Carrot Cake Cookies with Cream Cheese Frosting
If you love classic carrot cake but want something easier to serve and just as delicious, these Carrot Cake Cookies with Cream Cheese Frosting are about to become your new favorite dessert. With warm spices, perfect texture, and tangy cream cheese frosting, these are easier to make than a cake and even more fun to eat.
Carrot Cake Cookies with Cream Cheese Frosting
Carrot cake cookies are the perfect way to welcome spring. They’re decadent and chewy, with a brown butter base, just the right amount of spice, and topped with a rich, browned butter cream cheese frosting that is positively drool-worthy.
It’s like eating your favorite carrot cake, but in cookie form. These cookies are made with fresh carrots for moisture, and the perfect amount of spice from cinnamon, ginger, and nutmeg. Topped with cream cheese frosting made with brown butter, these soft carrot cake cookies deliver everything you love about carrot cake!
Whether you’re looking for a perfectly easy Easter dessert, a new cookie flavor for your spring gatherings, or simply a great recipe to satisfy your carrot cake cravings, this carrot cake cookie recipe delivers! The chewy texture, crisp edges, and rich frosting make these cookies absolutely irresistible from the first batch to the last.
Why You’ll Love This Carrot Cake Cookie Recipe
These chewy carrot cake cookies are absolutely irresistible, and here’s what makes them stand out from other cookie recipes:
Soft Chewy Texture: These cookies are chewy and moist, making them taste great the day that they’re made and even better the next day. The combination of brown sugar and fresh carrots provides enough moisture to keep them soft without becoming cakey.
Brown Butter Magic: Using brown butter in both the cookie dough and the brown butter cream cheese frosting adds a rich, nutty, toffee-like flavor that takes these cookies to the next level. This key ingredient is what takes them from simple carrot cookies into something truly special.
Crunchy Topping: The added extra touch of chopped pecans gives them just the right amount of extra texture and a beautiful presentation.
2-Bite Cookies: These cookies are decadent and rich, making them the perfect small sweet treat. You can also add them to a spring charcuterie platter as something sweet to go with the salty cheese and cured meats. Like sweet for breakfast? Grab a glass of milk or cup of coffee and enjoy Carrot Cake Breakfast Cookies!
Easy to Make: This recipe for carrot cake cookies comes together in just one bowl with minimal cleanup. And even beginning bakers can make these easy cookies!
Tools Needed
- Baking Sheet
- Parchment Paper or Silicone Baking Mat – Both work well to prevent sticking and ensure even baking.
- Light-Colored Skillet – Using a light-colored skillet makes it easier to see when your butter starts to brown, preventing it from burning.
- Stand Mixer or Hand Mixer:
- Medium Cookie Scoop – I prefer a 1½ or 2 tablespoon cookie scoop
- Offset Spatula or Piping Bag and Frosting Tip – Use the offset spatula for cookies that look a little more rustic, and a piping bag for cookies that look more polished and professional.
- Large Mixing Bowl
Ingredients
These carrot cake cookies with cream cheese frosting require simple ingredients that you probably already have in your pantry.
For the Cookies:
- Butter – y’all know I usually bake with salted butter, but unsalted butter also works great in this recipe
- Sugar
- Light Brown Sugar
- Eggs
- Vanilla Bean Paste (or Vanilla Extract) – I make my own extract (see how here)
- All Purpose Flour
- Baking Soda
- Sea Salt
- Cinnamon
- Shredded Carrots – I usually prefer freshly grated carrots for recipes, but for this recipe, I used pre-shredded carrots from the store for convenience, and because they’re already a little dried out, which works perfectly in this recipe. If you prefer to use fresh carrots and grate them yourself with a box grater, lay them out on a paper towel and pat them dry so they don’t add excess moisture to your cookies. Grated carrots or carrot shreds both work perfectly.
For the Frosting:
- Cream Cheese (regular, not low-fat)
- Browned Butter (see recipe)
- Whole Milk
- Vanilla Bean Paste (again, you can just use vanilla extract if that’s what you have)
- Salt
- Powdered Sugar
- Pecans, chopped – walnuts could be substituted here if you prefer them
Find the complete recipe, including ingredient measurements, in the recipe card below.
How to Make Carrot Cake Cookies
This carrot cake cookie recipe comes together easily – don’t let the number of steps intimidate you!
For the cookies:
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a light-colored skillet over medium-low heat, add the butter and allow it to brown for about 8-10 minutes, stirring occasionally with a rubber spatula. You’ll know that it’s done when it starts to smell like toffee, and the milk solids turn a light brown color. Once that happens, remove it from the heat and let it cool.
- Set aside ¼ cup of the butter for the frosting.
- Once cooled, add the remaining butter to the bowl of your stand mixer (fitted with the paddle attachment) along with the granulated sugar and light brown sugar, and beat on medium-low (speed 2 on a KitchenAid) for 1-2 minutes until the mixture is fluffy and looks like wet sand.
- Add the eggs one at a time, waiting until each is incorporated before adding the next.
- Add the vanilla bean paste and mix on low for another 10-15 seconds until it’s incorporated.
