Published: March 29, 2026

These Carrot Cake Cookies are soft, chewy and full of cozy flavor. They’re made with brown butter and stay perfectly soft without being cakey. The recipe makes 10 cookies.

These Carrot Cake Cookies make 10 larger cookies. I used a 5.5 cm cookie scoop (about 2.2 inches), which gives you thick, bakery-style cookies. If you prefer smaller ones, you can just scoop less dough and make more cookies.

The frosting is a simple whipped cream cheese with vanilla bean. It’s light, creamy and pairs really well with the cookie. The cookies themselves are definitely on the sweeter side, but still so good and balanced with the tangy frosting.

Texture-wise, they’re soft and chewy, not cakey at all (which I personally hate in cookies). To make sure of that, I squeezed the excess water out of the grated carrots before adding them to the dough. It makes a big difference.

Overall, this is a really simple recipe and perfect for spring or Easter. I hope you love them as much as I do! :)

WHY YOU’LL LOVE THIS RECIPE

🧡🥕 Makes 10 large, bakery-style cookies
🧡🥕 Soft and chewy texture, not cakey
🧡🥕 Rich brown butter flavor
🧡🥕 Simple whipped cream cheese frosting with vanilla bean
🧡🥕 Easy to make with basic ingredients
🧡🥕 You can make them smaller or bigger
🧡🥕 Slightly sweet but balanced with the tangy frosting
🧡🥕 Perfect for spring baking
🧡🥕 Cute idea for Easter treats

Tips and Tricks

→ Squeeze the excess water out of the grated carrots - This step really matters if you want that soft and chewy texture. Carrots naturally hold a lot of water and if you add them in as is, the dough can become too wet. That’s what leads to a more cakey texture. I like to squeeze the grated carrots with my hands or a paper towel until most of the moisture is gone.

→ Grate the carrots finely, using a microplane - Finely grated carrots blend much better into the dough. If the pieces are too thick, you’ll end up with uneven texture and chunks throughout the cookie. Using a microplane gives you very fine, almost fluffy carrot shreds that melt into the dough as they bake.

→ Let the brown butter cool for 15 minutes before moving on - After browning the butter, it’s important to let it cool slightly before mixing it with the sugar and eggs. If it’s too hot, it can scramble the eggs, which affects both texture and taste. Letting it sit for about 15 minutes keeps it warm but safe to use.

→ Let the cookies cool before frosting - Warm cookies will melt the cream cheese frosting! Let them cool completely so the frosting stays thick and nicely set on top.

→ Chill the cookie dough for an hour before baking - Chilling the dough helps control spreading and improves the texture. If you skip this step, the cookies may spread too much and lose that soft center.

→ Use a smaller scoop to make more cookies - If you don’t want large cookies, you can easily make smaller ones. Just use a smaller scoop or spoon and reduce the baking time slightly. This is also great if you want more portions or bite-sized cookies for sharing.

→ Adjust cinnamon to your taste - This recipe includes a generous amount of cinnamon for that classic Carrot Cake flavor. If you prefer something more subtle, you can reduce the amount slightly to suit your taste.

Frequently asked questions

1. How to store?
Store the cookies in an airtight container in the fridge because of the cream cheese frosting. If you prefer, you can also store the cookies and frosting separately and assemble before serving. In case you store them separately, make sure to keep the cookies at room temperature in an airtight container and the frosting in the fridge.

2. How long to store?
They stay fresh for about 3-4 days in the fridge. The texture is best in the first 1-2 days, when they’re still really soft and chewy.

3. Can I freeze these cookies?
Yes! You can freeze the raw cookie dough balls for up to a month.

4. Can I bake from frozen?
Yes, you can bake the cookie dough straight from frozen. Just add 2 extra minutes to the baking time and keep an eye on them.

5. Why are my cookies cakey?
This usually happens if there’s too much moisture in the dough. Make sure to squeeze the excess water out of the carrots. Also avoid adding too much flour or overmixing, as that can change the texture as well.

