Carrot Cake Cookies

Carrot Cake Cookies – Soft and pillowy carrot cake cookies with cinnamon cream cheese icing. These cookies are perfect for Easter and other spring gatherings!

Life has been so insanely busy these days and somehow Easter is a week away! Last year my daughter and I made these Carrot Cake Cheesecake Bars. She asked me if we could make a new recipe that was similar as she devoured the cheesecake bars. I suggested we just make a carrot cake cookie and oh my heck, are these delish and are so perfectly soft and chewy. We topped with them fluffy cinnamon cream cheese frosting and are obsessed! These cookies are perfect for Easter or any spring and summer gathering!

To make Carrot Cake Cookies with Cinnamon Cream Cheese Frosting, you will need:

• butter
• light brown sugar
• granulated sugar
• vanilla
• eggs
• fresh carrots
• flour
• cinnamon
• nutmeg
• baking soda
• salt
• chopped pecans
• cream cheese
• powdered sugar

Recipe Tips and Suggestions:

• Adding chopped pecans is optional, but I personally love the texture they add in carrot cake!
• You can swap pecans for walnuts or even almonds if preferred.
• My kiddo and I like these cookies with and without the frosting. Obviously, the frosting takes them to the next, fancier and more decadent level though!
• If you plan to transport these, you can make the frosting and store in a separate container for transporting and frost them prior to serving.
• As always when I make cookies like this, I chill my dough. Chilling the dough solidifies the butter leading to less spreading while baking which will give you thicker cookies.

Craving more Carrot Cake recipes? Try these!

Carrot Cake Cheesecake Bars

Carrot Cake Cupcakes

Hummingbird Cookies

Carrot Cake Overnight Oats

Print

Yield: 2 dozen cookies

Carrot Cake Cookies

Prep Time 20 minutes

Cook Time 12 minutes

Additional Time 2 hours

Total Time 2 hours 32 minutes

Carrot Cake Cookies- Soft and pillowy carrot cake cookies spiced with cinnamon and nutmeg and topped with cinnamon cream cheese frosting!

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrot
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2/3 cup chopped pecans

For the Cinnamon Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Instructions

1. In a large mixing bowl, cream together the butter and light brown and granulated sugar for the cookies with a hand mixer. Beat in the eggs and vanilla. Fold in the carrot.
2. Add the flour, baking soda, pinch of salt, cinnamon, nutmeg, and mix until just-combined. Do not overmix. Fold in the pecans.
3. Cover the bowl and refrigerate for at least 2 hours, if not longer.
4. Preheat oven to 350 degrees F. Line a large baking sheet with baking mat or parchment paper. Drop batter using a medium cookie scoop or about 2 tablespoons of dough onto the baking sheet, about 2 inches apart.
5. Bake the cookies for 10-13 minutes or until lightly golden. Let the cookies cool completely before frosting.
6. For the frosting, beat together the butter and cream cheese until well-combined. Add in the powdered sugar, vanilla, and cinnamon. If the frosting seems too thick, add a tablespoon of milk or half and half to thin as needed. To thicken, add some additional powdered sugar, a few tablespoons at a time.
7. Frost cookies. If desired, garnish with additional chopped pecans.

Nutrition Information:

Yield:

24

Serving Size:

1 cookie
Amount Per Serving: Calories: 337Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 120mgCarbohydrates: 40gFiber: 1gSugar: 30gProtein: 3g

Related posts:

Carrot Cake Cupcakes Carrot Cake Cheesecake Bars Gingerbread Bundt Cake Coconut Ice Box Cake