Soft Carrot Cake Cookies are an easy to make cookie with cream cheese frosting. Top with the traditional toppings like walnuts, coconut, and raisins.
There is something about carrot cake that screams spring. Right now, I have spring fever. It could be that I just got back from a Disney Bahamas cruise or that spring break is next week. Either way, I am hoping that these cookies get me through the winter until the flowers start to bloom.
My kids love cookies, but a traditional carrot cake cookie has raisins, oatmeal, walnuts, and coconut, which combined into a cookie would make my kids squirm. So I made up my own recipe using my sugar cookie recipe as a starting point.
My cousin Amy is an incredible baker and has the most AMAZING carrot cake recipe ever. Here’s the secret ingredient: carrot baby food. I used this for this cookie along with some freshly shredded carrots. This combined with sugar, real butter, a dash of cinnamon, and a cream cheese frosting makes this cookie soft, moist, and not overly sweet. It ends up being a perfect combination.
A bonus for this cookie is that you can add any ingredient to the frosting. Stir in some raisins, top with some walnuts, or colored coconut to give it an Easter feel. You can bring some of those more traditional ingredients back in for those who love them, but still have some that the kids will enjoy!
Here’s to wishing for warm weather, sunny skies, and blooming flowers.
XOXO San
How do you make Soft Carrot Cake Cookies?
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Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
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Cream together sugar and butter. Beat in egg yolks, carrot baby food and shredded carrots.
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Add flour, baking soda, cream of tartar, and cinnamon. Stir until well combined.
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Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don’t flatten. Bake 12 minutes or until lightly golden.
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In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
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Add a heaping tablespoon of frosting on top of each cookie just before serving, or refrigerate frosting until ready to frost. Enjoy!
Cookie Baking Tips:
Can you freeze these cookies?
All cookies can be frozen, but it is best to wrap them individually to freeze them and only do this once they have cooled completely. Another way to freeze them is to stack them in layers in a Ziplock or container, separating the layers using parchment paper. I personally love individually wrapping them as I feel they taste better. Do not freeze after frosting.
How long will cookies stay fresh in an airtight container?
Properly stored, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature and stored in an airtight container. It is best if you frost before serving.
Can you freeze the dough?
This cookie dough can be easily frozen but it is best if you portion about the dough beforehand. Scoop the cookie like you were going to bake them and just place on parchment paper. Then wrap the parchment paper in plastic wrap or store in an airtight container. Before you bake preheat the oven, following the cookie recipe suggested temperature. Stick on a baking sheet lined with parchment paper, placing 2 inches apart, the only thing you will need to change is adding an extra 1-2 minutes to the baking time for the frozen dough.
My favorite kitchen tools used to make Soft Carrot Cake Cookies
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SHEET PAN: I love using a larger sheet pan while cooking because I am feeding my family of seven. I love these pans so much that I have 9!
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.
MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.
OR
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of, ingredients. I love that you can have so many color options now, I love personally love teal
If you love carrot cake, be sure to try these delicious recipes: Carrot Cake Monkey Bread, Carrot Cake with Maple Brown Sugar Buttercream and Candied Pecans, Baked Carrot Cake Donut Holes, German Chocolate Carrot Cake, and these scrumptious Carrot Cake Snickerdoodles.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Soft Carrot Cake Cookies
Ingredients
Carrot Cake Cookies
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 cup butter
- 3 egg yolks
- 3/4 cup carrot baby food
- 1 cup finely shredded carrots
- 1 teaspoon cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
Cream Cheese Frosting
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 tablespoon almond extract
- 1 tablespoon milk
Instructions
Carrot Cake Cookies
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
- Cream together sugar and butter. Beat in egg yolks, carrot baby food and shredded carrots.
- Add flour, baking soda, cream of tartar, and cinnamon. Stir until well combined.
- Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 12 minutes or until lightly golden.
Cream Cheese Frosting
- In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
- Add a heaping tablespoon of frosting on top of each cookie just before serving, or refrigerate frosting until ready to frost. Enjoy!
Kids review: They loved these – especially the icing and were so happy they didn’t have nuts! I know my kids all too well.
Husband’s review: He loves anything with pecans and walnuts, so he desperately wanted some of those in there. And due to the almond flavoring he and the kids crave, he licked the frosting off 4 of the cookies before being chased out of the kitchen.
