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.
How do you make Soft 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.
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!
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.
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
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
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.