If you adore the warm spices and delightful texture of traditional carrot cake but crave a more handheld treat, this Carrot Cake Cookies with Cream Cheese Frosting Recipe is going to become your new obsession. These cookies capture everything you love about carrot cake—moistness from finely grated carrots, the perfect blend of cinnamon, nutmeg, and ginger, plus a luscious cream cheese frosting that’s creamy and sweet without overwhelming the soft cookie base. Whether you’re serving them at a cozy gathering or indulging in an afternoon snack, these cookies bring all the cozy vibes of carrot cake in every bite.

Ingredients You’ll Need

Four close-up images are arranged in a 2x2 grid, each showing a mixing bowl with dough in different stages. In the first image, a clear bowl holds a mix of light beige dough with an egg yolk and a small dark brown liquid spot on top. The second image shows the dough with added bright orange grated carrot and brown spices sprinkled on the right side. The third image displays the dough mixed to a darker beige color with white powders of flour and baking soda placed on the left side. The fourth image shows the dough fully mixed into a smooth, thick texture with a consistent light brown color inside the clear bowl. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing the texture and flavor of these scrumptious cookies. Each component plays a special role, from the rich butter that adds moisture to the cinnamon and nutmeg that deliver those signature spicy notes you expect from carrot cake.

Unsalted Butter (¾ cup): Softened to room temperature for a creamy cookie dough base without added salt.
Light Brown Sugar (1 cup): Adds sweetness and a hint of molasses flavor for depth.
Egg (1 medium): Helps bind the ingredients and gives the cookies a tender crumb.
Pure Vanilla Extract (1 teaspoon): Boosts the overall flavor with a warm, sweet aroma.
Finely Grated Carrots (½ cup): About 2 carrots, blotted dry to keep cookies moist but not cakey.
All-Purpose Flour (1 ¾ cups): The structure builder for your cookies.
Baking Powder (½ teaspoon): Provides lightness and slight rise.
Baking Soda (½ teaspoon): Reacts with acidity for leavening and a tender bite.
Salt (¼ teaspoon): Balances sweetness and enhances flavors.
Ground Cinnamon (2 ½ teaspoons): The star spice for that unmistakable carrot cake taste.
Ground Nutmeg (¼ teaspoon): Adds warmth and complexity.
Ground Ginger (¼ teaspoon): Introduces a subtle zesty kick.
Ground Allspice (¼ teaspoon): Rounds out the spice mix with earthy notes.
Butter (¼ cup): Softened, for the silky cream cheese frosting.
Cream Cheese (4 ounces): Room temperature for smooth, tangy frosting.
Confectioners’ Sugar (1 ½ cups): Sweetens and thickens the frosting, with some flexibility to taste.
Pure Vanilla Extract (1 teaspoon): Flavor enhancer for the frosting, maple extract works wonderfully too.
Walnuts or Pecans (½ cup): Chopped for a crunchy, nutty garnish.

How to Make Carrot Cake Cookies with Cream Cheese Frosting Recipe

Step 1: Preheat and Prep

Start by heating your oven to 350 degrees Fahrenheit and lining three cookie trays with silicone mats or parchment paper. This detail makes cleanup a breeze and helps the cookies bake evenly without sticking. Since the cookies spread a bit, baking six per tray works perfectly to keep them neat and round.

Step 2: Prepare the Carrots

Wash, peel, and finely grate your carrots using the fine side of a box grater. To ensure your cookies maintain the ideal texture—moist but not cakey—blot the grated carrots thoroughly with paper towels to remove any excess moisture. This little trick really makes a difference in the cookie’s consistency.

Step 3: Mix the Dough

Using a stand or handheld mixer with a paddle attachment, cream together the softened butter and brown sugar until the mixture becomes pale and fluffy—this usually takes about three minutes. Then sift all your dry ingredients over the wet mixture carefully and mix on low to medium speed just until combined. Add the egg and vanilla and beat until fluffy again, followed by folding in the blotted carrots gently on low speed.

Step 4: Chill and Shape

If your dough feels overly greasy, it probably means the butter was too soft initially. A brief chill will firm it up, preventing the cookies from spreading too much while baking. Scoop the dough into approximately two-tablespoon balls, six per tray, to keep things consistent and evenly baked.

