Introduction

Oh friends, do I have a treat for you today! If you’re anything like me, you have a soft spot for classic carrot cake. That moist, spiced goodness paired with tangy cream cheese frosting? Pure heaven! But sometimes, you want that cozy, comforting flavor in a format that’s a little easier to share (or maybe just eat more of!). That’s where these incredible Carrot Cake Cookies come in. They capture everything you love about the cake – the warming spices, the tender texture, the pops of sweet carrot and nutty pecans – all wrapped up in a perfect, portable cookie. And the icing? We’re elevating it with a little brown butter magic. Trust me, these cookies are dangerously delicious and surprisingly easy to whip up. They bring all the nostalgic feels without needing a fork!

Why You’ll Love This Recipe

Fast & Easy: No elaborate cake layers here! Mix, bake, ice, and enjoy. Perfect for a spontaneous baking session.
Giftable: These cookies are beautiful and transport well, making them ideal for sharing with friends, neighbors, or bringing to a potluck.
Crowd-Pleasing: Who doesn’t love carrot cake? These cookies take that beloved flavor and make it even more fun to eat.
Soft & Chewy: The perfect texture combination that makes you want just one more.
Brown Butter Magic: That extra step in the icing adds a depth of flavor you won’t believe.

Ingredients

Gathering your ingredients is the first step to baking bliss! Here’s what you’ll need for these glorious cookies and their amazing icing:

For the Carrot Cake Cookies:

½ cup unsalted butter, room temperature: Softened butter creams beautifully with sugar, giving your cookies a tender base. If you forget to take it out, cut it into small pieces and let it sit for 15-20 minutes, or gently warm it in the microwave for a few seconds (be careful not to melt it completely!).
½ cup granulated sugar: Provides sweetness and helps with spread and crispness on the edges.
½ cup light brown sugar, packed: Adds moisture, chewiness, and that lovely caramel note that pairs so well with spices. Make sure it’s packed firmly in the cup!
1 large egg, room temperature: Binds everything together and adds richness. Just like the butter, room temperature is key for emulsifying properly.
2 teaspoons vanilla extract: Enhances all the other flavors. Don’t skip it!
2 cups all purpose flour, spooned and leveled: The structure of your cookies. Spooning and leveling prevents you from adding too much flour, which can make cookies dry.
1 tablespoon corn starch: My secret weapon for extra soft and tender cookies!
1 teaspoon baking soda: Our leavening agent that helps the cookies rise and spread nicely.
½ teaspoon fine sea salt: Balances the sweetness and enhances all the other flavors.
1 teaspoon ground cinnamon: The star spice of carrot cake!
¼ teaspoon ground ginger: Adds a little warmth and zing.
½ teaspoon ground nutmeg: A classic pairing with cinnamon and ginger, bringing warmth and depth.
1 cup finely shredded fresh carrots: Use fresh carrots for the best flavor and moisture. Grate them finely so they soften nicely in the cookie.
½ cup chopped pecans, toasted: Toasted nuts add so much more flavor! Just pop them in a dry skillet over medium heat for a few minutes, stirring often, until fragrant.

For the Brown Butter Cream Cheese Icing:

½ cup salted butter, browned and cooled to room temperature: Browning the butter adds a nutty, toasty depth of flavor that takes cream cheese icing to the next level. Let it cool completely but remain soft!
8 ounces cream cheese, room temperature: The essential tang and creaminess of classic carrot cake frosting. Make sure it’s fully softened!
1½ teaspoons vanilla extract: More vanilla goodness!
3 cups powdered sugar: Sweetens and thickens the icing. Sifting isn’t strictly necessary, but it helps prevent lumps.
½ teaspoon ground cinnamon: Ties the icing flavor into the cookie flavor.
½ teaspoon fine sea salt: Balances the richness and sweetness of the icing.

For Garnish:

Chopped toasted pecans: A little sprinkle on top makes them look extra special and adds a nice crunch.

How to Make It

Alright, aprons on! Let’s bake these beauties. It’s easier than you think, I promise!

Make the Cookies

First things first, preheat your oven to 350°F (175°C). Get your baking sheets ready and line them with parchment paper. This makes cleanup a breeze and prevents sticking.
In a large bowl, grab your softened butter, granulated sugar, and light brown sugar. Use an electric mixer (or some serious elbow grease!) to cream them together until the mixture is light and fluffy. This usually takes 2-3 minutes.
Now, beat in that room temperature egg and the vanilla extract. Mix until everything is just combined and looks smooth.
In a separate, medium-sized bowl, whisk together all your dry ingredients: the all-purpose flour, corn starch, baking soda, sea salt, cinnamon, ginger, and nutmeg. Give them a good whisk to make sure the leavening and spices are evenly distributed.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until they are just combined. Stop mixing as soon as you no longer see dry streaks of flour. Overmixing can lead to tough cookies, and we want them soft and tender!
Gently fold in your finely shredded carrots and the chopped toasted pecans. I like to use a rubber spatula for this part, mixing just until they are evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto your prepared baking sheets. Leave a couple of inches of space between each cookie, as they will spread slightly.
Bake for 10-12 minutes. You’re looking for edges that are lightly golden brown and centers that look set, not wet or glossy. Don’t overbake them if you want that soft, chewy texture!
Let the cookies cool on the baking sheets for just a few minutes before carefully transferring them to a wire rack to cool completely. They need to be totally cool before you ice them, otherwise, the icing will melt into a mess!

