The Best Soft and Chewy Carrot Cake Cookies with Cream Cheese Frosting: An Easy Homemade Recipe
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Prepare to be amazed by these incredible Carrot Cake Cookies! If you love the classic flavors of a moist, spiced carrot cake but crave the convenience of a handheld treat, these soft and chewy carrot cake cookies are your perfect match. Each delightful cookie is generously crowned with a smooth, tangy, and utterly delicious cream cheese frosting, creating a harmonious blend of textures and tastes. Imagine enjoying all the comforting warmth of a slice of carrot cake, packed with sweet grated carrots and aromatic spices, all in a convenient cookie form. Best of all, this recipe requires no chilling time for the dough, making it a quick and easy baking project perfect for any day of the week.
These homemade Carrot Cake Cookies are not only exquisitely delicious but also surprisingly simple to prepare. The base of these cookies boasts a wonderfully soft and slightly chewy texture, infused with the natural sweetness of fresh carrots and the comforting warmth of traditional carrot cake spices. Topping each cookie is a velvety smooth cream cheese frosting, which adds a luxurious richness and a delightful tanginess that perfectly balances the sweetness of the cookie. A final sprinkle of chopped walnuts adds a satisfying crunch and nutty flavor. These cookies truly capture the essence of a traditional carrot cake, making it incredibly hard to stop at just one. They are an ideal dessert for any gathering, from casual family dinners to festive celebrations, offering a unique and irresistible twist on a beloved classic.
For more irresistible cookie recipes, be sure to try our Lemon Cheesecake Cookies, Tiramisu Cookies, and Coffee Cake Cookies.
WHY YOU’LL LOVE THIS CARROT CAKE COOKIE RECIPE
- Easy to make: This recipe is designed for simplicity, making it accessible for bakers of all skill levels. With straightforward instructions and common kitchen equipment, you’ll find these cookies come together with minimal fuss, delivering a gourmet-quality dessert right from your own kitchen. It’s a fantastic choice for a quick baking session that yields impressive results.
- Unforgettable Cookies: These aren’t just any cookies; they’re a revelation. Each bite offers the soft, moist, and chewy texture reminiscent of a perfect carrot cake. Infused with ample grated carrots and a harmonious blend of classic warm spices, these cookies truly taste like a miniature slice of carrot cake, offering all the complex flavors in a convenient, portable format.
- Divine Cream Cheese Topping: No carrot cake, or carrot cake cookie, is complete without a luscious cream cheese frosting. Our recipe features a smooth, velvety, and perfectly tangy cream cheese frosting that complements the spiced cookies beautifully. Garnished with a sprinkle of chopped walnuts, this topping elevates the cookies from delightful to absolutely divine.
KEY INGREDIENT NOTES FOR PERFECT CARROT CAKE COOKIES
Crafting the perfect carrot cake cookies begins with understanding the role each ingredient plays. Below are some of the key components for this recipe, offering insight into why they are chosen and how to best use them to achieve the best flavor and texture. For a comprehensive list of all ingredients and precise measurements, please refer to the detailed recipe card at the bottom of this post.
- Butter: For both the cookies and the cream cheese frosting, using unsalted butter at room temperature is crucial. If your butter is too cold, it won’t cream properly with the sugars, resulting in a dense cookie. If it’s too warm or melted, it can make the dough oily and spread too much. Take it out of the fridge 1-2 hours before baking to ensure it’s perfectly softened.
- Sugars: This recipe utilizes a combination of both granulated sugar and dark brown sugar. Granulated sugar provides crispness and sweetness, while dark brown sugar contributes to the cookies’ moistness, chewiness, and rich, caramelized flavor. The molasses in dark brown sugar is key to that signature soft texture.
- Cream cheese: The star of the frosting, full-fat cream cheese is essential for achieving that smooth, velvety texture and distinct tangy flavor that pairs so wonderfully with carrot cake. Ensure your cream cheese is also at room temperature so it creams easily with the butter without lumps.
- Vanilla extract: A high-quality pure vanilla extract is recommended to enhance all the other flavors in both the cookies and the frosting. Avoid imitation vanilla if possible, as pure vanilla offers a far more complex and authentic aroma.
- Spices: The hallmark of any great carrot cake, this cookie recipe uses a blend of ground cinnamon, allspice, and nutmeg. These warm spices create the classic, comforting, and aromatic profile that makes carrot cake so beloved. Adjust the amounts slightly to suit your personal preference for spice intensity.
