This easy Carrot Cake Cookies recipe is a delicious way to enjoy carrot cake in cookie form! Each bite gives you an incredibly soft cake-like cookie packed with finely grated carrots and warm spices of ground cinnamon and nutmeg, topped with a luscious brown butter cinnamon cream cheese frosting. They’re a crowd-pleasing sweet treat for sure!
This Carrot Cake Cookie recipe post is sponsored by Ankarsrum. Thank you for supporting the brands that help make Beyond the Butter® possible!
One of my favorite desserts during the springtime months and again during the fall is carrot cake, like my Single Layer Carrot Cake or my Super Moist Carrot Cake Cupcakes recipes! So naturally, I wanted to add a carrot cake cookie recipe because, hey, why not? And topped with my brown butter cream cheese frosting, you’ll be in heaven!
These soft carrot cake cookies truly are a no-fuss, easy-to-make recipe thanks to my Ankarsrum Assistent Original Stand Mixer and the vegetable cutter attachment fitted with the medium coarse grating drum. The vegetable cutter also comes with a slicing drum and a coarse grater drum. Both the mixer and attachment are really easy to use (there will be a slight learning curve when you first get one), the mixer itself is easy to move around (much lighter than a Kitchen Aid mixer), and the vegetable cutter attachment prevents your hands from turning orange as a hand grater would! I speak from experience.
To see more of what the Ankarsrum Assistent Original Mixer and its attachments can do, check out my Lemon Cheesecake, Fluffernutter Cookies, Easy Blender Chocolate Mousse, Dulce de Leche Ice Cream, and Honey Butter Dinner Rolls!
Table of Contents
Ingredients
Carrot Cake Cookies
The following ingredients shown below are used to make this easy carrot cake cookies recipe. Items noted in the bulleted list are key ingredients that needed a bit more explanation.
- Unsalted Butter. If you prefer, you can use brown butter instead of regular unsalted butter to give these carrot cake cookies even more flavor!
- Carrots. Fresh carrots that have been rinsed, dried, peeled, and grated are best for this carrot cake cookie recipe. Do not use the bag of matchstick-style carrots or ones labeled “shredded” because they’re too thick. If you use baby carrots, you will need to pat them dry before adding them to the vegetable cutter attachment because they tend to hold more water than full-size carrots. If using the Ankarsrum vegetable cutter attachment, the medium grater drum will work well, or you can use the fine grater drum, which is sold in a separate set.
- Cinnamon. I used King Arthur Indonesian cinnamon for this recipe which has a sweeter, more mellow flavor than regular or Vietnamese cinnamon (used in my Apple Cinnamon Streusel Muffins recipe), but use whatever you have on hand! Penzeys Spices carries this cinnamon variety as well.
- Pecans. You can use chopped walnuts instead of pecans or leave the nuts out entirely.
Brown Butter Cinnamon Cream Cheese Frosting
You’ll need the following ingredients to make this incredibly delicious brown butter cinnamon cream cheese frosting recipe. If you don’t plan to use a lot of frosting for the carrot cake cookies, this recipe can easily be halved.
- Cream Cheese. Ensure the cream cheese is full fat, in brick form (not the spreadable kind typically found in a plastic container), and at room temperature.
- Brown Butter. You can use regular unsalted butter in place of brown butter if you rather have regular cream cheese frosting. The brown butter can be made in advance of this recipe and is best brought to room temperature before starting the recipe.
- Cinnamon. You can use regular, Indonesian (like above), or Vietnamese cinnamon for this frosting, or you can omit it. I do recommend leaving it in as it gives the brown butter frosting a little bit more depth in flavor.
- Powdered Sugar. This should be sifted prior to starting the recipe.
- Vanilla Extract. Rounds out all the wonderful warm flavors of this brown butter cinnamon cream cheese frosting.
For quantities and instructions, please see the recipe card below.
Instructions
Below is a brief overview of how to make these easy carrot cake cookies. Visit the recipe card below for the full printable recipe, which can be made using US customary or metric measurements.
