Crumbl Carrot Cake Cookies (Printable)
Soft, spiced carrot cake cookies with creamy frosting and cozy cinnamon flavors.
# What you'll need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - ¾ cup light brown sugar, packed
03 - ¼ 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 - ½ teaspoon baking soda
09 - ½ teaspoon salt
10 - 1½ teaspoons ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - 2 cups finely grated carrots
13 - ½ cup finely chopped walnuts or pecans
→ Cream Cheese Frosting
14 - 6 ounces 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
# Directions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
03 - Beat in eggs one at a time, then add vanilla extract, mixing until combined.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
05 - Gradually add dry ingredients to wet, mixing just until combined.
06 - Fold in grated carrots and nuts until evenly distributed.
07 - Scoop 3-tablespoon-sized mounds of dough onto prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 12-14 minutes, or until edges are golden and centers are set. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, followed by vanilla and salt, beating until fluffy.
10 - Once cookies are completely cool, generously frost each with cream cheese frosting. Garnish with chopped nuts if desired.
# Expert Suggestions:
01 -
- These cookies stay incredibly soft for days, unlike typical cakey cookies that dry out
- The spice-to-sweet ratio hits that perfect cozy spot that makes people ask for the recipe
02 -
- Overbaking is the enemy, these continue cooking on the hot sheet and should still look slightly soft when you pull them out
- Grating your own carrots makes a huge difference, store-bought pre-grated carrots are too dry and won't give you that moist texture
03 -
- Use the large holes on your box grater for carrots, the finer grate makes them disappear into the dough too much
- Chill your scooped dough for 15 minutes before baking if your kitchen is warm, this helps them keep their shape