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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.

 

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, some with icing and some without.

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Frosted Carrot Cake Cookies

By: Alyssa Rivers
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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 Cookies

Ingredients 

CARROT CAKE COOKIES:

CREAM CHEESE FROSTING:

Instructions 

  • Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Whisk together the flour, baking powder, baking soda, salt, nutmeg and ground cinnamon in a medium size bowl. Set aside.
  • 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.
  • Stir in the crushed pineapple, carrots and raisins. Stir in dry ingredients. Mix in walnuts if desired.
  • 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 cook before frosting.

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.
  • Add powdered sugar and vanilla extract. Increase to high-speed and beat for 3 minutes. Frost cookies.

Nutrition

Calories: 266kcalCarbohydrates: 37gProtein: 3gFat: 12gSaturated Fat: 6gCholesterol: 38mgSodium: 162mgPotassium: 170mgFiber: 2gSugar: 23gVitamin A: 985IUVitamin C: 3mgCalcium: 44mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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3 Comments

    1. The pineapple adds a taste and texture to the cookies that are necessary. It would change them quite a bit to take that ingredient out!