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    Home » Recipes » Cookies

    Carrot Cake Cookies {Carrot Cookies}

    Published: Mar 18, 2014 · Modified: Mar 4, 2025 by Abeer Rizvi · This post may contain affiliate links · 14 Comments

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    These soft, chewy, easy carrot cake cookies are filled with fluffy cream cheese frosting and topped off with white melted chocolate and are homemade with simple ingredients.

    Easy Carrot Cake Cookies With Cream Cheese Frosting in Red Plate

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    These cookies are made from scratch and topped off with little carrot designs, making it perfect for Easter Parties. Even though I used to hate anything with carrots as a child, I have come to absolutely love this recipe with it's aromatic spices and yummy texture! They get eaten up too fast! I also enjoy making Carrot Cake and Carrot Cupcakes for family and friends to add some delicious joy to the Easter season.

    Jump to:
    • How to make carrot cake cookies recipe from scratch?
    • Variations for easy carrot cookies
    • Tips and techniques
    • Storage
    • More Easter desserts
    • Recipe

    How to make carrot cake cookies recipe from scratch?

    1. Cream together- Fats and sugars in a mixing bowl.
    2. Mix in- Egg and vanilla extract .
    3. Add in- Dry ingredients and spices.
    4. Stir in- Crystallized ginger, pecans, and grated carrots.
    5. Spoon batter- Onto a cookie sheet.
    6. Bake- Until golden brown along the edges.
    7. Allow to cool- While you melt white chocolate.
    8. Pour spoonfuls- Of melted white chocolate on half the cookies then let set.
    9. Pipe these tops- With green and orange frosting to look like a carrot.
    10. Make sandwiches- With the other half of the cookies, filling the middle with white icing.
    Decorated Carrot Cookies in Red Plate- Overhead Shot

    Variations for easy carrot cookies

    • Try other pipe frosting- You can also use royal icing or glace icing to pipe those little carrots. Both these icings dry hard, which makes it easier to carry these cookies to a party or even ship them to family and friends. 
    • Eat them as is- You can enjoy these cookies without filling them with frosting or even decorating them and they will still taste great!
    • Substitute white chocolate- With regular or dark chocolate or different frosting, such as Cream Cheese Frosting, American Buttercream Frosting, or Chocolate Cream Cheese Frosting.
    • Try different decorations- Carrots are perfect for the cookie and occasion, but you can always mix it up and try making fondant Spring decorations like bumble bee or honey bee from these Bee Cupcakes or fondant pansies from these Flower Cupcakes.
    • Use a different filling- The middle of these sandwiches can be filled with other options, such as Chocolate Ganache Frosting, Chocolate Cream Cheese Frosting, White Chocolate Buttercream, or Marshmallow Frosting.
    Partially Eaten Sandwich Cookie- Closeup Shot

    Tips and techniques

    • Adjust spices- You may like your cookies with more or less cinnamon or nutmeg. Play around with the recipe and see what you like best.
    • Do not over-mix!- Because it can make the cookies way too chewy instead of that nice texture.
    • Piping- I like to use Tip #233 for the grass and Tip #12 for the other designs.
    • Let white chocolate harden- Before applying any frosting, because the chocolate and frosting will mesh together and you won't get a clean looking decoration.
    • Follow recipe order- Because it is important to cream the fats and sugars first to get the right texture and then follow each of the following steps to get the best turn out. Don't just mix it all together at the same time and expect the same result!
    • Line cookie sheet- With parchment paper, because it will make clean up easier and your cookies won't ruin by getting stuck to the pan.
    • Don't over-bake- Because you want them to just be golden on the edges, but not too brown. These cookies should be soft, not like a ginger snap.

    Storage

    • Fridge- Store leftovers in a sealed container in the fridge for up to 2 days.
    • Freezer- Store unfrosted cookies in a sealed container for up to 1 month. Thaw and frost, if desired.

    More Easter desserts

    • Peeps Cake
    • Birds Nest Cookies (No Bake)
    • Easter Egg Cake (Nest Cake)
    • Easter Bunny Cake
    • Easter Bunny Cake Topper
    • Easter Chick Cupcakes

    Recipe

    Easy Carrot Cake Cookies With Cream Cheese Frosting in Red Plate- Closeup Shot

    Carrot Cake Cookies

    Abeer Rizvi
    These soft, chewy, easy carrot cake cookies are filled with cream cheese frosting and topped with white chocolate and are homemade with simple ingredients. Perfect for Easter parties.
    5 from 1 rating
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 18 minutes mins
    Decorating time 30 minutes mins
    Total Time 58 minutes mins
    Course Cookies
    Cuisine American
    Servings 22 cookies
    Calories 159 kcal

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    Ingredients
      

    Carrot cookies:

    • 2 cups All-purpose flour
    • 1¼ cups Grated carrots
    • ½ cup Granulated sugar
    • ¼ cup Brown sugar
    • ¼ cup Butter Unsalted, Room temperature
    • ½ cup Shortening
    • ¼ cup Crystallized ginger Finely chopped
    • ⅓ cup Pecans Finely chopped, Preferably toasted
    • 1 Egg Large, Room temperature
    • 1 teaspoon Vanilla extract
    • 1½ teaspoon Baking powder
    • ¼ teaspoon Salt
    • ¼ teaspoon Nutmeg powder
    • ¼ teaspoon Cinnamon powder

