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The Best Soft & Chewy Carrot Cake Cookies with Cream Cheese Frosting

Two stacked carrot cake cookies topped with thick cream cheese frosting, showing shredded carrots inside.
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Make these soft, chewy carrot cake cookies that taste just like the classic cake. They are packed with warm spices, fresh carrots, and topped with a tangy cream cheese frosting for a perfect homemade treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 ½ cups grated carrots, packed
  • 1 cup chopped pecans (optional)
  • 1 cup white chocolate chips (optional)
  • For the Frosting: 4 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Fold in the grated carrots, pecans, and white chocolate chips, if using.
  5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft.
  7. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  8. While cookies cool, prepare the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy. Add milk one tablespoon at a time if the frosting is too thick.
  9. Once cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie.

Notes

  • For extra moist carrot cake cookies, ensure you pack the grated carrots tightly into the measuring cup.
  • You can substitute walnuts for pecans if you prefer.
  • If you want bakery style carrot cake cookies, chill the dough for 30 minutes before scooping and baking.

Nutrition

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