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Carrot Cake Cookies with Cream Cheese Frosting

Delicious carrot cake cookies topped with creamy frosting, combining the flavors of carrot cake in a bite-sized treat.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 24 cookies
Calories: 200kcal

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Baking Sheets
  • Parchment Paper

Ingredients

Essential Ingredients for Carrot Cake Cookies

  • 1 cup Unsalted Butter, softened
  • 1 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 2 cups Grated Carrots
  • 1 cup Old-Fashioned Rolled Oats
  • 1 cup Chopped Walnuts (optional)
  • 1/2 cup Raisins (optional)

Cream Cheese Frosting

  • 8 oz Cream Cheese, softened
  • 1/4 cup Unsalted Butter, softened
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract

Instructions

  • Grate and chop 2 cups of raw carrots.
  • In a large bowl, cream butter and sugars until light and fluffy.
  • Beat in eggs and vanilla.
  • Mix in cinnamon, baking powder, baking soda, and salt, and mix well.
  • Add flour and mix until combined.
  • Add in 2 cups of carrots.
  • Bake the cookies in a preheated oven at 375°F for 13-15 minutes or until golden brown around the edges.
  • Allow cookies to cool.
  • Frost with cream cheese frosting.
  • Apply chopped pecans around the edges of cookies.

Notes

Store cookies in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months.

Nutrition

Calories: 200kcal | Fat: 20g