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Nothing says Easter more than carrot cake! These carrot cake cookies are loaded up with all your favorite flavors of carrot cake in a soft, chewy cookie topped with a dreamy cream cheese frosting.
Frosted Carrot Cake Cookies
Take all your favorite flavors of carrot cake and reimagine them into a soft, chewy carrot cake cookie topped with a cream cheese frosting (obviously). These cookies are perfect for Easter or any occasion where carrot cake lovers will be present.
What ingredients do you need to make these easy carrot cake cookies?
Domino® Golden Sugar
Domino® Powdered Sugar
How to get smooth, dreamy cream cheese frosting
There are few things worse than a lumpy or chunky frosting. I’m sorry I even said it aloud–it literally makes me nauseous to think of frosting of that texture. But…it does happen with cream cheese frosting sometimes. Luckily I’ve got all the tips to ensure your cream cheese frosting turns out silky smooth and clumpy free:
Make sure your cream cheese is at room temperature: The number one rule of cream cheese fight club…I mean frosting, is to use room temperature cream cheese. This rule pretty much applies to all cream cheese baking and will change your life. Cream cheese needs to be fully room temperature in order to break down smoothly into frosting. We like to leave ours out on the counter for at least 2 hours before baking with it!
Use a high quality powdered sugar: Powdered sugar can sometimes clump into hard little balls that just won’t break down in your frosting. No one likes a lump frosting (ew), so we recommend using a high quality powdered sugar (we love Domino!) or sifting out any lumps to ensure you’re only putting powdery soft sugar in.
Trust your gut: Frosting is super forgiving, so if your frosting feels too thin or thick feel free to adjust it by adding more powdered sugar (to thicken it) or a splash of milk (to thin it out). Remember frosting is supposed to be fun–don’t get stressed out by perfectly measuring it when you can quickly adjust it!
What stir-ins can you add to these carrot cake cookies?
If you like a loaded carrot cake, you’ll probably want to add some extra stir-ins to these cookies. Some of our favorites are walnuts, raisins, and shredded coconut, but feel free to load these babies up with whatever you prefer! Or if you’re a carrot cake purist (I respect it), these carrot cake cookies are plenty delicious on their own!
Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside. In a large mixing bowl with a paddle attachment beat the butter and sugar until light and fluffy, about two minutes. Add in the eggs and vanilla and beat until combined.
In a separate bowl sift the flour, baking powder, baking soda, spices and salt together. Mix the dry ingredients into the wet mixture until just combined. Scrape down the sides of the bowl and remove the bowl from the mixer.
Fold in the carrots and raisins until fully incorporated. Using a 1.5 ounce cookie scoop, scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 12 minutes or until the edges are light golden brown and set, but the centers are still a little gooey.
To make the frosting, place the butter and cream cheese in a stand mixer with a paddle attachment. Whip the butter and cream cheese until light and fluffy, about 4 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
Transfer the frosting to a piping bag and snip off the end to make a large hole. Pipe frosting over the top of each cookie and sprinkle with chopped nuts if desired. Enjoy!