If you’ve ever wished you could enjoy carrot cake in bite-sized, chewy form, your wish just came true. These carrot cake cookies are loaded with real, freshly grated carrots and a cozy hit of cinnamon, then topped off with the dreamiest browned butter cream cheese frosting you’ll ever taste. They taste like the very best part of spring, Easter, or any day that needs a little joy. What’s even better? They’re ready in under 40 minutes and come out perfectly moist every single time. This is the kind of cookie you don’t just bake once, you make it part of your tradition.
Table of Contents
Table of Contents
The Story Behind My Favorite Carrot Cake Cookies
I’ve always loved carrot cake, especially the kind with soft layers and thick cream cheese frosting. But sometimes, you don’t want to bake (or eat!) an entire cake. That’s how these carrot cake cookies were born. A few springs ago, my neighbor Mel invited me to her garden party. I was torn between baking cupcakes or a loaf, but neither felt right. I remembered my grandma’s carrot cake recipe and wondered, what if I turned it into a cookie?
I tested the first batch that afternoon. The smell alone was hypnotic: warm cinnamon, buttery sugar, and earthy carrot sweetness. When I brought them over, Mel took one bite and gasped, “Bethany, these might be better than cake.” I knew then: carrot cake cookies were here to stay.
And if you’ve tried my moist carrot cake, this cookie version might just become your new obsession.
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Carrot Cake Cookies That Melt in Your Mouth – 10-Min Frosted Favorite!
- Total Time: 37 minutes
- Yield: 24 Cookies 1x
Description
You know I love carrot cake in any shape or form. From the OG cake to bread to cupcakes to now cookies! Yeah, that’s right, carrot cake cookies are so good, moist, chewy and delicious, one bite and you’ll wonder why you’ve never made them before!
Ingredients
- 2 ¾ cup flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup butter, room temperature (should still be slightly firm)
- ¾ cup sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 ½ cups finely grated carrots, about 4 medium carrots
Cream Cheese Frosting
- 4 tablespoons butter
- 2 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 4–6 tablespoons milk, as needed
Instructions
The Cookies
- Preheat oven to 350 degrees. Very lightly grease a baking sheet or (better yet) line with a nonstick baking mat.
- In a medium bowl whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl combine butter and sugars and mix for 2-3 minutes until light and fluffy.
- Mix in vanilla and eggs, then stir in grated carrots.
- Stir dry ingredients into wet ingredients until just incorporated and there are no more streaks of flour) don’t over-mix.
- Drop spoonfuls of cookie batter (I used a large cookie scoop, about 2 tablespoons) onto prepared baking sheet at least 2-3 inches apart.
- Bake in preheated oven for 10-12 minutes until edges begin to brown and tops look dry. Allow to cool on baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.
The Frosting
- While cookies are cooling, prepare the frosting. In a small sauce pan melt the butter over medium-low heat. Once melted, stir over the heat for 2-4 minutes longer until color changes from pale yellow to deep golden-brown. Remove from heat.
- In a large bowl combine cream cheese and browned butter and mix well.
- Gradually mix in the powdered sugar 1 cup at a time until completely incorporated. Mix in vanilla and milk 1 tablespoon at a time until desired consistency is reached (should be fluffy and easily spreadable).
- Frost completely cooled cookies. Store in airtight container at room temperature up to 5 days.
Notes
Carrots – be sure to use fresh carrots and grate them yourself. Pre-shredded carrots are too dry and will not have enough moisture for your cookie batter.
Room temperature butter – “room temperature” does not meet completely softened, it should be still somewhat firm to the touch. Using butter that is too warm will cause your cookies to spread too much.
- Prep Time: 15 minutes
- Frosting Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 188 kcal
- Sugar: 29 g
- Sodium: 154 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
Why Carrot Cake Cookies Are Everything You Want in a Treat
These carrot cake cookies are soft, chewy, perfectly spiced, and unapologetically indulgent. They have all the nostalgic flavor of a classic carrot cake, with none of the fuss. Every cookie is loaded with grated carrot for natural sweetness and moisture, while cinnamon gives it a cozy, spiced base. And that frosting? It’s pure magic, cream cheese blended with browned butter for a deep, nutty finish.
But the real charm of these cookies lies in their balance. They’re sweet, but not cloying. Rich, but not heavy. Frosted, but still portable. Great for spring picnics, Easter brunch, or anytime you’re craving something that tastes like homemade comfort. The texture? Just what you want, soft and tender in the middle with just the right amount of golden crisp around the edges
Want more cookie variety? Check out these brookie cookies for another sweet surprise.
