If you love carrot cake but want something easier to snack on, this carrot cake cookie recipe is for you! These cookies with cream cheese frosting combine the classic flavors of easy carrot cake with a soft, chewy texture that melts in your mouth.
Packed with warm spices, shredded carrots, and crunchy nuts, these carrot cake cookies are the perfect treat for any occasion. Plus, with a rich and tangy cream cheese frosting, they’re a total crowd-pleaser!
Think of these as little bites of carrot cake heaven—without the hassle of layering and frosting a full cake. You get all the goodness of classic carrot cookies in a handheld, easy-to-make form. They’re great for parties, afternoon treats, or whenever that sweet craving hits.
More Easter Desserts To Try!
- Easy Easter Stuffed Carrot Cake Cookies
- Crockpot Easter White Chocolate Candy Clusters
- Best Easter Cookies (easy festive treats)
- Easter Cake Pops Recipes
- Easter Treats Made with Peeps
- No Bake Easter Chocolate Slice
- Flower Pretzel Bites
Why You’ll Love These Carrot Cake Cookies
- Soft & Chewy – the perfect balance of moist and tender, thanks to grated carrots and brown sugar.
- Spiced to Perfection – a warm blend of cinnamon and ginger adds that classic carrot cake flavor.
- Topped with Cream Cheese Frosting -because what’s carrot cake without a little cream cheese magic?
- Super Easy to Make – no fancy equipment or cake layers—just mix, bake, and frost!
Ingredients
For the Cookies:
- Butter (½ cup / 113g, softened): Adds richness and keeps the cookies soft.
- Granulated sugar (½ cup / 100g) & Brown sugar (¼ cup / 50g, packed): A mix of both sugars gives a perfect balance of sweetness and chewiness.
- Egg (1 large): Helps bind everything together.
- Vanilla extract (1 teaspoon / 5ml): Enhances the overall flavor.
- All-purpose flour (1 ¼ cups / 156g): The base structure of the cookies.
- Baking powder (1 teaspoon): Helps the cookies rise just the right amount.
- Cinnamon (½ teaspoon / 1g) & Ground ginger (½ teaspoon): Key spices for that signature carrot cake taste.
- Grated carrots (¾ cup / 90g): The star ingredient! Adds moisture and natural sweetness.
- Chopped nuts (½ cup / 60g, walnuts or pecans): For a little crunch and nutty depth.
For the Cream Cheese Frosting:
- Butter (¼ cup / 57g, softened): Helps make the frosting smooth and creamy.
- Powdered sugar (1 cup / 120g): Sweetens and thickens the frosting.
- Cream cheese (4 oz / 113g, cold): Gives that rich, tangy flavor we all love.
- Vanilla extract (½ teaspoon / 2.5ml): Adds extra flavor depth.
For the Buttercream Carrot Decoration:
- Butter (¼ cup / 57g, softened) & Powdered sugar (1 cup / 120g): The base for decorating.
- Orange & Green food coloring: To make the cute little carrot decorations.
How to Make Best Carrot Cake Cookies
Make the Cookie Dough
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. In another bowl, sift together flour, baking powder, cinnamon, and ginger.
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots and chopped nuts.
Shape and Bake the Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 12 dough balls (about 40g each) onto the sheet, leaving space between them. Lightly flatten each dough ball with your fingers.
Bake for 12-15 minutes until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Prepare the Cream Cheese Frosting
Beat butter and powdered sugar together until fluffy. Add cold cream cheese and vanilla, mixing until smooth. Transfer to a piping bag with a round or star tip.
Prepare the Buttercream Carrot Decoration
Beat butter and powdered sugar until light and fluffy. Divide into two bowls; color one orange and one green. Transfer each color to separate piping bags (round tip for orange, leaf tip for green).
Assemble the Cookies
Pipe cream cheese frosting onto each cooled cookie. Pipe a small orange carrot on top of the frosting. Add green leaves using the leaf tip. Let set before serving.
Storage & Serving
- Best Enjoyed Fresh: These cookies taste amazing right after frosting.
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Serving Tip: Let them come to room temperature before eating for the best texture.
Tips for Perfect Carrot Cake Cookies
- Use Cold Cream Cheese: Keeps the frosting thick and stable.
- Grate Your Own Carrots: Avoid pre-shredded ones—they’re too dry.
