This carrot cake cookies recipe post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Carrot cake cookies with cream cheese icing are soft, tender cookies baked with carrots and all the delicious carrot cake spices you love. Then they’re lavished with a generous layer of cream cheese icing and topped with festive sprinkles. It’s carrot cake in cookie form.
Why This Recipe Works
- It’s everything you love about carrot cake but in a cookie.
- Soft, tender and moist texture.
- Quick and easy cookie recipe – less than 30 minutes from start to finish.
- Lavished with a luscious cream cheese frosting and fun decorations for Easter and springtime.
- Perfect for both kids and adults.
Ingredient Notes
- Carrots – You’ll want to use whole carrots and peel and grate them. I don’t recommend using the pre-cut carrots from the grocery store as they’re dry, brittle and don’t provide the proper amount of moisture for the recipe.
- Sugar – A combination of granulated and brown sugar is used for carrot cake cookies and powdered sugar is used in the cream cheese icing. My go-to brand is Dixie Crystals.
- Pecans -You can either add chopped pecans or use ground pecans. I love the flavor of pecans but don’t always want the crunch, so I buy these ground pecans to have on hand for baking.
- Raisins – Don’t worry; they’re optional. People tend to be in two distinct camps when it comes to raisins. I love them in baked goods, but some people would rather go hungry than eat them. They’re delicious in these cookies though, so if you like raisins, add them! (I use golden raisins.)
Tips for Shredding Carrots
- Wash and peel the carrots.
- Use the fine side of a multi-grater or box grater to grate the carrots. You’ll notice how moist they are. That’s the reason to use fresh carrots, not pre-bagged carrots.
- Hold the carrot against the grater and scrape with a downward motion along the holes. Make sure to keep your fingers away from the sharp edges while you work and don’t push too hard or the carrot may snap.
Step-by-Step Directions
Step 1: Cream butter, granulated sugar and brown sugar together in a stand mixer with paddle attachment until light and creamy.
Step 2: Add eggs and vanilla, mixing just until blended.
Step 3: In a separate bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Gradually add to wet mixture.
Step 4: Stir in carrots and raisins. The cookie dough will be very thick so you may need to do this by hand.
Step 5: Use a 1-1/2-inch cookie scoop to scoop the cookie dough and drop two inches apart on a non-stick cookie sheet or a cookie sheet lined with parchment paper.
Step 6: Bake at 350 degrees for 12-15 minutes or until cookies are turning golden brown around the edges. Remove from oven and leave on cookie sheet for 3-4 minutes to allow cookies to continue baking. Transfer to a wire rack to cool completely before icing.
Step 7: Prepare cream cheese icing. In an electric mixer, combine softened cream cheese and butter, vanilla, and powdered sugar until smooth and creamy.
Step 8: Frost the cooled cookies and add sprinkles, if desired. My 24 Carrot sprinkles are from Sweets & Treats.
Recipe FAQ
What’s the difference between grating and shredding carrots?
Shredding results in thin strips and grating results in shorter, choppier pieces. They can be used interchangeably in recipes, so prepare them according to the tools you have on hand.
How do I store carrot cake cookies with cream cheese?
Once frosted, the cookies should be stored in the refrigerator so the cream cheese stays fresh. To take the chill off before serving, it may be left on the counter at room temperature for up to 2 hours.
Carrot Cake Cookies
Carrot cake cookies with cream cheese icing are soft, tender cookies lavished with a generous swoop of cream cheese icing and topped with festive sprinkles.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups carrots finely grated
- 1 cup finely chopped pecans or ground pecans
- ½ cup golden raisins
- CREAM CHEESE FROSTING
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
- optional: milk as needed to reach desired consistency
Instructions
Carrot Cake Cookies
- Preheat oven to 350 degrees F.
- Cream butter, granulated sugar and brown sugar together in a stand mixer with paddle attachment until light and creamy. Add eggs, one at a time, and vanilla, mixing just until blended.
- In a separate bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Gradually add to wet mixture.
- Stir in carrots, pecans and raisins. The cookie dough will be very thick so you may need to do this by hand, depending on your mixer.
- Use a 1-1/2-inch cookie scoop to scoop the cookie dough and drop two inches apart on a non-stick cookie sheet or a cookie sheet lined with parchment paper.
- Bake at 350 degrees for 12-15 minutes or until cookies are turning golden brown around the edges. Remove from oven and leave on cookie sheet for 3-4 minutes to allow cookies to continue baking. Transfer to a wire rack to cool completely before icing.
Cream Cheese Icing
- Prepare cream cheese icing. In an electric mixer, combine softened cream cheese and butter, vanilla, and powdered sugar until smooth and creamy. (Milk may be added, if needed, to reach desired consistency.
- Frost the cooled cookies and add sprinkles, if desired.
Notes
You’ll want to use whole carrots and peel and grate them. I don’t recommend using the pre-cut carrots from the grocery store as they’re dry, brittle and don’t provide the proper amount of moisture for the recipe.
Once frosted, the cookies should be stored in the refrigerator so the cream cheese stays fresh. To take the chill off before serving, cookies may be left on the counter at room temperature for up to 2 hours.
Nutrition
Calories: 232kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 35mgSodium: 101mgPotassium: 94mgFiber: 1gSugar: 20gVitamin A: 1730IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!
Other Recipes You’ll Love
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- Key Lime Icebox Cake from Jolene’s Recipe Journal
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- Lemon Lavender Fudge from That Recipe
- Mango Pear Crisp from Sweet Beginnings
- Meyer Lemon and Ginger Cookie Truffles from A Kitchen Hoor’s Adventures
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We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D’s Books and Cooks! Flowers are starting to bloom, the weather is getting warmer, and we’re celebrating with spring sweets and a fun giveaway! This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So say bye bye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa’s Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn’s for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win! Prize #1: A $100 gift card to Melissa’s Produce + a 3 month produce subscription.
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Prize #2: A candy making kit from Dixie Crystals
Perfect for the candy making novice or even the most advanced candy maker! Dixie Crystals is providing one winner with everything they need to make candy. The winner will receive a waterproof candy thermometer, silicone candy molds, and stainless steel double boiler. A $50 value.
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Create dozens of bakeshop treats from gooey bar cookies to peanut butter and chocolate brownies to banana nut bread and more with all of the essentials in an expertly curated nonstick bakeware set. This bakeware is designed to stand up to the rigors of everyday baking with the convenience craved by creative bakers. This 5 piece baking set includes Two 9-Inch Round Cake Pans, a 9-Inch Square Cake Pan, a 14-Inch x 16-Inch Cookie Sheet, and a 11-Inch x 14-Inch Cooling Rack. A $65 value.
Prize #4: An assorted box of baking supplies from Sweets & Treats
Sweets & Treats will provide one winner with an assorted box of baking supplies including liners, sprinkles, toppers, and other fun baking supplies. Sweets & Treats has the best selection of cupcake liners, cupcake topper, paper straws, and molds.
Prize #5: A Selection of three extract pastes from Taylor and Colledge.
One winner will receive a selection of extracts to include almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.
Prize #6: A selection of three flavors of Gluten Free Grahams from Nairn’s.
One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products.
a Rafflecopter giveaway
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
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