- Sift in the flour, baking soda, cinnamon, ginger, nutmeg, and salt, and mix on medium-low until just combined.
- Add the carrots and turn the mixer back to low for about 15 seconds until they’re incorporated.
- Use a 1 ½ tablespoon cookie scoop to scoop the cookies onto prepared baking sheets and bake for 11-13 minutes. The edges will be golden, and the tops will be dry but still soft-looking. You don’t want to over-bake these cookies because they’ll lose their chewy texture.
- Let the cookies sit on the baking sheet for 2-3 minutes to set, then transfer them to a wire cooling rack to cool completely. The cookies must be completely cooled before you frost them, or the frosting will just slide off the sides.
For the frosting:
- In a large bowl, or the bowl of your stand mixer, add the cream cheese, ¼ cup of the cooled browned butter, milk, vanilla bean paste, and salt. Beat until combined.
- Add the powdered sugar and mix on low until fluffy.
- For a more rustic look, spread the frosting onto the cookies with an offset spatula, or for a more polished look, use a piping bag to pipe the frosting onto the cookies.
- Sprinkle with chopped pecans if desired and serve.
Pro Tips
These cookies are really easy to make in just one bowl or mixer, so you won’t have a ton of cleanup. Here are a few tips to make sure you have the best results every time:
- Use a Light-Colored Pan: When you brown the butter, use a light-colored pan. It will make it easier to see when the butter starts to brown, so you don’t end up burning it.
- Trust Your Nose: Right when you start to smell the toffee scent coming from the butter, turn the heat off and remove the pan from the heat. The butter will continue to brown just slightly while the pan is still warm.
- Room Temperature Ingredients: Using room temperature ingredients will help everything incorporate well into the dough. Take your eggs and cream cheese out about 30 minutes before you plan to bake.
- Don’t Overmix: Stop mixing the flour mixture as soon as the dry ingredients are incorporated. Overmixing develops too much gluten and creates tough cookies.
- Don’t Press the Cookies: Scoop the cookies onto the tray, but do not press them down. They’ll spread just the right amount and maintain that perfect chewy cookie texture.
- Watch the Baking Time: Every oven is different. Start checking your cookies at 11 minutes to prevent overbaking. The centers should still look slightly soft when you remove them from the oven.
- Cool Completely Before Frosting: This cannot be stressed enough. Warm cookies will melt your frosting, creating a mess instead of a beautiful presentation.
- Dry Your Carrots: If using freshly grated carrots instead of pre-shredded carrots, pat them with a paper towel to remove excess moisture. Too much liquid will affect the texture of your cookies.
- Use a Food Processor: If you’re shredding your own carrots, a food processor makes quick work of this task and creates evenly sized carrot shreds.
Variations
These carrot cake cookies with cream cheese icing are amazing as written, but here are some fun variations:
Skip the Frosting: These cookies are decadent and chewy with just the right amount of sweetness and spice, so you can eat them plain if you like. Unfrosted carrot cake cookies are still absolutely delicious and make a great on-the-go snack.
Use Store-Bought Frosting: You can skip the homemade frosting and opt for a can of cream cheese frosting (whip it first to get the best texture).
Add Raisins: Fold in ½ cup of raisins along with the carrots for a more traditional carrot cake flavor.
Include Coconut: Add ½ cup of shredded coconut to the cookie dough for extra texture and flavor.
Try Different Nuts: Swap the pecans for walnuts, or fold chopped nuts directly into the cookie dough for extra crunch throughout.
Storage Directions
If you have leftover carrot cake cookies, you can transfer them to an airtight container and keep them at room temperature for 1-2 days or refrigerated for 3-4 days before they start to get dry. The frosting means these cookies do best in the refrigerator after the first day, especially during warm water.
Store frosted cookies in a single layer or separate layers with parchment paper to prevent the frosting from getting messy.
Freezing Instructions: Make the cookies ahead of time and freeze them on a baking tray for about an hour or until they’re solid. Transfer to a labeled and dated resealable bag and freeze them for up to 3 months.
When you want to serve them, thaw your cookies on the counter for about an hour while you make your frosting. Frost and serve. I don’t recommend making the frosting ahead and freezing it because the texture can change as the cookies thaw.
Serving Suggestions
Carrot cake cookies are great on their own or…
Coffee: These cookies are great with a warm cup of coffee or tea to round out the warm spices. The spices complement both beverages beautifully.
Cold Milk: Milk and cookies are a classic combo, and these cookies can still be dunked, even with the frosting on top.
Ice Cream: Sandwich a scoop of vanilla ice cream between two unfrosted cookies for a fun ice cream sandwich. Or use the cream cheese frosting as a filling between two cookies to make Carrot Cake Sandwich Cookies.
FAQ
Absolutely! A food processor with a shredding attachment makes quick work of preparing fresh carrots for this recipe. Just remember to pat the carrot shreds with a paper towel to remove excess moisture before adding them to your cookie dough.
If your cookies spread too much, your butter may have been too warm when you mixed the dough. Make sure the browned butter has cooled to room temperature before adding it to the sugar.
