Soft, spiced carrot cake cookies loaded with shredded carrots and warm cinnamon, topped with a rich cream cheese frosting for the perfect balance of sweetness and tang.
0 of 14 checked
Step 1
Prepare cookie dough
Cream butter with brown and granulated sugar until light and fluffy, then mix in eggs and vanilla. In a separate bowl, whisk dry ingredients and gradually combine with wet mixture. Fold in grated carrots.
Step 2
Shape and bake
Scoop dough onto a lined baking tray and bake until edges are set and cookies are soft in the center. Allow to cool completely before frosting.
Step 3
Make cream cheese frosting
Beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla until light and fluffy.
Step 4
Frost and serve
Spread or pipe frosting onto cooled cookies and serve.
Don’t overbake
Remove cookies as soon as edges set to keep them soft and chewy.
Nutty version
Add chopped walnuts or pecans to the dough for extra crunch.
Room temperature (unfrosted)
2 days
Store in an airtight container.
Refrigerated (frosted)
5 days
Keep in sealed container due to cream cheese frosting.
Q: Can I make these ahead of time?
A: Yes, bake cookies in advance and frost just before serving for best texture.
Q: Can I freeze them?
A: Yes, freeze unfrosted cookies for up to 2 months.
Enjoyed this recipe?
Get new recipes from Adelaide every week — free, no spam.