- Carrots: Freshly grated carrots are non-negotiable for authentic carrot cake cookies. Fine shredding is ideal for incorporating them seamlessly into the dough while providing moisture and natural sweetness. Make sure to squeeze out excess liquid from the carrots to prevent your cookies from becoming soggy.
- All-purpose flour: Used as the base for the cookie structure. Sifting it with the other dry ingredients ensures a light, even texture and prevents lumps in the dough.
STEP-BY-STEP INSTRUCTIONS: BAKING PERFECT CARROT CAKE COOKIES
Follow these detailed instructions to bake the most delicious carrot cake cookies from scratch. This recipe is straightforward, but for the best results, ensure you have an electric mixer (stand mixer or hand mixer), two large mixing bowls, a spatula, and measuring tools ready.
For the complete, printable recipe with precise measurements, scroll down to the recipe card below.
Preparation is Key: Begin by preheating your oven to 175ºC (350ºF) for a conventional oven. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
STEP 1: Prepare the Carrots. Start by finely shredding your carrots. Once shredded, spread them out on a few layers of paper towel and firmly press down to squeeze out any excess liquid. This step is crucial to prevent your cookies from becoming watery or dense. Transfer the drained shredded carrots to a bowl and ensure you have approximately 50g (½ cup) remaining after squeezing.
STEP 2: Combine Dry Ingredients. In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, allspice, and nutmeg. Sifting helps to aerate the flour and ensures all the dry ingredients are evenly distributed, preventing pockets of leavening agents. Stir everything together well and set this bowl aside.
STEP 3: Cream Wet Ingredients for Cookies. In a separate large mixing bowl, combine the room-temperature butter, granulated sugar, and dark brown sugar. Using an electric mixer (stand mixer or hand mixer), beat these ingredients together on medium speed for about 2-3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which contributes to the cookies’ soft texture.
STEP 4: Incorporate Egg, Vanilla, and Carrots. Add the large egg and vanilla extract to the creamed butter and sugar mixture. Mix until just combined, being careful not to overmix. Next, fold in the prepared shredded carrots until they are evenly distributed throughout the dough. The goal is to mix until just combined to keep the cookies tender.
STEP 5: Add Dry Ingredients. Gradually add the sifted dry ingredients to the wet mixture. Mix on low speed, or by hand with a spatula, until just combined. Stop mixing as soon as no dry streaks of flour remain to avoid developing too much gluten, which can lead to tough cookies.
STEP 6: Scoop and Bake. Using a medium-sized cookie scoop (about 2.5 tablespoons or 1.33 ounces, roughly 55g each), scoop out individual cookie portions. Place about 6 cookies at a time onto your prepared baking sheet, ensuring enough space between them for spreading. Bake one baking sheet at a time in the preheated oven for 12-13 minutes, or until the edges are lightly golden and the centers are set but still soft. For perfectly round cookies, immediately after removing them from the oven, use a large mug or cookie cutter to gently push the edges inward while the cookies are still warm and pliable.
STEP 7: Cool the Cookies. Once baked, allow the cookies to cool on the baking tray for 5 minutes. They will be quite soft when they first come out of the oven and need this time to set. After 5 minutes, use a spatula to carefully transfer them to a wire rack to cool completely. Cooling completely before frosting is essential to prevent the frosting from melting.
STEP 8: Prepare the Cream Cheese Frosting. While the cookies are cooling, prepare the frosting. In a bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature butter for 2-3 minutes on medium-high speed until it is light and fluffy. This aerates the butter, creating a lighter frosting.
STEP 9: Finish the Frosting. Add the vanilla extract and room-temperature cream cheese to the butter. Beat until fully combined and smooth. Scrape down the sides of the bowl. Sift in the powdered sugar gradually, mixing on low speed for 1-2 minutes until the frosting is smooth and lump-free. Sifting prevents a gritty texture. Increase speed to medium-high for a final minute to whip it to a light consistency.
STEP 10: Frost and Serve. Once the cookies have completely cooled, add a generous scoop of cream cheese frosting onto each cookie. Gently spread it out using an offset spatula or the back of a spoon. For an optional but highly recommended touch, sprinkle each frosted cookie with finely chopped walnuts. Serve immediately and enjoy these delightful homemade carrot cake cookies!