Quick Tip: Before starting this carrot cake cookie recipe, rinse, peel, and pat the carrots dry. Then, using your Ankarsrum Assistent Original Stand Mixer and vegetable cutter attachment with the medium coarse grating drum or a handheld grater, grate the carrots into a small bowl (Images 1 and 2). You’ll need 6-7 medium-size carrots.
Step 1. Whisk the dry ingredients together. I sift the all-purpose flour into the bowl first, then add the baking soda, ground cinnamon, ground nutmeg, and salt (Image 3). Whisk until well blended and there are no streaks of cinnamon remaining (Image 4).
Step 2. Mix the wet ingredients together. Start by creaming the unsalted butter, granulated sugar, and light brown sugar together (Image 5) until light and fluffy, like sugary, creamy clouds. Add the eggs and vanilla extract, beating until smooth (Image 6).
Step 3. Add the dry to the wet ingredients. Add the whisked dry ingredients to the wet mixture and mix on low until partially combined. Add in the grated carrots (Image 7) and chopped pecans. Continue to mix just until the flour streaks disappear (Image 8). The carrot cake cookie dough will be thick and sticky.
Quick Note: While chilling this carrot cake cookie dough is not required, you may want to if you accidentally let the butter soften too much, making it really mushy when creamed with the sugars. I recommend doing a test bake of one cookie, and if it spreads a lot (instead of giving you a nice dome shape), it’s best to chill the carrot cake cookie dough for at least one hour.
Step 4. Scoop out the cookies and bake. I used a #30, 1-ounce, or 2-tablespoon-size cookie scoop. Allow about 2 inches between each cookie for spreading (Image 9). If desired, top with more chopped pecans, then bake for 10-12 minutes at 350ºF. Let the cookies cool for about 5 minutes, then transfer to a cooling rack. Once cooled completely, top with the brown butter cinnamon cream cheese frosting and top with more chopped pecans, if desired (Image 10).
Quick Note: These easy carrot cake cookies will have a soft, cakey texture to them (the word “cake” is in the name, after all) with a slightly domed top. The bottom edges and bottom will have a golden brown color to them.
Storage
Unfrosted carrot cake cookies can be stored in an airtight container for up to three days at room temperature or in the fridge for up to five. At room temperature, you may notice the tops get a little soft and sticky like cupcakes can get. This is normal due to them being basically like little cakes.
Frosted carrot cake cookies should be stored in the refrigerator in an airtight container for up to five days. You can enjoy them chilled or leave them sit out at room temperature for about 15 minutes.
Freezing
You can freeze this carrot cake cookie dough in the freezer prior to baking. Simply make the recipe, scoop, and divide out the cookie dough onto a parchment paper-lined (or silicone baking mat lined) baking sheet, then freeze until solid. Transfer the cookie dough balls to a freezer-safe storage bag or container and keep them in the freezer for up to 1 month.
Bake the cookies as normal (there is no need to defrost), adding 2-3 minutes to the baking time. Let cool, then frost with the brown butter cream cheese frosting.
FAQ
No, you don’t have to chill the dough, but it’s recommended (for an hour) if you let the butter soften too much to the point where it’s really mushy when creaming it with the sugars. Once the cookie dough has been mixed up, you can do a test cookie to see. If it spreads a lot during baking, then it’s best to pop the cookie dough into the fridge.
Yes, absolutely! I like to brown a few batches of butter a few days in advance when I know I’ll be using a lot of it. I let it cool, then add it to these 1/2 cup-size Souper Cubes freezer trays. By the way, these Souper Cubes are amazing. I’m not sponsored by them; just a really big fan! I use them for freezing lemon juice, brown butter, and soup.
I love a little pecan crunch to my carrot cake, but I realize not everyone does (or they’re allergic to them), so it’s totally fine to leave them out!
More Cookie Recipes to Enjoy!