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I love carrot cake so these are going at the top of my “must try” list! They look delicious!
Love, these look delicious! Maybe I will make these for Easter brunch this year!
That is a great idea! I will be doing the same! And maybe use some white chocolate to add little carrots on top.:) San
Mmmmmm, Sandra! These look SO good! I love love love carrot cake, so these look like a delicious compromise! I am going to pin this! Thanks!
I’ve never been a big carrot cake fan, but I think you might win me over with those.
I am totally jealous that you got to go on a Disney Bahama cruise! Your cookies look yummy. I wonder if my youngest daughter would eat carrots in cookie form. Hmmm. Might have to try your recipe sometime. Thanks for sharing it!
Not a huge carrot cake fan usually, but these look really delicious! Might need to make them for Easter.
Yum! And since they’re carrot, they’re healthy, right? 😉
These look delicious, and I always love when I can rationalize that a cookie is healthy because it’s made with carrots!
My husband LOVES carrot cake. I’ll have to make these cookies for him. Thanks!
oh those look delish!! and a healthier cookie option to boot
These cookies look amazing, sometimes it’s hard trying to please everyone in the same family, but it sounds like you managed to please everyone this time. Beautiful pics! love the carrot on top.
These look absolutely delicious. That cream cheese frosting looks divine.
I will have to share this recipe with my mom she loves carrot cake.
These look so good! My dad would love them, carrot cake is his favorite dessert.
Pinned and I am going to make these this weekend – my daughters favorite cake is carrot cake! Her birthday is Monday – nice treat for her!
Thanks for the pin Debbie!!! xo San
oh MY! These look amazing! I want then right now!
I also love carrot cake so much! I bet these are super yummy-a must try this season for sure!
I love soft cookies and I love carrot cakes so I’m definitely going to try this! Yum!
I love carrot cake – it’s my favorite. I love the nuts, though, so I’m gonna be begging for those as well! I may send this recipe to my favorite carrot cake maker – my big sister!
My husband loves carrot cake! I would never in a million years have thought that you could make a carrot cookie. FABULOUS!
these look nice and moist, what a great way to sneak carrots to kids!
Mmm, these look yummy! I bet my kids would like them – or my coworkers! 🙂
Looks so so good. I am in love with carrot cake, the cookies have to be good too!
That looks so good. I have to make these!
WOW! How New & Inviting Sounds & Looks Delicious!
Yum! I need to try these for sure!
I love carrot cake – I can’t wait to try these cookies!!
I Can’t Wait To Make Sounds & Looks So Yummy
They look really good! The icing looks very good!
These look so yummy and would be perfect for Easter!!
Carrot cake is my favorite cake so of course this recipe interests me.
Hey, I see Olaf’s nose! haha…can you tell what we’ve been watching? These cookies look like keepers!
Oooh YUM!! Those look so so good – thanks for sharing!
These look good, I’m glad they don’t have raisins!
I love carrot cake
thank you so much for sharing this amazing recipe
I just love carrot cake. These look delish!
OMg my mouth is watering ! I love carrot cake and I’m dying to try it in a cookie!
I am in total awe! I love the cookies and the idea of spending only 15 min to prepare them. I’ll definitely give them a try these days.
Do you have to use baby food, or could I just boil and puree some carrots? I think most store bought baby food is disgusting, but I trust you when you say this recipe is delicious, so if there’s no alternative…I’m willing to try!
LOL! I felt the same way when she first told me…but none the less I loved her cake so much I haven’t tried anything else. I would think that some carrot puree would work just fine. If you try – please let me know! xo San
These sound so yummy. Perfect Easter treats. And how ingenious to use baby food for the carrots. I will be trying this out sometime before Easter.
They look so soft and yummy must try!!!
Love carrot cake and these cookies sounds great, pinned!! Thanks so much for sharing at The Wednesday Roundup! ~ Angela @ LeMoine Family Kitchen
Yummy! I am featuring your Carrot Cake Cookies on my Tasty Tuesday hop tomorrow! Make sure you come back over and grab a featured button and link up some more great recipes!
Julia @ Mini Van Dreams
Yummy!!! I don’t have cream of tartar….I have all other ingredients but that! Is there anything I can substitute instead???