Love carrot cake? Then you’re going to obsess over these Carrot Cake Cookies! They’ve got everything you love—warm spices, sweet shredded carrots, crunchy nuts, and the creamiest cream cheese frosting—all in an easy-to-eat cookie!
These cookies with cream cheese frosting are like little bites of cake, but without all the layers and fuss. They’re perfect for parties, sweet cravings, or when you just want a fun baking project. And let’s be real, who doesn’t love carrot cookies with a little extra frosting on top?!
If you’re a fan of Easy Carrot Cake, these cookies will be your new favorite treat. Plus, with the cutest little buttercream carrot decorations, they look like they came straight from a bakery!
Ingredients
For the Cookies
- 1/2 cup butter (1 stick) softened
- 1/2 cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 3/4 cup grated carrots
- 1/2 cup Chopped nuts (walnuts or pecans)
For the Cream Cheese Frosting
- 1/4 cup butter (½ stick) softened
- 1 cup powdered sugar
- 4 oz cream cheese, cold
- 1/2 teaspoon vanilla extract
For the Buttercream Carrot Decoration
- 1/4 cup butter, softened
- 1 cup powdered sugar
- Orange food coloring
- Green food coloring
How to Make Carrot Cake Cookies
In a large bowl, beat the butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla, mixing until smooth.
In another bowl, whisk together flour, baking powder, cinnamon, and ginger. Slowly mix the dry ingredients into the wet ingredients. Fold in the grated carrots and chopped nuts (if using).
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 12 dough balls (about 40g each) onto the sheet, spacing them apart. Lightly flatten each one.
Bake for 12-15 minutes until lightly golden around the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Beat butter and powdered sugar until creamy. Add cold cream cheese and vanilla, mixing until smooth. Transfer to a piping bag with a round or star tip.
Beat butter and powdered sugar until light and fluffy. Split into two bowls; color one orange, the other green. Transfer each color to piping bags (round tip for orange, leaf tip for green).
Pipe a swirl of cream cheese frosting onto each cooled cookie. Pipe a cute little carrot on top with the orange buttercream. Add green leaves for the finishing touch.
Let them set, then dig in!
Storage
- Best Fresh! These are absolutely dreamy right after frosting.
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Serving Tip: Let them warm up to room temp before eating for the best texture.
Tips for the Best Carrot Cake Cookies
- Cold Cream Cheese = Better Frosting! Keeps it thick and stable.
- Grate Your Own Carrots! Pre-shredded ones are too dry.
- Adjust Buttercream Consistency: Too thick? Add a little milk. Too thin? More powdered sugar.
- Nuts or No Nuts? Walnuts and pecans are great, but you can skip them!
- Piping Tip Guide:
- Carrot Body: Small round tip (#3 or #4).
- Leaves: Small leaf tip (#352).
FAQs
Can I make these cookies ahead of time? Yep! Bake them a day in advance and frost before serving.
Can I use pre-shredded carrots? Not the best idea—they’re too dry! Freshly grated carrots work best.
Can I use a different frosting? Of course! Try vanilla buttercream if you’re not a cream cheese fan.
What if I don’t have food coloring? No worries! Keep the buttercream white or use turmeric (yellow-orange) and matcha (green) for a natural look.
Best Carrot Cake Cookies Recipe
These Carrot Cake Cookies are soft, spiced, and topped with a luscious cream cheese frosting—just like your favorite carrot cake but in cookie form! With warm cinnamon, sweet carrots, and a fun buttercream carrot decoration, they’re easy to make and absolutely delicious. Perfect for Easter, fall baking, or anytime you’re craving a cozy treat!
12
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minutesKeep the screen of your device on
Ingredients
- Cookies
1/2 cup 1/2 butter (1 stick) softened
1/2 cup 1/2 granulated sugar
1/4 cup 1/4 brown sugar, packed
1 large 1 egg, at room temperature
1 tsp 1 vanilla extract
1 1/4 cups 1 1/4 all purpose flour
1 tsp 1 baking powder
1/2 tsp 1/2 cinnamon
1/2 tsp 1/2 ground ginger
3/4 cup 3/4 grated carrots
1/2 cup 1/2 Chopped nuts (walnuts or pecans)
- Cream Cheese Frosting
1/4 cup 1/4 butter (½ stick) softened
1 cup 1 powdered sugar
4 oz 4 cream cheese, cold
1/2 tsp 1/2 vanilla extract
- Buttercream Carrot Decoration
1/4 cup 1/4 butter (½ stick) softened
1 cup 1 powdered sugar
Orange food coloring
Green food coloring
Directions
- Make the Cookie Dough
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy.
- Add the egg and vanilla extract, then beat until well combined.
- In a separate bowl, sift together the flour, baking powder, cinnamon, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped nuts until evenly distributed.
- Shape and Bake the Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Portion the dough into 12 equal balls, each weighing 40g (about 1.4 oz). Place them on the baking sheet, leaving space between each.
- Slightly flatten each ball with your fingers.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting
- In a mixing bowl, beat the butter and powdered sugar together until creamy and fluffy.
- Add the cold cream cheese and vanilla extract, then mix until smooth and well combined. Do not overbeat.
- Transfer the frosting to a piping bag fitted with a round or star tip.
- Prepare the Buttercream Carrot Decoration
- In a bowl, beat the butter and powdered sugar together until light and fluffy.
- Divide the buttercream into two bowls.
- Tint one portion orange for the carrot body.
- Tint the other portion green for the carrot leaves.
- Transfer the orange buttercream to a piping bag fitted with a small round tip.
- Transfer the green buttercream to another piping bag fitted with a small leaf tip.
- Assemble the Cookies
- Pipe a generous swirl of cream cheese frosting onto each cooled cookie.
- Using the orange buttercream, pipe a small carrot shape on top of the frosting.
- Use the green buttercream to pipe small leaves on top of the carrot.
- Let the cookies set for a few minutes before serving.
Notes
- Using cold cream cheese helps maintain a thick and stable frosting. Overbeating can make it too soft.
- Use the fine side of a grater to ensure the carrots blend well into the dough. Avoid pre-shredded carrots, as they are too dry.
- If the buttercream is too thick, add a teaspoon of milk. If too thin, add more powdered sugar.