Carrot Cake Cookies with Cream Cheese Frosting are perfect for the spring season. These soft homemade cookies take inspiration from carrot cake and are topped with cream cheese frosting!

We are approaching the Easter holiday and I have a new cookie recipe to share with all of you! Each year at our annual gathering I make a plethora of holiday food, and my recipe for The Best Carrot Cake. This year I decided to give everyone their one individualized cake in cookie form. My Carrot Cake Cookies with Cream Cheese Frosting are freaking phenomenal! My test batch at home went quick, so I know at our family party they are bound to disappear.

THE MOST AMAZING CARROT CAKE COOKIES

Turning an entire cake into a single cookie might sound like a daunting task, but have no fear! Even if you’ve never made a carrot cake before this cookie recipe is simple to bring together. The base of the recipe uses traditional cookie ingredients: flour, eggs, sugar, butter. Everything you need for a good homemade cookie. With the addition of carrots, nutmeg, cloves, and cinnamon you know you have an elegant carrot cake cookie that’s a little sweet with the right amount of rich spice.

ALMOND-SCENTED CREAM CHEESE FROSTING

The cream cheese frosting is even more simple to assemble. You can either make this beforehand and chill in the fridge, or you can make it while the cookies are finishing in the oven. All you need to make the frosting is the following ingredients:

4 ounces cream cheese, room temperature
3 Tablespoons salted butter, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups powdered sugar

SERVINGS

This recipe yields 36 small cookies. The recipe can easily be doubled to get 72 cookies if you’re feeding a large gathering. Even if you don’t have too many to feed, you can always send plates of cookies home with your family and friends!

TOPPINGS

Absolutely! I think the addition of chopped nuts to the top of the cookie would be fantastic. I would suggest chopped pecans, almonds, or walnuts. For a little added sweetness to the cookie try sprinkling shredded coconut on the top after frosting. This adds a whole new level of decadence to the cookie.

CAN THE COOKIES BE MADE AHEAD OF TIME?

Yes! I will make a batch and keep them out on the counter until the party starts. I only frost them right before serving. If you want to pre-frost your cookies you can, but just be sure to keep them covered in the fridge before serving. The cream cheese in the frosting can’t sit out at room temperature for too long.

HOW LONG DO THE COOKIES LAST?

It will be a miracle if you have many cookies left over, but if you do, keep them covered in the refrigerator for up to 4 days. You can always soften and warm up the cookies in the microwave for a few seconds. These cookies are so delicious you may want a few throughout the week to treat yourself!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES TO SERVE AT EASTER!

Easter Sugar Cookies – Soft and sweet sugar cookies in the shape of Easter eggs, Easter Bunnies, and little gifts perfect for Easter baskets.

Carrot Sheet Cake – A sweet carrot cake with a little spice baked in a large sheet pan with a cream cheese frosting.

Easter Rice Krispie Pops – Sweet and chewy rice krispie treats eaten like a popsicle with fun Easter decorations.

White Chocolate Chip M&M Pudding Cookies – Soft, dense, and rich cookies with white chocolate chips and pastel M&M’s.

Print Pin

Carrot Cake Cookies with Cream Cheese Frosting

Prep Time 30

Cook Time 10

Servings cookies

Ingredients

Carrot Cake Cookies

1 cup salted butter softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup freshly grated carrots

Almond-Scented Cream Cheese Frosting

4 ounces cream cheese softened
3 Tablespoons salted butter softened
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups powdered sugar
1/2 Tablespoon milk

Instructions

For Cookies: Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper or a silicone baking mat.
In the bowl of an electric stand-mixer: add the butter, brown sugar and granulated sugar. Using the paddle attachment, cream together on medium speed for 3 minutes or until fully combined. Add the eggs and continue to mix until combined.
In a separate medium bowl, add the flour, baking soda, cinnamon, nutmeg, cloves and salt. Whisk together.
Gradually add this flour mixture into the wet mixture while it's on low speed. Mix until just combined. Don't overmix!
Fold the grated carrots into the cookie dough. Dough will be thick. Using a standard-size cookie scoop (holds about 2 Tablespoons of dough), scoop dough onto the prepared cookie sheets. Space at least 2 inches apart.
Bake cookies in preheated oven for only 9 to 10 minutes. Tops will look set and edges a golden-brown. Don't over-bake!
Remove from oven and let cookies cool right on the cookie sheets. Once cookies are cooled then frost.
For Almond-Scented Cream Cheese Frosting: Place the softened cream cheese and butter in a medium bowl. Using an electric hand-mixer, on low speed, cream together until fluffy and combined.
Mix in the almond extract, vanilla extract and milk, then slowly mix in the powdered sugar until everything is creamy and combined. Frost cookies with a few tablespoons of frosting and enjoy!

Notes

Store any leftover cookies covered in the refrigerator for up to 4 days. You can soften the chilled cookies by placing them in the microwave for a few seconds.