Carrot Cake Cookies With Cream Cheese Frosting

These carrot cake cookies with cream cheese frosting are soft, sweet, and packed with warm spice flavor. If you love classic carrot cake, this recipe gives you all the same flavors in an easy, bite-sized treat topped with rich, creamy frosting.

My Gooey Butter Cookies and Cutout Sugar Cookie Recipe are reader favorites too!

Ingredient Notes

The full ingredient list with measurements is in the recipe card below.

For the Cookies

• Unsalted butter – Use room temperature butter for a smooth, even dough.
• Light brown sugar – Adds moisture and a rich, slightly molasses-like flavor.
• Vanilla extract – Enhances the sweetness and overall flavor.
• Eggs – Help bind the dough and create a soft texture.
• Grated carrots – Always use freshly grated carrots for the best moisture and flavor.
• All-purpose flour – Forms the base of the cookie dough.
• Baking soda – Helps the cookies rise and stay soft.
• Salt – Balances the sweetness.
• Cinnamon – Adds warm spice flavor.
• Cornstarch – Keeps the cookies thick and chewy.

For the Frosting

• Butter – Adds richness to the frosting.
• Cream cheese – Use full-fat, block-style cream cheese for best results.
• Powdered sugar – Sweetens and thickens the frosting.
• Milk – Helps create a smooth, spreadable consistency.
• Chopped pecans – Optional, but adds a nice crunch and classic carrot cake flavor.

Variations

• Add ½ cup chopped pecans to the cookie dough. Mix the nuts in at the end of the recipe, right before scooping and baking. Nuts are a great, crunchy addition that you may love. 
• Use dark brown sugar in place of light brown sugar to make the cookies even richer.
• Add 1/2 cup of raisins to the carrot cake cookie dough when you stir in the nuts.
• Skip the cornstarch to make the cookies a little more crispy. While I love chewier cookies, a crispy carrot cake cookie can be pretty great! 

How to Make Carrot Cake Cookies

1. Make the cookie dough: Add the butter and brown sugar to a mixing bowl and beat until light and fluffy. Mix in the eggs one at a time, then add the vanilla. Fold in the grated carrots. Stir in the flour, baking soda, salt, cinnamon, and cornstarch until just combined.

2. Portion the dough: Scoop the dough into 2-tablespoon-sized balls and place them on the baking sheet, leaving space between each.

3. Bake: Bake until the edges are lightly golden and the tops no longer look wet.
   Let the cookies cool on the pan briefly, then transfer to a wire rack to cool completely.

4. Make the frosting: Beat the butter and cream cheese until smooth. Add powdered sugar and milk, and mix until light and fluffy. Spread frosting over each cooled cookie and top with chopped pecans if desired.

How to Store

• To Store: Keep frosted carrot cake cookies in an airtight container in the fridge for up to 1 week.
• Room Temperature: Store unfrosted cookies at room temperature for 3–4 days.
• To Freeze: Freeze unfrosted cookies for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions