Carrot Cake Cookies Recipe

ByEthan Lark
Jump to Recipe

Introduction

These carrot cake cookies combine the warm flavors of classic carrot cake with the convenience of a cookie. Soft, spiced, and topped with a creamy frosting, they make a delightful treat perfect for any occasion.

The image shows a scene of freshly baked carrot cake cookies with cream cheese frosting. On the right, seven cookies sit on a round wooden board, each topped with a smooth white cream layer neatly spread. In the bottom left corner, two cookies with frosting sit on a white plate, next to a small bowl filled with chopped nuts. Above that, a wire cooling rack holds five more unfrosted cookies. A small bowl of creamy white frosting with a spreader knife rests near the top center. On the upper right, three fresh whole carrots with green tops lie on the white marbled surface next to a striped cloth. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup Truvia® Sweet Complete® Brown With a Hint of Molasses
  • 1 1/4 cup All-Purpose Flour
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 4 tablespoons Unsalted Butter
  • 1/4 cup Unsweetened Apple Sauce
  • 1 Egg
  • 1/2 teaspoon Vanilla Extract
  • 1/2 cup Carrot, shredded
  • 1/2 cup Chopped Pecans
  • 2 tablespoons Cream Cheese
  • 1 tablespoon Butter
  • 1/2 cup Truvia Sweet Complete® Confectioners Stevia Leaf Sweetener
  • 1 tablespoon Milk
  • 1/2 teaspoon Vanilla Extract (for icing)

Instructions

  1. Step 1: Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  2. Step 2: Sift together the flour, cinnamon, ginger, nutmeg, salt, and baking soda in a bowl; set aside.
  3. Step 3: In a mixer fitted with the paddle attachment, cream the unsalted butter and Truvia® Sweet Complete® Brown at medium speed for 2 minutes until combined.
  4. Step 4: Mix in the unsweetened apple sauce until fully incorporated.
  5. Step 5: Beat in the egg and vanilla extract for 1 minute.
  6. Step 6: Add the dry ingredients and mix on low speed for about 30 seconds, just until a few streaks of flour remain.
  7. Step 7: Remove the bowl and fold in the shredded carrot and chopped pecans using a rubber spatula.
  8. Step 8: Using a cookie scoop, place dough onto the prepared baking sheet, spacing cookies about 1 ½ inches apart. Press each cookie flat with a buttered hand.
  9. Step 9: Bake for 10 to 12 minutes until set.
  10. Step 10: Transfer cookies to a cooling rack to cool completely. Repeat baking with remaining dough.
  11. Step 11: To make the icing, beat together cream cheese and butter in a medium bowl until creamy.
  12. Step 12: Add confectioners sweetener, milk, and vanilla extract. Mix until smooth and slightly runny, adding more milk if needed.
  13. Step 13: Transfer icing to a sealable bag, knead to remove lumps, then trim a corner just before piping.
  14. Step 14: Pipe frosting onto the cooled cookies and serve.
  15. Step 15: Store in a sealable container for freshness.

Tips & Variations

  • For a nut-free version, omit pecans or substitute with sunflower seeds.
  • Use grated zucchini instead of carrot for a different twist and added moisture.
  • Add a pinch of cloves or allspice for extra warm spice notes.
  • If you don’t have Truvia®, substitute with your preferred sweetener but adjust quantities to taste.
  • Chilling the dough before baking can help cookies keep their shape better.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. When ready to enjoy, bring them to room temperature or warm briefly in the microwave. The frosting holds up well but is best eaten fresh.

How to Serve

A white marbled table holds a wooden board with eight carrot cookies topped with white cream frosting, their crumbly texture visible under the smooth cream. To the side, a small green bowl filled with crushed nuts sits next to a butter knife with a wooden handle resting on the table. Nearby, a white wire rack holds five more carrot cookies without frosting, showing a golden brown rough surface. Two cookies with cream frosting sit on a white plate, arranged on top of a blue cloth. A few small fresh carrots with green tops lie beside the setup, while a cup of coffee and a small bowl of extra cream frosting complete the scene, all arranged on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before scooping and baking.

