If you’ve ever wished you could indulge in the cozy, nostalgic flavors of carrot cake without the fuss of slicing and frosting a whole cake, then this Carrot Cake Cookies with Cream Cheese Frosting Recipe is your dream come true. These soft, spiced cookies capture every bit of that classic warmth and sweetness, packed with grated carrots, warm cinnamon, crunchy nuts, and those little bursts of raisins. Topped generously with luscious cream cheese frosting, they’re the perfect handheld treat that will brighten any snack time, tea party, or festive occasion. Trust me, once you try these carrot cake cookies, they’ll become a beloved staple in your baking repertoire.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together to create a cookie with incredible texture and flavor. Each component is thoughtfully chosen to offer just the right balance of moisture, spice, and richness.
- 1 cup all-purpose flour: The base that provides structure without weighing the cookies down.
- ½ teaspoon baking soda: Helps the cookies rise just enough for a tender crumb.
- ½ teaspoon baking powder: Adds extra lift for a soft, cake-like texture.
- ½ teaspoon ground cinnamon: Brings that signature warm spice that defines carrot cake flavor.
- ¼ teaspoon ground nutmeg: A subtle nutty note that deepens the spice profile.
- ¼ teaspoon salt: Enhances all the other flavors for balance.
- ½ cup unsalted butter, softened: Ensures a rich, tender bite with plenty of buttery goodness.
- ½ cup brown sugar: Adds moistness and a deep caramel sweetness.
- ¼ cup granulated sugar: Sweetens and helps with that slight crisp edge.
- 1 large egg: Binds everything together and adds richness.
- 1 teaspoon vanilla extract: A gentle sweetness that rounds out the spices.
- 1 cup finely grated carrots: The star ingredient, adding moisture, color, and natural sweetness.
- ½ cup rolled oats: Adds subtle texture and a wholesome chew.
- ½ cup chopped walnuts or pecans (optional): Adds crunch and a nutty earthiness.
- ½ cup raisins (optional): Little bursts of chewy sweetness, perfect for those who love a fruity touch.
- Cream Cheese Frosting (optional): 4 oz cream cheese softened for tang and creaminess, 2 tablespoons softened butter to smooth it out, 1 cup powdered sugar for sweetness, and ½ teaspoon vanilla extract to tie the whole frosting together.
How to Make Carrot Cake Cookies with Cream Cheese Frosting Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. This step is crucial because it evenly distributes the leavening agents and spices, ensuring your cookies come out perfectly balanced in flavor and texture.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This creates an airy base for your cookies, helping them bake with a tender, irresistible crumb.
Step 3: Add the Egg, Vanilla, and Carrots
Mix in the egg and vanilla extract until combined, then stir in those finely grated carrots. The carrots add natural moisture and a subtle sweetness, making these cookies feel like mini slices of carrot cake in every bite.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, stirring just until incorporated. Overmixing here can toughen your cookies, so mix gently and with care to keep them soft and tender.
Step 5: Fold in the Oats, Nuts, and Raisins
Now the fun part — fold in the rolled oats, chopped nuts, and raisins if you’re using them. These add delightful texture and bursts of flavor that elevate every mouthful of carrot cake cookie to a new level of deliciousness.
Step 6: Portion and Bake
Drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading. Bake at 350°F (175°C) for 10 to 12 minutes, until the edges turn golden and the centers are set but still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Step 7: Prepare the Cream Cheese Frosting
While the cookies cool completely, beat together the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and continue beating until the frosting is fluffy and spreadable. Once the cookies are cool, spread or pipe the frosting on top for a creamy, tangy finish.
How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe
Garnishes
Serving these carrot cake cookies with a sprinkle of finely chopped nuts or a light dusting of cinnamon on top of the frosting adds a lovely visual appeal and a bit of textural contrast that makes each bite even more memorable.
