Carrot Cake Cookies

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Get ready for a delightful treat with these chewy carrot cake cookies topped with creamy frosting—perfect for any time of year, especially spring! If you’re wondering about carrot cookies, trust me, they’re a game-changer, even rivaling the famous Crumbl carrot cake cookies. Inspired by my favorite carrot cake recipe, these cookies are packed with warm spices, topped with heavenly cream cheese frosting, and finished with a sprinkle of chopped walnuts.

Here’s why you’ll adore these carrot cake cookies:

  • Chewiness galore: Forget cakey cookies; these are wonderfully chewy. Follow each step closely to achieve that perfect chewiness in the center!
  • Creamy frosting: As if the cookies weren’t heavenly enough, they’re crowned with a layer of delicious cream cheese frosting, taking them to a whole new level of yumminess!
  • Spice perfection: With just the right blend of cinnamon, nutmeg, ginger, and allspice, every bite bursts with delightful carrot cake flavor!

Got questions? I’ve got answers!

  • Why are my cookies cakey? It could be due to excess moisture in the carrots. Make sure to press them with paper towels to remove moisture. Also, avoid using too much flour—weighing it or spooning and leveling it is best.
  • Can I chill the dough? Absolutely! Just remember to bring it to room temperature before baking.
  • How should I store these cookies? Keep them in an airtight container for up to three days or freeze them for up to two weeks!

Pro Tips for perfection:

  • Proper flour measurement is key to baking success. Avoid scooping flour directly with a measuring cup. Instead, spoon it into the cup and level it off with a knife, or better yet, use a kitchen scale.
  • For perfectly circular cookies, use a circular cookie cutter right after they come out of the oven.
  • When mixing eggs and sugar, beat them until pale and fluffy for the perfect cookie texture.

Ready to bake up a batch of these scrumptious cookies? Let’s dive into the recipe!

Carrot Cake Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Course Dessert
Servings 18 cookies


For the Carrot Cake Cookies:

  • ½ cup finely ground carrot bits 75 g (see recipe for instructions)
  • 1 ¾ cups all-purpose flour 219 g
  • 2 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup unsalted butter softened (168 g)
  • 1 cup packed light brown sugar 220 g
  • 2 egg yolks at room temperature
  • 1 teaspoon vanilla bean paste or extract

For the Cream Cheese Frosting:

  • ¼ cup unsalted butter softened (56 g)
  • 4 oz cream cheese cold (113 g)
  • 1 ½ – 2 cups powdered sugar 195-260 g
  • Chopped walnuts for topping optional


For the Carrot Cake Cookies:

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Grate carrots and process them until finely chopped. Measure out ½ cup of carrot bits.
  • Dry carrot bits thoroughly by pressing them between paper towels.
  • In a bowl, whisk together flour, spices, baking powder, baking soda, and salt.
  • In a separate bowl, cream butter and brown sugar until pale and fluffy. Add egg yolks and vanilla, mixing until combined.
  • Mix in dried carrot bits, then add dry ingredients and mix until combined.
  • Scoop dough onto prepared baking sheets and bake for 11-13 minutes.
  • After baking, use a circular cookie cutter to shape the cookies if desired.

For the Cream Cheese Frosting:

  • Beat butter until pale and fluffy, then add cream cheese and mix until combined.
  • Gradually add powdered sugar until desired consistency is reached.

Decorating the Cookies:

  • Once cookies are cooled, spread cream cheese frosting on each one.
  • Sprinkle with chopped walnuts if desired, then serve and enjoy!


Proper flour measurement is essential for baking success. Avoid scooping flour directly; instead, spoon it into the measuring cup and level it off with a knife, or use a kitchen scale.

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