EXPERT BAKING TIPS FOR BEST RESULTS
Achieving bakery-quality results at home is easier than you think with these expert baking tips. Pay attention to these details to ensure your carrot cake cookies turn out perfectly every time.
- Use a kitchen scale for precision: While cup measurements are provided, I always recommend using a kitchen scale for the most accurate results, especially for baking. Grams offer unparalleled precision, ensuring your ingredient ratios are perfect, leading to consistent and delicious cookies every time. This is particularly important for flour and sugar.
- Avoid overmixing your batter: Once you add the dry ingredients to the wet, mix only until they are just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of the desired soft and chewy texture. I often finish combining the last bits of flour with a spatula for a gentle final fold, ensuring everything from the bottom of the bowl is incorporated without overworking the dough.
- Choose the right baking pans: For optimal baking, an aluminum baking pan is highly recommended. These lighter-colored pans reflect heat, promoting more gentle and even baking, which results in a softer cookie with a less browned bottom. If you use dark-colored baking pans, they absorb more heat, which can lead to a darker, crispier crust and potentially a drier cookie. Always line your chosen baking sheet with parchment paper for easy release and consistent baking.
- Room temperature ingredients are key: Ensure all your dairy ingredients, like butter and cream cheese, are at proper room temperature. This allows them to cream together smoothly, creating an emulsified batter and frosting free of lumps, leading to a perfectly consistent texture.
- Don’t skip squeezing the carrots: Excess moisture in the shredded carrots can thin out your cookie dough and lead to flat, soggy cookies. Taking the extra minute to press out the liquid with paper towels makes a significant difference in the final texture of your cookies.
FREQUENTLY ASKED QUESTIONS ABOUT CARROT CAKE COOKIES
Absolutely! This carrot cake cookie dough freezes beautifully. To freeze, simply scoop the cookie dough into individual balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to an airtight container or freezer-safe bag. You can store them in the freezer for up to 30 days. When you’re ready to bake, let the cookie balls thaw on the counter for about 1 hour before baking them as instructed in the recipe. You might need to add an extra minute or two to the baking time if they’re still quite cold.
For those picture-perfect round cookies, here’s a simple trick: immediately after you take the cookies out of the oven, while they are still hot and pliable, use a large mug, a round cookie cutter slightly larger than your cookies, or a round ring mold. Gently place it over each warm cookie and swirl it around the edges. This smooths out any uneven edges, pushing the cookie into a perfectly round shape. It’s a game-changer for presentation!
Yes, adding nuts is a wonderful way to enhance the flavor and texture of these carrot cake cookies! If you wish to incorporate pecans, walnuts (in addition to the topping), or other nuts, finely chop a small handful and gently fold them into the cookie dough during Step 5, right before adding the dry ingredients. This ensures they are evenly distributed. Then, continue with the recipe as written. Nuts add a delightful crunch and a nutty depth that complements the spices and carrots beautifully.
Yes, these cookies are excellent for making ahead! You can prepare the cookie dough and store it covered in the refrigerator for up to 2-3 days before baking. Alternatively, you can bake the cookies completely and then freeze the unfrosted cookies in an airtight container for up to 1 month. Thaw them at room temperature and then frost as directed. The cream cheese frosting can also be made a day in advance and stored in the fridge in an airtight container; just give it a quick whip before frosting to restore its smooth texture.
HOW TO STORE CARROT CAKE COOKIES
To maintain the freshness and deliciousness of your frosted Carrot Cake Cookies, proper storage is essential. Due to the cream cheese frosting, these cookies are best stored in the refrigerator. Place them in an airtight container to prevent them from drying out or absorbing other odors from your fridge. They are at their absolute best when enjoyed within 1-2 days of baking. If you want to extend their shelf life, you can store unfrosted cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to a month (see FAQ section for freezing tips). Always allow frozen cookies to thaw completely before frosting and serving.
Other Delicious Cookie Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- 25 Best Summer Dessert Ideas
- Carrot Cake Cookies
- 20 Best Easter Dessert Ideas
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Carrot Cake Cookies
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Equipment
- Stand Mixer
- Cookie scoops
Ingredients
CARROT CAKE COOKIES
- 75 g finely shredded carrots reduced to 50 g (½ cup) after squeezing
- 210 g all-purpose flour
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice powder
- ¼ teaspoon ground nutmeg powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 110 g unsalted butter room temperature
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 large egg (approx. 59-60 g), room temperature
- 1 teaspoon pure vanilla extract
CREAM CHEESE FROSTING
- 70 g unsalted butter room temperature
- 140 g full-fat cream cheese room temperature
- 140 g powdered sugar sifted
- ¼ teaspoon pure vanilla extract
- a few walnuts finely chopped, for topping
Instructions
CARROT CAKE COOKIES
- Before you begin baking, ensure your oven is preheated to 175ºC/ 350ºF (conventional oven setting). Prepare your chosen baking sheet by lining it with parchment paper; this will ensure easy removal of the cookies and prevent sticking.
