Delicious Carrot Cake Cookies with Cream Cheese Frosting

Welcome to our kitchen! If you’re a fan of carrot cake, you’re in for a treat with our Carrot Cake Cookies. These little delights are a perfect blend of sweetness and spice. Follow our detailed recipe to create these scrumptious cookies that will leave everyone craving for more!

History and Origins

The roots of carrot cake can be traced back to medieval times when sweeteners were scarce, and carrots were used as a natural sweetener in desserts. Over the years, this humble vegetable found its way into various recipes, and today, we present you with a delightful twist – Carrot Cake Cookies!

Tools Needed

To embark on this culinary adventure, you’ll need the following:

  • Mixing bowls
  • Grater or chopper
  • Baking sheets
  • Cooling rack
  • Electric mixer

Number of People and Cooking Time

This recipe yields approximately 24 cookies and takes around 30 minutes of preparation and 15 minutes of baking time.


  • 1 cup Butter (Sweet Cream Salted)
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 3 cups All-Purpose Flour
  • 2 1/4 teaspoons Cinnamon
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 cups grated or chopped raw Carrots
  • The Best Cream Cheese Frosting
  • 1 cup chopped Pecans

Ingredient Replacements

Don’t worry if you’re missing some ingredients; here are some replacements:

    • Unsalted butter instead of Sweet Cream Salted
    • White sugar as an alternative to Granulated Sugar
    • Maple syrup or honey can replace Brown Sugar


Now, let’s dive into the process of creating these heavenly Carrot Cake Cookies:

  1. Grate and chop 2 cups Raw Carrots.
  2. In a large bowl, cream butter and sugars until light and fluffy.
  3. Beat in eggs and vanilla.
  4. Mix in cinnamon, baking powder, baking soda, and salt; mix well.
  5. Add flour and mix until combined.
  6. Add in 2 cups of carrots.
  7. Bake the cookies in a 375-degree oven for 13-15 minutes or until golden brown around the edges.
  8. Allow cookies to cool.
  9. Frost with The Best Cream Cheese Frosting.
  10. Apply chopped Pecans around the edges of cookies.

Top 4 Mistakes and How to Avoid Them

Mistake 1: Overmixing the Dough

Overmixing can lead to dense cookies. Gently fold in the ingredients until just combined to ensure a light and fluffy texture.

Mistake 2: Incorrect Carrot Preparation

Ensure the carrots are finely grated or chopped. Large chunks may affect the cookie’s texture, and nobody wants a crunchy surprise!

Mistake 3: Inaccurate Baking Time

Keep a close eye on the cookies while baking. Overbaking can result in a dry texture, so remove them from the oven as soon as the edges turn golden brown.

Mistake 4: Applying Frosting on Warm Cookies

Let the cookies cool completely before frosting. Applying frosting on warm cookies can cause it to melt and lose its creamy texture.

FAQ – Frequently Asked Questions

Q1: Can I use whole wheat flour instead of all-purpose flour?

A1: While it’s possible, whole wheat flour may alter the texture. For the best results, stick to all-purpose flour.

Q2: Is it necessary to add pecans?

A2: No, pecans are optional. Feel free to omit them or substitute with your favorite nuts.

Q3: Can I make the frosting in advance?

A3: Absolutely! Prepare the cream cheese frosting ahead and store it in the refrigerator until ready to use.

Q4: Can I freeze the cookie dough?

A4: Yes, you can freeze the cookie dough for later use. Just ensure it’s tightly wrapped to prevent freezer burn.

Q5: How long do these cookies stay fresh?

A5: When stored in an airtight container, these cookies remain fresh for up to a week. For longer storage, consider freezing.


Congratulations! You’ve mastered the art of making Carrot Cake Cookies with Cream Cheese Frosting. Share these delectable treats with friends and family, and let the sweet aroma fill your kitchen once again. Happy baking!

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