Carrot Cake Cookies with Cream Cheese Frosting
A cozy spring bake with a healthier twist – perfect for Easter brunch or sunny weekend treats!
Spring is finally here, and I don’t know about you, but once I see those first daffodils, I’m ready to bake everything bright, soft, and a little bit nostalgic. These carrot cake cookies are like your favorite Easter dessert — but in cookie form. They're soft and chewy with warm spice, sweet little carrot flecks, crunchy pecans, and the dreamiest cream cheese frosting.
I swapped in coconut sugar to make them a bit more wholesome, and kept the frosting simple with regular butter — no browning required. These are perfect for a spring party, Easter brunch, or honestly just your kitchen counter with a cup of coffee and the windows open.
Let’s bake!
🥕 Ingredients
Grated Carrot
1 cup + 2 tbsp grated carrot (before squeezing)
After squeezing: about ⅔ cup lightly packed
Use a clean towel to squeeze out as much liquid as you can. This keeps the cookies chewy, not cakey!
Cookie Dough
1 cup + 2 tbsp salted butter
1½ cups coconut sugar
2 large eggs, room temp
1½ tsp vanilla extract
3 cups all-purpose flour, spooned & leveled
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
⅔ cup chopped pecans
Cream Cheese Frosting
¼ cup room temperature butter
8 oz cream cheese
1¾ cups powdered sugar (or powdered coconut sugar)
1 tbsp vanilla extract
Pinch of salt
Optional: add a pinch of cinnamon for a cozy kick
INSTRUCTIONS
1. Prep the Carrots
Grate your carrots, measure 1 cup + 2 tbsp, then squeeze out all the extra moisture using a towel. After squeezing, it should be about ⅔ cup. Don’t skip this — it totally affects the texture!
2. Make the Dough
In a large bowl, beat together the room temp butter and coconut sugar until combined and creamy.
Add eggs and vanilla, whisk until smooth.
Mix in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until just combined.
Fold in the squeezed carrots and pecans. The dough might seem crumbly at first, but it will come together.
3. Scoop & Chill
Scoop dough balls — about 3 tablespoons each.
Chill in the fridge for at least 2 hours, or up to 4 days.
4. Bake
Preheat oven to 365°F.
Line a baking sheet with parchment paper and space 6-8 cookies per tray.
Bake for 8–10 minutes, until edges are set and tops are a little puffy.
While they’re hot, use a round cutter or glass to swirl the cookies into perfect circles (if you're fancy like that), and gently press the tops flat with a measuring cup to make room for frosting.
Cool on the pan until set, then transfer to a rack.
5. Make the Frosting
Beat together butter and cream cheese until smooth and fluffy.
Add powdered sugar and vanilla, mix until creamy.
Adjust texture with a splash of milk if needed. Taste and add salt or cinnamon if you like!
6. Frost, Serve & Store
Once cookies are totally cool, scoop on the frosting and spread with a spatula or swirl with a piping bag.
Store in an airtight container in the fridge for 4–5 days.
Bonus: They honestly taste even better the next day.
