Masters of kitchen
If you love carrot cake, you’re in for a real treat! These Carrot Cake Cookies With Cream Cheese Frosting deliver all the cozy, spiced flavor of the classic dessert—but in cookie form. Soft, chewy, and just the right amount of sweet, they’re like little bites of comfort topped with luscious cream cheese frosting.
These cookies are perfect for just about any occasion: springtime brunches, Easter dessert tables, fall baking sprees, or just a cozy afternoon with tea. They strike that magical balance between wholesome and indulgent, with fresh shredded carrots, warm cinnamon, and that unmistakable tangy-sweet cream cheese swirl on top.
What makes them extra special? That silky frosting on each bite. It takes the humble carrot cookie to a whole new level.
I remember baking a version of these cookies for a friend’s baby shower, and they were gone before the cake was even cut! There’s something irresistible about the nostalgic flavor of carrot cake—made even better when it’s handheld and freezer-friendly.
Whether you’re a seasoned baker or just starting out, this recipe is a keeper.
Why You’ll Love These Carrot Cake Cookies
These Carrot Cake Cookies With Cream Cheese Frosting are the best of both worlds: soft like your favorite cookie, yet rich in flavor like a slice of spiced carrot cake.
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Incredibly soft and chewy with warm spices in every bite.
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That cream cheese frosting? It’s dreamy—smooth, tangy, and sweet.
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Faster and easier than baking a whole cake, with no need to layer or decorate.
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Perfectly portable and shareable, making them great for potlucks or gifting.
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They also freeze beautifully, so you can make a batch ahead of time and enjoy later.
If you’re craving comfort in cookie form, this recipe delivers big time.
Key Ingredients for Carrot Cake Cookies With Frosting
Here’s what you’ll need to bring these beauties to life:
Shredded Carrots
Use freshly grated carrots (from whole carrots) for the best texture and moisture. Avoid pre-shredded bagged carrots—they’re too dry and stiff for baking.
Brown Sugar
Provides a deeper, richer sweetness and helps create that soft, chewy texture we’re after.
Warm Spices
Cinnamon is essential, but a pinch of nutmeg and ginger adds complexity and classic carrot cake warmth. Optional: a dash of cloves if you like it bolder.
Oats (Optional)
Rolled oats add lovely chew and a hint of rustic flavor. Totally optional—but delicious!
Butter
Use unsalted butter to control the salt levels. Let it soften to room temperature before mixing.
Cream Cheese
For the frosting, full-fat block-style cream cheese is a must. It gives that thick, creamy consistency. Make sure it’s softened!
Pro Tip:
Grate carrots using the fine side of a box grater. And if your carrots are extra juicy, lightly pat them with paper towels before mixing to avoid a soggy dough.
How to Make Carrot Cake Cookies With Cream Cheese Frosting
Ready to bake? Here’s how to make the most perfect Carrot Cake Cookies With Cream Cheese Frosting:
1. Mix the Wet Ingredients
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract. Stir in the shredded carrots.
2. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Optional: stir in oats or chopped nuts here.
3. Combine Wet and Dry
Slowly add the dry ingredients into the wet mixture. Stir just until combined—don’t overmix!
4. Chill the Dough
Cover and refrigerate for at least 30 minutes. This helps prevent spreading and gives you thicker, softer cookies.
5. Scoop and Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop dough using a cookie scoop or tablespoon and place 2 inches apart. Bake for 10–12 minutes or until the edges are set and the centers are slightly soft.
Don’t overbake! The cookies will continue to cook slightly as they cool.
6. Cool Completely
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Frost only after completely cooled—otherwise, the frosting will melt.
7. Frosting Time
Spread or pipe the cream cheese frosting over each cooled cookie. You can use a butter knife, a piping bag with a round tip, or even a zip-top bag with the corner snipped off.
Optional Finishing Touches:
Sprinkle with chopped walnuts, a pinch of cinnamon, or even shredded coconut for flair.
Best Cream Cheese Frosting for Carrot Cookies
This dreamy frosting is simple to make but totally next-level.
Ingredients You’ll Need:
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8 oz (225g) full-fat cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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1 tsp pure vanilla extract
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1¾ to 2 cups powdered sugar, sifted
How to Make It:
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In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
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Add vanilla extract.
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Gradually add the powdered sugar, beating until fluffy and spreadable.
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Optional Flavor Twist:
Try adding ½ teaspoon of maple extract or a little orange zest for a bright, citrusy pop.
Texture Tip:
If the frosting feels too thick, add a splash of milk. Too runny? Chill it for 10 minutes or add a bit more powdered sugar.
Storage:
You can make the frosting in advance and refrigerate it in an airtight container for up to 5 days. Let it soften before spreading or piping.
Flavorful Variations for Carrot Cake Cookies
Want to put your own spin on these Carrot Cake Cookies With Cream Cheese Frosting? Here are some fun and flavorful ways to personalize them:
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Chopped walnuts or pecans: Add crunch and a nutty richness.
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Raisins or golden raisins: For a sweet, chewy texture—just like traditional carrot cake.
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Crushed pineapple: Adds moisture and a tropical note. Just drain well to avoid excess liquid.
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Coconut flakes: Mix into the dough or sprinkle on top of the frosting.
Make Them Mini
Use a teaspoon of dough to create bite-sized versions—perfect for parties or lunchboxes.
