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Carrot Cake Cookies with Orange Cream Cheese Frosting

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!
Course Dessert
Cuisine American
Keyword carrot cake cookies
Prep Time 30 minutes
Cook Time 9 minutes
Total Time 39 minutes
Servings 24 small cookies
Calories 125kcal
Author Lauren Brennan



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


  • 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


*If you do not have coconut oil, simply use butter.
**If you do not have granulated sugar and molasses, simply use brown sugar.


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