These carrot cake cookies are soft and tender, perfectly spiced, and topped with a heavenly cream cheese frosting. They taste like your favorite carrot cake but in an easy-to-serve and easy-to-make cookie! Carrot cake cookies topped with cream cheese frosting on a wooden board.

Why this recipe is so great:

  • Everything you love about carrot cake – These cookies are like mini carrot cakes. The cookie is soft and fluffy but comes with crisp edges, as every good cookie should. The cream cheese frosting is tangy and creamy and perfectly pairs with the sweet and spicy cookie. You can leave the frosting plain or top it with some nuts, a sprinkle of cinnamon, or chocolate mini eggs for Easter.
  • Easy to make – This easy one-bowl recipe comes together in a snap. Even the frosting is a one-bowl recipe that makes clean-up a breeze. You can also easily adapt this recipe to your liking. Whether you like walnuts, pecans, raisins, shredded coconut, or a combination – it’s up to you!
  • Perfect for celebrating spring or Easter – There is just something about carrot cake desserts that symbolizes Easter and springtime, so bring on the sunshine and warmer weather with these delicious little cookies. Top them with some chocolate mini eggs, Easter sprinkles, or pastel M&Ms to make them extra special.

Carrot cake cookies topped with cream cheese, mini eggs and chopped nuts on a cooling rack.

How to make carrot cake cookies:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large bowl, cream together the butter, granulated sugar, and brown sugar. Mix in the egg and vanilla extract.
  2. Add in the flour, cinnamon, baking soda, and salt. Stir until almost combined.
  3. Fold in the grated carrots and shredded coconut.
  4. Drop dough by rounded tablespoonfuls onto a silicone mat or parchment paper-lined baking sheet. Bake at 350F for 10-12 minutes.

Process pictures of how to make carrot cake cookies.

How to make carrot cake cookie sandwiches:

Simply double the cookie dough recipe and spread the cream cheese frosting in between two cookies instead of on top.

How to store:

Place the cookies in an airtight container and store them in the fridge for up to 5 days. If you need to stack the cookies, chill each layer until the surface of the frosting is smooth then place a sheet of wax paper in between each layer to prevent the cookies from sticking.

How to freeze:

Place the cookies on a baking sheet and place them in the freezer until frozen solid. Transfer the frozen cookies to a freezer-friendly container and lay a sheet of wax paper in between each layer. Store in the freezer for up to 3 months. When ready to serve, place the cookies on a plate uncovered and thaw on the counter for one hour.

Carrot cake cookies with cream cheese frosting on a wooden board with a bite taken out of the front cookie.

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Carrot Cake Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 minutes
  • Yield: about 21 cookies
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These carrot cake cookies are soft and tender, perfectly spiced, and topped with a heavenly cream cheese frosting. They taste like your favorite carrot cake but in an easy-to-serve and easy-to-make cookie!

Ingredients

COOKIE

  • 1/2 cup (114g) unsalted butter, softened
  • 1/2 cup (100g) lightly packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 & 1/4 cups (156g) all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup grated carrots (about 1 large)
  • 1/2 cup unsweetened shredded coconut (chopped walnuts/pecans, raisins, or a combination of any 2 up to 1 cup works too)

FROSTING

  • 2 cups powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 package (4 oz) cream cheese, softened
  • 1/4 tsp vanilla extract
  • chocolate mini eggs, sprinkles or finely chopped nuts for topping (optional)

Instructions

  1. Preheat oven to 350F and line 2 baking sheets with parchment paper or non-stick silicone mats.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar. Mix in the egg and vanilla extract.
  3. Add in the flour, cinnamon, baking soda, and salt. Stir until almost combined.
  4. Fold in the grated carrots and shredded coconut until mixed in evenly.
  5. Using a medium cookie scoop or tablespoon, drop rounded cookie dough onto the prepared baking sheets.
  6. Bake at 350F for 10-12 minutes or until edges are golden brown. Let cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
  7. To make the frosting: Beat the powdered sugar, butter, cream cheese, and vanilla until smooth and creamy. Spread about 2 teaspoons on top of each cookie and top as desired.

Notes

How to store:

Place the cookies in an airtight container and store them in the fridge for up to 5 days. If you need to stack the cookies, chill each layer until the surface of the frosting is smooth then place a sheet of wax paper in between each layer to prevent the cookies from sticking.

How to freeze:

Place the cookies on a baking sheet and place them in the freezer until frozen solid. Transfer the frozen cookies to a freezer-friendly container and lay a sheet of wax paper in between each layer. Store in the freezer for up to 3 months. When ready to serve, place the cookies on a plate uncovered and thaw on the counter for one hour.

Recipe adapted from Land O Lakes.