Carrot Cake Cookies with Cream Cheese Frosting

by

Carrot Cake Cookies with Cream Cheese Frosting

Soft, spiced cookies topped with tangy cream cheese frosting and crunchy pecans.

Introduction

Carrot cake lovers, rejoice! These Carrot Cake Cookies capture all the flavors of the beloved dessert — warm cinnamon, sweet carrots, and creamy frosting — in a handheld treat. They’re easy to make, beautifully spiced, and finished with pecans for a delightful crunch. Perfect for spring holidays, cozy fall baking, or anytime you crave comfort in cookie form.

Ingredients

For the Cookies

1 cup butter (sweet cream salted)

1 cup granulated sugar

½ cup brown sugar

2 eggs

1 tsp vanilla extract

3 cups all‑purpose flour

2 ¼ tsp cinnamon

1 tsp baking powder

1 tsp baking soda

½ tsp salt

2 cups grated or chopped raw carrots

For the Frosting

The Best Cream Cheese Frosting (cream cheese, butter, powdered sugar, vanilla)

For Garnish

1 cup chopped pecans

Step‑by‑Step Instructions

  1. Prep Carrots

Grate or finely chop 2 cups raw carrots.

  1. Cream Butter & Sugars

In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.

  1. Add Wet Ingredients

Mix in eggs and vanilla until smooth.

  1. Combine Dry Ingredients

Stir in cinnamon, baking powder, baking soda, and salt. Add flour gradually until combined.

  1. Fold in Carrots

Gently fold in grated carrots.

  1. Bake

Scoop dough onto baking sheet. Bake at 375°F (190°C) for 13–15 minutes, until golden around edges.

  1. Cool & Frost

Allow cookies to cool completely. Frost with cream cheese frosting.

  1. Garnish

Press chopped pecans around the edges for texture and flavor.

Prep & Bake Time

Prep Time: 20 minutes

Bake Time: 15 minutes

Total Time: ~35 minutes

Servings: ~24 cookies

Tips for Success

Use finely grated carrots for even texture.

Chill dough for 20 minutes if it feels too soft.

Frost only cooled cookies to prevent melting.

Toast pecans lightly before garnishing for extra flavor.

Variations

Raisin Twist: Add ½ cup raisins to the dough.

Spiced Up: Mix in nutmeg or ginger for deeper flavor.

Nut‑Free: Skip pecans and sprinkle with shredded coconut.

Mini Sandwiches: Spread frosting between two cookies for carrot cake “whoopie pies.”

Storytelling Element

Imagine biting into one of these cookies — the edges crisp, the center soft and spiced, the frosting creamy and tangy, and the pecans adding a satisfying crunch. It’s carrot cake in cookie form, made for sharing and savoring.

Conclusion

These Carrot Cake Cookies with Cream Cheese Frosting are a delightful twist on a classic dessert. Easy to bake, fun to frost, and irresistibly delicious, they’ll quickly become a favorite in your recipe collection.

Leave a Comment