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Soft and Chewy Carrot Cake Cookies with Cream Cheese Frosting

A stack of soft, thick carrot cake cookies generously topped with white cream cheese frosting.
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Bake these soft, chewy carrot cake cookies packed with warm spices and fresh carrots. Top them with a tangy cream cheese frosting for a treat that tastes just like classic carrot cake.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 ½ cups grated carrots
  • 1 cup chopped pecans (optional)
  • 1 cup white chocolate chips (optional)
  • For the Frosting: 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the grated carrots, chopped pecans, and white chocolate chips if you are using them.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 10 to 12 minutes, or until the edges are set. The centers should still look slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the cookies cool, prepare the frosting: Beat the softened cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and spreadable.
  12. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie.

Notes

  • For extra flavor, brown your butter before using it in the cookie dough.
  • If you prefer a thicker frosting, chill it for 15 minutes before spreading.
  • You can substitute walnuts for pecans or omit nuts entirely.

Nutrition

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