Carrot Cake Cookies

These carrot cake cookies are light and moist. They have a delicious cream cheese frosting for all the goodness of a carrot cake in the convenience of a cookie! Perfect for potlucks and picnics.
Carrot Cake Cookie Ingredients
These are the ingredients you’ll need to make this easy carrot cake cookie recipe:
- For the cookies: butter, brown and white sugars, eggs, crushed pineapple, raisins, shredded carrots, flour, cinnamon, baking powder and baking soda, salt, and (optional) walnuts.
- For the frosting: cream cheese, butter, vanilla extract, and powdered sugar.
How to Make Carrot Cake Cookies
You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make carrot cake cookies at home:
- Beat the butter and sugars together, then beat in the eggs.
- Stir in the pineapple, carrots, and raisins.
- Combine the dry ingredients, then stir it into the wet mixture. Add walnuts, if using.
- Drop the dough onto a prepared baking sheet and bake.
- Make the cream cheese frosting, then frost the cooled cookies.
How to Store Carrot Cake Cookies
Store frosted cookies in a single layer in an airtight container in the refrigerator for up to three days or freeze for up to three months. Bring to room temperature before serving.
Ingredients
Cookies:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
2 large eggs
1 (8 ounce) can crushed pineapple, drained
1 cup raisins
3/4 cup shredded carrots
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts, toasted, divided (Optional)
Cream Cheese Frosting:
4 ounces cream cheese
1/4 cup butter
1 teaspoon vanilla
2 ½ to 3 cups powdered sugar
Directions
To make the cookies: Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth.
Beat in eggs, one at a time, until combined. Stir in the crushed pineapple, carrots, and raisins.
Combine flour, baking powder, baking soda, salt and cinnamon; stir into carrot mixture. Fold in 3/4 cup walnuts if using.
Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
Bake in the preheated oven until tops are set, about 14 to 16 minutes. Allow cookies to cool for 2 minutes on the cookie sheets before removing to wire racks to cool completely.
Make the cream cheese frosting: Beat cream cheese, butter, and vanilla with an electric mixer on medium speed in a large bowl until light and fluffy. Beat in powdered sugar gradually to reach spreading consistency.
Frost cooled cookies with cream cheese frosting; sprinkle with remaining 1/4 cup walnuts, if desired.