- Finely shred the carrots. To remove excess moisture, spread the shredded carrots onto a few layers of paper towel and gently press down to squeeze out as much liquid as possible. This step is crucial for preventing soggy cookies. Transfer the now drier shredded carrots to a small bowl, ensuring the final weight is about 50g (approximately ½ cup).75 g finely shredded carrots
- In a medium-sized bowl, thoroughly sift together the all-purpose flour, ground cinnamon, ground allspice powder, ground nutmeg powder, baking powder, baking soda, and salt. Sifting helps to aerate the dry ingredients and ensures they are well combined without any lumps. Give the mixture a final stir with a whisk and set it aside.210 g all-purpose flour, 1 ½ teaspoon ground cinnamon, ¼ teaspoon ground allspice powder, ¼ teaspoon ground nutmeg powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a separate large mixing bowl, combine the room-temperature unsalted butter with the granulated sugar and dark brown sugar. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, whisk these ingredients together for approximately 3 minutes on medium speed. Continue mixing until the mixture becomes light, fluffy, and significantly paler in color. This creaming process adds air to the butter and sugar, contributing to the cookies’ tender texture.110 g butter, 100 g granulated sugar, 100 g dark brown sugar
- Add the large egg and pure vanilla extract to the creamed mixture. Mix on low speed until they are just combined, scraping down the sides of the bowl as needed. Next, gently fold in the shredded carrots until they are evenly incorporated into the dough. Be careful not to overmix at this stage.1 large egg, 1 teaspoon vanilla extract
- Finally, gradually add the reserved dry ingredients to the wet mixture. Mix on the lowest speed of your electric mixer, or by hand with a spatula, until the ingredients are just combined and no streaks of dry flour remain. Be very careful not to overmix the dough to ensure soft, tender cookies.
- Using a medium-sized cookie scoop (ideally a 2.5 tablespoon / 1.33 ounce scoop, making cookies around 55g each), scoop out portions of dough. Place approximately 6 cookies onto your prepared baking sheet, ensuring sufficient space between each for them to spread during baking. Bake one baking sheet at a time for 12-13 minutes, or until the edges are lightly golden and the centers appear set.
- For perfectly round cookies, immediately after removing the baking sheet from the oven, take a large mug or a round cookie cutter that is slightly larger than your cookies. Gently place it over each warm cookie and swirl it around the edges. This technique pushes the edges inwards, creating a beautifully uniform, round shape.
- Once baked, let the cookies cool down on the hot baking tray for about 5 minutes. They will still be quite soft when they are first done baking, and this short cooling period allows them to firm up slightly. After 5 minutes, carefully use a spatula to transfer them to a wire rack to cool down completely to room temperature. This is crucial before frosting.
CREAM CHEESE FROSTING
- Once your cookies are completely cooled, begin preparing the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature unsalted butter for about 3 minutes on medium-high speed. Continue until the butter is light, pale, and fluffy.70 g butter
- Add the pure vanilla extract and the room-temperature full-fat cream cheese to the whipped butter. Beat these ingredients together until they are fully combined and the mixture is smooth and lump-free.140 g cream cheese, ¼ teaspoon vanilla extract
- Scrape down the sides of the bowl to ensure everything is well incorporated. Sift in the powdered sugar gradually, then mix on low speed for 1-2 minutes until the frosting is completely smooth and creamy. If desired, you can increase the speed to medium-high for about 30 seconds to make the frosting extra fluffy.140 g powdered sugar
- Once the cookies are thoroughly cooled and the frosting is prepared, add a generous scoop of frosting onto each cookie. Use an offset spatula or the back of a spoon to gently spread the frosting evenly across the top. As an optional but highly recommended finishing touch, sprinkle each frosted cookie with a small amount of finely chopped walnuts for added texture and nutty flavor. Serve and enjoy!a few walnuts