Looking for more delicious cookie recipes like this? Try these:
If you tried this Carrot Cake Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Easy Carrot Cake Cookies Recipe
Equipment
- Ankarsrum Vegetable Cutter Attachment with medium grater drum
Ingredients
Carrot Cake Cookies
- 2 cups Finely Grated Carrots, loosely packed / about 6-7 medium carrots
- 2 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1 cup Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 3/4 cup Light Brown Sugar, lightly packed
- 2 Large Eggs, room temperature
- 3 tsp Vanilla Extract
- ½ cup Chopped Pecans, optional
Brown Butter Cinnamon Cream Cheese Frosting
- 1/2 cup Unsalted Butter , browned and cooled to a solid state
- 8 oz Full Fat Cream Cheese, room temperature
- 1 tsp Ground Cinnamon
- 2 tsp Vanilla Extract
- 4 cups Sifted Powdered Sugar
Instructions
Carrot Cake Cookies
- Adjust the oven rack to the 2nd or 3rd (middle) spot and preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set them to the side.
- Next, rinse, peel, and pat the carrots dry. Then, using your Ankarsrum Assistent Original Mixer and vegetable cutter attachment with the medium grater drum (or a handheld grater as well), grate the carrots. You'll need 6-7 medium-size carrots. Set to the side.2 cups Finely Grated Carrots
- Sift the all-purpose flour into a medium-size mixing bowl, then add the baking soda, ground cinnamon, ground nutmeg, and salt. Whisk until well blended and there are no cinnamon or nutmeg streaks.2 1/2 cups All-Purpose Flour, 1 tsp Baking Soda, 2 tsp Ground Cinnamon, 1/2 tsp Ground Nutmeg, 1/2 tsp Salt
- With your Ankarsrum Assistent Original Mixer (or handheld mixer) on medium-high speed, beat the unsalted butter, granulated sugar, and light brown sugar until it's light and fluffy. Add in the eggs and vanilla extract, mixing until fully blended.1 cup Unsalted Butter, 1 cup Granulated Sugar, 3/4 cup Light Brown Sugar, 2 Large Eggs, 3 tsp Vanilla Extract
- Add in the whisked dry ingredients on low speed and mix until partially blended. Add in the grated carrots and chopped pecans (optional), mixing until just combined.2 cups Finely Grated Carrots, ½ cup Chopped Pecans
- With your #30, 1-ounce or 2-tablespoon size scooper, scoop and place the carrot cake cookie dough onto the prepared baking sheets, leaving about 2 inches of space between them. Bake the cookies for 10-12 minutes at 350ºF. For reference, I got 6 cookies to a sheet and baked mine for 11 minutes. The cookies should have a nice, slightly domed top with light-to-medium golden brown edges and bottoms.
- Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a cooling rack to finish cooling completely. Once completely cooled, top with the brown butter cinnamon cheese frosting and (optionally) more chopped pecans.
Brown Butter Cinnamon Cream Cheese Frosting
- In a medium-size (light-colored recommended) saucepan, melt the unsalted butter over medium heat. Continue to stir as the butter begins to bubble and foam, then subsides. This is the water evaporating from the butter. Continue to heat until the butter turns a light brown color and has a nutty aromatic flavor. From start to finish, this step will take roughly 7-8 minutes.1/2 cup Unsalted Butter
- Immediately remove the browned butter from the heat and pour into a heat-proof bowl. Cover lightly and place in the refrigerator to cool and solidify. This takes about an hour. If you made the browned butter in advance, bring it to room temperature 20-30 minutes before adding.
- Using your Ankarsrum Assistent Original Mixer or hand mixer, beat the browned butter on medium-high speed until smooth and creamy. Add in the cream cheese, vanilla extract, and ground cinnamon, and continue to mix until well blended. Scrape down the sides of the mixing bowl as needed.1/2 cup Unsalted Butter, 8 oz Full Fat Cream Cheese, 1 tsp Ground Cinnamon, 2 tsp Vanilla Extract
- Reduce the mixer speed to low. Gradually add the sifted powdered sugar until well blended. Scrape down the sides of the bowl, then mix for 1-2 minutes more.4 cups Sifted Powdered Sugar
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
So delicious! The brown butter took it to another level!!
Mine turned into one big puddle. All I can figure is that the carrots were not dry enough and no pecans were used. Flavor is great!
Thank you for making them! It’s possible it was the carrots, but it could have also been your butter was too soft. Next time, you can do a test of baking one cookie to see if it spreads. If it does you can chill the dough in the fridge for at least one hour.
Absolutely delicious
I’m so glad you enjoyed them, Sharon, thank you!