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    Home » Recipes » Desserts » Cookies

    Carrot Cake Cookies (Video)

    April 6, 2022 By Brandy 2 Comments

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    Soft carrot cake cookies frosted in buttercream and topped with chopped walnuts. These cookies are easy to make, stay soft for days, and are so delicious!

    You might also like these desserts for Easter: carrot cake bars or our easy mini bundt carrot cakes (made with a mix)!

    frosted carrot cake cookies

    Watch our step by step video!

    Carrot Cake Cookies Made With Carrot Baby Food

    Last month I shared our recipe for carrot cake bars that are made with carrot baby food which eliminated the need to peel and grate cups of carrots. Our carrot cake cookies are made the same way! 2 jars of baby food poured right into the dough mixture give a beautiful orange color to the dough, moisture, and subtle flavoring. Traditional carrot cake spices like cinnamon and nutmeg are added to round out this delicious cookie.

    I frosted mine and sprinkled them with chopped walnuts for a bit of crunch. You can also add a handful of chopped nuts (pecans or walnuts are my favorites for carrot cake) into the dough if you'd like.

    These cookies are soft and fluffy and are iced in vanilla buttercream, but I've included recipes for both buttercream AND cream cheese frosting since cream cheese frosting is the classic choice for carrot cake.

    carrot cake cookies on wire rack

    This recipe makes 30 cookies. The frosting will set slightly making them easy to store and stack and the cookies will stay soft and fresh for 3-5 days if covered with plastic or stored in an airtight container.

    hand holding frosted carrot cake cookie

    You can scroll down to the bottom of the post for a recipe card that includes all of the ingredients, measurements, and instructions in an easy-to-follow and easy-to-print format. 

    Carrot Cake Cookie Ingredients

    • ⅔ cup (about 10 Tbsp.) softened butter
    • 1 cup white sugar
    • ½ cup brown sugar
    • 1 teaspoon vanilla extract
    • 2 (4-ounce) jars of carrot baby food
    • 1 large egg
    • 2 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ¼ teaspoon cinnamon
    • ½ teaspoon nutmeg

    vanilla buttercream frosting on electric beaters

    Vanilla Buttercream

    • ¾ cup softened butter
    • 4 ½ cups powdered sugar
    • 1 teaspoon vanilla extract
    • 4-5 Tablespoons  milk (more or less as necessary)

     

    Cream Cheese Frosting

    • 8 ounces cream cheese, softened
    • ½ cup softened butter
    • 3 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1-2 teaspoons milk (more or less as necessary)

    How To Make Carrot Cake Cookies

    3 carrot cake cookies stacked

    1. In a large bowl, beat butter and sugars until fluffy. Add egg, vanilla, and carrot baby food. Mix with an electric mixer or stand mixer with paddle attachment until smooth.
    2. In a separate medium bowl whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
    3. Add dry ingredients to the wet mixture. Scrape sides of the bowl with a rubber spatula and stir until smooth.
    4. Cover dough and chill in the refrigerator for 30 minutes.
    5. Preheat the oven to 400 degrees.
    6. Scoop cookies using a medium cookie scoop (2 Tbsp. size) onto parchment paper-lined baking sheets (6-8 cookies per sheet) and bake cookies for 9-10 minutes. Allow cookies to cool on the pan for 2-3 minutes then transfer cookies to a wire rack to cool completely.
    7. Beat frosting ingredients together until smooth and creamy.
    8. Spread frosting over cookies and sprinkle with chopped nuts.

    carrot cake cookies on wire rack

    Carrot Cake Cookies

    Soft carrot cake cookies frosted in buttercream and topped with chopped walnuts. These cookies are easy to make, stay soft for days, and are so delicious!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    chill: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 30 cookies
    Calories: 230kcal

    Ingredients

    • ⅔ cup softened butter approx. 10 Tbsp.
    • 1 cup white sugar
    • ½ cup brown sugar
    • 1 teaspoon vanilla extract
    • 2 4 oz. jars of carrot baby food
    • 1 large egg
    • 2 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ¼ teaspoon cinnamon
    • ½ teaspoon nutmeg

    VANILLA BUTTERCREAM

    • ¾ cup softened butter (1 ½ sticks)
    • 4 ½ cups powdered sugar
    • 1 teaspoon vanilla extract
    • 4-5 Tbsp. milk more or less as necessary

    CREAM CHEESE FROSTING

    • 8 ounces cream cheese softened
    • ½ cup softened butter
    • 3 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1-2 teaspoons milk more or less as necessary

    Topping

    • chopped walnuts to sprinkle over frosted cookies

    Instructions

    • In a large mixing bowl, beat butter and sugars until fluffy. Add egg, vanilla, and carrot baby food. Mix with an electric mixer until smooth.
    • In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
    • Add flour mixture to wet mixture and mix until smooth.
    • Cover dough and chill in the refrigerator for 30 minutes.
    • Preheat the oven to 400 degrees.
    • Scoop cookies using a medium cookie scoop (2 Tbsp. size) onto parchment paper-lined baking sheets (6-8 cookies per sheet) and bake cookies for 9-10 minutes. Allow cookies to cool on the pan for 2-3 minutes then transfer cookies to a wire rack to cool completely.
    • Beat frosting ingredients together until smooth and creamy.
    • Spread frosting over cookies and sprinkle with chopped nuts.

    Notes

    This recipe makes 30 cookies. The frosting will set slightly making them easy to store and stack and the cookies will stay soft and fresh for 3-5 days if covered with plastic or stored in an airtight container.

    Nutrition

    Calories: 230kcal

     

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    About Brandy

    Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

    Comments

    1. yael says

      March 19, 2024 at 8:30 am

      can I replace the butter for canola oil?

      Reply
      • Brandy says

        March 19, 2024 at 2:50 pm

        Hi! I have made them with oil before so I’m not sure how they’d do.

        Reply
    5 from 1 vote (1 rating without comment)

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    I'm Brandy! I love to create and share my ideas through easy-to-follow recipes and tutorials.

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