Carrot Cake Cookies

5 from 6 votes

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These Carrot Cake Cookies are cake-like and soft and completely irresistible when they’re topped with Pecans and Orange Cream Cheese frosting!

Carrot Cake Cookies

I probably should have posted about these cookies right when I made them….because lets be honest. Looking at these photos makes me want to make them and eat them all over again.

They have a vegetable in them, so they’re totally healthy.

When I made them last week, they were part of my cheat meal. I ate one before lunch and then the last seventeen after. {I’m kidding, Mom. I don’t actually eat that many cookies.} I did have a few left that I was going to bring to the lovely gals at Caitlin Wilson Design, but then I started driving there and to my horror watched the cookies FALL OFF MY CAR.

Wait, you actually have to put the cookies INTO your car for them to make it there safely?

OHHHHHH YEAAAAAH. That’s the step I forgot.

I’m really smrt like that sometimes.

I was pretty upset about it looking down at my shattered plate and crumbled dirty cookies on the side of the road. But then started laughing because let’s be honest….that is pretty hilarious.

You’ve done that too, right? Riiiiight?

Excellent! We can laugh at ourselves together.

Carrot Cake Cookie Dough

The cookie dough is made just like any other cookie dough. Cream butters and sugar, add in egg and vanilla, stir in dry ingredients, incorporate nuts and carrots.  Blah blah blah….you know the drill.

Carrot Cake Cookie Dough

Scoop onto a baking sheet and bake away until the edges are lightly brown and the cookies have a little pouf to them.

Carrot Cake Cookies

Pouf is a technical term…I know you were wondering that.

These are a very cake-like and soft cookie. If you’re not wanting to make a whole carrot cake, this is a really great option for Easter…hence the name carrot cake cookies.

Orange Cream Cheese Frosting

I made this orange cream cheese frosting to go with these cookies…because everything tastes better with frosting.

#truth

Once your cookies have cooled, get some free child labor and get a-spreadin’.

Brooke decorating cookies

Ahhh, how convenient! There was a helper right down the hall! Spread the frosting generously on top of each cookie and then top with some chopped pecans. Brooke’s turned out fabulous! In fact, she was insistent that we eat hers first before mine, sooooo I ended up only with my cookies to photograph.

Carrot Cake Cookies

I guess mine turned out ok…. 😉

Carrot Cake Cookie

Come to mama! These turned out better than I expected and that orange cream cheese frosting really livened up this recipe. Really really delicious.

Hope you all get a chance to make a batch of these soon….maybe to have at your Easter festivities! Have a great weekend, friends! Enjoy the holiday.

[adthrive-in-post-video-player video-id=”1daXMKEq” upload-date=”2017-12-05T21:47:38.000Z” name=”Carrot Cake Cookies” description=”These Carrot Cake Pecan Cookies are cake-like and soft and completely irresistible when they’re topped with Orange Cream Cheese frosting!”]

5 from 6 votes

Carrot Cake Cookies

These Carrot Cake Pecan Cookies are cake-like and soft and completely irresistible when they’re topped with Orange Cream Cheese frosting!
servings 24 small cookies
Prep Time 30 mins
Cook Time 9 mins
Total Time 39 mins

Ingredients

  • 1/4 cup softened butter
  • 1/4 cup coconut oil*
  • 1/3 cup granulated sugar** + 1 tablespoon
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup grated carrot
  • 1/4 cup pecans + more for garnish, if desired

frosting:

  • 2 oz. softened cream cheese
  • 1/4 cup softened butter
  • 1 teaspoon orange zest
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats and set aside.
  • Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand. Scoop onto prepared baking sheets and bake 8-9 minutes or until edges are brown and cookies have poofed up slightly in the center. Cool 2 minutes on baking sheet, then transfer to cooling rack. Cool to room temperature.
  • For the frosting, place all ingredients into a small bowl and whip until smooth. Spread each cookie generously with frosting and top with chopped pecans if desired.*If you do not have coconut oil, simply use butter.**If you do not have granulated sugar and molasses, simply use brown sugar.

Nutrition

Calories: 125kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 70mg | Potassium: 53mg | Sugar: 8g | Vitamin A: 605IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.4mg
Course: Dessert
Cuisine: American
Keyword: carrot cake cookies
Other carrot cake recipes you might like:

Carrot Cake Cobbler

Carrot Cake Oatmeal

{Eggless} Carrot Cake Doughnuts with Cream Cheese Frosting

Carrot Cupcakes

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112 Responses
  1. April Buttner

    Hi,
    I agree with another bakers suggestions, sift your 1 cup of flour!! And weigh to 7oz.
    Without sifting mine were a little flat, after sifting perfect!! Yummy

  2. Claire

    When you scoop the dough onto the baking sheet do you leave it in a scoop shape and it flattens as you cook, or do you flatten the sought before cooking?

  3. Pam Bryant

    I will have to try these. I just made a AWESOME Carrot Cake for Easter. It’s a Very Special recipe as it came from my Aunt.

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  5. Dawn Kuhni

    Hi, I have a question. Although I do now have American measuring cups I’m not quite sure How to measure the butter. Do I just press it into the cpu or melt it?
    I would be very grateful for an answer soon so that I can prepare a batch for Easter.
    x Dawn

  6. Mirjam Therese

    Hahahaha, I absolutely love the quote “They have a vegetable in them, so they’re totally healthy.”! Absolutely agree 😛 Too bad they fell of the car though 🙁

  7. Jo

    5 stars
    Just made these (& tasted them) They are delicious!! I used SR flour instead as I didn’t have any baking powder & they come up well & quite light in texture.

  8. Ms GiGi B

    5 stars
    Hi! I made them they were delicious, but….. they were not round and pretty like yours they spread a bit funky! Even funky they were delicious! How do I make them round?

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  10. Ria

    Hi! First time visitor here.
    Coconut oil and Butter, are they 1:1 ratio if using butter instead or is butter doubled?
    Recipe above just tells to swap out to butter, without mentioning doubling.

    I don’t want this to flop. Help please!

    Thanks

  11. Fran

    5 stars
    Lauren is there any chance that you could let me know how much is a 1/4 butter is when weighed otherwise am I just putting it in a 1/4 cup and pressing it in, basically weighing means less dishes lol

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  13. Kimberly

    5 stars
    I made these a few years ago, and oh my are they delish! They flew off the plate at the gathering I attended. I think these are perfect for fall as well. I’m gonna make some very soon!

  14. Brittany

    I have been sharing these cookies at Christmastime for a few years now and I get so many compliments! A majority of my meals and desserts come from Lauren’s Latest! Still waiting patiently for your cookbook! 🙂 I have screenshots galore of recipes but. nothing beats a cookbook 🥰 thanks for making me look like a pro 👍🏻😁

  15. Nancy

    5 stars
    My husband asked me make some carrot cake cookies so I searched for a recipe and found this one from Lauren. Oh my goodness these are perfect. Not too sweet and the flavor is amazing. The only thing I added was a teaspoon of vanilla to the frosting. This recipe is definitely a keeper. Thanks Lauren!

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