Carrot Cake Cookies with Cream Cheese Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Springtime’s favorite cake has just become a cookie! Soft-baked and bursting with carrots, nuts, and spices; slathered with tangy, sweet cream cheese frosting!
  • 1 ¼ cup All-Purpose Flour OR Better Batter Gluten Free Flour
  • 1 teaspoon Cinnamon
  • ½ teaspoon Baking Soda
  • ½ teaspoon Cornstarch
  • ¼ teaspoon Salt
  • ¼ teaspoon Nutmeg
  • ⅛ teaspoon Ground Cloves
  • ½ cup Butter (1 stick), softened to room temperature
  • ½ cup Light Brown Sugar
  • ¼ cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • ¾ cup Grated Carrots
  • ½ cup Chopped Pecans or Walnuts (plus extra for decorating, if desired)
  • 4 ounces Cream Cheese (or Neufchatel Cheese), softened to room temperature
  • 2 Tablespoons Butter, softened to room temperature
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • Pinch Salt
  2. In a medium mixing bowl, whisk to combine Flour, Cinnamon, Baking Soda, Cornstarch, Salt, Nutmeg and Cloves. Set Aside.
  3. In a large mixing bowl, using an electric hand mixer, cream together room temperature Butter, Light Brown Sugar, and Granulated Sugar until light and fluffy, about 1-2 minutes. Add Egg and Vanilla, and continue to beat for another 1-2 minutes, until completely incorporated, scraping down sides of bowl anytime during this step, as needed.
  4. Pour dry ingredients into bowl of wet ingredients. Using a rubber scraper or large/wooden spoon, stir by hand until just combined. Do not overmix. Stir in Carrots and Pecans/Walnuts.
  5. Cover bowl tightly with plastic wrap, and refrigerate for at least 4 hours, or up to 3 days.
  6. When ready to bake, preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Remove dough from refrigerator.
  7. Using your hands and working quickly so as to keep the dough cold, roll about 3 Tablespoons of dough into a ball and place onto prepared baking sheet. Repeat with remaining dough; you should end up with 12 cookie dough balls.
  8. Bake for 13-15 minutes, or until lightly golden and the cookie edges are set. Cookies will be very soft, and will look underbaked; this is what you want!
  9. Allow cookies to cool ON the baking sheet to 10 minutes, before removing to a wire rack to cool completely. Completely cool cookies before frosting them.
  11. In a medium mixing bowl, using an electric hand mixer, cream together cream cheese and butter about 2-3 minutes (on Medium/High speed), until very fluffy. Add Powdered Sugar, Vanilla, and Salt, and beat on the lowest speed for 1 minute, then turn up the mixer to high for another 2-3 minutes, until frosting is very creamy and fluffy.
  12. Spread or pipe frosting onto cooled cookies and decorate with additional nuts, if desired.
  13. Makes 12 large cookies
  14. Store cookies in a tightly sealed container, in the refrigerator for up to 1 week.
  15. Unfrosted cookies may be frozen in a ziplock freezer bag for up to 3 months.
Recipe by SunnySideUps | Living Life Sunny Side Ups at