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Soft & Chewy Classic Carrot Cake Cookies with Cream Cheese Frosting

A stack of three soft carrot cake cookies sandwiched with thick cream cheese frosting.
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Create soft, spiced cookies that capture the flavor of carrot cake. This recipe delivers chewy texture and is topped with a tangy cream cheese frosting for an indulgent treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups finely shredded carrots (about 3 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Frosting: 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the shredded carrots and chopped nuts, if using.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  7. Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing until combined. Beat in the vanilla extract and milk until the frosting is creamy and spreadable.
  10. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto the tops of the cookies.

Notes

  • For the softest cookies, measure your flour by spooning it into the measuring cup and leveling it off.
  • Finely shredding the carrots helps them incorporate better and keeps the cookies moist.
  • If you skip the frosting, these cookies are excellent stored in an airtight container at room temperature for up to 3 days.
  • Pair these spiced cookies with a glass of chilled Sauvignon Blanc for a light contrast.

Nutrition

Find it online: https://www.unfoldrecipes.com/carrot-cake-cookies/