Side Dishes
Pairing these cookies with a hot cup of chai tea or a cold glass of milk complements the warm spices and creamy frosting beautifully. A dollop of whipped cream or a scoop of vanilla ice cream on the side can turn these cookies into a decadent dessert too.
Creative Ways to Present
For gatherings, line up these cookies on a rustic wooden board with little bowls of extra frosting and nuts for guests to customize. You could also sandwich two cookies together with frosting in the middle for an irresistible mini treat that’s almost like a carrot cake ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Keep your frosted carrot cake cookies in an airtight container in the refrigerator, and they will stay fresh and creamy for up to 4 days. If you want to keep the cookies soft, make sure to let them cool completely before frosting.
Freezing
You can freeze the unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag after they’re solid. Freeze for up to 3 months. Thaw thoroughly before frosting to maintain that perfect texture.
Reheating
For that freshly baked warmth, gently reheat cookies without frosting in the microwave for 10 to 15 seconds. Avoid heating frosted cookies too much or the frosting may soften excessively or separate.
FAQs
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend, and be sure it contains xanthan gum for the best texture.
Are these cookies suitable for storing without frosting?
Yes, unfrosted cookies store better and freeze well. Add the cream cheese frosting just before serving to keep it fresh and creamy.
Can I substitute nuts or raisins?
Feel free to swap walnuts or pecans for your favorite nut or even sunflower seeds. If you don’t like raisins, dried cranberries or chopped dates work wonderfully too.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough briefly if your kitchen is warm. Also, spacing the cookies properly on the baking sheet helps keep their shape.
Is it possible to make these dairy-free?
Yes, substitute the butter and cream cheese with dairy-free alternatives, like plant-based margarine and vegan cream cheese, and adjust sweetness as needed for best flavor balance.
Final Thoughts
Making this Carrot Cake Cookies with Cream Cheese Frosting Recipe is like giving yourself a warm hug from the inside out. Each bite bursts with all the comforting flavors of carrot cake in a perfectly portable form, topped with a luscious frosting that simply melts in your mouth. Whether you’re baking for an occasion or just because, these cookies will become a cherished favorite. I encourage you to try them today and watch these little treats bring smiles all around your kitchen!
Print
Carrot Cake Cookies with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Carrot Cake Cookies are a delightful twist on the classic carrot cake, featuring soft, cake-like cookies full of warm spices, grated carrots, oats, and optional nuts and raisins. Topped with a luscious cream cheese frosting, they’re perfect for Easter or any cozy dessert craving.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
Additional Ingredients
- ½ cup rolled oats
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Optional Cream Cheese Frosting
- 4 oz cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This evenly distributes the leavening agents and spices throughout the flour.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with brown sugar and granulated sugar until the mixture is light and fluffy. This process incorporates air, giving the cookies a tender texture.
- Add Egg, Vanilla, and Carrots: Beat in the large egg and vanilla extract until combined. Stir in the finely grated carrots to add moisture and natural sweetness to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to avoid overworking the dough and keeping the cookies tender.
- Fold in Oats, Nuts, and Raisins: Gently fold in rolled oats, chopped walnuts or pecans (if using), and raisins (if using) to add texture and flavor.
- Shape and Bake Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake the cookies for 10–12 minutes, or until the edges turn golden and the centers are set.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.
- Prepare Cream Cheese Frosting: Beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, then beat until the frosting is fluffy and creamy.
- Frost the Cookies: Once the cookies have completely cooled, spread or pipe the cream cheese frosting on top for a rich, tangy finish.
Notes
- These cookies have a soft, cake-like texture and bring all the cozy flavors of carrot cake into a convenient cookie form.
- Store frosted cookies in the refrigerator for up to 4 days to keep the frosting fresh.
- You can freeze unfrosted cookies in an airtight container for longer storage and frost them after thawing.
- For nut-free version, simply omit the walnuts or pecans.
- Feel free to customize by adding shredded coconut or different dried fruits to suit your taste.
