Crumbl Carrot Cake Cookies (Printer-friendly)

Soft, spiced cookies loaded with fresh carrots and warm spices, topped with tangy cream cheese frosting for the ultimate bakery-style treat.

# What You’ll Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 3/4 cup light brown sugar, packed
03 - 1/4 cup granulated sugar
04 - 2 large eggs, room temperature
05 - 2 tsp pure vanilla extract
06 - 2 cups all-purpose flour
07 - 1 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/2 tsp salt
10 - 1 1/2 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - 2 cups finely grated carrots (about 3 medium carrots)
13 - 1/2 cup finely chopped walnuts or pecans (optional)

→ Cream Cheese Frosting

14 - 6 oz full-fat cream cheese, softened
15 - 4 tbsp unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 1 tsp pure vanilla extract
18 - Pinch of salt

# How-To Guide:

01 - Preheat the 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 (if using) 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 cookies on the sheet for 5 minutes, then transfer to a 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 a sprinkle of chopped nuts if desired.

# Expert Advice:

01 -
  • These cookies taste like someone took everything wonderful about carrot cake and made it portable and acceptable for breakfast (I won't tell if you won't)
  • The cream cheese frosting to cookie ratio is absolute perfection, thick enough to leave a satisfying swoop on your fork
  • They stay incredibly soft for days, which is saying something considering how quickly they disappear in my house
02 -
  • Over mixing the flour makes tough cookies, so stop the moment everything comes together
  • Warm cookies will melt your frosting right off, so patience during cooling is non negotiable
  • These taste even better on day two when the flavors have had time to become best friends
03 -
  • Use the finest grate on your box grater, or pulse carrots in a food processor until they're practically minced
  • Chill your dough for 30 minutes if your kitchen runs warm, which helps control spread and intensify those cozy spices

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