These carrot cake cookies have the taste and texture of carrot cake. Soft, fluffy, and topped with cream cheese frosting!
If you love carrot cake these cookies are perfect for you! They're easier to make than a traditional carrot cake, take less time to bake, and still has the same texture and taste! I made these recently with the help of my two young children. I made them for an Easter dessert but really these cookies are good all year long!
My 4 yr old son who doesn't like carrots loved these cookies! I know that they have sugar but anytime I get my little ones to eat vegetables in any form feels like a win!
How to Make Carrot Cake Cookies
Start by preheating the oven to 350 F and line baking pans with parchment paper.
Cookie Dough
In a medium sized bowl whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Wash, peel, and finely grate the carrots. The easiest way to do this is with the finest setting on a cheese grater.
In a large bowl or stand mixer with paddle attachment on cream butter and sugars together until light and fluffy. I beat mine for a good 3 minutes. Mix in the egg, vanilla extract, and grated carrots. Add in the dry ingredients and mix just until everything is combined.
Scoop 1.5 tbsp sized balls of dough, shape into a ball, and place on the cookie sheets 2 inches apart.
Bake for 8 minutes or until cookies are puffed up and bottoms are golden brown. Let cookies cool to room temperature before icing.
Cream Cheese Icing
In a large bowl mix butter, cream cheese, powdered sugar, and vanilla together until it's thick and fluffy. This takes a good 5 minutes or so.
Add about 1 tbsp of worth of frosting on to the top each cooled cookie and spread around. Top with some chopped pecans (optional).
Storing the Carrot Cake Cookies
Since these cookies have a cream cheese frosting they will need to be stored in the fridge. Store them in an airtight container in the fridge up to 4 days. I like to take mine out of the fridge about 30 minutes before I want to serve them to let them warm up to room temperature.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Carrot Cake Cookies!
If you make these cookies you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
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Carrot Cake Cookies
Ingredients
Carrot Cake Cookie Dough
- 1 & 1/4 C all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 & 1/4 tsp ground cinnamon
- 1/2 C salted butter at room temperature
- 1/3 C white sugar
- 1/3 C brown sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 C finely grated carrots
Cream Cheese Frosting
- 1/4 C salted butter at room temperature
- 4 oz cream cheese at room temperature
- 1 C powdered sugar also called icing sugar
- 1 tsp vanilla extract
- chopped pecans to top the cookies with optional
Instructions
- Preheat oven to 350 F and line baking pans with parchment paper
Carrot Cake Cookie Dough
- In a medium sized bowl whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl or stand mixer with paddle attachment on cream butter and sugars together until light and fluffy. I beat mine for a good 3 minutes.
- Mix in the egg, vanilla extract, and grated carrots.
- Add in the dry ingredients and mix just until everything is combined.
- Scoop 1.5 tbsp sized balls of dough, shape into a ball, and place on the cookie sheets 2 inches apart.
- Bake for 8 minutes or until cookies are puffed up and bottoms are golden brown.
- Let cookies fully cool to room temperature before icing.
Cream Cheese Frosting
- In a large bowl mix butter, cream cheese, powdered sugar, and vanilla together until it's thick and fluffy. This takes a good 5 minutes or so.
- Add about 1 tbsp of worth of frosting on to the top each cooled cookie and spread around.
- Top with some chopped pecans (optional).
- Enjoy!
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