Carrot Cake Cookie Sandwiches
Double the cookie joy by sandwiching frosting between two cookies. You can even roll the edges in chopped nuts or coconut for extra flair.
Gluten-Free or Dairy-Free?
Swap in a 1:1 gluten-free baking blend and dairy-free butter/cream cheese alternatives. Just keep an eye on texture—it may need slight adjustments.
How to Store and Freeze Carrot Cake Cookies Properly
At Room Temperature:
Unfrosted cookies can be stored in an airtight container for up to 3 days. Frosted cookies should be refrigerated.
Refrigerated Storage:
Store frosted cookies in a single layer (or with parchment between layers) in the fridge for up to 5 days. Keep them in an airtight container to prevent drying out.
Freezing Instructions:
Freeze cookies without frosting for best results. Place them in a freezer-safe bag or container with parchment paper between layers. Freeze for up to 2 months.
Frosting can be made ahead and frozen separately in an airtight container. Thaw both at room temperature and frost cookies after thawing.
Pro Tip: Label and date your containers so you don’t forget what’s inside!
Expert Tips for Perfect Cookies
Want bakery-quality results every time? Keep these pro tips in mind:
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Don’t overmix the dough – This keeps the cookies tender and prevents them from getting tough.
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Always chill the dough – At least 30 minutes helps control spreading and enhances flavor.
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Use a cookie scoop – For evenly sized cookies that bake uniformly.
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Cool completely before frosting – Even slightly warm cookies will cause the frosting to melt.
Bonus Tip: If your dough feels sticky, lightly wet your hands or spoon before scooping—it makes shaping a breeze.
What to Serve With These Cookies
These cookies are a treat all on their own, but they pair beautifully with:
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A hot cup of coffee or chai tea
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A cold glass of milk or a vanilla latte
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Served alongside other spring or holiday desserts for Easter or brunch
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Wrapped in cellophane with a ribbon for homemade gift boxes or bake sales
They’re the kind of cookie that brings smiles wherever they go.
FAQs – People Also Ask
Can I use store-bought grated carrots?
Not the best idea. Pre-shredded carrots are dry and lack flavor. Freshly grated carrots provide the moisture and tenderness you want in these cookies.
Can I make the frosting ahead of time?
Absolutely! Store it in the fridge for up to 5 days. Let it sit at room temperature for 20–30 minutes before using to soften.
Why are my cookies flat or dry?
Most likely culprits: overbaking, overmixing, or not chilling the dough. Stick to the suggested bake time and chill that dough!
Can I skip the frosting?
Technically, yes—but why would you? The cream cheese frosting is what makes these cookies unforgettable. That tangy-sweet contrast takes them to the next level.
Are these cookies freezer-friendly?
Yes! Freeze unfrosted cookies in an airtight container. When ready to serve, thaw and frost fresh for best texture.
Final Thoughts & Encouragement
These Carrot Cake Cookies With Cream Cheese Frosting are soft, spiced, and topped with dreamy frosting—basically everything you love about carrot cake in a grab-and-go cookie.
Whether you’re baking for a party, a holiday, or just your own sweet craving, these cookies will hit the spot every single time. Don’t forget to try the fun variations and storage tips above!
If you bake a batch, I’d love to hear how they turn out. Share your twist in the comments or tag your photos online—I can’t wait to see your delicious creations!
Carrot Cake Cookies With Cream Cheese Frosting
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups/spoons
- Rubber spatula
- Box grater (for carrots)
- Cookie scoop (optional)
- Baking sheet
- Parchment paper or silicone mat
- Wire cooling rack
Ingredients
For the Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup brown sugar packed
- 2 large eggs
- 1½ tsp vanilla extract
- 1½ cups finely grated carrots about 2 medium
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- Optional: ½ cup rolled oats ½ cup chopped walnuts or raisins
For the Cream Cheese Frosting:
- 8 oz 225g full-fat cream cheese, softened
- ½ cup 1 stick unsalted butter, softened
- 1 tsp vanilla extract
- 1¾ to 2 cups powdered sugar sifted
- Optional: pinch of orange zest or ½ tsp maple extract
Instructions
Mix Wet Ingredients:
- Cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and grated carrots.
Combine Dry Ingredients:
- Whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Optional: stir in oats, nuts, or raisins.
Combine:
- Gradually mix dry ingredients into wet until just combined. Do not overmix.
Chill Dough:
- Cover and refrigerate the dough for 30 minutes to firm up.
Preheat Oven:
- Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
Shape and Bake:
- Scoop dough (about 1½ tbsp each) and place 2 inches apart. Bake for 10–12 minutes, until edges are set but centers are soft.
Cool:
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Frost only when fully cooled.
Make Frosting:
- Beat cream cheese and butter until smooth. Add vanilla, then slowly mix in powdered sugar until fluffy.
Frost Cookies:
- Spread or pipe frosting over cooled cookies. Optional: garnish with chopped walnuts, shredded coconut, or a pinch of cinnamon.
Notes
- Carrots: Always use freshly grated carrots for better texture and moisture. Avoid pre-shredded!
- Make-Ahead: Frosting can be prepared up to 5 days in advance and stored in the fridge.
- Freezing: Freeze unfrosted cookies for up to 2 months. Frost after thawing for best texture.
- Add-ins: Try crushed pineapple, raisins, or coconut for extra flavor twists.
- Dairy-Free/Gluten-Free: Substitute dairy-free butter and cream cheese, and use a 1:1 gluten-free flour blend if needed.