Step 5: Bake and Cool

Bake your cookies for 12 minutes, then allow them to cool for about five minutes on the trays before transferring to a wire rack. For a perfectly round shape, gently press a large circular cookie cutter around the edges of each warm cookie. It’s a thoughtful touch that gives your cookies an elegant finish.

Step 6: Make the Cream Cheese Frosting

Beat the ¼ cup softened butter on high speed until it’s pale and fluffy, then add the cream cheese and continue beating until fully combined and smooth. Gradually mix in the confectioners’ sugar and vanilla extract, starting on low speed then increasing until the frosting is light, creamy, and spreadable.

Step 7: Assemble and Decorate

Once the cookies have completely cooled, spread a generous layer of frosting on each one using the back of a spoon or a mini offset spatula. Sprinkle chopped walnuts or pecans on top for a delightful crunch and the perfect finishing touch.

How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe

The image shows five round, light brown cookies with a soft texture, each topped with a thick layer of white cream spread in a smooth swirl. On top of the cream, small pieces of chopped nuts are scattered, adding texture and a hint of darker brown. The cookies are placed close to each other on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Chopped nuts are a classic, but don’t hesitate to experiment! Toasted coconut flakes, a dusting of cinnamon powder, or even a tiny drizzle of maple syrup can elevate the presentation and layer on extra flavor, making your Carrot Cake Cookies with Cream Cheese Frosting Recipe even more irresistible.

Side Dishes

Pair these cookies with a cup of spiced chai or freshly brewed coffee to complement the warm spices in the cookies. For a brunch or dessert buffet, they also pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream to turn them into a decadent treat.

Creative Ways to Present

Try stacking the cookies with frosting between each layer to create mini cookie sandwiches that wow your guests visually and taste-wise. Alternatively, place them on colorful dessert plates with edible flowers or alongside fresh fruit for a vibrant, inviting platter.

Make Ahead and Storage

Storing Leftovers

Once frosted, store your cookies in an airtight container in the refrigerator to keep the cream cheese frosting fresh and the cookies soft. They should stay delicious for up to 5 days, making them a perfect make-ahead treat for busy weeks.

Freezing

You can freeze unfrosted cookie dough balls for up to three months. When ready to bake, simply thaw overnight in the refrigerator and proceed with baking as usual. If you want to freeze baked cookies, do so without frosting, then thaw and ice them fresh to maintain the frosting’s best texture.

Reheating

To enjoy your cookies warm, pop them in the microwave for 10-15 seconds or warm gently in a low oven for a few minutes. Just avoid microwaving once they’re frosted, or the cream cheese frosting can become too soft or separate.

FAQs

Can I substitute the nuts in this recipe?

Absolutely! While walnuts or pecans add a lovely crunch and flavor, you can swap them out for almonds, pistachios, or omit nuts entirely if you have allergies or preferences.

What’s the best way to grate carrots for these cookies?

The fine side of a box grater works best to achieve the delicate texture needed. Make sure to blot out excess moisture thoroughly to avoid a cakey cookie.

Is it okay to use maple extract instead of vanilla in the frosting?

Definitely! Maple extract imparts a rich, sweet aroma that pairs beautifully with the spices in the cookies, giving a lovely twist to the classic frosting.

Can I make these cookies vegan?

With some ingredient swaps like vegan butter, flax or chia eggs, and a dairy-free cream cheese alternative, you can adapt this recipe to be vegan-friendly, though the texture and flavor might differ slightly.

How do I prevent the cookies from spreading too much?

Ensure your butter is not too soft or melted before mixing, and refrigerate the dough briefly if needed. Also, spacing your dough balls well and baking them six per tray helps maintain their rounded shape.

Final Thoughts

Making this Carrot Cake Cookies with Cream Cheese Frosting Recipe is like inviting a little slice of warm, comforting joy into your kitchen. The balance of spices, the tender carrot-infused dough, and the creamy frosting make these cookies an absolute knockout. I hope you have as much fun baking and sharing these as I do eating them—trust me, you’re going to want to keep a batch on hand at all times!