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Soft and cakey carrot cake cookies inspired by Crumbl’s recipe, spiced with cinnamon, ginger, allspice, and cloves, filled with shredded carrots, topped with homemade cream cheese frosting and chopped pecans. Perfect for holidays or any time you want the taste of carrot cake in a cookie form.

  • Total Time: 32 minutes
  • Yield: 8 cookies 1x

Ingredients

Scale
  • 1/2 cup butter, softened
  • 1/3 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1/2 cup carrots, shredded
  • 1 tbsp vanilla extract
  • 1 egg yolk
  • 3 tbsp heavy cream, at room temperature
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp allspice
  • 1/4 tsp ginger
  • pinch cloves
  • 1/4 tsp salt
  • 4 oz cream cheese, softened (for frosting)
  • 3 tbsp butter, salted or unsalted, softened (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 3/4 cup powdered sugar (for frosting)
  • Chopped pecans for topping

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone mat.
  2. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
  3. Add shredded carrots, vanilla extract, egg yolk, and heavy cream; mix until blended and smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, allspice, ginger, cloves, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined; avoid overmixing.
  6. Use a scoop to portion dough into 8 equal-sized balls. Place on prepared baking sheet and gently flatten each dough ball to about 3/4 to 1 inch thick.
  7. Bake for about 12 minutes until edges look set and centers are slightly soft.
  8. Remove from oven and let cookies cool on the baking sheet for 20 minutes before transferring to a wire rack to cool completely.
  9. To make the cream cheese frosting, beat softened cream cheese and softened butter together until smooth and creamy.
  10. Add vanilla extract and powdered sugar; continue beating for 4 to 5 minutes until light and fluffy.
  11. Pipe or spread the frosting on each cooled cookie using a round tip or spatula.
  12. Sprinkle chopped pecans on top of the frosting for added crunch and flavor.

Notes

For smaller ‘catering size’ cookies, divide dough to make 16 cookies and bake for about 9 minutes., If frosting is too soft, chill in the fridge for 10-15 minutes; if too stiff, add heavy cream one teaspoon at a time until spreadable., Shred carrots finely and squeeze out excess moisture if very wet to prevent soggy dough., Do not overmix dough to maintain a soft, cakey texture., Cookies keep well refrigerated for up to 7 days; bring frosted cookies to room temperature before serving., Freeze unfrosted cookies in a single layer before stacking with parchment paper; thaw overnight in the fridge and frost after thawing for best results., Variations include adding raisins, crushed pineapple, or extra nuts to dough; adjusting spices; or changing frosting to maple cream cheese or vanilla buttercream.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 490 Calories
  • Fat: 27 g
  • Carbohydrates: 57 g
  • Protein: 6 g