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Carrot Cake Cookies

Jessie M
These carrot cake cookies have the taste and texture of carrot cake. Soft, fluffy, and topped with cream cheese frosting.
Prep Time 25 mins
Cook Time 8 mins
Servings 22 cookies


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


  • 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!


Store cookies in an airtight container in the fridge up to 4 days.
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