Yes, but you’ll need a hand-held electric mixer. The cookie dough is quite thick, so mixing by hand with a spoon would be very difficult and tiring.
Add a small amount of milk, one teaspoon at a time, until you reach your desired consistency. Mix well after each addition.
Add more powdered sugar, a couple of tablespoons at a time, until the frosting thickens to the right consistency.
While you don’t have to, the browned butter adds incredible depth of flavor that makes these cookies truly special. If you skip this step, you’ll have good carrot cookies, but not great ones.
The edges should be golden and set, while the centers still look slightly soft and underbaked. They’ll continue to cook on the baking sheet after you remove them from the oven.
Pre-shredded carrots from the grocery store are more convenient and typically drier, which is actually ideal for this recipe. Fresh carrots you shred yourself will have more moisture, so you’ll need to pat them dry with a paper towel.
Carrot Cake Cookies with Cream Cheese Frosting
- Total Time: 44 minutes
- Yield: 32 1x
Description
If you love classic carrot cake but want something easier to serve and just as delicious, these carrot cake cookies are about to become your new favorite dessert. With warm spices, perfect texture, and tangy cream cheese frosting, these are easier to make than a cake and even more fun to eat.
Ingredients
For the cookies:
- 1 cup (2 sticks) unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 2 large eggs, room temperature
- 1/2 Tablespoon vanilla bean paste (or extract)
- 2 1/2 cups all-purpose flour, scooped and leveled
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1/2 cup shredded carrots
For the frosting:
- 4 ounces full-fat cream cheese, softened
- 1/4 cup browned butter
- 1 Tablespoon whole milk
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar
- 1/2 cup chopped pecans (optional)
Instructions
For the cookies:
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a light-colored skillet over medium-low heat, add the butter and allow it to brown for about 8-10 minutes, stirring occasionally with a rubber spatula. You’ll know that it’s done when it starts to smell like toffee, and the milk solids turn a light brown color. Once that happens, take it off the heat and allow it to cool.
- Set aside ¼ cup of the butter for the frosting.
- Once cooled, add the remaining butter to the bowl of your stand mixer (fitted with the paddle attachment) along with the granulated sugar and light brown sugar, and beat on medium-low (speed 2 on a KitchenAid) for 1-2 minutes until the mixture is fluffy and looks like wet sand.
- Add in the eggs, one at a time, waiting until each egg is incorporated before you add the next.
- Add the vanilla bean paste and mix on low for another 10-15 seconds until it’s incorporated.
- Sift in the flour, baking soda, cinnamon, ginger, nutmeg, and salt, and mix on medium-low until just combined.
- Add the carrots and turn the mixer back to low for about 15 seconds until they’re incorporated.
- Use a 1 ½ tablespoon cookie scoop to scoop the cookies onto the lined baking sheet and bake for 11-13 minutes. The edges will be golden, and the tops will be dry but still soft-looking. You don’t want to over-bake these cookies because they’ll lose their chewy texture.
- Let the cookies sit on the baking sheet for 2-3 minutes to set before moving them to a wire cooling rack to cool completely. The cookies must be completely cooled before you frost them, or the frosting will just slide off the sides.
For the frosting:
- In a large bowl, or the bowl of your stand mixer, add the cream cheese, ¼ cup of the cooled browned butter, milk, vanilla bean paste, and salt. Beat until combined.
- Add the powdered sugar and mix on low until fluffy.
- For a more rustic look, spread the frosting onto the cookies with an offset spatula, or for a more polished look, use a piping bag to pipe the frosting onto the cookies.
- Sprinkle with chopped pecans if desired and serve.
Notes
- Use a Light-Colored Pan: When you brown the butter, use a light-colored pan. It will make it easier to see when the butter starts to brown, so you don’t end up burning it.
- Trust Your Nose: Right when you start to smell the toffee scent coming from the butter, turn the heat off and remove the pan from the heat. The butter will continue to brown just slightly while the pan is still warm.
- Room Temperature Ingredients: Using room temperature ingredients will help everything incorporate well into the dough. Take your eggs and cream cheese out about 30 minutes before you plan to bake.
- Don’t Overmix: Stop mixing the flour mixture as soon as the dry ingredients are incorporated. Overmixing develops too much gluten and creates tough cookies.
- Don’t Press the Cookies: Scoop the cookies onto the tray, but do not press them down. They’ll spread just the right amount and maintain that perfect chewy cookie texture.
- Watch the Baking Time: Every oven is different. Start checking your cookies at 11 minutes to prevent overbaking. The centers should still look slightly soft when you remove them from the oven.
- Cool Completely Before Frosting: This cannot be stressed enough. Warm cookies will melt your frosting, creating a mess instead of a beautiful presentation.
- Dry Your Carrots: If using freshly grated carrots instead of pre-shredded carrots, pat them with a paper towel to remove excess moisture. Too much liquid will affect the texture of your cookies.
- Use a Food Processor: If you’re shredding your own carrots, a food processor makes quick work of this task and creates evenly sized carrot shreds.
- Prep Time: 30
- Cook Time: 14
- Category: Dessert
- Method: Baking
- Cuisine: American
