Print

The Ultimate Soft Carrot Cake Cookies with Classic Cream Cheese Frosting

Two carrot cake cookies stacked, one cut in half to show the thick cream cheese frosting filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, spiced carrot cake cookies that taste just like the classic dessert. This easy homemade recipe delivers moist, flavorful cookies topped with a tangy cream cheese frosting.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups finely shredded carrots (about 3 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Frosting: 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (if needed for thinning)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the shredded carrots and chopped nuts, if using.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the edges are set and the centers look soft. The cookies will look slightly underbaked in the center; this helps them stay moist.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cookies cool, prepare the frosting: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy. Add milk one teaspoon at a time if the frosting is too stiff.
  10. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto the top of each cookie.

Notes

  • For the softest cookies, measure your flour by spooning it into the measuring cup and leveling it off.
  • Shred the carrots finely for the best texture in the cookie dough.
  • You can chill the dough for 30 minutes before scooping if your kitchen is warm, which helps prevent spreading.
  • These cookies are excellent when made ahead; store unfrosted cookies in an airtight container for up to 3 days.

Nutrition

Find it online: https://delishcraze.com/carrot-cake-cookies/