Carrot Cake Cookies

Name: Carrot Cake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 ½ cups all-purpose flour; 1 Tablespoon ground cinnamon; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; ½ teaspoon ground ginger; 1 cup unsalted butter, softened to room temperature; 1 cup granulated sugar; ½ cup brown sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2 ½ cups grated carrots ((about six medium carrots)); ½ cup chopped pecans ((optional)); 1 cup salted butter, softened to room temperature; 4 ounces (1/2 block) cream cheese, softened to room temperature; 1 pound powdered sugar ((also called confectioners sugar)); 2 teaspoons vanilla extract; ½ cup chopped pecans

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These Carrot Cake Cookies are perfect for the Easter holiday. With a chewy, thick texture, creamy frosting, and crunchy nuts, they’re absolutely divine!

SOFT AND CHEWY COOKIES WITH CREAM CHEESE FROSTING

These Carrot Cake Cookies might just be your new favorite cookie! These soft, warmly spiced treats are one of our favorite ways to use up any leftover carrots. Plus, they’re made entirely within your cozy kitchen – no need for a trip to the store to pick up any specialty ingredients and they’re ready in under a half hour! If your family loves Carrot Cake, these cookies are sure to delight their taste buds!

Looking down on a few Carrot Cake cookies with frosting and chopped nuts.

FREQUENTLY ASKED QUESTIONS:

Help! Why are my Carrot Cake Cookies hard?

Typically, this happens to cookies if you over baked the cookies or if you mixed the dough too much once you added the flour.

How do I know when these cookies are done baking?

When the cookie edges start to get firm, that’s when they are finished baking. Promptly pull them out of the oven when you see this. They’ll continue to bake a bit more from the heat of the pan so don’t leave them in the oven to bake longer on top of that.

How do I get equal sized cookies?

Using a spring loaded cookie scooper is essential to getting the same sized cookies. This helps make sure that they all bake evenly and that you end up with the proper amount of cookies. You can get a cookie scooper at most grocery stores and on online retailers. Trust me, it’ll save you a lot of headaches trying to get them all the same size by hand.

Can I use different frosting?

Yes, if you want to use a different homemade frosting you can. You can also use a cream cheese store bought frosting if desired.
Additionally, you can make a buttercream frosting instead of a cream cheese frosting if desired. Instead of using the half cup of cream cheese, use a half cup of butter (plus the regular butter that the recipe calls for).

Can I use store bought pre-shredded carrots?

You can totally grab some of the pre-shredded carrots at the store and save a few minutes of time when baking these cookies. However, I’ve done it both ways and I prefer the softer texture of freshly shredded carrots.

Can I use other nuts?

Absolutely! Typically carrot cake is made with chopped pecans or walnuts, but you can swap them out for peanuts or even white macadamia nuts for something different.

Can these cookies sit out at room temperature?

Unfortunately, you don’t want to let these Carrot Cake cookies sit out since the frosting has cream cheese. They need to be refrigerated when you aren’t serving and enjoying them.

How to store leftover cookies?

Leftover cookies should be stored in an airtight container in the refrigerator for up to 5 days.

Can I freeze carrot cake cookies?

Yes, you can freeze these cookies. I recommend flash freezing.
Additionally, you can also freeze the cookie dough before you bake it. For this, I scoop out the dough and flash freeze them. Then I can grab just a handful to make fresh cookies. I’ll make fresh cream cheese frosting then when I make the new set of cookies.

A stack of homemade Carrot Cake Cookies.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

all-purpose flour
ground cinnamon
baking soda
baking powder
salt
ground ginger
unsalted butter
granulated sugar
brown sugar
large eggs
vanilla extract
grated carrots
chopped pecans, optional
butter
cream cheese
powdered sugar

All purpose flour, eggs, butter, cinnamon, baking powder, baking soda, salt, ginger, sugar, vanilla, grated carrots, cream cheese, chopped pecans, and powdered sugar.

HOW TO MAKE CARROT CAKE COOKIES:

Preheat oven to 350°F. Line 2 sheet pans with parchment paper and set them aside. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and ginger then set it aside.

A mixing bowl with flour, cinnamon, baking soda, baking powder, salt, and ginger.

Cream the butter, granulated sugar, and brown sugar in the bowl of your mixer (or with an electric hand mixer) until it’s light and fluffy.

A mixing bowl with butter, granulated sugar, and brown sugar mixed together.

Add in the eggs one at a time (mixing after each addition) then the vanilla extract.

Add in the flour mixture on low speed (a little at a time) just until it’s incorporated.

The mixing bowl with wet ingredients going to be mixed with dry ingredients.

Mix in the shredded carrots and pecans.

Grated carrots on a carrot cake cookie dough.

Scoop the cookie dough onto the sheet pans, leaving about 2 inches apart. I used a 2 Tablespoon cookie scoop to make this easier and to make sure they come out evenly.

Cookie scooper laying cookies on a parchment paper lined baking tray.

Bake the cookies for 12 to 15 minutes until the edges are golden brown. Allow the cookies to cool on the sheet pan. Repeat with the remaining cookie dough.