Carrot Cake Cookies made from scratch with butter, sugar, egg, shredded carrots, and cinnamon, then finished with cream cheese frosting and chopped walnuts. Soft, tender, and perfect for Easter or any spring gathering.
Carrot Cake Cookies for Easter
- The Best Parts of Carrot Cake – In Cookie Form: These cookies capture the warm cinnamon spice, tender crumb, and natural sweetness of real shredded carrots—everything you love about carrot cake without slicing or layers.
- A Frosting That Steals the Show: A rich, creamy frosting made with an 8-ounce block of cream cheese brings tang and smoothness that balance the sweet cookie base.
- Finished with a Perfect Crunch: Chopped walnuts add texture and a nutty finish, making each bite feel bakery-worthy. Pecans can be used as an alternative.
Ingredients for Carrot Cookies with Cream Cheese Frosting
Butter: ½ cup salted butter gives rich flavor and a soft, tender texture.
Sugars: ½ cup granulated sugar for structure and sweetness, and ½ cup brown sugar for moisture and depth.
Egg: 1 large egg binds the dough and helps create a chewy, cohesive cookie.
Leavening agents: 1 tsp baking powder and ½ tsp baking soda provide lift and a light, cake-like texture.
Flour: 1½ cups all-purpose flour gives the cookies structure to hold the carrot and frosting.
Cinnamon: 2 tsp ground cinnamon lends the classic warm flavor throughout.
Carrot: ¾ cup finely shredded carrots add moisture and natural sweetness for a soft, flavorful cookie.
Cream Cheese Frosting
Cream cheese: One 8-ounce block, at room temperature, makes a tangy, smooth base for the frosting.
Powdered sugar: 2 cups to sweeten and thicken the frosting to a spreadable consistency.
Walnuts: 1 cup chopped walnuts for crunch and earthy flavor; swap for pecans if preferred. Adding nuts is optional.
Tips for making this Carrot Cake Cookie Recipe
Full instructions appear in the recipe card below, but these tips will help ensure great results.
- Shred the carrots finely: Use a fine grater so the carrot blends evenly into the dough and avoids crunchy pieces.
- Soften the cream cheese: Allow cream cheese to come to room temperature for a smooth, lump-free frosting.
- Use a consistent scoop: A #40 cookie scoop makes evenly sized cookies for consistent baking; a large spoon works if you don’t have a scoop.
- Cool completely before frosting: Let cookies cool fully so the frosting sets nicely and doesn’t slide off.
Carrot Cake Cookies with Cream Cheese Frosting
Ingredients
- ½ cup salted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ cups all-purpose flour
- 2 tsp cinnamon
- ¾ cup carrots finely shredded
Frosting
- 8 oz cream cheese room temperature
- 2 cups powdered sugar
- 1 cup walnuts chopped
Instructions
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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric mixer until smooth.
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Add the egg and mix until fully combined. Reduce mixer speed and gently mix in the flour, baking powder, baking soda, and cinnamon until incorporated.
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Fold in the finely shredded carrots so they are evenly distributed. Drop rounded tablespoons of dough (or use a large cookie scoop) onto the prepared baking sheets and bake for 11 minutes.
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Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool for about 20 minutes. While cooling, beat the room-temperature cream cheese with the powdered sugar until smooth and creamy.
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Once cooled, pipe or spread the frosting onto each cookie and sprinkle with chopped walnuts. Serve and enjoy.
Notes
Cookies can be frozen for up to 2 months; freeze unfrosted and add frosting and nuts after thawing for best texture and flavor.
Nutrition
How long are these cookies good for?
Store the cookies in an airtight container in the refrigerator for up to 5 days. They are excellent chilled or at room temperature; avoid stacking if possible to keep the frosting intact.
Can I freeze these frosted carrot cake cookies?
For best results, freeze the cookies unfrosted. After thawing, spread the cream cheese frosting and add walnuts for the freshest texture and flavor.
Can I use pre-shredded carrots?
Freshly shredded carrots are preferred. Pre-shredded carrots are often thicker and drier, which can affect how well they incorporate into the dough.
What alternate topping can I make instead of cream cheese frosting?
If you prefer not to use cream cheese, make a simple buttercream by replacing the 8 ounces of cream cheese with 1 cup of softened butter and adding 1 tsp vanilla extract. Adjust powdered sugar for sweetness and consistency.
Enjoy more of our favorite Spring inspired cookies here:
- Spring Spritz Cookies — soft buttery shortbread made with five ingredients and colorful accents for a cheerful spring treat.
- Sprinkle Cookies — soft, chewy sugar cookies loaded with colorful sprinkles, perfect for celebrations and holidays.
- Lemon Crinkle Cookies — crisp edges with a soft, chewy center and bright lemon flavor, ideal for spring baking.
- Cheesecake Cookies — graham-flavored cookies filled with creamy cheesecake and topped with fruit or pie filling for an impressive handheld dessert.
- Lemon Blueberry Muffin Cookies — made from scratch with fresh blueberries and bright lemon for a bakery-style cookie you’ll love.
Carrot Cake Cookies are a simple, delicious way to enjoy classic carrot cake flavors in a portable cookie. With shredded carrots, warm cinnamon, and creamy frosting finished with chopped walnuts, they’re a crowd-pleasing treat for holidays, gatherings, or everyday indulgence.