Carrot Cake Cookies with Cream Cheese Frosting
Our Carrot Cake Cookies with Cream Cheese Frosting features a light, and fluffy cookie chocked full of carrots and cinnamon and topped with delicious cream cheese frosting.
When we think of Spring, we think of Carrot Cake. There are a lot of spring birthdays in our family and our mom loved Cream Cheese Frosting so there were a lot of Carrot Cake Birthday Cakes in our childhood. We decided to take those classic flavors of carrots, cinnamon, and cream cheese and turn them into a cookie … hello Carrot Cake Cookies with Cream Cheese Frosting! You are delicious! We think this cookie tastes just like Carrot Cake and it is the perfect delivery device for our Best Cream Cheese Frosting. If you like Carrot Cake you’ll love these cookies. Your family will ask you to make them again and again!
Ingredients You Will Need
How to Make the Cookie Dough
Step 1: Add the dry ingredients, including flour, cinnamon, salt, baking powder, and baking soda into a bowl.
Step 2: Whisk together the dry ingredients until they are completely combined. Set aside.
Step 3: Add the granulated sugar, brown sugar, and softened butter to a mixing bowl.
Step 4: Cream butter and sugars until completely combined.
Step 5: Add the eggs and vanilla and mix until light and fluffy.
Step 6: Add in the dry ingredients, one cup at a time. Mix until just combined.
Step 7: Add in the chopped or shredded carrots.
Step 8: Fold the carrots into the cookie dough.
Baking Instructions
Step 9 and 10: We used an ice cream scoop to place the cookie dough on a cookie sheet lined with parchment paper.
Step 11: Bake the cookies in an oven pre-heated to 375 degrees for 13-15 minutes or until golden brown around the edges.
Step 12: Here is what the cookies look like just out of the oven. Golden brown and delicious and chock full of sweet delicious carrots.
How to Make The Best Cream Cheese Frosting
Step 13: While the cookies are cooling, make up a batch of our super delicious The Best Cream Cheese Frosting. You can find the recipe and detailed instructions on how to make this frosting right here.
Frosting the Carrot Cake Cookies
Steps 14-15: Frost the Carrot Cake Cookies with the Best Cream Cheese Frosting using a spreader or a knife.
Steps 16-17: Chop up some pecans. You’ll need about a cup of chopped nuts. Use the chopped pecans to create a circle of nuts around the edge of the cookie. The pecans should stick on the just applied Cream Cheese Frosting.
Step 18: That’s all there is to it! You now have a yummy frosted cookie that tastes just like a piece of Carrot Cake. Enjoy!
Other Frosted Cookies You Will Love
Did you Make This Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
And don’t forget to follow us on Pinterest, Facebook, and Instagram!
Carrot Cake Cookies with Cream Cheese Frosting
Our Carrot Cake Cookies with Cream Cheese Frosting feature a light, and fluffy cookie chocked full of carrots and cinnamon and topped with delicious cream cheese frosting.
Ingredients
- 1 cup Butter (Sweet Cream, Salted, Softened)
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour
- 2 heaping teaspoons Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups grated or chopped raw Carrots
- The Best Cream Cheese Frosting
- 1 Â cup chopped Pecans
Instructions
- Grate or chop 2 cups of Raw Carrots
- Add dry ingredients to a bowl and whisk together until combined. Set aside.
- In a large mixing bowl, cream the butter and sugars.
- Add the eggs and vanilla and mix until light and fluffy.
- Add the dry ingredients to the cookie dough one cup at a time and mix until just combined.
- Fold in the 2 cups of carrots.
- Bake the cookies in an oven preheated to 375 degrees oven for 13-15 minutes or until golden brown around the edges.
- Allow cookies to cool.
- Frost with our The Best Cream Cheese Frosting.
- Apply chopped Pecans around the edges of cookies.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
These are delicious! I decided to add coconut and pecans to some of the batter and leave the other half plain. Both were soooo good! Great recipe!
Absolutely delicious! The cookies are so soft and fluffy! The cream cheese icing is incredible with this. Pairs perfectly! All the kids who tried it said they loved it too! Thank you so much for sharing this delicious recipe!
I love these cookies. I have made them with the carrots but I also made them with apples in place of the carrots. I Connor decide which is better! I think I will try with pumpkin next!!Â
Going to make these scrumptious looking cookies for thanksgiving but I only have unsalted sweet butter. Should I make any adjustments and add more salt to the recipe.
That will work. You shouldn’t need to add any extra salt.
Do you need to sift the flour? Â I’m making these for my son in law whe love carrot cake, they look yummy!
We almost never sift the flour.
Thanks for the recipe. I did a trial run on Wednesday since these were going to be taken to an Easter luncheon and I had not made them before. They were delicious but after icing the cookies it occurred to me that there was no way they would travel well. Soooooo….I made them tonight for Easter tomorrow and decided to make them like you would whoopie pies. I flipped the cookies over after they cooled and used a pastry bag with a #10 tip to pipe icing on one side and top with another cookie 🙂 I sure hope these will be a hit. Thanks again.
What a great idea!
Best cookies I have ever made. My husband, hugged me and kissed me and told me I was the best baker ever.!! lol Will be making again.
Yay! That makes us so happy!
NOW I have to make them
Just made these. Â Came out wonderful. Â Also topped with the recommended icing. Â I love that you have to chill these to kept thr icing fresh. Â Makes a great desert for the summer.
