Chewy Carrot Cake Cookies with Cream Cheese Frosting
Easter time means all of the carrot cake things! Not in the mood to make a full carrot cake? Then try these chewy carrot cake cookies with cream cheese frosting! They are like mini little carrot cakes but in cookie form! They are soft, chewy, and full of yummy carrot cake flavor. The perfect Easter dessert!
Ingredients
For the Carrot Cake Cookies
- 1 cup unsalted butter (room temperature)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup freshly shredded carrots (about 3-4 medium carrots)
- 2 cups quick oats
- 1 cup chopped pecans (or any other nut, shredded coconut, raisins, etc.)
For the Cream Cheese Frosting
- 4 oz full-fat cream cheese (room temperature)
- 4 tbsp unsalted butter (room temperature)
- 1 tsp vanilla extract
- 2½ cups powdered sugar (sifted)
- pinch of salt
Instructions
For the Carrot Cake Cookies
- Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, or in a large bowl with a handheld mixer, beat the butter and sugars on medium-high speed until light and fluffy (about 3 minutes).
- With the mixer on low, add the eggs one at a time until well incorporated. Beat in the vanilla extract, scraping down the sides as needed.
- In a large bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Do not overmix (a few streaks of flour are ok).
- Using a spatula, gently fold in the shredded carrots, oats and pecans. Scoop dough using a 1½ tablespoon cookie scoop, roll in your hands and place on your prepared baking sheet.
- Bake for 10-12 minutes, or just until the edges of the cookies are golden brown. Allow cookies to cool on cookie sheet on a wire rack before transferring to a wire rack to cool completely.
For the Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and cream cheese on medium speed until light and fluffy (about 3 minutes). Beat in the vanilla.
- With the mixer on low, slowly add the powdered sugar. Increase mixer to high speed and beat until thick and creamy. Add milk if consistency is too thick. Add a pinch of salt if you find that the frosting is too sweet for your liking. Frost cookies, top with pecans or coconut, and enjoy!
Notes
- Cookies should be stored in an airtight container in the refrigerator and will last up to 3 days
- Cookies can be frozen in gallon-sized bags and frosted later. Cookies will last in freezer (unfrosted) for up to 1 month
- Flour – increase by 2 tbsp.
- Brown Sugar - decrease by 1 tbsp.
- Granulated Sugar - decrease by 1/2 tbsp.
- Baking Soda– decrease to 1/4 tsp.
- Cream of Tartar - decrease to 1/4 tsp.
- Increase oven temperature to 380° F
- Decrease baking time by 5 or more minutes
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