Carrot Cake Cookies With Cream Cheese Icing Recipe

The flavor of carrot cake tastes amazing in so many different forms! You’ve got to try carrot cake cheesecake, carrot cake cupcakes, and carrot cake donuts next time you get a sweet tooth. You won’t regret it!

I feel like making carrot cake desserts in spring just makes sense. These carrot cake cookies, specifically, are perfectly rich and sweet, with a bright and delicious cream cheese icing drizzled on top! They are so good, you guys. Everything you love about carrot cake- the spice, the nuttiness- in a soft, chewy cookie form! I’ve been making these for friends and family to spread a little spring fever, and people have loved them! I hope you love them, too! They’re also super easy to make, which is great! You’ll have your batch ready from start to finish in just 40 minutes. And did I mention they only take 12 minutes to bake?! Once you smell these amazing cookies baking, the sooner they’re done the better. I won’t judge if you keep the whole pan for yourself! Carrot cake cookies are just that tasty. And if you need inspo for other spring treats, find more ideas here!

Ingredients You Need to Make Them

Round up these pantry staples and you’ll be ready to go! These carrot cake cookies use a lot of simple ingredients which is just another reason to bake a batch! Exact measurements can be found at the end of the post.

Unsalted Butter: Make sure this is at room temperature so everything mixes together smoothly!Brown Sugar: The deep sweetness of brown sugar is perfect for carrot cake.Granulated Sugar: Adds sweetness to your carrot cake cookies.Large Egg: Needed to bind everything together.Vanilla Extract: A must for baked goods! Vanilla gives your cookies a more complex flavor.All-Purpose Flour: All-purpose flour is my go-to when it comes to baking. It has a low protein content which helps treats turn out light and fluffy.Baking Soda and Baking Powder: You’ll need both to make sure your cookies rise properly.Cinnamon and Nutmeg: Add a mix of both for the perfect warm spice.Salt: You won’t want to skip the salt because it keeps your cookies from tasting bland.Finely Grated Carrots: What would carrot cake cookies be without the carrots? These add a sweet earthiness that pairs perfectly with nuts and spices.Chopped Walnuts or Pecans: (Optional) Adding nuts is up to you, but I love the flavor and texture that they add!

Cream Cheese Glaze

Cream Cheese: I recommend using full-fat cream cheese for the creamiest icing.Unsalted Butter: Adds richness and a smooth texture.Powdered Sugar: Perfect for adding sweetness.Vanilla Extract: Vanilla gives the icing an extra boost of flavor.Salt: Add a pinch to enhance flavor!Milk: Helps to adjust consistency.

How to Make Carrot Cake Cookies

It only takes a few steps of mixing and shaping to prepare these amazing cookies! You’re going to love how they turn out. Carrot cake cookies are the perfect combination of 2 classic treats!

Use Room Temperature Ingredients: The secret to smooth, lump-free batter is to make sure all of your wet ingredients are at room temperature before mixing together. I like to put wet ingredients out on the counter for 30 minutes before I begin baking.Only Mix Until Combined: If you overmix your batter, gluten may develop and leave you with hard, rubbery cookies instead of soft and chewy.Don’t Overbake: You’ll want to take your carrot cake cookies out of the oven when the insides are still slightly soft. They’ll continue to cook on the cooling rack for a few minutes.Switch Frosting: You can make a chocolatey version of the glaze by swapping it for chocolate cream cheese frosting instead!

At Room Temperature: Store baked cookies in an airtight container for 4-5 days.In the Freezer: To freeze unbaked dough, I like to first shape mine into balls and then place them in a freezer bag. When you’re ready to make them, simply thaw overnight in the fridge and follow remaining baking instructions!Reheating: For a quick treat, pop your cookies in the microwave for 15-30 second intervals until warmed through. You can also warm them in the oven for 5 minutes at 300 degrees Fahrenheit.