Soft and Fluffy Carrot Cake Cookies

Name: Carrot Cake Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup butter (softened, salted or unsalted); ¾ cup white granulated sugar; ¾ cup brown sugar (packed); 2 eggs (size large); 1 tablespoon vanilla extract; 2½ cups all purpose flour; 1 teaspoon baking soda; 2 teaspoons cinnamon (ground); ¼ teaspoon salt; 2 cups carrots (grated, about 4 carrots); 1 cup butter (softened, unsalted); 16 ounces cream cheese (softened); 1 tablespoon vanilla; 2 cups powdered sugar

40 minutes

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By: Julie Blanner3 Comments
Posted: 3/27/20

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They are everything you love about carrot cake in cookie form! Carrot Cake Cookies are packed full of textural flavor.

Carrots, sugar and spices set the foundation and are topped with a fluffy cream cheese frosting.

Frosted carrot cake cookies on a marble surface, blue linen towel to the side.

Carrot Cake Cookies are the perfect blend of cake, muffin and a cookie. They are oh so soft and fluffy! They’re topped with my delicious cream cheese frosting, which makes them absolutely irresistible!

Carrot cake cookies frosted with cream cheese frosting on a marble surface.

These bakery style cookies are such a delicious combination of texture and flavor, you can have your cake and eat it this Easter!

Table of Contents

Carrot Cake Cookie Ingredients and Substitutions

Butter – Salted or unsalted, softened to room temperature.
White Granulated Sugar – A mix of white and brown sugars make these cookies slightly chewy.
Brown Sugar – Adds depth a hint of caramelized molasses flavor. Use light brown sugar for subtle flavor and dark brown sugar for even more molasses flavor.
Eggs – Large eggs.
Vanilla Extract – Homemade or store-bought.
Flour – All purpose flour.
Baking Soda – The leavening agent that gives these cookies their rise.
Cinnamon – A hint of spice.
Salt – Brings out all the other flavors in baking.
Carrots – Fresh shredded carrots are preferred. They pack these cookies full of texture and flavor and offer the best consistency. Grate on smaller holes to achieve the dreamiest texture. To save time and reduce prep, use pre-shredded carrots or add carrots to a food processor and pulse to create small chunks.

Frosting Ingredients and Substitutions

Butter – Salted or unsalted butter at room temperature. I tend to enjoy salted butter for frosting because it offers a nice balance to the sweet sugar and tangy cream cheese.
Vanilla Extract – To add just a hint of flavor. Use clear vanilla extract if you prefer a bright white frosting.
Cream Cheese – Fluffy cream cheese frosting brings these cookies to life! Use full fat for the richest flavor. Learn how to soften cream cheese.
Powdered Sugar – Otherwise known as confections sugar, it’s so fine, which makes the frosting delightfully light, fluffy and smooth.

A variety of gold cake pans, loaf pans and muffin baking pan sizes laid out on a marble surface.

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How To Make Carrot Cake Cookies

An overview. For the full printable recipe, scroll to the recipe card below.

Prep – Preheat oven and line cookie sheets with parchment paper.
Make Batter – In a large mixing bowl, combine butter and sugars, scraping down and beating until creamy and light in color. Add eggs and vanilla until just combined. Add flour, baking powder, cinnamon and salt until combined. Fold in grated carrots.
Bake – Drop onto cookie sheets spaced evenly, 12 per sheet, using a cookie dough scoop or heaping tablespoon. Bake until just set. Allow to cool 1 minute and transfer to a wire cooling rack. Allow to cool.
Frost – In a large mixing bowl, combine butter and cream cheese on high until light in color (about 5 minutes). Add vanilla and gradually beat in powdered sugar on low. Increase speed to high and beat until fluffy (about 5 minutes). Spread onto cool cookies.

Tips

Always bake your cookies in a pre-heated oven.
Use parchment or a silicone baking mat to prevent sticking.
Don’t overbake cookies. Watch bake time closely to keep cookies soft.
Let the cookies fully cool before frosting them.
This recipe is great for gifting or exchanging with friends.

Frequently Asked Questions

Does cream cheese frosting need to be refrigerated?

Cream cheese can sit out safely a little longer than you might think. While the FDA recommended refrigerating any cream cheese product after two hours at room temperature, many home bakers leave cream cheese frosting out for a touch longer than that. 4-6 is generally considered safe because the sugar acts as a preservative.

What is the difference between cream cheese frosting and cream cheese icing?

Generally speaking, frosting is thicker and fluffier than icing. Icing is also glossier, and is often used for glazing or more detailed decorating designs.

Make More (or Less!)

Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

How to Store

Room Temperature – Because of the cream cheese frosting, these cookies are best stored in the refrigerator.
Refrigerate – You can make these cookies a day or two ahead of time and keep them in an airtight container in the fridge. They are best eaten within 4 days, after that time the texture will start to harden.
Freeze – Carrot cake cookies are freezable, but it’s easier to freeze the cookies and frosting separately. Flash freeze the cookies on a baking sheet until solid and then wrap them individually and place in a freezer bag. Thaw them at room temperature for 15-20 minutes before frosting them.