Carrot Cake Cookies with Cream Cheese Frosting
Love classic carrot cake? Bake soft, spiced Carrot Cake Cookies with Cream Cheese Frosting. An easy, festive spring and Easter dessert.
We are approaching the Easter holiday and I have a new cookie recipe to share with all of you! Each year at our annual gathering, I make a plethora of holiday food, and my recipe for The Best Carrot Cake. This year, I decided to give everyone their own individualized cake in cookie form. My Carrot Cake Cookies with Cream Cheese Frosting are phenomenal! My test batch at home went quickly, so I know at our family party they are bound to disappear.
CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING
Turning an entire cake into a single cookie might sound like a daunting task, but have no fear! Even if you’ve never made a carrot cake before, this cookie recipe is simple to bring together. The base of the recipe uses traditional cookie ingredients: flour, eggs, sugar, and butter. Everything you need for a good homemade cookie. With the addition of carrots, nutmeg, cloves, and cinnamon, you know you have an elegant carrot cake cookie that’s a little sweet with the right amount of rich spice.
Find my expert tips on how to make homemade carrot cake cookies with cream cheese frosting below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love These Carrot Cake Cookies with Cream Cheese Frosting:
- Classic Carrot Cake Flavors: Warm cinnamon, nutmeg, and cloves bring the traditional carrot cake taste you love, but in a tender cookie.
- Creamy Homemade Frosting: The almond-scented cream cheese frosting adds a rich, bakery-style layer of sweetness that melts in your mouth.
- Versatile Spring Party Treat: These cookies are great for Easter celebrations, brunches, or everyday treats. They are as shareable as they are delicious.
Ingredients
For The Carrot Cake Cookies
- 1 cup salted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup freshly grated carrots
For The Almond-Scented Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 3 Tablespoons salted butter, softened
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/2 Tablespoon milk
Instructions
For The Carrot Cake Cookies
Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper or a silicone baking mat.
In the bowl of an electric stand mixer, add the butter, brown sugar, and granulated sugar. Using the paddle attachment, cream together on medium speed for 3 minutes or until fully combined. Add the eggs and continue to mix until combined.
In a separate medium bowl, add the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk together.
Gradually add this flour mixture into the wet mixture while it’s on low speed. Mix until just combined. Don’t overmix!
Fold the grated carrots into the cookie dough. Dough will be thick. Using a standard-size cookie scoop (holds about 2 Tablespoons of dough), scoop dough onto the prepared cookie sheets. Space at least 2 inches apart.
Bake cookies in a preheated oven for only 9 to 10 minutes. Tops will look set and edges will be golden-brown. Don’t over-bake!
Remove from oven and let cookies cool right on the cookie sheets. Once cookies are cooled, then frost.
For The Almond-Scented Cream Cheese Frosting
Place the softened cream cheese and butter in a medium bowl. Using an electric hand-mixer on low speed, cream together until fluffy and combined.
Mix in the almond extract, vanilla extract, and milk, then slowly mix in the powdered sugar until everything is creamy and combined. Frost cookies with a few tablespoons of frosting and enjoy!
Servings
Yields: 36 small cookies. The recipe can easily be doubled to get 72 cookies if you’re feeding a large gathering. Even if you don’t have too many to feed, you can always send plates of cookies home with your family and friends!
Storage
Cover leftover carrot cookies and place them in the refrigerator for up to 4 days. You can always soften and warm up the cookies in the microwave for a few seconds. Unfrosted cookies can be frozen for up to 2 months.
Holly’s Tips for The Best Carrot Cake Cookies with Cream Cheese Frosting:
- Use Freshly Grated Carrots: Freshly grated carrots release natural moisture while baking, creating a soft, cake-like texture and richer flavor.
- For Thick and Tender Cookies: Cream the butter, brown sugar, and granulated sugar for the full 3 minutes. This step incorporates air into the dough, helping your cookies bake up thick and tender. If your butter is too cold, it won’t cream properly. If it’s melted, the cookies may spread too much.
- Avoid Overmixing: Mix until just combined. Overmixing develops too much gluten, which can make carrot cake cookies dense instead of soft and chewy.
