Description
Carrot Cake Cookies are soft, cake-like drop cookies that bring all the warm flavors of classic carrot cake into a convenient handheld treat. Made with shredded carrots, cinnamon, brown sugar, and crunchy pecans, they are topped with a smooth cream cheese frosting that makes them rich, sweet, and irresistible. Perfect for holidays, bake sales, or everyday snacking, these cookies deliver cozy homemade flavor in every bite.
Ingredients
Cookie Dough
- 1 cup butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 250 grams grated carrots, liquid removed and patted dry
- 1 cup finely chopped pecans
Cream Cheese Frosting
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
- 4 cups powdered sugar
- Green food coloring (optional)
- Orange food coloring (optional)
Instructions
- Preheat oven to 350°F
- In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth and fluffy
- Add eggs and vanilla extract, then mix until fully combined
- In a separate bowl, whisk together flour, cinnamon, baking soda, and salt
- Gradually add dry ingredients to wet mixture and mix until combined
- Stir in grated carrots and chopped pecans
- Drop rounded tablespoon portions of dough onto greased baking sheets, spacing evenly
- Bake for 14 to 16 minutes until edges are golden and cookies are set
- Allow cookies to cool completely before frosting
- For frosting, beat cream cheese, butter, and vanilla until smooth
- Gradually add powdered sugar and beat until creamy
- Frost cooled cookies with cream cheese frosting
- Optional: Divide frosting, tint with green and orange food coloring, and decorate like carrots
Notes
- Serve chilled or at room temperature for best flavor
- Pair with coffee, tea, or milk for a cozy snack
- Store in an airtight container in the refrigerator for up to 5 days
- For longer storage, freeze unfrosted cookies for up to 2 months
- Frost just before serving if freezing for best texture