These incredibly easy carrot cake cookies are deliciously soft, fluffy, and full of flavor. They’re everything you love about carrot cake in a cookie!
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My dad is a HUGE fan of Carrot Cake. He absolutely loves it. I’ve been working on creating the BEST Carrot Cake recipe for him. I’ll be posting it soon, so stay tuned…
Until then, we have…
Carrot Cake Cookies!!
These easy carrot cake cookies with cream cheese frosting are PERFECT when you don’t want to make or have an entire carrot cake.
They’re also easier to make, transport, and eat (no fork needed) than traditional carrot cake.
BUT, they have the same great taste and texture of carrot cake.
They’re everything you love about Carrot Cake rolled into a cookie... An unbelievably soft Carrot Cake Cookie.
Loaded with Grated Carrots and Warm Spices
These easy carrot cake cookies include 1 cup of grated carrots.
I recommend using the small holes on a grater to grate the carrots.
I use a flat one, like this Stainless Steel Flat Cheese Grater. But, it is a little tough to maneuver.
My mom has a box grater, like this Spring Chef Professional Box Grater - Stainless Steel with 4 Sides. It definitely makes the grating process waaayy easier. Just be careful not to cut yourself!
For spices, these easy carrot cake cookies have cinnamon, ginger, and cloves. Feel free to play around with the spices a bit. Adding a dash of nutmeg tastes great too.
Walnuts, Pecans, or Nut-Free
Walnuts give the perfect crunch to these soft Carrot Cake Cookies. I like to add them IN the batter and on top of the amazing cream cheese frosting (seriously, it’s SO good.)
Pecans work great too. Just chop them up a bit before throwing them in or on.
These carrot cake cookies are just as delicious without nuts though. You can definitely make them nut-free!
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Topped with the BEST Cream Cheese Frosting
I love it so much that I turn into a little kid who excitedly licks the spoon… then scrapes the sides of the empty bowl so I can do it again.
My biggest recommendation for the BEST Cream Cheese Frosting is to allow the cream cheese and butter to soften to room temperature before starting.
I also recommend using a mixer to whip the frosting. Doing it by hand does not create the same whipped, fluffy texture.
But, a hand mixer, like KitchenAid 9-Speed Hand Mixer, works great too!
Save and organize your recipes with this adorable Recipe Card Printable. Available HERE.
Tips for the BEST Carrot Cake Cookies
- Allow all ingredients to warm to room temperature before beginning.
- Do not soften the butter in the microwave. This will cause the cookies to spread too much while baking.
- Cream the butter and sugar together for a lighter, fluffier texture.
- Use the small holes on a grater to grate the carrots.
- Do NOT overmix after adding the flour. This will yield denser cookies.
How to Decorate
These carrot cake cookies are amazing with or without the cream cheese frosting. I do recommend frosting at least half of your cookies though. The cream cheese frosting is so so good.
There are many ways to decorate these cookies. Just frosting them is one option.
Adding chopped walnuts on top of the cream cheese frosting is another.
I make orange cream cheese frosting to add colorful stripes before sprinkling the walnuts. They add a fun pop of color.
I also use the orange cream cheese frosting to make some adorable carrots on top. This requires some green cream cheese frosting as well.
To make orange or green cream cheese frosting, put about 1/2 cup (or less for green) of your prepared cream cheese frosting in a separate, small bowl. Add a couple drops of food coloring then mix. Continue adding drops and mixing until you reach your desired color.
Orange food coloring can be purchased on its own in this Betty Crocker Neon Gel Food Colors Pack. Or you can mix regular yellow and red food coloring together.
I used piping bags and tips to create my stripes and carrots. I have this Icing Piping Tips and Bags Set and I LOVE it. It has everything I need and SO many design options!
How to Store
These cookies taste even better the day after baking. The flavors develop even more! So, you can definitely make them the day before serving.
Just store them in an airtight container or ziplock bag in the fridge.
Please do the same with any leftovers (if you have any). They should keep for 4-5 days in the fridge.
For other easy recipes, check out:
- Pumpkin Cake with the BEST Cream Cheese Frosting
- Cranberry Bliss Cookies – Just like Starbucks’ Cranberry Bliss Bars
- Easy Hot Cocoa Cookies – Made with Hot Chocolate Mix
Quick and Easy Carrot Cake Cookies (with Cream Cheese Frosting)
Carrot Cake Cookies
- 1/2 cup Butter softened
- 1/4 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 2 Eggs large
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 1/2 cups Flour
- 1/4 tsp Salt
- 1 tsp Cinnamon ground
- 1/4 tsp Ginger ground
- 1/4 tsp Cloves
- 1 cup Carrots grated
- 1/2 cup Walnuts
Cream Cheese Frosting
- 1/2 cup Butter softened
- 8 oz Cream Cheese softened
- 1 tsp Vanilla Extract
- 4 cups Powdered Sugar
- 1/4 tsp Salt
For Carrot Cake Cookies:
- Preheat the oven to 350° F.
- Prep a cookie sheet with parchment paper or oil. Set aside until ready to use.
- Peel and finely grate carrots. Measure, lightly packed, in a 1 cup measuring cup. Set aside.
- In a large mixing bowl, combine softened butter, brown sugar, and granulated sugar. Beat until smooth and creamy.
- Add the eggs and vanilla extract. Mix well.
- Add the baking soda, flour, salt, cinnamon, ground ginger, and cloves. Mix until combined.
- Stir in the finely grated carrots and walnuts.
- Scoop the dough into balls and place them on the prepared baking sheet. Leave space between each cookie.
- Bake for about 9-13 minutes or until lightly browned around the edges.
- Let cool on the baking sheet for at least 5 minutes (preferably 10). The cookies firm up as they cool. Then transfer to a wire rack to cool completely before frosting.
For Cream Cheese Frosting:
- In a large bowl, beat together room temperature butter and cream cheese until completely smooth. This works best with a mixer.
- Add vanilla and salt. Beat until combined.
- Gradually add the powdered sugar. Mix on low until combined (or it’ll fly up into your face and all over your kitchen… I speak from experience.). If you are using a hand mixer, add about 1/2 cup of powdered sugar, mix on low, add another 1/2 cup of powdered sugar, mix on low again, and so on. Do this until everything is combined.
- Once combined, increase speed to medium-high and beat until thick and creamy (about 1-2 minutes).
- FROST cookies and decorate as you wish! Tips are in the section before the ingredient lists.