Carrot cake cookies combine the classic flavors of carrot cake in a hand-held spiced treat. Shredded carrots, crushed pineapple and a tangy cream cheese frosting are the not-so-secret ingredients.
Carrot Cake Cookies
These carrot cake cookies are a delightful twist on the classic cake, perfect for those who love carrot cake and cookies. They combine the warm spices and moist texture of carrot cake with the portability of a cookie. Adding crushed pineapple and golden raisins adds that much more sweetness and texture, while the cream cheese frosting provides the luscious finish carrot cake is known for. Easy to prepare and incredibly satisfying, these cookies will become a new favorite.
Ingredients for Carrot Cake Cookies
- Butter: Softened butter creates a rich, creamy base for the cookies, helping to achieve a tender texture and delicious flavor. For a dairy-free option, use vegan butter or coconut oil.
- Sugar: Sugar adds sweetness and helps to create a tender crumb. For a less refined option, use coconut sugar.
- Brown sugar: Brown sugar adds moisture and a deep caramel flavor, enhancing the overall taste of the cookies. Light brown sugar can be used for a milder flavor.
- Eggs: Two large eggs provide structure and moisture to the cookies. It’s best to use room temperature eggs when baking, so as to improve the texture of your baked good. For a vegan alternative, use flax eggs (1 tablespoon flaxseed meal plus 2.5 tablespoons water per egg).
- Vanilla extract: Vanilla extract adds a warm, sweet flavor that complements the spices in the cookies.
- Flour: All-purpose flour creates the perfect structure for these cookies. For a gluten-free version, use a 1:1 gluten-free baking flour.
- Baking soda: Baking soda helps the dough rise and become light and fluffy in this carrot cake cookies recipe.
- Carrot: One medium shredded carrot adds moisture, natural sweetness and a lovely color and texture. Zucchini can be used as an alternative.
- Pineapple: Crushed pineapple, drained and patted dry, adds tropical sweetness and moistness to the cookies. Ensure it’s well-drained to avoid excess moisture. Applesauce can be used as a substitute.
- Raisins: Golden raisins add a chewy texture and bursts of sweetness. Dried cranberries or dried apricots can be used as alternatives.
Frosting:
- Cream cheese: Softened cream cheese creates a smooth, tangy frosting. For a dairy-free option, use vegan cream cheese.
- Confectioners’ sugar: Confectioners’ sugar sweetens and thickens the frosting.
- Vanilla extract: The vanilla adds a warm, sweet flavor to the frosting.
- Milk: The 2% milk helps the frosting reach the desired spreading consistency.
- Toasted chopped walnuts (optional): The walnuts add a crunchy texture and nutty flavor to these carrot cake cookies with cream cheese frosting. Pecans or almonds can be used as alternatives.
Directions
Step 1: Cream the butter and sugars
Preheat the oven to 350°F. In a large bowl, cream the butter, sugar and packed brown sugar until light and fluffy, five to seven minutes. Then beat in the eggs and vanilla extract until well combined.
Step 2: Mix the dry ingredients
In another bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the creamed mixture, beating quickly until fully incorporated.
Step 3: Add the mix-ins
Stir in the shredded carrot, crushed pineapple and raisins.
Step 4: Drop the dough and bake
Using a tablespoon or cookie scoop, drop the dough by tablespoonfuls onto ungreased sheet trays, spacing them about 2 inches apart. Bake the cookies until they’re light brown around the edges, 10 to 12 minutes. The cookies should be set but still soft in the center. Transfer the cookies to wire racks to cool completely.
Editor’s Tip: Cooling the cookies on a wire rack prevents the bottoms from becoming soggy and helps the cookies firm up.
Step 5: Prepare the frosting
In a small bowl, beat the softened cream cheese until smooth. Gradually beat in the confectioners’ sugar, vanilla extract and enough milk so that the beaten frosting reaches a spreading consistency.
Step 6: Frost the cookies
Once the cookies are completely cooled, spread the cream cheese frosting evenly over the tops, then sprinkle them with chopped walnuts, if desired.
Carrot Cake Cookie Variations
- Swap the fruit: Replace the crushed pineapple with unsweetened applesauce to keep the cookies moist, and substitute the raisins with dried cranberries, chopped dates or chopped dried apricots for a similar texture. You can also simply omit them for a simpler cookie.
- Use carrot cake mix: Transform your favorite cake mix into cookies by combining it with eggs and oil for an easy, delicious treat.
- Add coconut: Enhance your carrot cookies with coconut for added texture and flavor.
- Experiment with spices: Add a pinch of ginger or cloves to your dough to give your cookies a warm, spicy kick.
How to Store Carrot Cake Cookies
Store the cookies in an airtight container in the refrigerator to keep the cream cheese frosting fresh for up to one week.
Can I freeze carrot cake cookies with cream cheese frosting?
Not exactly. What you can do is freeze unfrosted cookies in a single layer on a sheet tray, then transfer them to a freezer-safe container for up to three months. Thaw the cookies in the refrigerator and frost them before serving.
Carrot Cake Cookie Tips
How do I make sure there isn’t excess moisture in the dough?
To avoid excess moisture in the dough, thoroughly drain and pat dry the crushed pineapple before adding it. This will ensure that your carrot cake cookie dough maintains the right consistency
Can you make cookies out of carrots?
Yes, you can make delicious cookies using shredded carrots. They add natural sweetness and moisture, resulting in flavorful and tender cookies.
Can you make cookies with carrot cake mix?
Absolutely! Combine carrot cake mix with eggs and oil to form a dough, then scoop and bake. This carrot cake cookie recipe is an easy way to enjoy carrot cake flavors in cookie form.
How would you describe the taste of carrot cake?
Carrot cake is flavorful, with a hint of spice from cinnamon and nutmeg. Shredded carrots add sweetness and texture, and the cake is often topped with creamy, tangy cream cheese frosting.
Frosted Carrot Cake Cookies
Prep Time
30 min
Cook Time
10 min
Yield
about 4-1/2 dozen
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium carrot, shredded
- 1/2 cup crushed pineapple, drained and patted dry
- 1/2 cup golden raisins
- FROSTING:
- 6 ounces cream cheese, softened
- 3-3/4 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 2 to 3 tablespoons 2% milk
- Toasted chopped walnuts, optional
Directions
- Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in carrot, pineapple and raisins.
- Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
- In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach a spreading consistency. Frost cookies. If desired, sprinkle with walnuts. Store in an airtight container in the refrigerator.
Nutrition Facts
1 cookie: 129 calories, 4g fat (3g saturated fat), 18mg cholesterol, 81mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 1g protein.
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I took my favorite carrot cake recipe and slightly tweaked it to make cookies. Just like the cake, the yummy bites are filled with shredded carrot, pineapple and raisins—and topped with a homemade cream cheese frosting. —Lawrence Earl, Sumner, Michigan
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