Frosted Carrot Cake Cookies

I never thought about turning carrot cake into cookies until my daughter asked if we could make something “like carrot cake but easier to pack for lunch.” That got me thinking—why not take all those warm spices and cream cheese frosting we love and put them into cookie form?

These carrot cake cookies have everything good about the classic dessert. You get the cinnamon and nutmeg, the shredded carrots for moisture, and that tangy cream cheese frosting on top. But instead of waiting for a cake to bake and cool, you can have warm cookies in about half the time. Plus, they’re way easier to share and actually hold up in a lunchbox without turning into a mess.

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What Kind of Carrots Should I Use?

Fresh carrots are definitely the way to go for these cookies – you’ll want to grate them yourself rather than buying pre-shredded. Pre-shredded carrots from the store are usually dried out and coated with preservatives, which can affect the moisture and texture of your cookies. Regular orange carrots work perfectly fine, though you could also use rainbow carrots if you want to mix things up a bit. When grating, aim for a medium-fine shred so the carrot pieces are small enough to distribute evenly throughout the dough but still add that nice texture and moisture we’re looking for.

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Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Butter: You can use margarine or coconut oil in place of butter for the cookies, though the flavor will be slightly different. For the frosting, stick with real butter – it really makes a difference in texture and taste.
• Brown sugar: If you’re out of brown sugar, mix 3/4 cup white sugar with 1 tablespoon of molasses. Or just use all white sugar, though you’ll lose some of that caramel-like depth.
• Carrots: Finely grated zucchini works surprisingly well here. Just squeeze out the excess moisture with a paper towel before adding it to the dough.
• Cream cheese: The frosting needs cream cheese for that classic carrot cake flavor, so try not to skip it. If you absolutely must, you can use all butter (6 oz total), but it won’t have that tangy cream cheese taste.
• Milk: Any milk works here – whole, 2%, almond, or oat milk. Start with 4 tablespoons and add more until you reach your desired frosting consistency.
• Cinnamon: Feel free to add other warm spices like nutmeg or ginger (1/4 teaspoon each) for extra flavor, or stick with just cinnamon if that’s all you have.

Watch Out for These Mistakes While Baking

The biggest mistake when making carrot cake cookies is not grating your carrots finely enough, which can lead to chunky, uneven cookies that don’t bake properly – aim for small, thin shreds that will blend seamlessly into the dough.

Overmixing the dough after adding the dry ingredients is another common error that results in tough, dense cookies instead of soft ones, so stop mixing as soon as you no longer see streaks of flour.

When browning the butter for the frosting, keep a close eye on it and remove it from heat as soon as it turns golden brown with a nutty smell – just a few extra seconds can take it from perfectly browned to burnt and bitter.

Finally, make sure your cookies are completely cool before frosting them, or the frosting will melt and slide right off, leaving you with a messy (though still tasty) situation.

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What to Serve With Carrot Cake Cookies?

These cookies are pretty sweet and filling on their own, so I like to serve them with a hot cup of coffee or tea for an afternoon snack. They’re also great alongside a scoop of vanilla ice cream if you want to turn them into a dessert situation. For a fun brunch spread, set them out with fresh fruit like strawberries or orange slices to balance out the sweetness. You could also pack them up as a treat to bring to potlucks, picnics, or bake sales since they travel well and everyone loves a good carrot cake flavor.

Storage Instructions

Store: Keep your carrot cake cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. The cream cheese frosting means they’re better off chilled if you’re keeping them longer than a day or two.

Freeze: These cookies freeze really well! I like to freeze them unfrosted in a freezer-safe container with parchment paper between layers for up to 3 months. You can also freeze them already frosted, just make sure the frosting is set first before stacking them.

Serve: Let frozen cookies thaw at room temperature for about 30 minutes before serving. If you froze them without frosting, just whip up a fresh batch of cream cheese frosting when you’re ready to enjoy them.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3750-3950
• Protein: 33-38 g
• Fat: 160-175 g
• Carbohydrates: 535-555 g

Ingredients

For the cookies:

• 3 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking soda
• 3/4 tsp salt
• 2.5 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 cup butter (room temperature, about 70°F)
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 tsp vanilla
• 2 eggs
• 1 1/2 cups carrots (finely shredded for even distribution in the dough)

For the icing:

• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 oz cream cheese (softened to prevent lumps in the icing)
• 3 cups powdered sugar (sifted to remove lumps)
• 1 tsp vanilla
• 3 fl oz milk

Step 1: Prepare Mise en Place and Preheat

• 3 cups flour
• 1 tsp baking soda
• 3/4 tsp salt
• 2.5 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 cups carrots

Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

While the oven heats, finely shred your carrots using a box grater or food processor, then measure out 1.5 cups and set aside.

Sift together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl, whisking to combine and aerate the dry ingredients evenly.

Step 2: Cream Butter and Sugars

• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar

In a large mixing bowl, combine the room temperature butter, sugar, and brown sugar.

