Crumbl Carrot Cake Cookies (Print)
Soft, spiced cookies loaded with fresh carrots and warm spices, topped with creamy vanilla frosting for the ultimate bakery-style treat.
# What You Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 3/4 cup light brown sugar, packed
03 - 1/4 cup granulated sugar
04 - 2 large eggs, room temperature
05 - 2 teaspoons pure vanilla extract
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 2 cups finely grated carrots
13 - 1/2 cup finely chopped walnuts or pecans
→ Cream Cheese Frosting
14 - 6 oz full-fat cream cheese, softened
15 - 4 tablespoons unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 1 teaspoon pure vanilla extract
18 - Pinch of salt
# How to Make:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Beat softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully incorporated.
04 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined. Avoid overmixing.
06 - Gently fold in grated carrots and chopped nuts until evenly distributed throughout the dough.
07 - Portion dough using a 3-tablespoon scoop onto prepared baking sheets, leaving 2 inches of space between each cookie.
08 - Bake for 12-14 minutes until edges turn golden brown and centers appear set. Cool on baking sheet for 5 minutes before transferring to wire rack.
09 - Beat softened cream cheese and butter until smooth. Gradually incorporate powdered sugar, vanilla, and salt, continuing to beat until fluffy and well-combined.
10 - Generously spread frosting over completely cooled cookies. Garnish with additional chopped nuts if desired.
# Expert Advice:
01 -
- These cookies stay incredibly soft for days, thanks to the moisture from fresh carrots and a perfectly balanced cream cheese frosting that sinks into every bite
- The spice blend hits different when you use fresh nutmeg instead of the stuff thats been sitting in your cupboard since who knows when
02 -
- Warm cookies will melt your frosting right off, so patience during cooling time is actually crucial here
- Overmixing the dough makes tough cookies, so stop as soon as the flour disappears
03 -
- Grate your carrots directly into a measuring cup packed down, and youll get exactly the right amount every time
- The cookies are done when the edges look set but the centers still have a tiny bit of give when you gently press them