Carrot Cake Cookies with Cream Cheese Icing Recipe

Spring has sprung! And with the arrival of warmer temperatures, we can engage in our annual re-welcoming of all things carrot, asparagus, pea and rhubarb. First up? Carrot Cake Cookies with Cream Cheese Icing!

Carrot Cake Cookies with Cream Cheese Icing Recipe

I have my go-to carrot cake recipe, plus countless cookie recipes (and even cupcakes!), but these two confectionery greats are finally joining forces and packing all that carrot cake taste into chewy cookie form.

I’m a big believer that carrot cake (and hence, carrot cake cookies) just isn’t the real deal unless pineapple is involved. It lends sweetness and a touch of tang while also sealing in moisture. And just like it’s cake counterpart, carrot cake cookies also get topped with a tangy cream cheese frosting.

Carrot Cake Cookies with Cream Cheese Icing Recipe

These cookies are the perfect way to ditch the forks in favor of your fingers and still enjoy a classic springtime dessert. And if you’re looking for more ways to celebrate spring, don’t miss these classic and creative recipes:

Carrot Cake Cookies with Cream Cheese Icing Recipe

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Dessert

Carrot Cake Cookies with Cream Cheese Icing

Skip the forks in favor of your fingers with this recipe for Carrot Cake Cookies. These soft and chewy cookies are loaded with carrots, pineapple and walnuts, and topped off with cream cheese icing.
5 from 1 vote
Carrot Cake Cookies with Cream Cheese Icing Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 20 cookies

Ingredients 

For the cookies:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 (8-oz.) can crushed pineapple, drained
  • 3/4 cup shredded carrots
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 cup chopped walnuts

For the icing:

  • 1 cup confectioners’ sugar, sifted
  • 1 oz. cream cheese, softened
  • 1 Tablespoon whole milk
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat the oven to 350F. Line two baking sheets with parchment paper or Silpats.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until smooth, about 3 minutes. Add the eggs one at a time, beating until combined, then add the crushed pineapple and grated carrots and mix until combined.
  • In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and allspice. Add the flour mixture to the stand mixer and beat just until combined then add the chopped walnuts and mix until combined, scraping down the sides as needed.
  • Using an ice cream scoop or two spoons, scoop about 2 tablespoons of the dough into mounds on the cookie sheets, spacing the mounds at least 2 inches apart.
  • Bake the cookies for 15 to 18 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to racks to cool completely. While the cookies are cooling, make the icing.

Make the icing:

  • In a stand mixer or using a handheld mixer, beat together cream cheese, powdered sugar, milk and vanilla until combined.
  • Drizzle the icing over the completely cooled cookies and let the icing harden before serving.
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Recipe adapted from All Recipes.


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Nutrition

Calories: 205kcal, Carbohydrates: 28g, Protein: 2g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 30mg, Sodium: 104mg, Potassium: 97mg, Fiber: 1g, Sugar: 17g, Vitamin A: 985IU, Vitamin C: 0.3mg, Calcium: 38mg, Iron: 1mg

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Comments

    1. Hi Paulette! You can stir in 1/2 cup of dried cranberries to the batter right before scooping out the cookies :)

  1. Marvellous cake!!!! We enjoyed our party with this awesome cake, Thanks for sharing this wonderful recipe. Thanks alot!!!!!!!

    1. Yes the recipe is correct! It yields enough cream cheese glaze for to drizzle across all of the cookies.

  2. Question: Do you use the packaged shredded carrots or shred your own? I’d sure love to use the packaged. Do you think they’d be too coarse? These sure look great!

    1. Hi Erin! I shredded my own so they were a bit finer, however I think this recipe would work with the pre-shredded variety. You’ll just have larger pieces of carrot. Let me know if you give it a shot!

  3. I made this today and the turned out great! The ingredients mentioned all spice but it was never mentioned in the directions so I just added half a teaspoon and they still tasted great. Not too sweet and taste just like the cake. Also, I added about 4 tablespoons of cream cheese because 2 tablespoons wasn’t strong enough. Thanks for the recipe! :)

    1. So glad you enjoyed the recipe, Taylor! And thanks for the head’s up about the allspice. I added it into the directions :)