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featured carrot cake cookies

Frosted Carrot Cake Cookies Recipe

Course: cookie, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 cookies
Calories: 347kcal
Turn your favorite cake into cookies with this easy dessert recipe for Carrot Cake Cookies. They have the perfect amount of carrot cake flavor and are topped with a cream cheese icing.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • Cookie Portion Scoop
  • Stand Mixer

Ingredients

  • cups all-purpose flour 300 grams
  • 2 tablespoons cornstarch 14 grams
  • teaspoons ground cinnamon 8 grams
  • 1 teaspoon kosher salt 3 grams
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder 1 gram
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup unsalted butter 226 grams, room temperature (2 sticks)
  • cup brown sugar 142 grams
  • cup granulated sugar 133 grams
  • 2 large eggs 100 grams, room temperature
  • 2 egg yolks 28 grams, room temperature
  • teaspoons pure vanilla extract 6 grams
  • 1 cup shredded carrot 90 grams (from about 3 carrots)
  • ½ cup chopped pecans 57 grams, toasted

For the Cream Cheese Frosting

  • 4 ounces cream cheese 114 grams, room temperature (½ brick)
  • 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
  • 3 tablespoons powdered sugar 21 grams
  • 2 teaspoons pure vanilla extract 8 grams
  • 3 tablespoons milk 43 grams, as needed

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, whisk together all of the dry ingredients. Set aside.
    2½ cups all-purpose flour, 2 tablespoons cornstarch, 2½ teaspoons ground cinnamon, 1 teaspoon kosher salt, ¾ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger
    how to make carrot cake cookies
  • In a large bowl, whisk the butter, brown sugar, and granulated sugar together until smooth and creamy. Add in the eggs, egg yolks, and vanilla and mix until smooth. Add in the flour mixture and stir just until the flour is incorporated. Fold in the shredded carrots and pecans.
    1 cup unsalted butter, ⅔ cup brown sugar, ⅔ cup granulated sugar, 2 large eggs, 2 egg yolks, 1½ teaspoons pure vanilla extract, 1 cup shredded carrot, ½ cup chopped pecans
  • Using a cookie scoop for uniformity, scoop balls of dough onto the baking sheet. Be sure to space them about 1½ inches apart, as they will spread. Press down slightly to create a flatter shape. Place into the preheated oven to bake for 15 minutes or until the edges or golden brown and the center is baked through.
    how to make carrot cake cookies
  • Once baked, remove from the oven and place onto a cooling rack to cool completely before frosting.
  • While the cookies are cooling, make the cream cheese frosting. Place all of the frosting ingredients, except the milk, in the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat on high for 4 minutes or until smooth and creamy. If the frosting is too thick for your liking, slowly add in milk, a teaspoon at a time, until you have achieved the consistency you desire.
    4 ounces cream cheese, 4 tablespoons unsalted butter, 3 tablespoons powdered sugar, 2 teaspoons pure vanilla extract, 3 tablespoons milk
  • Once the cookies have cooled, spread the frosting over the surface of the cookies. Sprinkle with chopped pecans if you so desire.
    how to make carrot cake cookies

Notes

  • Use an ice cream scoop to scoop your cookie dough evenly onto the prepared cookie sheet.
  • Start with 2 tablespoons of milk and then if you feel like it’s a bit too thick, you can add another tablespoon of milk to the mixture to thin it out.
  • Top your cookies with additional chopped pecans for a little extra crunch.
Storage: Store frosted carrot cake cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Nutrition

Serving: 1cookie | Calories: 347kcal | Carbohydrates: 37g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 246mg | Potassium: 104mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1943IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg