There’s something about biting into a soft cookie that takes you back to simpler afternoons: the hum of a busy kitchen, the smell of cinnamon drifting through the air, and tiny hands pressing dough into shapes. It feels like a warm hug for your taste buds. These carrot cake cookies with cream cheese frosting channel that nostalgia—spiced just right, with sweet ribbons of grated carrot adding moisture and earthiness. They just feel like home.
You don’t need a stand mixer or a shelf full of gadgets. All it takes is a whisk, a spatula, a quick chill in the fridge and about 45 minutes from start to finish. Ever had that moment when you want fresh-baked cookies but you’re short on time? That’s where these little gems come in. Perfect for cookie swaps, afternoon tea, or just because.
Why You’ll Love It
Here’s the thing: if you’ve ever wanted a bite of carrot cake in cookie form—minus a mountain of dishes—this is it. Honestly, these cookies check every box on the cozy-snack checklist:
– Sweet cinnamon, ginger and nutmeg swirl around finely grated carrots for a perfect hug of flavor.
– A silky cream cheese frosting adds just the right tang, never too sweet.
– Soft, chewy centers hold their shape—no flat, sad circles here.
– No stand mixer required—just tools you already have.
– Ready in under an hour, including brief chill time.
Sneak one at your desk, stack them on a holiday platter or even sandwich two together for an extra-indulgent treat.
Timing and Servings
Think 20 minutes to throw ingredients together, pop the dough in the fridge for 15 minutes, then bake for about 10–12 minutes. In less than an hour you’ll have 24 soft cookies ready to share—or tuck half away in the freezer for later. They’re just right for a potluck plate, a last-minute gift or stashing in lunchboxes. And yes, they travel well, so pack them for picnics or the office without fear of crumbs everywhere.
Ingredients
– 2 cups (240 g) all-purpose flour (or half whole wheat pastry flour)
– 1 teaspoon baking soda
– ½ teaspoon salt
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– 1 cup (200 g) granulated sugar
– ½ cup (110 g) light brown sugar, packed
– 2 large eggs, room temperature
– ½ cup (120 ml) vegetable oil (or melted coconut oil)
– 1 teaspoon pure vanilla extract
– 1 cup (120 g) finely grated carrots (about 2 medium)
– 4 oz (115 g) cream cheese, softened
– 2 Tbsp (28 g) unsalted butter, softened
– 1 cup (120 g) powdered sugar, sifted
– ½ teaspoon vanilla extract (for frosting)
– Pinch of salt
Directions
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger and nutmeg until evenly blended.
3. In a large bowl, whisk granulated sugar, brown sugar, eggs, oil and vanilla until glossy and smooth. No mixer? No sweat—a sturdy whisk or spatula will do.
4. Gently fold the dry mix into the wet ingredients until you no longer see streaks—overmixing leads to tough cookies.
5. Stir in the grated carrots, coating every ribbon in that batter. Those orange flecks bring moisture and subtle sweetness.
6. Cover the dough and chill it for 15 minutes. This pause keeps the cookies from spreading too thin.
7. Scoop tablespoon-sized mounds (or use a small cookie scoop) onto the prepared sheets, spacing them about 2 inches apart.
8. Bake for 10–12 minutes, aiming for set edges with just-soft centers. Carryover heat finishes them off.
9. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. For the frosting, beat cream cheese and butter until fluffy (about 1 minute). Add powdered sugar, vanilla and a pinch of salt, mixing until smooth. Pipe or spread atop each cooled cookie.
Variations
– Stir in ½ cup chopped walnuts or pecans for a nutty crunch.
– Fold in ¼ cup raisins or golden raisins for chewy bursts of sweetness.
– Swap coconut sugar for brown sugar to lower the glycemic load.
– Use a gluten-free 1:1 flour blend to make them celiac-friendly.
– Add ½ cup drained, crushed pineapple for a tropical twist.
– Create sandwich cookies by pressing two together with extra frosting in the middle.
Storage & Reheating Tips
Cookies without frosting stay fresh up to 3 days at room temperature in an airtight container. Once frosted, pop them in the fridge for up to 5 days. Want to freeze? Lay baked (frosted or not) in a single layer on a baking sheet for an hour, then transfer to a freezer bag—they keep for about 2 months. Thaw overnight in the fridge, or zap for 5–10 seconds on low power to soften the frosting. If you’re in a rush, you can even bake from frozen dough balls—just add a minute or two to the bake time.
FAQs
Q: Can I make the dough ahead?
A: Absolutely. Scoop the dough into balls, freeze on a lined sheet for an hour, then store in a freezer bag. Bake straight from frozen—just tack on 1–2 minutes extra.
Q: Why are my cookies too flat?
A: Probably the dough was too warm or the sheet was hot. Try chilling for 30 minutes next time, and make sure your baking sheet is cool before scooping.
Q: Can I add oats?
A: Yes—swap up to ½ cup of flour for old-fashioned oats. You’ll get a heartier, oatmeal-meets-carrot-cake texture.
Q: No mixer—will my frosting still be smooth?
A: For sure. A whisk or spatula plus a bit of elbow grease will get you there. Just beat until fluffiness appears.
Q: How do I grate carrots finely?
A: The small side of a box grater works great. A food processor can help, too—just pulse until finely shredded without turning them to mush.
Conclusion
Whether you’re decking the halls, stashing treats in lunchboxes or simply craving something special with your afternoon tea, these carrot cake cookies with cream cheese frosting deliver every time. They’re quick, customizable and impossibly inviting—a small-batch hug baked fresh. So grab your whisk, let those spices sing and get ready to share a plate of smiles.
Carrot Cake Cookies With Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour (or half whole wheat pastry flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for even baking and easy cleanup.
- Whisk flour, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl until well combined. Set aside.
- In a large bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
- Gradually fold the dry mixture into the wet ingredients until just combined to keep cookies soft.
- Fold in the grated carrots until evenly distributed for moisture and flavor.
- Cover bowl and chill dough in the fridge for 15 minutes to improve texture and prevent spreading.
- Scoop dough by tablespoons onto prepared sheets, spacing 2 inches apart. Bake for 10–12 minutes, until edges are set.
- Cool cookies on wire rack. Beat cream cheese and butter until smooth, add powdered sugar, vanilla, and salt, then frost cooled cookies.
