Reply

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