Soft & Chewy Carrot Cake Cookies with Cream Cheese Frosting

Did you know that carrot cake dates back to the Middle Ages when sweeteners were scarce, and people used carrots as a natural way to add sweetness to desserts? Fast forward to today, and we have a delicious twist on this classic treat—soft and chewy carrot cake cookies with cream cheese frosting!

These cookies have all the flavors you love in carrot cake: warm cinnamon, nutmeg, crunchy walnuts, sweet raisins, and rich cream cheese frosting. But instead of a slice of cake, you get a portable, bite-sized treat! Whether you’re making them for Easter, or not, this carrot cake cookie recipe is guaranteed to be a crowd-pleaser.

How to Make Carrot Cake Cookies with Cream Cheese Frosting

Prep Time: 20 minutes | Cook Time: 12–14 minutes | Cooling Time: 30 minutes

Servings: 40 cookies

Ingredients

For the Cookies:

• • • ¾ cup granulated sugar
    • ¾ cup brown sugar
    • 1 cup butter, softened
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon salt
    • 2 cups grated carrots
    • 1 cup chopped walnuts or pecans
    • ½ cup raisins

For the Cream Cheese Frosting:

• • • 8 ounces cream cheese, softened
    • 1 ½ cups powdered sugar
    • ⅓ cup heavy whipping cream
    • 1 teaspoon vanilla extract

Instructions

Baking Carrot Cake Cookies: 

1. 1. 1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
      2. In a large bowl, beat butter, granulated sugar, and brown sugar together until light and creamy (about 5 minutes).
      3. Add in the eggs and vanilla extract, beating until well combined.
      4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
      5. Slowly add the dry ingredients to the butter mixture, mixing on low speed until combined.
      6. Stir in grated carrots, walnuts (or pecans), and raisins until evenly distributed.
      7. Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
      8. Bake for 12–14 minutes or until the edges are golden brown.
      9. Allow the cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely (about 30 minutes).

Preparing the Frosting

1. 1. 1. In a large bowl, beat the cream cheese until smooth.
      2. Gradually add powdered sugar and mix until fully incorporated.
      3. Pour in heavy cream and vanilla extract, beating for an additional minute until the frosting is creamy.
      4. Cover and refrigerate the frosting until ready to use.
      5. Spread a spoonful of frosting over each cooled cookie.
      6. Optionally, sprinkle chopped nuts on top or sandwich two cookies together for a carrot cake cookie sandwich.

Tips and Twists Best Carrot Cake Cookies

• Use freshly grated carrots. Pre-packaged shredded carrots are too dry and won’t provide the right texture. This simple carrot cake cookie trick helps achieve the perfect balance of moisture and chewiness.
• If your cookies are spreading too much, chill the dough for 30 minutes before baking. This method is especially helpful when making carrot cake cookies with cream cheese filling, ensuring they hold their shape.
• The cookies should be slightly soft in the center when removed from the oven; they’ll firm up as they cool. Overbaking can make even the best easy carrot cake cookies too dry, so keep a close eye on them.
• Add ½ cup of shredded coconut for extra flavor. This works beautifully with carrot cake cheesecake cookies, giving them an extra layer of texture and sweetness.
• Replace half of the all-purpose flour with whole wheat flour for added fiber. If you're looking for healthy carrot cake cookies, this simple change can boost the nutritional value while maintaining great taste.
• Use a 1:1 gluten-free flour substitute. This way, you can still enjoy a great recipe for carrot cake cookies without worrying about gluten.

Health Benefits of Carrot Cake Cookies

• Carrots are packed with beta-carotene, which supports healthy vision and skin. That’s why many love making healthy carrot cake cookies as a more nutritious dessert choice.
• Walnuts and pecans provide heart-healthy fats and antioxidants, making carrot cake sandwich cookies not just delicious but also a bit more wholesome.
• Cinnamon has anti-inflammatory properties and may help regulate blood sugar levels, which is another reason to enjoy this carrot cake cookies recipe guilt-free.

Make Your Carrot Cake Cookies Today!

There’s something so comforting about the flavors of carrot cake in cookie form. These cookies are soft, chewy, and bursting with warm spices, crunchy nuts, and sweet carrots—all topped with a luscious cream cheese frosting. So why wait? Grab your ingredients, preheat your oven, and enjoy these irresistible carrot cake cookies with cream cheese filling today!

Now that you have all the details, it’s time to start baking! Enjoy these homemade carrot cake cookies and share them with family and friends. Don't forget to tag @zulay_kitchen on social media and use the hashtag #kitchenhappiness to show off your delicious creations!

Kitchen Tools You Need

For the best baking experience, check out these must-have tools from Zulay Kitchen:

• Mixing Bowls – Perfect for combining ingredients smoothly.
• Immersion Blender or Whisk– Makes creaming butter and sugar effortless.
• Silicone Baking Mats – Prevent cookies from sticking and ensure even baking.

Frequently Asked Questions About Carrot Cake Cookies

Can I make these cookies ahead of time?

Yes! You can bake carrot cake sandwich cookies up to 3 days in advance and store them in an airtight container. If you plan to frost them later, keep the cookies at room temperature and refrigerate the frosting separately.

Do I need to refrigerate the cookies after frosting them?

Since the frosting contains cream cheese, it’s best to store frosted carrot cake cheesecake cookies in an airtight container in the refrigerator. Let them sit at room temperature for 10–15 minutes before serving.

Can I freeze these cookies?

Absolutely! You can freeze the unfrosted recipe for carrot cake cookies in a freezer-safe bag for up to 3 months. When ready to eat, let them thaw at room temperature and frost before serving.

Can I make these cookies without nuts or raisins?

Of course! If you’re not a fan of nuts or raisins, simply leave them out—the cookies will still be delicious and full of flavor. Many people prefer simple carrot cake cookies for a more classic taste.

What can I use instead of cream cheese frosting?

If you want a different topping, try a simple vanilla glaze (powdered sugar, milk, and vanilla extract) or even a dusting of powdered sugar for a lighter option. Some bakers even use whipped coconut cream for a dairy-free twist on this easy carrot cake cookies recipe.

How do I make these cookies chewier?

For extra chewy cookies, reduce the flour slightly (by about ¼ cup) and chill the dough for at least 30 minutes before baking. This helps create a denser, chewier texture, which is perfect for carrot cake cookies with cream cheese filling.

Can I make this recipe into bars instead of cookies?

Yes! Simply press the dough into a greased 9x13-inch baking dish and bake at 350°F for 20–25 minutes. Let cool, frost, and cut into bars for a delicious twist on carrot cake cheesecake cookies.