Can I freeze the cookies?

Absolutely. Freeze baked and cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature and pipe frosting after thawing.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake Cookies Recipe

★★★★★

4.9 from 64 reviews
  • Author: Ethan
  • Total Time: 27 minutes
  • Yield: Approximately 18–20 cookies 1x
  • Diet: Low Calorie
Print Recipe

Description

Delight in these moist and flavorful Carrot Cake Cookies, packed with the warm spices of cinnamon, ginger, and nutmeg, sweetened naturally with Truvia® and enhanced by crunchy pecans. Topped with a luscious cream cheese frosting, these cookies offer a delicious and healthier twist on traditional carrot cake.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cup All-Purpose Flour
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 1/2 cup Truvia® Sweet Complete® Brown With a Hint of Molasses

Wet Ingredients

  • 4 tablespoons Unsalted Butter (for batter)
  • 1/4 cup Unsweetened Apple Sauce
  • 1 Egg
  • 1/2 teaspoon Vanilla Extract (for batter)
  • 1/2 cup Carrot, grated or finely chopped
  • 1/2 cup Chopped Pecans

For the Cream Cheese Icing

  • 2 tablespoons Cream Cheese
  • 1 tablespoon Butter
  • 1/2 cup Truvia Sweet Complete® Confectioners Stevia Leaf Sweetener
  • 1 tablespoon Milk
  • 1/2 teaspoon Vanilla Extract (for icing)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F (180 degrees C). Line a large baking sheet with parchment paper to prevent sticking and allow for even baking.
  2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, salt, and baking soda. This ensures an even distribution of spices and leavening agents.
  3. Cream Butter and Sweetener: Using a mixer fitted with a paddle attachment, cream the unsalted butter and Truvia® Sweet Complete® Brown sweetener at medium speed for about 2 minutes until well combined and fluffy.
  4. Add Apple Sauce: Mix in the unsweetened apple sauce until fully incorporated, adding moisture to the batter and reducing the need for additional fats.
  5. Incorporate Egg and Vanilla: Beat in the egg and vanilla extract for 1 minute to combine all wet ingredients thoroughly.
  6. Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture at low speed, mixing just until a few flour streaks remain to avoid over mixing and tough cookies.
  7. Add Carrots and Pecans: Remove the bowl from the mixer and gently fold in the grated carrots and chopped pecans using a rubber spatula to preserve texture.
  8. Shape Cookies: Using a cookie scoop, place dollops of batter onto the prepared baking sheet, spacing cookies about 1 ½ inches apart. Flatten each cookie slightly using a buttered hand to allow even spreading.
  9. Bake: Bake in the preheated oven for 10-12 minutes until the edges are set and the tops are lightly golden.
  10. Cool Cookies: Transfer cookies to a cooling rack to cool completely before frosting. Repeat the shaping and baking process with remaining dough.
  11. Prepare Icing: In a medium bowl, beat together cream cheese and butter until creamy using a hand mixer or whisk.
  12. Add Sweetener and Flavorings: Stir in the confectioners’ stevia sweetener, milk, and vanilla extract until smooth. Adjust the milk quantity to achieve a slightly runny but pipeable consistency.
  13. Remove Lumps: Transfer the icing to a sealable plastic bag and knead to remove any lumps for a smooth finish.
  14. Prepare for Piping: Just before decorating, cut a small tip off one corner of the bag to pipe the icing onto the cookies.
  15. Frost Cookies: Pipe the cream cheese frosting over the cooled cookies evenly and decoratively.
  16. Storage: Store the frosted cookies in an airtight container to maintain freshness.

Notes

  • For best texture, do not over mix the batter once dry ingredients are added.
  • You can substitute pecans with walnuts or omit nuts if preferred.
  • Adjust the milk in the frosting to reach your desired piping consistency.
  • Cookies should be completely cool before frosting to prevent melting.
  • Store cookies at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: carrot cake cookies, healthy carrot cookies, low sugar cookies, cream cheese frosting, fall desserts, spiced cookies, nutty cookies

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