Carrot Cookies with Cream Cheese Frosting


Carrot Cookies

The Easter Bunny is going to LOVE these! One of my favorite dessert bloggers, Bridget Edwards at Bake at 350, posted her recipe for these cookies earlier this week. I couldn’t resist giving them a try and putting my own twist on the recipe.

If you love carrot cake with cream cheese frosting, I am sure you will love these cookies. They are filled with yummy ingredients and flavors – shredded carrot, chopped pecans, orange and ginger – then finished off with a generous portion of cream cheese frosting.

The recipe makes 24 big cookies, a perfect finger-food alternative to carrot cake.

Happy Easter!

Carrot Cookies with Cream Cheese Frosting
Recipe Type: Cookies, Dessert
Author: A Passionate Plate, adapted from Bake at 350
Serves: 24
The finger-food version of carrot cake. Moist carrot filled cookies flavored with ginger and orange and topped with a sweet cream cheese frosting.
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup butter, at room temperature
  • 1/2 cup shortening
  • 1egg
  • 1 tsp. vanilla
  • 1/2 tsp. orange extract
  • 2 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ginger
  • 1/2 cup chopped pecans
  • 1 1/2 cups finely grated carrot (use the small holes on a grater)
  • 1/4 cup butter, at room temperature
  • 4 oz. cream cheese, at room temperature
  • 8 oz. powdered sugar
  • 1 tsp. vanilla
  • orange and green food coloring optional for decorating
  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, combine the butter, shortening and sugars. Beat well to combine, then scrape down the sides of the bowl and continue mixing until light and fluffy about 4 minutes.
  3. Add the vanilla and orange extracts.
  4. In a separate bowl, combine the flour, baking powder, ginger and salt.
  5. On low spead, gradually add the flour mixture and mix just until combined.
  6. Stir in the carrots and pecans.
  7. Scoop the cookies out onto parchment lined baking sheets.
  8. Bake for 18 minutes or until the cookies are set and slightly browned.
  9. Cool completely before frosting.
  10. While the cookies are cooling, make the cream cheese frosting.
  11. In the bowl of a stand mixer, combine the butter and cream cheese. Beat well.
  12. Add the vanilla extract.
  13. With the mixer on low speed, gradually add the powdered sugar until fully combined.
  14. Increase the spead of the mixer to medium and beat for a few more minutes until the frosting is light and fluffy.
  15. Frost the cooled cookies with the icing. If desired, color some of the frosting green and orange and pipe carrot decorations on top. Or, garnish with a toasted pecan half.


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