Frosted Carrot Cake Cookies: A Perfectly Sweet and Spiced Treat

Carrot cake lovers, meet your new favorite dessert: Frosted Carrot Cake Cookies. These soft, chewy cookies combine the classic flavors of carrot cake with the ease of a cookie. Infused with the sweetness of brown sugar, the earthiness of shredded carrots, and the tropical touch of pineapple, they are topped with a creamy, smooth frosting that will leave you craving more. Whether you’re serving them at a family gathering or enjoying them as an afternoon snack, these cookies are the perfect balance of spiced sweetness and creamy indulgence.

For more delicious cookie recipes, visit this list of cookie favorites from Delish or explore Bon Appétit’s collection of desserts.

Basic Recipe: Ingredients and Instructions

Creating these Frosted Carrot Cake Cookies is quick and easy. Follow the steps below to enjoy these sweet treats in no time.

Frosted Carrot Cake Cookies Recipe – Soft, Chewy, and Deliciously Frosted

Author: Jennifer Mitchell
Total Time: 30-35 minutes
Yield: 24-30 cookies 1x
Diet: Vegetarian

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Description

These Frosted Carrot Cake Cookies combine the comforting flavors of carrot cake in a soft, chewy cookie form, topped with a creamy, sweet cream cheese frosting. With shredded carrots, golden raisins, and a hint of pineapple, these cookies deliver the perfect balance of spice and sweetness. They’re a delicious treat perfect for any occasion, especially when you want a little taste of carrot cake in cookie form!

Ingredients

Scale

For the Cookies:

1 cup butter (softened)
1 cup sugar
1 cup packed brown sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 medium carrot (shredded)
1/2 cup crushed pineapple (drained and patted dry)
1/2 cup golden raisins

For the Frosting:

6 ounces cream cheese (softened)
3–3/4 cups confectioners’ sugar
1–1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk

Optional Topping:

Toasted chopped walnuts

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Cookie Dough:
In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the Carrots, Pineapple, and Raisins:
Gently fold in the shredded carrot, crushed pineapple (make sure it’s well-drained and patted dry), and golden raisins into the cookie dough.
Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make the Frosting:
While the cookies are cooling, make the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and confectioners’ sugar until smooth. Add the vanilla extract and 2 tablespoons of milk, continuing to beat until the frosting is creamy and spreadable. If the frosting is too thick, add an additional tablespoon of milk.
Frost the Cookies:
Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on each cookie.
Optional Topping:
If desired, sprinkle the frosted cookies with toasted chopped walnuts for an extra crunch and flavor boost.
Serve and Enjoy:
Serve these delicious carrot cake cookies with frosting and enjoy!

Notes

To toast the walnuts, place them in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until they’re golden and fragrant.
Make sure to drain the pineapple well to avoid excess moisture in the cookies.
These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
If you prefer a thicker frosting, reduce the amount of milk to 2 tablespoons.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 230
Sugar: 23g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Keywords: Frosted Carrot Cake Cookies Recipe

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy. Add the eggs and vanilla extract and continue mixing until well incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add Carrots, Pineapple, and Raisins: Fold in the shredded carrot, crushed pineapple, and golden raisins. The mixture should be thick and sticky.
Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden around the edges and a toothpick inserted into the center comes out clean.
Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Frosting: While the cookies are cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese, confectioners’ sugar, and vanilla extract. Gradually add the milk, one tablespoon at a time, until you reach your desired frosting consistency.
Frost the Cookies: Once the cookies have cooled, spread a generous amount of frosting on each cookie. If desired, top with toasted chopped walnuts for added crunch and flavor.
Serve and Enjoy: Once frosted, serve the cookies immediately, or store them in an airtight container for later enjoyment.

Advanced Techniques for Perfect Frosted Carrot Cake Cookies

While the basic recipe is easy to follow, here are a few advanced techniques to ensure your cookies are perfectly delicious:

Grating the Carrots

For the best texture, use a fine grater to shred the carrots. This ensures that the carrot shreds are small enough to blend seamlessly into the dough, giving your cookies a soft and moist texture.

Draining the Pineapple

Make sure to drain and pat dry the crushed pineapple before adding it to the dough. Excess moisture can cause the cookies to spread too much during baking and affect their texture. By removing the excess liquid, you’ll achieve a better consistency.

Chilling the Dough

If you have extra time, chill the dough for 30 minutes before baking. Chilling helps the cookies hold their shape better while baking, and results in a slightly thicker, chewier texture.

Frosting Tips

For a smoother frosting, ensure that your cream cheese is softened to room temperature before beating. This helps it combine more easily with the powdered sugar and avoids lumps. If the frosting is too thick, add more milk to achieve a spreadable consistency.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

To keep your Frosted Carrot Cake Cookies fresh and delicious, here’s how to store and maintain them:

Storing the Cookies

Store the frosted cookies in an airtight container at room temperature for up to 4-5 days. If you have a large batch, it’s best to layer them with parchment paper between layers to prevent them from sticking together.

Refrigerating for Freshness

Because of the cream cheese frosting, it’s best to refrigerate the cookies if you plan to store them for more than a few days. They will stay fresh for up to 1 week when stored in the fridge.

Freezing the Cookies

You can freeze the unbaked cookie dough for up to 3 months. Simply scoop the dough onto a baking sheet, freeze until solid, then transfer the dough balls to a freezer bag. When ready to bake, just place them on a baking sheet and bake as directed, adding a minute or two to the baking time.

For frosted cookies, freeze them before applying the frosting. Once the cookies have cooled, freeze them in a single layer and then store them in a freezer bag. When ready to serve, thaw and frost as desired.

Dietary Adaptations and Substitutions

This Frosted Carrot Cake Cookie recipe is easy to adapt for various dietary needs. Here are some substitutions:

Gluten-Free Version

For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, including the baking soda and powdered sugar, are also gluten-free.

Dairy-Free Version

To make these cookies dairy-free, substitute the butter with a dairy-free butter or margarine and use dairy-free cream cheese for the frosting. Use a plant-based milk, such as almond or oat milk, for the frosting.

Sugar-Free Version

To make these cookies sugar-free, use a sugar substitute like stevia or erythritol in place of the granulated sugar and brown sugar. For the frosting, use powdered erythritol and dairy-free cream cheese for a sugar-free option.

Egg-Free Version

To make these cookies egg-free, substitute the two large eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). This will give the cookies structure without using eggs.

FAQs About The Recipe

Can I make these cookies without frosting?

Yes! The cookies are delicious on their own, even without the frosting. If you prefer a lighter treat, feel free to skip the frosting and enjoy the cookies as is.

Can I use regular raisins instead of golden raisins?

Yes, you can use regular raisins instead of golden raisins. Golden raisins are slightly sweeter and lighter in color, but regular raisins will work just as well in this recipe.

Can I use a different type of nut for topping?

Yes! If you prefer a different nut, such as pecans or almonds, feel free to substitute toasted chopped walnuts with your choice of nuts for the topping.

How can I make these cookies more spiced?

To enhance the spice profile, consider adding a pinch of cinnamon or nutmeg to the dough. These spices complement the carrot cake flavor and bring out the warmth in the cookies.

Conclusion & Final Thoughts

Frosted Carrot Cake Cookies bring all the delightful flavors of carrot cake into a convenient, bite-sized treat. These soft and chewy cookies, topped with smooth cream cheese frosting, are a guaranteed crowd-pleaser. Whether you’re serving them at a gathering or enjoying them for yourself, these cookies are a must-try.

Try them today for a comforting, flavorful dessert that combines the best of carrot cake and cookies in one delicious treat!