Soft, chewy carrot cake cookies have a cake-like texture, warm cinnamon and are topped with a sweet cream cheese frosting. If you love carrot cake, you’ll love these!

Carrot cake cookies on counter.

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Easy Carrot Cake Cookies

If you love the classic flavors of my carrot cake with cream cheese frosting, these carrot cake cookies with cream cheese frosting are perfect for your Easter dessert table!

They’re soft, moist, and cake-like and require just 12 minutes in the oven. They are the perfect spring treat and just like my carrot cake cupcakes slathered in a luscious frosting!

Ingredient Noes

Carrot cake ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Carrots: Freshly grated carrots patted dry with a paper towel. Do not use pre-shredded as they are too dry and will not provide the right amount of moisture for these cookies.
  • Cream cheese frosting: Remember to soften cream cheese so it mixes properly with the icing ingredients.

How to Make Carrot Cake Cookies

Showing how to make carrot cake cookies in a 6 step collage.
  • Combine dry ingredients. Whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set that aside.
  • Mix wet ingredients. To the bowl of a stand mixer, using the paddle attachment cream butter and sugars, scraping down sides of the bowl as needed. When it looks pale and airy mix in the vanilla and eggs until combined. Then, fold in the carrots.
  • Combine the two bowls. Stir the dry ingredients into the wet until just combined and no flour streaks remain. Do not overmix. Scoop about 2 Tablespoons of dough and drop the cookies onto a prepared baking sheet about 2 inches apart.
  • Bake for 10-12 minutes. In a preheated 350°F oven until the edges start to brown. Let them cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
  • Make the frosting. While the cookies are cooling grab a large bowl and beat the cream cheese and butter with an electric mixer until smooth. Slowly mix in the powdered sugar a cup at a time until fully mixed in. Add vanilla and salt and mix until fluffy and easily spreadable.
  • Cool and frost the carrot cake cookies. Once cookies are completely cooled, spread frosting overtop. Adding it to cookies that are still warm will thin out the frosting leaving it runny. Add a garnish of chopped nuts on top if desired. Enjoy!

Tips and Variations

  • Shredding carrots. Use a box grater or food processor to shred the carrots easily. Don’t use the bagged carrots (your cookies won’t be as moist).
  • Even amounts of dough. A cookie scoop for the dough can help make sure all your cookies are the same size.
  • Cake mix hack. For easy carrot cake cookies, start with cookies from cake mix and just use a box of carrot cake mix, frost as desired.
  • Use a different frosting. Try a brown butter frosting or caramel cream cheese frosting instead.
  • Add-in: 1/2 cup raisins, chopped walnuts or pecans. Coconut flakes also pair well!
  • Garnish: Top with chopped pecans and a drizzle of caramel sauce, the combination is heavenly just like my caramel carrot cake.
Carrot cake cookies on counter.

Storage

  • Store: Store unfrosted cookies covered at room temperature for up to 5 days. Frosted cookies should be stored in the refrigerator.
  • Freeze: Once you’ve scooped the carrot cake cookies onto parchment paper place them in the freezer to flash freeze until solid. Once frozen transfer to a freezer bag and keep them frozen for months. When you are ready to bake, place them on a baking sheet and pop them in the oven. No need to thaw them first.
Carrot cake cookies stacked with a bite missing.

Want more Easter dessert recipes? Try layered Easter cake, chocolate egg nest treats or coconut macaroon Egg nests!

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Stacked carrot cake cookies with frosting.

Carrot Cake Cookies

5 from 11 votes
Recipe by: Jamielyn Nye
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 24
Soft, chewy carrot cake cookies have a cake-like texture, warm cinnamon and are topped with a sweet cream cheese frosting. If you love carrot cake, you'll love these!
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Ingredients 

Cookies

  • 3 cups all-purpose flour , spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt , or 3/4 table salt
  • 1 ½ -2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup unsalted butter , at room temperature
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 1 ½ cups finely fresh grated carrots , patted dry with a paper towel (*see notes)

Cream Cheese Frosting

  • 4-6 ounces cream cheese , softened
  • 4 Tablespoons unsalted butter , softened
  • 2 ½ cups powdered sugar , more as needed
  • 1 teaspoon vanilla extract
  • Pinch Kosher salt

Optional: pinch of salt, food coloring

Instructions

Cookies

  • Preheat the oven to 350°F. Lightly grease a baking sheet or line with a silicone mat.
  • In a medium bowl whisk together 3 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Add 1/2 teaspoon more cinnamon for extra flavor.
  • In the bowl of a stand mixer fitted with the paddle, beat 1 cup butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar on medium 2 to 3 minutes, or until pale and airy. Mix in 2 teaspoons vanilla and 2 eggs until combined. Fold in 1 1/2 cups carrots.
  • Stir flour mixture into the batter until just combined and no streaks remain, being careful not to over-mix.
  • Using a large cookie scoop (about 2 tablespoons), drop cookies on baking sheet about 2 inches apart. Bake 10 to 12 minutes, or until edges begin to brown. Let cool 5 minutes before transferring to a cooling rack to cool completely.

Cream Cheese Frosting

  • In a large bowl, beat 4-6 ounces cream cheese and 4 Tablespoons butter with an electric mixer until smooth. Gradually mix in the 2 1/2 cups powdered sugar 1 cup at a time until completely incorporated. Mix in 1 teaspoon vanilla and 1 teaspoon salt until desired consistency is reached (should be fluffy and easily spreadable).
  • Spread frosting over completely cooled cookies.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Carrots: Use only freshly grated carrots. Pre-shredded carrots will not work the same in the cookie batter.
Nuts: You can add a 1/4 to 1/2 cup chopped pecans or walnuts to your batter if you’d like. Or simply sprinkle chopped nuts over the frosting as a garnish.
Storage: Store in airtight container at room temperature up to 5 days.

Nutrition

Calories: 265kcal, Carbohydrates: 38g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 46mg, Sodium: 77mg, Potassium: 70mg, Fiber: 1g, Sugar: 26g, Vitamin A: 1722IU, Vitamin C: 0.5mg, Calcium: 25mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.