Using an electric mixer on medium speed, beat for 2-3 minutes until the mixture is light, fluffy, and pale in color—this aerates the dough and helps create tender cookies.

I find that properly creamed butter creates a noticeably lighter texture in the final cookie, so don’t skip this step.

Step 3: Build the Cookie Dough

• creamed butter mixture from Step 2
• 2 tsp vanilla
• 2 eggs
• 1 1/2 cups carrots
• dry ingredient mixture from Step 1

Add the vanilla and eggs to the creamed butter mixture one at a time, mixing well after each addition until fully incorporated.

Fold in the shredded carrots using a spatula until evenly distributed throughout the wet mixture.

Working quickly, gently fold the dry ingredient mixture from Step 1 into the wet ingredients until just combined—do not overmix, as this can develop gluten and make the cookies tough.

Step 4: Shape and Bake the Cookies

• cookie dough from Step 3

Using a 2-tablespoon cookie scoop or spoon, drop rounded portions of dough onto your prepared baking sheet, spacing them 2-3 inches apart to allow for spreading.

Bake at 350°F for 10-12 minutes, until the edges are lightly golden but the centers still look slightly underbaked.

Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before frosting.

Step 5: Make Brown Butter Cream Cheese Frosting

• 5 tbsp butter
• 2 oz cream cheese

While the cookies cool, melt the 5 tablespoons of butter in a small saucepan over medium heat.

Continue cooking for 2-4 minutes, swirling occasionally, until the butter turns golden brown and develops a nutty aroma—watch carefully as it can burn quickly.

Pour the brown butter into a bowl and let it cool for 2-3 minutes until just warm, then add the softened cream cheese and whisk until smooth and combined.

Step 6: Complete and Frost the Cookies

• brown butter and cream cheese mixture from Step 5
• 3 cups powdered sugar
• 1 tsp vanilla
• 3 fl oz milk
• cooled cookies from Step 4

Add the sifted powdered sugar, vanilla, and milk to the brown butter and cream cheese mixture from Step 5.

Whisk until you reach a spreadable consistency—if it’s too thick, add milk a teaspoon at a time; if too thin, add more powdered sugar.

I like to make sure the frosting is completely smooth before applying it, so I give it an extra minute of whisking.

Spread or pipe the frosting onto the completely cooled cookies and serve.

Frosted Carrot Cake Cookies

Delicious Frosted Carrot Cake Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 36 cookies

Calories 3850 kcal

Ingredients

  

For the cookies::

• 3 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking soda
• 3/4 tsp salt
• 2.5 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 cup butter (room temperature, about 70°F)
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 tsp vanilla
• 2 eggs
• 1 1/2 cups carrots (finely shredded for even distribution in the dough)

For the icing::

• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 oz cream cheese (softened to prevent lumps in the icing)
• 3 cups powdered sugar (sifted to remove lumps)
• 1 tsp vanilla
• 3 fl oz milk

Instructions

 

• Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat. While the oven heats, finely shred your carrots using a box grater or food processor, then measure out 1.5 cups and set aside. Sift together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl, whisking to combine and aerate the dry ingredients evenly.
• In a large mixing bowl, combine the room temperature butter, sugar, and brown sugar. Using an electric mixer on medium speed, beat for 2-3 minutes until the mixture is light, fluffy, and pale in color—this aerates the dough and helps create tender cookies. I find that properly creamed butter creates a noticeably lighter texture in the final cookie, so don't skip this step.
• Add the vanilla and eggs to the creamed butter mixture one at a time, mixing well after each addition until fully incorporated. Fold in the shredded carrots using a spatula until evenly distributed throughout the wet mixture. Working quickly, gently fold the dry ingredient mixture from Step 1 into the wet ingredients until just combined—do not overmix, as this can develop gluten and make the cookies tough.
• Using a 2-tablespoon cookie scoop or spoon, drop rounded portions of dough onto your prepared baking sheet, spacing them 2-3 inches apart to allow for spreading. Bake at 350°F for 10-12 minutes, until the edges are lightly golden but the centers still look slightly underbaked. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before frosting.
• While the cookies cool, melt the 5 tablespoons of butter in a small saucepan over medium heat. Continue cooking for 2-4 minutes, swirling occasionally, until the butter turns golden brown and develops a nutty aroma—watch carefully as it can burn quickly. Pour the brown butter into a bowl and let it cool for 2-3 minutes until just warm, then add the softened cream cheese and whisk until smooth and combined.
• Add the sifted powdered sugar, vanilla, and milk to the brown butter and cream cheese mixture from Step 5. Whisk until you reach a spreadable consistency—if it's too thick, add milk a teaspoon at a time; if too thin, add more powdered sugar. I like to make sure the frosting is completely smooth before applying it, so I give it an extra minute of whisking. Spread or pipe the frosting onto the completely cooled cookies and serve.