    Filling and decoration:

    • Cream cheese frosting White, orange and green color
    • ½ cup White chocolate Melted
    • Tip # 12 Also called the round tip
    • Tip # 233 Also called the grass tip
    • Piping bags

    Instructions
     

    • In a mixing bowl, cream together butter, shortening, brown sugar and granulated sugar until light and fluffy.
    • Add egg and vanilla extract and mix until smooth.
    • Add flour, baking powder, salt, cinnamon powder, nutmeg powder and mix until everything is just combined. Do not over-mix!
    • Stir in the crystallized ginger, pecans and grated carrots.
    • Place spoonfuls of this batter on a cookie sheet lined with parchment paper. Bake at 350 degrees for 15- 18 minutes or until golden brown along the edges.

    Decoration instructions:

    • Once your cookies have cooled down completely, pour spoonfuls of melted white chocolate on top of half batch of your cookies and let it harden and set (usually takes about 5-10 minutes).
    • Fill your piping bag with green icing and attach Tip # 233. Position your green piping bag near the top of the cookie. Hold your piping bag at a 45 degree angle. Squeeze your bag and quickly pull away. And you will end up with “grassy” icing.
    • Fill another piping bag with orange icing and attach Tip # 12. Squeeze this piping bag until icing comes out and pull towards you. Wiggle your hand a little while you are pulling away so that you end up with a subtle texture on your “carrots.”
    • Fill another piping bag with white icing and attach Tip # 12. Take another cookie and flip it over.
    • Squeeze some icing in the center of this cookie.
    • Now, just place the other decorated cookie on top of this cookie and press gently so that they both stick together. Enjoy!

    Notes

    • Read all my tips above.
    • Leftovers can be stored in a sealed container in the fridge for up to 3 days.

    Nutrition

    Calories: 159kcalCarbohydrates: 18gProtein: 1gFat: 9gSaturated Fat: 3gCholesterol: 13mgSodium: 33mgPotassium: 71mgSugar: 8gVitamin A: 75IUVitamin C: 0.1mgCalcium: 27mgIron: 0.6mg

    An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

    Tried this recipe?Leave a comment below or rate and tag @cakewhiz on social

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    Reader Interactions

    Comments

    1. yummychunklet

      March 18, 2014 at 9:01 am

      Such a cute idea.

      Reply
    2. ela

      March 18, 2014 at 9:15 am

      You can not not love these carrot cookies! A recipe from your Mom...well, that's something special.

      Reply
    3. Belinda Chiu

      March 18, 2014 at 9:39 am

      These are so amazing!! I wish I had a few cookies here....

      Reply
    4. Uru

      March 18, 2014 at 8:12 pm

      Your carrot cake cookies look wonderful my friend.
      Delicious job!

      Reply
    5. Aunt Bee

      March 20, 2014 at 8:59 pm

      These are SO CUTE!!!!

      Reply
    6. Tina

      March 21, 2014 at 12:49 pm

      These cookies are super duper pretty and so perfect for Easter! I've never made carrot cake cookies before but now I definitely have to try these. Love carrot cake so I'm sure these will be delicious.

      Reply
    7. I Wilkerson

      March 24, 2014 at 6:07 am

      I wonder if my kids would like carrot cookies (or cake) without raisins? These are so cute--love the little carrots on top!

      Reply
    8. foodie girl

      March 24, 2014 at 9:48 am

      I love the adorable carrot & the fact that you made them sans raisins (one of my top-hated foods!).

      Reply
    9. Shiela Mae

      March 25, 2014 at 8:34 am

      Wow !! Amazing !! I love carrots ! hmmm... Yummy !!

      Reply
    10. Ella

      March 25, 2014 at 2:43 pm

      These are lovely. Love the carrot decoration.

      Reply
    11. Cass

      March 25, 2014 at 11:06 pm

      When I first saw them I thought you had hand made the carrots. They look perfectly piped. You did such an amazing job!

      Reply
    12. RavieNomNoms

      March 26, 2014 at 9:08 am

      I love love LOOOOVE carrot cake. These are right up my alley!

      Reply
    13. Nancy

      November 05, 2018 at 4:27 am

      If I wanted to use pineapple, would I use crushed and how much would I need? I love your site.

      Reply
      • Abeer Rizvi

        November 21, 2018 at 11:27 pm

        I have not tried this with pineapples to know how much would need to be added. If you try it, please let me know how it goes.

        Reply
    5 from 1 vote (1 rating without comment)

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    Hello, I'm Abeer Rizvi, the author and founder of CakeWhiz.com—a cherished dessert blog dedicated to baking, cake decorating, doctored cake mix recipes, and all things sweet. As a skilled food writer, baker, recipe developer, and cake decorator, I take pride in wearing multiple hats.

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