Go Back
carrot cake cookies

Carrot Cake Cookies with the Best Cinnamon Cream Cheese Forsting

These carrot cake cookies are out of this world! Made perfectly moist, spiced the perfect amount and made with fresh grated carrots. The cinnamon cream cheese is perfectly rich and creamy making for a super fun and delicious spring and Easter dessert that your family will love!
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, carrot cake cookies, easter dessert, carrot cake cookies with cream cheese frosting
Servings: 24

Ingredients

Carrot Cake Cookie

  • 1 Cup Unsalted Butter Softened
  • 2 1/2 Cups All-Purpose Flour
  • 3/4 Cup Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 2 Medium Eggs
  • 1 1/2 Cup Carrots Grated
  • 1 Tablespoon Lorann Cinnamon Emulsion
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger
  • 1/2 Teaspoon Nutmeg

Cinnamon Cream Cheese Frosting

  • 8 oz Cream Cheese Softened
  • 4 Tablespoons Unsalted Butter Softened
  • 4 Cups Powdered Sugar
  • 1 Tablespoon Lorann Cinnamon Emulsion
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Ginger
  • 1/4 Teaspoon Nutmeg

Instructions

Carrot Cake Cookie

  • Preheat oven to 350℉ and line a baking sheet with parchment paper.
  • In a large mixing bowl combine softened butter and sugars using an electric or stand mixer and beat until light and fluffy. (2 minutes)
  • Beat the eggs and cinnamon emulsion until well combined.
  • In another medium sized mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, and nutmeg until well mixed together.
  • Slowly add dry ingredients to the wet ingredients and scrape down sides occasionally.
  • Fold in shredded carrots until well combined.
  • Drop cookies into 1-2 tablespoon balls on prepared baking sheet. Space the cookies out at least 2 inches apart.
  • Bake 8-10 minutes and let cool on baking sheet completely before frosting them.

Cinnamon Cream Cheese Frosting

  • Combine softened cream cheese and butter in a large mixing bowl and beat until smooth and creamy. There should be no chunks.
  • Slowly add in powdered sugar half a cup at a time.
  • Stir in cinnamon, nutmeg, ginger, and cinnamon emulsion.
  • Scoop frosting into a piping bag fitted with your choice piping tip and pipe onto the cooled cookies.
  • Sprinkle a little cinnamon on the top of the frosting and enjoy!

Notes

Storing:
Store the cookies in an airtight container for no longer than 24 hours. If you want them to last longer refrigerate them up to 4-5 days. If you don't prefer the cookies cold let them sit out of the fridge for 30 minutes before eating.