Carrot Cookies Recipe

A new take on an old classic. Loaded with cinnamon, grated carrots, and a creamy frosting, these carrot cookies soft and cake like.

Carrot cake is a classic dessert loved by many, but have you ever tried it in cookie form? Carrot cake cookies are a delicious and unique way to enjoy the flavors of this timeless dessert.

Let’s dress up carrot cake today into a handheld cookie that’s perfect for a snack, dessert, or even as a breakfast cookie. Bring the family together to frost the cookies with the cream cheese frosting.

Ingredients

• The butter should be at room temperature. It should give a little when you press the side of the stick, but not be so soft that it makes a hole.
• I love dark brown sugar in cookies, but do not use it in this recipe. Dark brown sugar has more molasses and may cause the cookies to spread or darken too much while baking.

How to Make Carrot Cookies

• Prepare. Preheat the oven to 350°F. Line two cookie sheets (or baking pans) with parchment paper and set them to the side.
• Mix dry ingredients. Add the flour, cinnamon, baking powder, baking soda, and salt to a large bowl and stir with a whisk. Set the flour mixture aside.

• Mix wet ingredients. In a separate large bowl, use an electric hand mixer to cream together the butter and light brown sugar until smooth. Add the egg and vanilla extract to the butter mixture, and continue blending.

• Combine the two. Gradually mix in the dry ingredients until the dough is thick and a little sticky. Fold in the carrots.
• Scoop and bake. Use a cookie scoop to scoop out 1 ½ tablespoons of dough, roll the dough into a tight, smooth ball, and place the balls about 2 inches apart on the prepared cookie sheets. Bake the cookies, one sheet at a time for 12-13 minutes or until the edges start to turn golden brown.

Cream Cheese Frosting

The frosting is easy to make and you just need one bowl. Blend together the cream cheese and butter until smooth.

Gradually add in the powdered sugar until the frosting is thick and smooth.

Spread about 1 tablespoon of frosting on top of each cookie, then sprinkle some crushed walnuts on top.

Carrot Cookies with Cream Cheese Frosting

4.41 from 10 votes

A new take on an old classic. Loaded with cinnamon, grated carrots, and a creamy frosting, these carrot cookies soft and cake like.

Servings 24

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

---

Print RecipePin RecipeSave RecipeSaved Recipe

Email Me This Recipe!

Enter your email and get the recipe sent to your inbox! Plus you’ll get new recipes from us every week.

Email *

Send

Ingredients

 

For the cookies:

• 2 1/4 cups all-purpose flour spooned and leveled, 293 grams
• 2 teaspoons cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter room temperature, 6 ounces
• 2/3 cup light brown sugar packed, 155 grams
• 1 large egg room temperature
• 2 teaspoons vanilla extract
• 3/4 cup finely grated carrots*

For the cream cheese frosting:

• 4 ounces cream cheese room temperature
• 1/4 cup unsalted butter room temperature, 2 ounces
• 1 cup powdered sugar 130 grams

For the topping:

• 1/2 cup crushed walnuts or pecans

Instructions

 

• Preheat the oven to 350°F. Line two cookie sheets (or baking pans) with parchment paper and set them to the side.
• Start by making the cookies. Add the flour, cinnamon, baking powder, baking soda, and salt to a large bowl and stir with a whisk. Set the flour mixture aside.
• In a separate large bowl, use an electric hand mixer to cream together the butter and light brown sugar until smooth.
• Add the egg and vanilla extract to the butter mixture, and continue blending.
• Gradually mix in the dry ingredients until the dough is thick and a little sticky.
• Fold in the carrots, then use a cookie scoop to scoop out 1 ½ tablespoons of dough, roll the dough into a tight, smooth ball, and place the balls about 2 inches apart on the cookie sheets.
• Bake the cookies, one sheet at a time for 12-13 minutes or until the edges start to turn golden brown. Allow the cookies to cool on a wire rack.
• Make the cream cheese frosting while the cookies are cooling: Blend together the cream cheese and butter until smooth.
• Gradually add in the powdered sugar until the frosting is thick and smooth. Spread about 1 tablespoon of frosting on top of each cookie, then sprinkle some crushed walnuts on top.
• Store in an airtight container at room temperature for up to 24 hours, then refrigerate for up to 5 days.

Notes

*I used a box grater to finely grate the carrots.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 frosted cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 192kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 71mg | Potassium: 79mg | Fiber: 1g | Sugar: 11g | Vitamin A: 864IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg

Author Julie Clark

Course Cookies

Cuisine American

Calories 192

Keyword carrot cake recipe, easy cookie recipes, spring cookies

Have you tried this recipe?

Share a review below or share on Instagram with the tag #tastesoflizzyt.

Other Carrot Cake Recipes