Carrot Cake Cookies

These Carrot Cake Cookies are a delightful twist on the classic carrot cake, transforming it into a handheld treat that’s perfect for any occasion. Soft, flavorful, and full of fresh carrots, toasted pecans, and warm spices, these cookies are topped with a rich and indulgent brown butter cream cheese icing. Whether you’re celebrating Easter or simply craving a delicious dessert, these cookies combine all the best flavors of carrot cake in a bite-sized treat!

Why You’ll Love This Recipe

If you love carrot cake, you’ll adore these cookies! They capture the essence of carrot cake with tender, spiced cookie dough filled with shredded carrots and toasted pecans. The homemade brown butter cream cheese icing adds an extra layer of richness and flavor that will leave you wanting more. These cookies are soft, flavorful, and easy to make—perfect for a festive treat or everyday enjoyment.

Ingredients

For the Carrot Cake Cookies:

• ½ cup unsalted butter, room temperature

• ½ cup granulated sugar

• ½ cup light brown sugar, packed

• 1 large egg, room temperature

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour, spooned and leveled

• 1 tablespoon corn starch

• 1 teaspoon baking soda

• ½ teaspoon fine sea salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground ginger

• ½ teaspoon ground nutmeg

• 1 cup finely shredded fresh carrots

• ½ cup toasted pecans, chopped

For the Brown Butter Cream Cheese Icing:

• ½ cup salted butter, browned and cooled to room temperature

• 8 ounces cream cheese, room temperature

• 1 ½ teaspoons vanilla extract

• 3 cups powdered sugar

• ½ teaspoon ground cinnamon

• ½ teaspoon fine sea salt

For Garnish:

• Chopped toasted pecans

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Line a baking sheet with parchment paper and set aside.

2. In a stand mixer, cream together the butter, granulated sugar, and brown sugar until smooth.

3. Add the egg and vanilla extract, mixing until fully incorporated. Scrape down the sides halfway through.

4. In a separate bowl, whisk together the flour, corn starch, baking soda, salt, cinnamon, ginger, and nutmeg.

5. Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on medium-low speed until just combined.

6. Slowly add the shredded carrots and toasted pecans, mixing gently until incorporated.

7. Use a 3-tablespoon cookie scoop to portion out the dough into balls. Place them on the prepared baking sheet and cover with plastic wrap. Freeze for at least 1 hour to set.

8. Preheat the oven to 350°F and line a separate baking sheet with parchment paper.

9. Place the chilled dough balls on the new cookie sheet about 1 ½ inches apart.

10. Bake for 15 minutes, checking after 13 minutes. The cookies should no longer look wet and shiny on top.

11. Once baked, let the cookies cool on the sheet. To shape them, use a large biscuit cutter or glass to gently swirl the cookies to even out the sides.

12. While the cookies bake, prepare the icing by browning the butter in a small pan over medium heat. Stir constantly until golden brown, then remove from heat and let cool.

13. In a stand mixer, beat the cream cheese and browned butter until smooth. Add the vanilla extract.

14. Gradually add the powdered sugar, one cup at a time, mixing until combined. In the last cup of powdered sugar, add the cinnamon and salt.

15. Mix on medium speed for 3 minutes until light and fluffy. If the icing is too thick, add a splash of milk or heavy cream.

16. Ice the cooled cookies using a piping bag or offset spatula, then garnish with chopped toasted pecans.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Freezing Time: 1 hour

• Total Time: 1 hour 35 minutes

• Servings: 14 cookies

• Calories: 434 kcal per cookie

Variations

• Add raisins or coconut: If you love the flavors of traditional carrot cake, try adding a handful of raisins or shredded coconut to the cookie dough for extra texture and flavor.

• Use other nuts: If you don’t have pecans, walnuts or almonds make great substitutes in this recipe.

• Make a lighter icing: Swap the brown butter cream cheese icing with a simpler cream cheese glaze for a lighter option, or use regular butter instead of browning it.

Storage/Reheating

• Storage: These cookies can be stored in an airtight container at room temperature for up to 4 days. If you have leftover icing, store it separately in the fridge and bring it to room temperature before using.

• Reheating: If you prefer warm cookies, microwave them for 5-10 seconds to gently warm them up before serving.

FAQs

1. Can I freeze the cookie dough?

Yes, you can freeze the cookie dough for up to 3 months. Simply freeze the dough balls before baking and bake directly from frozen, adding an extra minute or two to the baking time.

2. Can I use pre-shredded carrots?

While it’s best to use fresh, finely shredded carrots for this recipe, pre-shredded carrots will work if you don’t have fresh ones on hand.

3. Can I make the icing without browning the butter?

The browned butter adds a rich, nutty flavor to the icing, but if you’re short on time, you can skip this step and use softened salted butter instead.

4. Can I skip the nuts in this recipe?

Yes, you can omit the toasted pecans or substitute them with other nuts, or leave them out entirely for a nut-free version.

5. How do I get my cookies to be perfectly shaped?

After baking, gently press the cookies with a biscuit cutter or a glass to smooth out the edges and give them a uniform shape.

6. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work just as well for mixing the dough and the icing. Just be sure to mix thoroughly.

7. How can I make the icing smoother?

If the icing is too thick, add a small splash of milk or heavy cream to achieve a smoother, spreadable consistency.

8. How can I prevent my cookies from spreading too much?

Chill the dough before baking to prevent excessive spreading. Freezing the dough balls for at least an hour is key to maintaining the right shape.

9. Can I use a different kind of sugar for the icing?

You can experiment with light brown sugar for a more caramel-like flavor, though powdered sugar is ideal for the smooth, fluffy texture of the icing.

10. Can I skip the cinnamon in the icing?

If you’re not a fan of cinnamon, feel free to leave it out of the icing. The icing will still be delicious without it.

Conclusion

These Carrot Cake Cookies are a must-try for anyone who loves the flavors of carrot cake but wants something more convenient and portable. The combination of soft, spiced cookies with the creamy, indulgent brown butter cream cheese icing creates a treat that’s hard to resist. Whether you’re serving them at a special occasion or enjoying them as an everyday snack, these cookies are sure to be a hit!