- Adjust Buttercream Consistency: Too thick? Add a teaspoon of milk. Too thin? Add more powdered sugar.
- Alternative Nuts: Swap walnuts or pecans for almonds, or leave them out.
- Piping Tip Recommendations:
- Carrot Body: Small round tip (#3 or #4).
- Leaves: Small leaf tip (#352).
FAQs
Can I make these cookies ahead of time? Yes! Bake them a day in advance and frost before serving.
Can I use pre-shredded carrots? Not recommended—they’re too dry. Freshly grated carrots work best.
Can I use a different frosting? Sure! Try vanilla buttercream instead of cream cheese frosting.
What if I don’t have food coloring? Leave the buttercream white or use turmeric (yellow-orange) and matcha (green).
How do I make the cookies softer or crispier? If you want softer cookies slightly underbake (12 minutes). If you want crispier cookies, bake 14-15 minutes and let cool completely on the sheet.
Can I double the recipe? Absolutely! Just double all ingredients for 24 cookies.
The Best Carrot Cake Cookies
These soft and chewy Carrot Cake Cookies are packed with warm spices, shredded carrots, and crunchy nuts, then topped with a rich cream cheese frosting. They’re like mini carrot cakes in cookie form—easy to make, fun to decorate, and absolutely delicious! Perfect for Easter, fall baking, or anytime you’re craving a cozy treat
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Ingredients
- Cookies
1/2 cup 1/2 butter (1 stick) / 113g, softened
1/2 cup 1/2 granulated sugar / 100g
1/4 cup 1/4 brown sugar / 50g, packed
1 large 1 egg, at room temperature
1 tsp 1 vanilla extract
1 1/4 cups 1 1/4 all purpose flour / 156g
1 tsp 1 baking powder
1/2 tsp 1/2 cinnamon
1/2 tsp 1/2 ground ginger
3/4 cup 3/4 grated carrots / 90g
1/2 cup 1/2 Chopped nuts (walnuts or pecans)
- Cream Cheese Frosting
1/4 cup 1/4 butter (½ stick) / 57g, softened
1 cup 1 powdered sugar / 120g
4 oz 4 cream cheese/ 113g, cold
1/2 tsp 1/2 vanilla extract / 2.5ml
- Buttercream Carrot Decoration
1/4 cup 1/4 butter (½ stick) / 57g, softened
1 cup 1 powdered sugar / 120g
Orange food coloring
Green food coloring
Directions
- Make the Cookie Dough
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy.
- Add the egg and vanilla extract, then beat until well combined.
- In a separate bowl, sift together the flour, baking powder, cinnamon, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped nuts until evenly distributed.
- Shape and Bake the Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Portion the dough into 12 equal balls, each weighing 40g (about 1.4 oz). Place them on the baking sheet, leaving space between each.
- Slightly flatten each ball with your fingers.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting
- In a mixing bowl, beat the butter and powdered sugar together until creamy and fluffy.
- Add the cold cream cheese and vanilla extract, then mix until smooth and well combined. Do not overbeat.
- Transfer the frosting to a piping bag fitted with a round or star tip.
- Prepare the Buttercream Carrot Decoration
- In a bowl, beat the butter and powdered sugar together until light and fluffy.
- Divide the buttercream into two bowls.
- Tint one portion orange for the carrot body.
- Tint the other portion green for the carrot leaves.
- Transfer the orange buttercream to a piping bag fitted with a small round tip.
- Transfer the green buttercream to another piping bag fitted with a small leaf tip.
- Assemble the Cookies
- Pipe a generous swirl of cream cheese frosting onto each cooled cookie.
- Using the orange buttercream, pipe a small carrot shape on top of the frosting.
- Use the green buttercream to pipe small leaves on top of the carrot.
- Let the cookies set for a few minutes before serving.
Notes
- These cookies can be enjoyed immediately or stored in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.
- Using cold cream cheese helps maintain a thick and stable frosting. Overbeating can make it too soft.
- Use the fine side of a grater to ensure the carrots blend well into the dough. Avoid pre-shredded carrots, as they are too dry.
- If the buttercream is too thick, add a teaspoon of milk. If too thin, add more powdered sugar.
- Piping Tip Recommendation:
For the carrot body: Small round piping tip (#3 or #4).
For the leaves: Small leaf tip (#352).