Hearty Carrot Cake Cookies Recipe

These Carrot Cake Cookies capture everything I adore about the traditional slice in a soft and manageable form.

The texture lands somewhere between a fluffy cake and a tender cookie, making them impossible to eat just one.

Why This Carrot Cake Cookies Recipe is a Keeper

You get all the cozy flavors of cinnamon, ginger, and nutmeg packed into every single bite.

The cream cheese frosting adds that essential tanginess that balances out the sweetness of the brown sugar dough.

They are incredibly simple to whip up for a last-minute gathering or a quiet weekend afternoon at home.

If you enjoyed this spiced treat, you have to try my Cozy Butter Cookies Recipe for another melt-in-your-mouth experience. My Quick Pumpkin Oatmeal Chocolate Chip Cookies Recipe is also a fantastic choice when you want those warm, comforting flavors.

Ingredients You’ll Need for Carrot Cake Cookies

Here are the pantry staples and fresh items required to bake this batch:

• Unsalted butter: Softened to room temperature for easier mixing with the sugars.
• Granulated sugar: Provides sweetness and helps the cookies spread just enough.
• Light brown sugar: Adds moisture and a deep molasses flavor that complements the spices.
• Egg: Use a large egg at room temperature to bind the dough together.
• Vanilla extract: Enhances the overall flavor profile of both the cookie and the frosting.
• All-purpose flour: Forms the structure of the cookie, keeping it soft but stable.
• Baking soda: Helps the cookies rise and become fluffy.
• Baking powder: Works with the baking soda for that perfect cake-like texture.
• Salt: Balances the sugar and brings out the spice notes.
• Ground cinnamon: The primary warm spice that gives the cookies their signature taste.
• Ground ginger: Adds a subtle kick of heat that pairs lovely with the carrots.
• Ground nutmeg: A pinch provides a nutty, aromatic background note.
• Finely grated carrots: Freshly grated carrots ensure the cookies stay moist and flavorful.
• Cream cheese: Essential for the tangy, rich frosting that tops the cookies.
• Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.

How to Make Soft Carrot Cake Cookies

Let’s get the oven heating and the mixer spinning:

1. Start by preheating your oven to 350 degrees Fahrenheit. While it heats up, grab a medium mixing bowl and whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until the spices are evenly distributed throughout the flour.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and packed light brown sugar together on medium speed. Continue mixing until the combination looks pale, creamy, and smooth, which usually takes about two to three minutes.
3. Add the egg and vanilla extract to the butter mixture. Mix these in until fully incorporated, stopping to scrape down the sides and bottom of the bowl to ensure no pockets of unmixed butter remain.
4. Turn the mixer to low speed and gradually add half of the flour mixture, mixing just until the flour disappears. Add the finely grated carrots and mix briefly, then add the remaining flour mixture and mix only until combined to avoid overworking the dough.
5. Use a medium cookie scoop, about one and a half tablespoons in size, to drop mounds of dough onto baking sheets lined with silicone mats or parchment paper. Make sure to space the Carrot Cake Cookies about two inches apart so they have room to spread slightly as they bake.
6. Bake the cookies in the preheated oven for 11 to 13 minutes, or until the tops feel set but still soft to the touch. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. While the cookies cool, prepare the frosting by whipping the butter and cream cheese together until light and fluffy. Mix in the vanilla and powdered sugar, beating until smooth, and then spread over the completely cooled cookies.

My Secrets for the Best Carrot Cake Cookies

Make sure you grate the carrots finely using a box grater rather than using pre-shredded ones from the store.

Pre-shredded options are often too dry and thick, which prevents the Carrot Cake Cookies from staying soft and moist.

Do not overmix the dough once the flour is added or you might lose that tender, cake-like crumb structure.

Serving Your Carrot Cake Cookies

I usually arrange these on a white platter to let the vibrant orange carrot flecks and creamy frosting shine.

They pair beautifully with a hot cup of coffee or a cold glass of milk for an afternoon pick-me-up.

Make sure you follow me on Pinterest for more seasonal baking inspiration and easy dessert ideas.

Carrot Cake Cookies with Cream Cheese Frosting

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• Author: Amelia Bryan
• Total Time: 45 min
• Yield: 22 cookies
• Diet: Vegetarian

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Description

Soft, cake-like cookies packed with fresh carrots and warm spices, topped with a tangy homemade cream cheese frosting.

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Ingredients

• 1 cup finely grated carrots
• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 5 oz cream cheese, softened
• 6 tbsp unsalted butter, softened (for frosting)
• 2 cups powdered sugar
• 1/2 tsp vanilla extract (for frosting)

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Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until well combined.
3. In a large bowl or stand mixer, cream the 1/2 cup butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
4. Beat in the egg and 1 teaspoon of vanilla extract until fully incorporated.
5. Gradually add half of the flour mixture on low speed, mixing just until combined.
6. Stir in the grated carrots, then add the remaining flour mixture and mix until just combined; do not overmix.
7. Scoop dough using a medium cookie scoop (about 1.5 tablespoons) onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 11-13 minutes, or until the cookies are set but still soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. For the frosting, whip the cream cheese and 6 tablespoons butter together until smooth.
11. Add powdered sugar and 1/2 teaspoon vanilla, beating until creamy and spreadable.
12. Spread frosting over the completely cooled cookies and serve.

Notes

Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting.

• Prep Time: 25 min
• Cooling Time: 15 min
• Cook Time: 13 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 190
• Sugar: 18g
• Sodium: 85mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg

Keywords: Carrot Cake Cookies, carrot cake cookie recipe, spring dessert, easter cookies, frosted cookies