6. Why did my frosting slide off?
The cookies were likely still warm. Always let them cool completely before frosting so the cream cheese frosting can set properly.

7. Can I skip the walnuts?
Yes, you can leave them out completely. The cookies will still taste great, just a bit softer without the crunch.

8. My cookies are not spreading, why is that?
This can happen if the dough is too cold or if too much flour was added.

9. Why did my cookies spread/melt into a puddle?
This usually means the butter was too warm or the dough wasn’t chilled long enough. Chilling the dough helps the cookies hold their shape while baking.

10. How to make the cookies perfectly round?
Right after baking, use a round cookie cutter that’s slightly larger than the cookie and gently swirl it around the cookie. This “cookie cutter method” helps shape them into perfect circles while they’re still soft.

Ingredients you will need for this recipe

For the Cookies

Unsalted butter: We are going to brown the butter for this recipe. Make sure to let it slightly cool before moving on!
Light brown sugar: Adds moisture, chewiness and gives a slight caramel flavor that pairs perfectly with the brown butter and cinnamon.
Granulated sugar: Contributes sweetness and structure. It helps the edges crisp slightly while keeping the centers soft.
Egg + egg yolk: Large eggs are required for this recipe.
Vanilla bean paste: Vanilla extract works too if that’s what you have.
Baking soda: Helps the cookies spread.
Salt: Enhances and balances the sweetness, bringing out all the other flavors.
Cinnamon : Provides the classic Carrot Cake flavor. Adjust to taste.
All-purpose flour: Gives the cookies structure.
Finely grated carrots: Grating them finely helps them blend smoothly into the dough. Also make sure to squeeze out the excess water in order to avoid cakey cookies!
Toasted walnuts: Adds crunch and nutty flavor.

For the Frosting

Cream cheese: The base of the frosting. It’s tangy and creamy, balancing the sweetness of the cookies. I used Philadelphia cream cheese.
Butter: Adds richness and helps stabilize the frosting, making it smooth and spreadable.
Granulated sugar: Sweetens the frosting without making it too heavy.
Whipping cream: Lightens the frosting, giving it a soft, whipped texture.
Vanilla extract or vanilla powder

Step by step instructions with photos

1. First, grate your carrots and squeeze out as much liquid as possible. Once you have slightly dry, shredded carrots, set them aside.

2. Now it’s time to brown the butter.

3. Add the cubed butter to a skillet or saucepan and let it melt over medium heat.

4. Stir constantly and let it cook until the milk solids turn brown and it smells slightly nutty. Be careful not to burn it.

5. Once ready, pour it into a large bowl and let it cool for about 15 minutes.

6. Once the brown butter has slightly cooled, add the granulated sugar and brown sugar and mix to combine.

7. Next, add the egg, egg yolk and vanilla bean paste. Mix until fully incorporated.

8. Then add the flour, baking soda and cinnamon. Fold gently until just combined.

9. Lastly, fold in the shredded carrots and walnuts.

10. Scoop 10 equal portions of cookie dough onto a baking tray lined with parchment paper.

11. Cover and place in the fridge for 1 hour to chill.

12. After an hour, preheat the oven to 180°C.

13. Place the cookies onto a large baking tray lined with parchment paper, leaving space between them. I recommend baking a maximum of 5 cookies per tray.

14. Bake in the preheated oven for 12 minutes.

15. Once baked, remove the cookies from the oven and place them on a wire rack. Let them cool completely before frosting.

16. While the cookies are cooling, prepare the frosting.

17. In a bowl, combine the sugar and butter until slightly creamy.

18. Then add the cream cheese and vanilla bean paste and mix until smooth.

19. Lastly, add the whipping cream and whip until slightly fluffy.

20. Once the cookies have cooled, scoop or pipe the frosting on top and enjoy.

Yield: 10

Author: Angie