Go Back
+ servings
Carrot cake cookies on metal cooling rack, some with frosting on top
Print Recipe
4.99 from 69 votes

Carrot Cake Cookies Recipe

These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 20 cookies
Author: Dorothy Kern
Cost: $5

Ingredients

Cookies

  • 1 ¾ cups (217g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (90g) shredded carrots (see note)
  • ½ cup (56g) chopped pecans or walnuts

Frosting

  • 4 tablespoons (57g) unsalted butter, softened
  • 4 ounces (112g) cream cheese, room temperature
  • cups (170g) powdered sugar
  • 1 teaspoon vanilla
  • teaspoon salt

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
  • In a small bowl, whisk flour with baking soda, cinnamon and salt. Set aside.
  • Cream butter and brown sugar in a large bowl with an electric mixer 1-2 minutes. Mix in egg and vanilla until smooth.
  • Add dry ingredients to wet and mix until smooth. Stir in carrots and nuts.
  • Scoop 2 tablespoon size balls onto cookie sheets 2-inches apart. Lightly flatten with the palms of your hand.
  • Bake for 13-16 minutes or until no longer glossy. Cool before frosting.
  • To make frosting: beat butter and cream cheese with an electric mixer until smooth. Slowly mix in powdered sugar then add vanilla and salt. Beat on medium high speed until smooth.
  • Frost cookies as desired, top with a dusting of cinnamon or finely chopped nuts.
  • Store in an airtight container for up to 3 days or freeze (frosted or unfrosted) for up to 2 months.

Notes

  • Be sure to shred your own carrots - don't use the pre-shredded kind. Also - don't pack them in the measuring cup.
  • You can use walnuts or pecans in this recipe or omit them. Substitute/add raisins if you want!

Nutrition

Serving: 1cookie | Calories: 212kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 145mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1371IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code