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–+ servings

Carrot Cake Cookies with Cream Cheese Frosting

3.08 from 230 votes
Carrot Cake Cookies with Cream Cheese Frosting is the perfect blend of two classic desserts that creates a unique and delectable treat. These cookies are everything you love about carrot cake, but in a portable and bite-sized form. The moist and tender texture of the cookies pairs perfectly with the creamy and tangy cream cheese frosting, making for an irresistible combination.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12
Course: Dessert
Ingredients Method

Ingredients
  

Carrot Cake Cookies
  • 16 tbsp butter softned
  • 1 3/4 cups brown sugar
  • 2 eggs
  • 3 1/2 cups flour
  • 1/4 cup corn starch
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 1/2 cup carrots finely grated
  • 3/4 cups walnuts chopped
Frosting
  • 8 oz cream cheese room temperature
  • 8 tbsp butter room temperature
  • 2 tsp vanilla
  • 3-4 cups powdered sugar

Method
 

  1. Preheat the oven to 375 degrees.
  2. Grate the carrots into a cheese cloth and ring out the excess carrot juice.
  3. Using a stand mixer, beat together the butter and brown sugar until smooth.
  4. Add the eggs in one at a time and mix on low.
  5. Slowly add in the flour, cornstarch, baking soda, salt, and pumpkin pie spice. Mix until just barley combined.
  6. Mix in the carrots and chopped walnuts.
  7. Scoop 3 tbsp sized balls of cookie dough onto a cookie sheet.
  8. Bake for 8-10 minutes until the tops of the cookies are slightly golden brown.
  9. Allow the cookies to cool while you make the cream cheese frosting.
  10. Beat together the cream cheese and butter until light and fluffy (about 5-7 minutes)
  11. Slowly add in the powdered sugar and whip on low until all combined.
  12. Add in the vanilla extract.
  13. Scoop the cream cheese frosting into a piping bag and frost the cookies.

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