How to Make Carrot Cake Cookies from Scratch (It’s Easier Than You Think)
The process is refreshingly simple. Start with fresh carrots, don’t use pre-shredded ones from the store. Hand-grated carrots release just the right amount of moisture and blend beautifully into the cookie dough.
To start your carrot cake cookies, cream together softened (but still slightly firm) butter with both white and brown sugar. This combo builds flavor and helps create a chewy texture. Add eggs and vanilla, then fold in those bright orange carrot shreds.
In a separate bowl, stir together your flour, baking soda, salt, and cinnamon. Gently fold it into the wet ingredients, stopping as soon as the flour disappears. No need to mix more than that, less is more when it comes to soft cookies.
Scoop dough into 2-tablespoon portions and place on a lined baking sheet. Bake at 350°F for 10–12 minutes. You’ll know they’re ready when the tops lose their shine and the edges look lightly golden. They’ll keep baking a bit as they cool, so pull them out just before they seem “done.”
Yes, you can freeze the dough! Just scoop, freeze on a tray, and transfer to a bag. Bake directly from frozen, no thawing needed. These carrot cake cookies are your new prep-ahead secret weapon.
The Frosting That Takes Carrot Cake Cookies Over the Top
No carrot cake cookies would be complete without a silky swirl of cream cheese frosting. But this isn’t your typical spread. We start by browning the butter first, adding a nutty depth that enhances the tang of the cream cheese. It’s a small step that creates a huge flavor payoff.
Browning the butter is where the magic happens, it adds a toasty, nutty flavor that takes the cream cheese frosting to a whole new level. It’s a tiny extra step, but it makes a massive difference.
Once the butter’s cooled slightly, beat it with the cream cheese until silky smooth. Then slowly mix in powdered sugar, a splash of vanilla, and just enough milk to make it soft and spreadable, not too thick, not too drippy.
Be sure your cookies are completely cooled before you frost them. If they’re even a little warm, the frosting will slide right off.
Need another frosting-forward treat? Try my lemon lavender cookies next.
Pro Tips & Troubleshooting for the Best Carrot Cake Cookies
These carrot cake cookies are pretty forgiving, but a few small tips can really help you nail them every time.
- Use freshly grated carrots. Bagged shreds are too dry and chunky.
- Don’t overmix the dough. Mix just until combined to keep the cookies soft.
- Watch your butter temperature. Too soft and your cookies will spread too much.
Still cookie-curious? Don’t miss these mini chip cookies for more sweet fun.
Final Thoughts: Carrot Cake Cookies Are the Dessert You Didn’t Know You Needed
If you love carrot cake, these carrot cake cookies are going to change the way you bake. They’re easier, faster, and way more shareable, yet every bite delivers that same warm, nostalgic flavor. The creamy frosting, the chewy texture, the cinnamon-spiced aroma… it’s a dream in cookie form.
Be sure to save this recipe, share it with a fellow cookie lover, and check out more of my dessert favorites on The Recipe Mix.
For more recipes like carrot cake cookies, make sure to follow me on Pinterest.
How long do carrot cake cookies last after baking?
They stay fresh for up to 5 days when stored in an airtight container at room temperature. If you plan to keep them longer, freeze the unfrosted cookies and frost them after thawing.
How long do carrot cake cookies last after baking?
They stay fresh for up to 5 days when stored in an airtight container at room temperature. If you plan to keep them longer, freeze the unfrosted cookies and frost them after thawing.
Can I freeze carrot cake cookie dough?
Yes, you can freeze the dough—scoop, freeze until firm, then store in a freezer bag. Bake straight from frozen with 1–2 extra minutes, and they’ll come out perfect.
Can I freeze carrot cake cookie dough?
Yes, you can freeze the dough! Just scoop it onto a tray, freeze until firm, then stash the balls in a freezer-safe bag. When you’re ready to bake, pop the frozen dough straight into the oven. Just add an extra minute or two, and they’ll turn out beautifully.
Why is my carrot cake soggy?
It’s often due to using store-bought shredded carrots or butter that’s too warm. Use hand-grated carrots and chilled dough for best results.
How do you know when a carrot cake cookie is ready?
How do you know when a carrot cake cookie is ready?
Look for edges that are lightly golden and tops that have lost their shine. The cookie should look set but still soft in the middle.
