Carrot Cake Cookies

Carrot Cake Cookies

No dessert says Easter more than the classic carrot cake. It’s the medley of spices, finely shredded carrots, and luscious cream cheese frosting that creates such a delicious dessert that’s perfect for spring time. So why not take a slight spin on that and make Carrot Cake Cookies this year instead?

These Carrot Cake Cookies are soft and chewy with a delicious blend of spices and finely shredded carrots to give them that classic carrot cake flavor. Plus, their texture is even slightly cake-like! A cream cheese icing is drizzled on top for just the right amount of tang and sweetness.

Let’s get started baking! Make sure that your butter is at room temperature and your oven is preheated to 350Β° F. In a large bowl, whisk together the flour, baking soda, salt and spices and set aside. These cookies combine cinnamon, cloves, and nutmeg for just the right amount of that that warm, cozy taste without being overpowering.

Next, in a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed. Add the finely shredded carrots with the mixer still on medium speed and blend just until combined.

Turn the mixer back down to low and slowly add in the flour mixture. Scrape down the sides of the bowl to ensure it is fully incorporated, being careful not to over mix.

Using a 2 tbsp scoop, form cookies into balls and place them a few inches apart on a parchment lined cookie sheet.

Bake the cookies for 14-16 minutes until they are slightly firm around the edges, but still a little soft in the middle. Let them sit on the cookie sheet for at least 10 minutes so they set.

While the cookies cool, blend the softened cream cheese in a bowl with a handheld mixer until smooth. Sift in the powdered sugar and add the milk. Mix on low, scraping down the sides of the bowl as needed, just until combined.

Use a spoon to carefully drizzle icing on the cooled cookies in a zig zag motion.

If the icing is too thick, add more milk, a tbsp at a time. If the icing is too thin, add more sifted powdered sugar, a tbsp at a time. You can practice drizzling by holding the spoon over the bowl of icing to see the consistency you’ll be working with. You want it to drizzle with a nice ribbon-like consistency.

Once all cookies have been drizzled with icing, let them sit for 15 minutes or so until the icing starts to set. Enjoy! Any leftover cookies can be stored in an airtight container for several days.

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Carrot Cake Cookies

These Carrot Cake Cookies are soft and chewy with a delicious blend of spices and finely shredded carrots to give them that classic carrot cake flavor. Plus, their texture is even slightly cake-like! A cream cheese icing is drizzled on top for just the right amount of tang and sweetness.

  • Author: Marisa Bakes
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 14 cookies 1x
  • Category: Dessert

Ingredients

Scale

Carrot Cake Cookies

  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup finely shredded carrots, not packed

Cream Cheese Icing

  • 2 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tbsp milk

Instructions

Carrot Cake Cookies

  1. Preheat oven to 350Β° F.
  2. In a large bowl, whisk together the flour, baking soda, salt and spices and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.
  4. Add shredded carrots with the mixer still on medium speed.
  5. With the mixer on low, slowly add in the flour mixture. Scrape down the sides of the bowl to ensure it is fully incorporated.
  6. Using a 2 tbsp scoop, form cookies into balls and place them a few inches apart on a parchment lined cookie sheet.
  7. Bake for 14-16 minutes until cookies are slightly firm around the edges but still a little soft in the middle.
  8. Let cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack.

Cream Cheese Icing

  1. While the cookies cool, blend the softened cream cheese in a bowl with a handheld mixer until smooth.
  2. Sift in the powdered sugar and add the milk. Mix on low, scraping down the sides of the bowl as needed, just until combined.

Assembly

  1. Use a spoon to carefully drizzle icing on cooled cookies in a zig zag motion. If the icing is too thick, add more milk, a tbsp at a time. If the icing is too thin, add more sifted powdered sugar, a tbsp at a time.
  2. Let icing set slightly.
  3. Enjoy!

Keywords: carrot cake, carrot, cake, cookies, Easter

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