Do they come out crisp or chewy? Â I would like chewy, what if I reverse the amounts for sugar. Â 1 cup brown, 1/2 cup white.
Hi Desa – I’d say cakey. Definitely not crispy. And reversing the amounts of brown and white sugar will help make a chewier cookie.
I was wanting to send these overseas as a gift. Is the cream cheese frosting ok not being refrigerated and sent in a box and ok to eat when they receive?Â
Unfortunately no. The cream cheese will go bad. Sorry.
Hi Elizabeth – The cream cheese frosting needs to be refrigerated so I don’t think these cookies are a good choice for shipping unfortunately.
Recipe says grated and chopped carrots. What do you mean?
Hi Cindy, a lot of grocery stores sell carrots that are pre-grated or chopped, so we just meant that you could buy the pre-chopped carrots or do it yourself.
I always grate the carrots myself when making carrot cake. It’s my secret weapon for super moist cake! The store bought carrots that are already grated are dry. It’s a little more work but so worth it!!
I have these baking and I obviously had to be a rebel and taste the dough, haha! DELICIOUS! Looking forward to the finished result!
Hi my daughter asked for carrot cake cookie ice cream sandwich for her bday. do you think these would work if i put ice cream between 2 cookies?
Hi Rita, I think that’s a great idea. You might to pat them down a little bit before you bake them so they are a little more flat.
These look and sound great but I would like to know if I can add the pecans directly to the dough hence maybe making the rolling of dough slightly easier?
T-Y
Yes, I would add them at the end. I’m sure it would be very tasty.
Can zucchini be substituted for the carrots? I have a bunch I want to use… 🙂
Hi Jamie, yes I think zucchini would be great in this recipe.
Hi, what do you mean by “grated and chopped? Grate them then chop too?
Sorry Kim, that was a typo. It should have been grated OR chopped. We’ll fix it. Thanks!
Grease or not cookies sheet
No, you don’t need to grease the cookie sheet.
Just curious could they be frozen and if so before or after baking would love to make as a gift
Hi Donna, you can freeze them. You will just need to be carful about how you do it. You don’t want to ruin the frosting and/or nuts.
Hi! Thanks so much for the recipe! I made them today for my fiancée’s birthday…they are in the oven as I type and smell wonderful! I had a quick question though. My dough turned out super sticky and wet…not like yours in the picture and certainly not enough together where I could roll them into a ball. I ended up using a cookie scoop instead and am hoping they turn out ok. I was wondering if you could tell we what caused this? I used the 3 cups flour as indicated…even added a little extra since the dough was so wet initially. Should I have refrigerated the dough? Or any tips you can offer? Thanks
Hi Meredith, the dough is very wet for this cookie. We just powered through and made them into balls. I am sure your cookies are fine.
I just made these for Mother’s Day dessert and they turned out fabulous! Thank you!!
These cookies are amazing I put the nuts inside I used walnuts and I added a half a can of crushed pineapple well drained and an extra 3/4 cup of flour
Hi Carla, pineapple sounds like a nice addition.
Can you substitute another kind of flour? If so what kind do you think would work best?
Jackie
Hi Jackie, we have only tried this recipe with all-purpose flour. Sorry, I don’t have any suggestions. Maybe someone else will chime in with an answer.
Spelt flour can be used in equal amounts.
I made these and everyone went crazy over them they are soooooo good !! How many calories are in each cookie bc I can’t stop eating them
Yay! We are so glad you liked them!!!
I made these for Easter 2017. The only thing I did different was sprinkle the chopped pecans over the top as it was difficult for me to dip the sides without dropping the cookie. Otherwise, followed the recipe exactly and the outcome was phenomenal. Terrific recipe and one I will be making again and again.
That’s a great idea about the pecans … we are really glad you enjoyed the cookies!
Hi. Is amazing!! The recipe is great
HI! Happy to hear you enjoyed the cookies!!
Can you I regular salted butter as a substitute?
Hi Joann – of course, salted butter will be fine in this recipe.
Did you use dark brown or light brown sugar in your cookies?
Hi Stephanie – we used Light Brown Sugar.
How many cookies does this make?
Hi Emily – you should be able to make approximately 3 dozen cookies (depending on how big a spoonful of dough you use for each cookie.)
About how many cookies should this recipe make?
Hi – you should be able to make approximately 3 dozen cookies (depending on how big a spoonful of dough you use for each cookie.)
Do you drop by teaspoon or tablespoon??
Hi Pam – the cookies in these pictures were on the big side so they would show up nicely in pictures. We used a tablespoon! But you can use a teaspoon if you like your cookies a bit smaller.
Hi I plan on making these but wanted to know if the cookies could be stacked without the cream cheese messing up. Does the cream cheese firm up?
The nuts on the outside might protect that frosting.
you don’t say how many cookies this dough makes, or how big the ball should be???
Hi – Sorry! The cookie dough recipe should yield 3 dozen cookies (depending on how big you make them.)
how long will these keep? I’m assuming you would store them in the fridge??
Hi Patty, yes you should keep them in the refrigerator. They should last up to a week.
I just made these. Really good, but was it lots of work adding the pecans. Worth it though. I also toasted the pecans before chopping them for the edges. This recipe will be added to my favourites!
Hi Mavis – we’re so glad you liked the cookies! What a great idea about toasting the pecans. We are going to do that next time!!!
Cake and cookies in one?! A must-bake soon! Thanks for the recipe.