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Soft Carrot Cake Cookies

Soft Carrot Cake Cookies are an easy to make cookie with cream cheese frosting. Top with the traditional toppings like walnuts, coconut, and raisins.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Servings: 36 cookies
Calories: 207kcal
Author: Sandra


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!


Calories: 207kcal | Carbohydrates: 29g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 113mg | Potassium: 63mg | Sugar: 21g | Vitamin A: 1725IU | Vitamin C: 0.5mg | Calcium: 21mg | Iron: 0.6mg