Carrot Cake Cookies

5 from 26 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! These are very cake-like soft cookies. 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.

Carrot Cake Cookies with Orange Cream Cheese Frosting

Carrot Cake Cookies | With Cream Cheese Frosting

I probably should have posted about these carrot cake cookies right when I made them….because let’s 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.} But for reals, they can be so addicting, especially topped with an orange cream cheese frosting. *Swoon*

Main Ingredients Needed

You are going to need a lot of baking essentials to make these carrot cake cookies, plus a couple of less common ingredients. Here’s everything you need:

  • Butter + Coconut Oil – these two are used for moisture and flavor! If you don’t have coconut oil just replace it with butter (1/2 cup total if replacing).
  • Sugar + Molasses – these two create a sweet and rich flavor. Alternatively, you can sub out these two ingredients for 1/3 cup brown sugar.
  • Vanilla – for flavor.
  • Egg – for structure.
  • Flour – this fills out the cookies.
  • Baking Powder – this is used for rise and texture.
  • Salt – to balance the sweet.
  • Cinnamon + Nutmeg – two warm spices that go perfectly with the carrots.
  • Grated Carrots – I suggest grating your own carrots instead of buying pre-shredded carrots (which can be a little on the dry side).
  • Pecans – these give a super great crunch to the cookies as well as nutty flavor.

For the Orange Cream Cheese Frosting

  • Cream Cheese – creamy tangy goodness.
  • Butter – this helps create a smooth frosting. It also helps fill out the frosting.
  • Orange Zest – this is where the orange flavor comes from! So good!
  • Powdered Sugar – this thickens and sweetens the frosting.

How to Make Carrot Cake Cookies

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. For full details, see the recipe card down below 🙂

Prep

Preheat oven. Line baking sheet with parchment paper or silicone baking mats and set aside.

Make Dough

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.

Bake + Cool

Scoop onto prepared baking sheets and bake until edges are brown and cookies have poofed up slightly in the center. Cool on the baking sheet, then transfer to the cooling rack. Cool to room temperature.

Frosting

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.

Carrot Cake Cookies

Storing Carrot Cake Cookies

Store Carrot Cake Cookies in an airtight container in the fridge for up to 4 days! Enjoy within a four hour window (this is because of the cream cheese frosting).

bite taken out of a carrot cake cookie

More Carrot Cake Recipes to Try!

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 them at your Easter festivities! Have a great day, friends!

5 from 26 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 butter softened
  • 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. cream cheese softened
  • 1/4 cup butter softened
  • 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.
    Carrot Cake Cookie Dough
  • 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.
    Carrot Cake Cookies
  • For the frosting, place all ingredients into a small bowl and whip until smooth.
    Orange Cream Cheese Frosting
  • Spread each cookie generously with frosting and top with chopped pecans if desired.
    Carrot Cake Cookies

Notes

*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

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Recipe Rating




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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