Jump to Recipe * Print Recipe * 5 out of 2 reviews these Carrot Cake Cookies have all the delicious qualities of the classic carrot cake but in cookie form. They are fluffy and cakey with vanilla cream cheese frosting.

This month, I am calling the month of carrot cake. In just a few weeks, we have made carrot pineapple cake as well as carrot muffins.

We’re actually going straight to the carrot cake cookie city. These cookies are fluffy and cakey but never dry, with a spicy, earthy taste and a generous smear of cream cheese frosting.


Let’s discuss some techniques and estimations before we get into the Recipe.

For one cup of grated carrots, you will need between one and two carrots. You can get close to one cup with just one large carrot. Or a bit more with two medium-sized carrots.


Wash your carrots in warm, soapy water. To clean your vegetables, you can use water/vinegar. To remove excess water, wipe the surface.

Peel the skin off – it will give your cookies an unpleasant taste.

You can either use the fine side of the box grater to grate carrots or the shredding disk of your food processor. For ease, I prefer the shredding disc of a food processor. Both produce excellent results.

Using pre-shredded CARROT

Pre-shredded carrots are too large and lose moisture. They are not suitable for cookies with a 3-4 inch width. I would recommend grating your carrots instead of buying them pre-shredded.

If you only have pre-shredded vegetables, I suggest dicing up the veggies with a knife before adding them to your batter.

Step-by-Step Instructions

Make the cookie dough first.

Butter and sugars should be mixed. Stir the vanilla and egg together with a spatula.

Fold the dry ingredients in until they are almost combined. Fold in the grated carrot and continue to add the other ingredients until they are fully incorporated.

Then, scoop three tablespoon-sized balls of dough on a baking sheet lined with parchment paper.

Allow about 2 inches between each dough ball to allow it to spread.

Bake the cookies.

Bake at 350F for approximately 11 minutes or until the cookies no longer shine on top.

Let the baking sheet cool.

Thirdly, frost cookies.

Add the powdered sugar and continue beating until smooth. Continue beating the mixture until it is smooth. Add the vanilla extract and continue to beat until combined.

Spread a thick frosting layer over the cookies. Garnish the cookies with pecans and coconut.

Expert Tips

Why it’s important to leave cookies on the baking tray: By removing the cookies when they are no longer glossy, you can prevent them from drying out or becoming too brown. They will be slightly undercooked at this stage, but leaving them on the baking sheet to cook through allows them not to brown further.

How to get round cookies. Place a small bowl or round cookie cutter over each cookie. Then, using a circular motion with your wrist, roll around the edge of the bowl/cutter. Do this immediately after taking the cookies out of the oven.

Warm Cream Cheese: It is easier to beat cream cheese smooth when it is slightly warm. I bring my cream cheese to room temperature, then microwave for 15 seconds. While the cookies are baking, you can place cream cheese at room temperature on top of your oven to soften it.


These cookies are best stored without frosting in an airtight container at room temperature for up to one week. You can also wrap them individually in plastic and store them in the freezer for up to six months.

You can store frosted cookies in the fridge for up to five days. To minimize frosting transfer, place a parchment paper layer between each cookie layer.


Carrot Cake Cookies:

One 1/4 All purpose Flour

Half a teaspoon of baking soda

1/4 teaspoon Salt

One teaspoon of Ground cinnamon

1/2 Unsalted butter, melted

1/4 Granulated sugar

1/2 Light brown sugar

One teaspoon of vanilla extract

One egg

1 Grated carrot

Cream Cheese Frosting:

4 Tablespoons Unsalted Butter at Room Temperature

4 oz Full-fat cream cheese at room temperature

1 1/2 Powdered Sugar

One teaspoon of vanilla extract

Optional garnish

Pecans coarsely chopped

Coconut flakes toasted

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Stir together the butter, brown sugar, and granulated white sugar in a large bowl until the sugar dissolves (there shouldn’t be any lumps).

Mix the vanilla extract and egg until they are just combined.

Stir the flour, salt, baking soda, and cinnamon with a spatula until almost combined.

Fold in the grated carrot.

Use a cookie scoop of 3 tablespoons to scoop dough balls onto a baking sheet lined with parchment paper. Allow cookies to spread by spacing them about 2 inches apart.

Bake at 350F until the top is no longer shiny, about 11 minutes.

Remove the baking sheet from the oven and let it cool.

Cream Cheese Frosting:

Mix butter and cream in the bowl and use a stand mixer to beat until smooth.

Then, add the powdered icing sugar. Beat on low speed, then increase to high until the frosting is smooth.

Beat the vanilla until it is just combined.

Spread a thick frosting layer over the tops of the cookies. Work it to the edges.

Sprinkle with coconut flakes or pecan pieces.

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