Carrot Cake Cookies
Soft carrot cake cookies topped with a sweet cream cheese swirl. An easy Easter dessert packed with warm spices and classic flavor.
Equipment
Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup shredded carrots
- ½ cup chopped pecans optional
Cream Cheese Swirl:
- 6 oz cream cheese softened
- 6 tablespoons unsalted butter softened
- 1½ cups powdered sugar adjust for thickness
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar together until light and smooth.
- Add egg and vanilla extract, then mix until fully combined.
- Add flour, baking soda, cinnamon, and nutmeg. to the wet mixture and mix until just combined.
- Fold in shredded carrots and chopped pecans if using.
- Scoop about 2 tablespoons of dough per cookie (this makes about 12 large cookies). You can make smaller cookies if you prefer, just reduce the bake time slightly.
- Place on the baking sheet and gently flatten slightly.
- Bake for 10–12 minutes, until edges are set and centers are still soft.
- Remove from oven and allow cookies to cool completely on a wire rack.
- In a bowl, beat the powdered sugar and butter until smooth.
- Add the cream cheese and vanilla extract, mixing until thick and creamy.
- Spoon or pipe a swirl of cream cheese frosting onto each cooled cookie.
- Sprinkle with some chopped pecans ontop if you like.
Notes
Use finely shredded carrots: Smaller pieces blend into the dough better and keep the texture soft without making the cookies too wet.
Don’t overmix the dough: Mix just until everything comes together. Overmixing can make the cookies a bit dense instead of soft.
Bake until just set: The centers should still be soft when you take them out. This keeps that soft, carrot cake-like texture.
Cool completely before adding frosting: If the cookies are even slightly warm, the cream cheese topping will melt and lose its shape.
Adjust frosting thickness as needed: If it feels too soft, add a bit more powdered sugar or chill it briefly before spreading.
Nutrition
Calories: 335kcalCarbohydrates: 40gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 63mgSodium: 106mgPotassium: 81mgFiber: 1gSugar: 29gVitamin A: 1959IUVitamin C: 0.5mgCalcium: 34mgIron: 1mg
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