Carrot Cake Cookies with Cream Cheese Frosting Recipe

Introduction

These Carrot Cake Cookies combine the warm spices and natural sweetness of carrot cake into a convenient, hand-held treat. Topped with creamy frosting and optional walnuts, they’re perfect for sharing or indulging anytime.

Ingredients

• 1/2 cup (75 g) finely ground carrot bits (about 2 large carrots)
• 1 3/4 cups (219 g) all-purpose flour (spooned and leveled)
• 2 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar, packed
• 2 egg yolks, at room temperature
• 1 tsp vanilla bean paste or extract
• 1/4 cup (56 g) unsalted butter, softened (for frosting)
• 4 oz (113 g) cream cheese, cold
• 1 1/2 – 2 cups (195-260 g) powdered sugar (depending on sweetness preference)
• Chopped walnuts for topping (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Step 2: Shred the carrots using a box grater or food processor. Pulse them in a food processor fitted with an “S” blade until finely ground. Measure out 1/2 cup (75 g) of the carrot bits.
3. Step 3: Dry the carrot bits by spreading them on a plate and covering with a paper towel. Press lightly to absorb moisture and repeat at least four times until reduced to about 1/3 cup (45 g). Set aside.
4. Step 4: In a small bowl, whisk together the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt. Set aside.
5. Step 5: In a large bowl, cream the butter and brown sugar with an electric mixer on high speed until pale and fluffy, about 2-3 minutes.
6. Step 6: Add egg yolks and vanilla, mixing on medium then medium-high speed until pale and fluffy, about 1-2 minutes. Scrape down the bowl sides as needed.
7. Step 7: Stir in the dried carrot bits on low speed just to combine.
8. Step 8: Gradually add the flour mixture and mix on low then medium speed until just combined.
9. Step 9: Using a medium cookie scoop (about 2 tablespoons), scoop dough onto prepared baking sheets, placing 6 scoops per sheet for about 18 cookies total.
10. Step 10: Bake for 11-13 minutes (12 minutes is ideal). Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely. For neat edges, gently run a circular cookie cutter around warm cookies.
11. Step 11: For the frosting, whip the 1/4 cup butter in a medium bowl on high speed until pale and fluffy, about 5 minutes.
12. Step 12: Add cold cream cheese and mix on medium-high speed until fully combined.
13. Step 13: Sift in powdered sugar and mix on low then medium speed until combined, then whip on high speed for 1 more minute until light and fluffy.
14. Step 14: Once cookies are completely cooled, spread the cream cheese frosting evenly on each cookie using a mini offset spatula.
15. Step 15: Sprinkle with chopped walnuts if desired, then serve and enjoy!

Tips & Variations

• Drying the carrot bits thoroughly is essential to avoid cakey cookies and ensure optimal texture.
• Swap walnuts with pecans or omit nuts altogether if preferred.
• For extra spice, add a pinch of ground cloves or cardamom to the dry ingredients.
• Use room temperature egg yolks for easier mixing and better texture.

Storage

Store cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese frosting fresh. Let them come to room temperature before serving. You can also freeze unfrosted cookies for up to 3 months and frost them after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole carrots instead of grated?

Yes, but you must finely grate and then dry the carrots thoroughly as described to avoid excess moisture, which can affect cookie texture.

Can these cookies be made without cream cheese frosting?

Absolutely. The cookies are delicious on their own as spiced carrot treats. You can also use a simple glaze or dust with powdered sugar instead.

Carrot Cake Cookies with Cream Cheese Frosting Recipe

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★★★★★

4.5 from 61 reviews

These Carrot Cake Cookies combine the warm spices and moist texture of classic carrot cake into a perfectly sized cookie. Finely grated and carefully dried carrot bits provide natural sweetness and moisture without cakey heaviness, while a creamy cream cheese frosting tops each cookie creating a delightful treat. This recipe yields soft, flavorful cookies perfect for parties or a cozy snack.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Carrot Cake Cookies

• 1/2 cup (75 g) finely ground carrot bits (about 2 large carrots)
• 1 3/4 cups (219 g) all-purpose flour (spooned and leveled)
• 2 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar, packed
• 2 egg yolks, at room temperature
• 1 tsp vanilla bean paste or extract

Cream Cheese Frosting

• 1/4 cup (56 g) unsalted butter, softened
• 4 oz (113 g) cream cheese, cold
• 1 1/2 – 2 cups (195–260 g) powdered sugar (depending on sweetness preference)

Optional Topping

• Chopped walnuts

Instructions

1. Preheat the oven: Set your oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside to prepare for baking.
2. Prepare the carrot bits: Shred carrots using a box grater or food processor attachment. Then pulse them in a food processor with an ‘S’ blade until finely ground. Measure out 1/2 cup (75 g) of these bits.
3. Dry the carrot bits: To prevent cakey cookies, spread carrot bits on a plate, cover with a paper towel, and press gently to absorb moisture. Repeat this pressing with fresh paper towels at least four more times until the carrot bits reduce to about 1/3 cup (45 g) and are mostly dry. Set aside.
4. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and sea salt. Set aside.
5. Cream butter and sugar: In a large bowl, use an electric mixer on high speed to cream the 3/4 cup softened butter and light brown sugar until pale and fluffy—about 2-3 minutes.
6. Add egg yolks and vanilla: Mix in the egg yolks and vanilla paste on medium speed, then increase to medium-high speed until the mixture is pale and fluffy, about 1-2 minutes. Scrape down the bowl sides as needed.
7. Incorporate carrot bits: Add the dried carrot bits to the wet mixture and blend on low speed just until evenly combined.
8. Combine dry and wet ingredients: Gradually add the flour mixture into the wet ingredients, mixing on low then medium speed until just combined.
9. Scoop dough: Use a medium cookie scoop to drop about 2 tablespoons of dough onto each prepared baking sheet, placing 6 cookies per sheet to yield approximately 18 cookies total.
10. Bake: Bake cookies for 11-13 minutes at 350°F. 12 minutes is ideal. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. To perfect the cookie shape, gently run a circular cookie cutter around the warm cookie edges before fully cooled.
11. Prepare cream cheese frosting: In a medium bowl, whip the 1/4 cup softened butter on high speed for about 5 minutes until light, fluffy, and doubled in size.
12. Add cream cheese: Add cold cream cheese and beat on medium-high speed until fully combined and smooth.
13. Add powdered sugar: Sift powdered sugar into the mixture and blend on low then medium speed until combined. Finish by mixing on high speed for about 1 additional minute until frosting is light and fluffy.
14. Frost cookies: Once cookies are completely cooled, spread the cream cheese frosting on each using a mini offset spatula.
15. Optional topping: Sprinkle chopped walnuts over the frosted cookies if desired.
16. Serve and enjoy: Serve immediately or store in an airtight container.

Notes

• Drying the carrot bits is essential to avoid cakey, overly moist cookies.
• Use room temperature egg yolks for better mixing and texture.
• You can adjust powdered sugar in frosting to your preferred sweetness.
• Chilling frosting before spreading can help with easier application if your kitchen is warm.
• Cookies keep well in an airtight container for up to 4 days refrigerated.

Keywords: carrot cake cookies, cream cheese frosting cookies, spiced carrot cookies, easy carrot dessert, holiday cookies