How to Make Carrot Cake Cookies - A Step-by-Step Guide

Carrot cake is a classic dessert that many people love for its moist texture and delicious flavor. But what if you could enjoy all the goodness of carrot cake in cookie form? That's where these carrot cake cookies come in. They combine all the traditional flavors of carrot cake - including carrots, spices, and cream cheese frosting - into a delightful cookie that's perfect for any occasion.

These cookies are super easy to make and are a great way to satisfy your sweet tooth without ha...

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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup raisins
  • 3/4 cup shredded carrots
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts, toasted, divided (Optional)
  • 4 ounces cream cheese
  • 1/4 cup butter
  • 1 teaspoon vanilla
  • 2 1/2 to 3 cups powdered sugar

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 30
  • Yield: 30 cookies

  • To make the cookies: Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
  • Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth.
  • Beat in eggs, one at a time, until combined. Stir in the crushed pineapple, carrots, and raisins.
  • Combine flour, baking powder, baking soda, salt and cinnamon; stir into carrot mixture. Fold in 3/4 cup walnuts if using.
  • Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
  • Bake in the preheated oven until tops are set, about 14 to 16 minutes. Allow cookies to cool for 2 minutes on the cookie sheets before removing to wire racks to cool completely.
  • Make the cream cheese frosting: Beat cream cheese, butter, and vanilla with an electric mixer on medium speed in a large bowl until light and fluffy. Beat in powdered sugar gradually to reach spreading consistency.
  • Frost cooled cookies with cream cheese frosting; sprinkle with remaining 1/4 cup walnuts, if desired.
  • Nutrition

    171 cal.

    • Total Fat: 6g
    • Saturated Fat: 4g
    • Cholesterol: 28mg
    • Sodium: 129mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 1g
    • Total Sugars: 20g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 26mg
    • Iron: 1mg
    • Potassium: 82mg