- Measure Flour: Spoon flour into a measuring cup and level with a knife.
- For A Cookie With A Soft Center: Slightly underbake cookies if you prefer a soft center.
- Soften The Cream Cheese: Room temperature cream cheese blends more smoothly and prevents lumps in your frosting.
- Chill Cookies: Chill frosted cookies for 20 minutes to help the frosting set.
Frequently Asked Questions:
I suggest chopped pecans, almonds, or walnuts. For a little added sweetness to the cookie, try sprinkling shredded coconut on the top after frosting. This adds a whole new level of decadence to the cookie.
Yes, I like to make a batch and keep them out on the counter until the event starts when I’m making them for a party. I only frost them right before serving. If you want to pre-frost your cookies, you can, but just be sure to keep them covered in the fridge before serving. The cream cheese in the frosting can’t sit out at room temperature for too long.
Flat carrot cake cookies are usually caused by butter that was too soft or melted, overmixing the dough, not measuring flour properly, or skipping chilling if your kitchen is too warm. If needed, chill the dough for 30 minutes before baking to help prevent spreading.
To make vegan Carrot Cake Cookies with Cream Cheese Frosting, substitute the butter with a plant-based vegan butter, and replace each egg with a flax egg. Use dairy-free cream cheese and vegan butter for the frosting, and confirm your sugar is vegan-friendly if needed. The freshly grated carrots already keep the cookies moist, so no additional adjustments are usually necessary. Bake as directed, watching closely at the 8–10 minute mark.
To make Carrot Cake Cookies gluten-free, use a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum for proper structure and chew. Measure carefully to avoid dense cookies, and mix just until combined to prevent a gritty texture. Gluten-free dough can be slightly softer; chilling it for 20-30 minutes before baking can help control spreading. Bake as directed, watching closely during the last minute or two.
Similar Recipes
Craving something similar? Make The Best Carrot Cake.
Wanting something more filling? My Carrot Sheet Cake is ideal for large gatherings and Easter celebrations.
Can’t get enough of spring desserts? Try my highly-rated Bunny Bait, Easter Sugar Cookies, Coconut Cream Cake with Coconut Cream Cheese Frosting, and Lemon Loaf Cake.
Have you made this Carrot Cake Cookies with Cream Cheese Frosting recipe? 🥕
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CarrotCakeCookies #LifeInTheLofthouse
Carrot Cake Cookies with Cream Cheese Frosting
Ingredients
Carrot Cake Cookies
- 1 cup salted butter softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup freshly grated carrots
Almond-Scented Cream Cheese Frosting
- 4 ounces cream cheese softened
- 3 Tablespoons salted butter softened
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/2 Tablespoon milk
Instructions
For The Carrot Cake Cookies
- Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper or a silicone baking mat. In the bowl of an electric stand mixer, add the butter, brown sugar, and granulated sugar. Using the paddle attachment, cream together on medium speed for 3 minutes or until fully combined. Add the eggs and continue to mix until combined.
- In a separate medium bowl, add the flour, baking soda, cinnamon, nutmeg, cloves and salt. Whisk together.Gradually add this flour mixture into the wet mixture while it's on low speed. Mix until just combined. Don't overmix!
- Fold the grated carrots into the cookie dough. Dough will be thick. Using a standard-size cookie scoop (holds about 2 Tablespoons of dough), scoop dough onto the prepared cookie sheets. Space at least 2 inches apart.
- Bake cookies in preheated oven for only 9 to 10 minutes. Tops will look set and edges a golden-brown. Don't over-bake!Remove from oven and let cookies cool right on the cookie sheets. Once cookies are cooled then frost.
For The Almond-Scented Cream Cheese Frosting
- Place the softened cream cheese and butter in a medium bowl. Using an electric hand-mixer on low speed, cream together until fluffy and combined.Mix in the almond extract, vanilla extract, and milk, then slowly mix in the powdered sugar until everything is creamy and combined. Frost cookies with a few tablespoons of frosting and enjoy!
Notes
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