Carrot cake is one of my favorite flavors of cake, but I don’t always have the time (or the occasion) to make an entire cake. That’s where these cookies come in – they’re the texture and flavor of carrot cake, but much easier to make and just as delicious! They allow you to have a small piece of cake (or multiple) much more quickly and easily!

This is similar to my Carrot Cake Whoopie Pies, but even faster and easier to make! The whoopie pies have a buttercream filling, and these cookies have the more traditional, cream cheese icing drizzled on top.

Now, on to the recipe!

Carrot Cake Cookies

Alex Kornswiet

These carrot cake cookies are super easy to make, much less skill required than assembling a full cake, and they're so delicious. They were a hit! And there are carrots, so it's healthy, right?

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 24 cookies

Ingredients

  

Carrot Cake Whoopie Pies

• 1 1/2 cups cake flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp salt
• 1/2 tsp. nutmeg
• 1/2 tsp. cardamom
• 1/2 cup unsalted butter softened to room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup packed shredded carrots I use baby carrots and grind them up in a blender or food processor, you want to measure out 1 cup AFTER they are shredded

Cream Cheese Icing

• 8 oz cream cheese softened to room temperature
• 5 oz unsalted butter softened to room temperature
• 2 cups powdered sugar
• 1/2 tablespoon vanilla extract
• 2-3 tablespoons milk add slowly until it's smooth and drizzles well, possibly slightly more

Instructions

 

Carrot Cake Cookies

• Preheat Oven to 350 degrees Prepare 2 baking trays with aluminum foil.
• In a large bowl or the bowl of a stand mixer, add in softened butter and sugars. Using a paddle attachment or handheld mixer, mix until light and fluffy, about 2-3 minutes. Add in eggs, and beat until combined. Add the vanilla, and beat lightly until mixed in.
• In a small bowl, combine flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture, and mix until just combined.
• Add carrots, and beat in lightly or fold in until combined.
• Using a small cookie scoop or spoon, drop the mixture into rounds (about 1 – 1 1/2 tablespoons). Place 10 cookies per tray, you want to give them room to spread while baking.
• Bake cookies for 12-15 minutes, until edges are golden and centers are just set. Let cool while you make the frosting.

Cream Cheese Icing

• Using an electric mixer or stand mixer with a paddle attachment, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining.
• Add in vanilla extract and salt, and continue mixing until combined.
• Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.
• Add in milk slowly, until consistency is thin enough to drizzle over cookies.

Notes

STORAGE: Store lightly covered at room temperature. Enjoy within 2-3 days for best flavor and texture.

 

 

If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast