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A stack of soft and chewy carrot cake cookies filled with a rich, creamy cheese filling. These delicious cookies are packed with warm spices, shredded carrots, and nuts, making them the perfect twist on a classic Carrot Cake Cookies Recipe for a sweet and indulgent treat.

Easy Carrot Cake Cookies Recipe

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Soft, chewy Carrot Cake Cookies Recipe packed with fresh carrots and warm spices, topped with cream cheese frosting. These treats combine the beloved flavors of Carrot Cake Cookies Recipe in a convenient cookie form.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough:
  • 2¼ cups all-purpose flour
  • 2 teaspoon baking powder
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 2 cups finely grated carrots
  • 1 cup chopped pecans/walnuts optional
  • ½ cup raisins optional
Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ¼ cup butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Stand mixer or hand mixer
  • Box grater
  • Cookie sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop (optional but recommended)
  • Wire cooling rack
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Mix dry ingredients: flour, baking powder, spices, salt
  2. Cream butter and sugars (3-4 min)
  3. Add eggs and vanilla
  4. Mix in dry ingredients
  5. Fold in carrots and nuts
  6. Scoop and flatten slightly
  7. Bake at 350°F (12-15 min)
  8. Cool completely
  9. Make frosting: beat cream cheese, butter, add powdered sugar and vanilla
  10. Frost cooled cookies

Nutrition

Calories: 245kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 6gCholesterol: 35mgSodium: 180mgPotassium: 85mgFiber: 1gSugar: 22g

Notes

  • Grate carrots finely
  • Let ingredients reach room temperature
  • Don't overmix dough
  • Cool completely before frosting
  • Store in fridge up to 5 days

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