Frosted Carrot Cake Cookies

Frosted Carrot Cake Cookies that taste just like traditional carrot cake but in an easy-to-make cookie form. And it wouldn’t be carrot cake without a generous amount of delicious cream cheese frosting.

Frosted Carrot Cake Cookies

Hi everyone, it’s Jenn from Deliciously Sprinkled! Today, I’m sharing with you one of my all-time favorite desserts, Frosted Carrot Cake Cookies. These cookies are soft and chewy with all the flavors you love from a traditional carrot cake, like crushed pineapple, raisins, and walnuts. And it wouldn’t be carrot cake without a generous amount of cream cheese frosting.

I love to make these Frosted Carrot Cake Cookies all year round but especially for my families Easter brunch. They are so much easier to make than a traditional carrot cake and I know some of my family members like them plain and other’s like them with cream cheese frosting which makes these cookies the perfect Easter dessert that always makes everyone happy.

I hope you all have a very Happy Easter. Enjoy!

Frosted Carrot Cake Cookies

5.0 from 1 reviews
Frosted Carrot Cake Cookies
 
Frosted Carrot Cake Cookies that taste just like traditional carrot cake but in an easy-to-make cookie form. And it wouldn't be carrot cake without a generous amount of delicious cream cheese frosting.
Author:
Serves: 24
Ingredients
CARROT CAKE COOKIES:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 2 Tablespoons ground cinnamon
  • ½ cup butter, softened
  • 1 cup brown sugar
  • 1 Tablespoon vanilla extract
  • 2 large eggs
  • 1 (8 oz.) can crushed pineapple, drained
  • ¾ cup shredded carrots
  • 1 cup raisins
  • 1 cup chopped walnuts (optional)
CREAM CHEESE FROSTING:
  • 5 oz. cream cheese, softened
  • 6 Tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
Instructions
  1. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Whisk together the flour, baking powder, baking soda, salt, nutmeg and ground cinnamon in a medium size bowl. Set aside.
  3. In a large bowl, using an electric or stand mixer, cream together the butter, brown sugar and vanilla extract until combined. Add eggs one at a time, mixing between each egg.
  4. Stir in the crushed pineapple, carrots and raisins. Stir in dry ingredients. Mix in walnuts if desired.
  5. Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet. Bake for 15-20 minutes or until bottoms being to brown. Allow cookies to cook before frosting.
  6. Make Cream Cheese Frosting: Mix softened butter and cream cheese on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
  7. Add powdered sugar and vanilla extract. Increase to high-speed and beat for 3 minutes. Frost cookies.

MORE DELICIOUS EASTER RECIPES FROM DELICIOUSLY SPRINKLED:

Easter Deserts

Funfetti Cookie Cups

Carrot Cake Cupcakes

Homemade Carrot Cake

Spring Chocolate Covered Pretzels

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Jenn D

Jenn is the blogger behind Deliciously Sprinkled.When she is not baking, you can find her practicing her photography any chance that she can get and cheering on her favorite Wisconsin sports teams with her family and friends, GO GREEN BAY PACKERS!Most importantly, she loves spending time with her family and adorable yellow lab.

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Comments

  1. oh yummy! These look so good!

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