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.

 

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.

Frosted Carrot Cake Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings 24 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.

Course Dessert, Snack
Cuisine American

Ingredients

CARROT CAKE COOKIES:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 Tablespoons ground cinnamon
  • 1/2 cup butter softened
  • 1 cup brown sugar
  • 1 Tablespoon vanilla extract
  • 2 large eggs
  • 1 can 8 oz. crushed pineapple, drained
  • 3/4 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 cook before frosting.

Make Cream Cheese Frosting:

  1. Mix softened butter and cream cheese on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.

  2. Add powdered sugar and vanilla extract. Increase to high-speed and beat for 3 minutes. Frost cookies.
Nutrition Facts
Frosted Carrot Cake Cookies
Amount Per Serving
Calories 266 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 38mg13%
Sodium 162mg7%
Potassium 170mg5%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 985IU20%
Vitamin C 3mg4%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
ChocolateCookies and Treats

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