Make the Brown Butter Cream Cheese Icing

While the cookies are cooling, let’s make the frosting. This brown butter step is worth every second!

You’ll need your browned butter from earlier. Make sure it’s completely cooled down to room temperature, but still soft enough to beat. If it’s too hard, let it sit out longer or gently microwave for just a few seconds.
In a medium bowl, beat together your softened cream cheese and the cooled brown butter until the mixture is smooth and creamy. Make sure there are no lumps of cream cheese!
Beat in the vanilla extract until combined.
Gradually add the powdered sugar, cinnamon, and sea salt. I usually add it about a cup at a time, beating until smooth before adding the next batch. Keep beating until the icing is smooth, fluffy, and spreadable. If it seems a little too thick, you can add a tiny splash of milk or cream (about a teaspoon at a time) until it reaches your desired consistency.

Assemble the Cookies

The final, fun part!

Once your cookies are completely, totally cool (seriously, be patient!), it’s time to ice them. You can use a spatula or knife to spread the icing, or if you’re feeling fancy, put it in a piping bag with your favorite tip.
Spread or pipe a generous dollop of that glorious brown butter cream cheese icing onto each cookie.
For the perfect finishing touch, sprinkle some extra chopped toasted pecans over the top of the icing on each cookie.

Now, try to eat just one! (Spoiler alert: it’s nearly impossible.)

Substitutions & Additions

Feeling creative? Here are some ways to switch things up:

Nuts: No pecans? Toasted walnuts are a fantastic substitute and equally delicious.
Raisins or Cranberries: Want to add a little chewy sweetness? Fold in about ½ cup of raisins or dried cranberries along with the carrots and pecans.
Orange Zest: A little finely grated orange zest (about 1 teaspoon) folded into the cookie dough or the icing adds a lovely bright note that complements the carrot and spices beautifully.
Spices: Feel free to adjust the spice blend to your liking. A pinch of ground cloves could also be a nice addition.
Chocolate Chips: Not traditional, but who am I to say no to chocolate? White chocolate chips would pair especially well! Fold in about ½ cup with the carrots and pecans.

Tips for Success

Making cookies should be fun, not stressful! Here are a few tips I’ve learned along the way:

Room Temperature Ingredients: I know I mentioned it, but it’s worth repeating! Having your butter, egg, and cream cheese at room temperature ensures everything creams together smoothly, resulting in a better texture.
Don’t Overmix: Once you add the flour, mix only until the dry ingredients are just incorporated. Overmixing develops gluten, making cookies tough.
Finely Grate Carrots: Use the small holes on your box grater for the carrots. This helps them soften properly during baking.
Toast Your Nuts: Seriously, it takes the flavor from good to amazing!
Cool Completely Before Icing: Patience is a virtue here. Warm cookies will melt your beautiful icing.
Prep Ahead: You can make the cookie dough up to 2 days in advance and store it covered in the fridge. You can also make the brown butter cream cheese icing a day ahead and keep it in the fridge; just let it soften slightly at room temperature and give it a quick whip before icing.

How to Store It

If you miraculously have any leftover cookies, here’s how to keep them fresh:

Store iced cookies in a single layer in an airtight container in the refrigerator. The cream cheese icing needs to be kept cold.
If you need to stack them, place a piece of parchment paper between the layers to prevent sticking.
They will keep well in the refrigerator for 3-4 days.
You can also freeze iced cookies! Place them on a baking sheet until the icing is firm, then transfer them to an airtight freezer-safe container. Thaw them in the refrigerator. They should be good for up to 1-2 months.

FAQs

Got questions? I’ve got some answers!

Q: Can I use pre-shredded carrots from the store?
A: While convenient, I highly recommend shredding fresh carrots yourself for this recipe. Pre-shredded carrots are often drier and thicker, which won’t incorporate into the cookie dough as well or become tender during baking.

Q: Why do I need cornstarch in the cookie dough?
A: Cornstarch helps create a softer, more tender cookie texture. It’s a little trick that makes a big difference!

Q: Can I skip browning the butter for the icing?
A: You could, but you’d be missing out on incredible flavor! If you prefer a standard cream cheese frosting, just use softened unsalted or salted butter instead of browning it. The quantities remain the same.

Q: Can I make these cookies without nuts?
A: Absolutely! If you have a nut allergy or just don’t like nuts, simply omit the pecans from both the cookie dough and the garnish. The cookies will still be delicious.

Soft & Chewy Carrot Cake Cookies with Brown Butter Cream Cheese Icing

Capture everything you love about classic carrot cake – the warming spices, tender texture, sweet carrot, and nutty pecans – all wrapped up in a perfect, portable cookie. Elevated with a brown butter cream cheese icing, these cookies are dangerously delicious and surprisingly easy to whip up.

Print Recipe Pin Recipe

Cook Time 10

Equipment

Electric mixer
Large bowl
Baking sheets
Parchment paper
Medium-sized bowl
Whisk
Rubber spatula
Wire rack
Spatula or knife for icing
Piping bag (optional) for icing

Ingredients

For the Carrot Cake Cookies

0.5 cup unsalted butter room temperature
0.5 cup granulated sugar
0.5 cup light brown sugar packed
1 large egg room temperature
2 teaspoons vanilla extract
2 cups all purpose flour spooned and leveled
1 tablespoon corn starch
1 teaspoon baking soda
0.5 teaspoon fine sea salt
1 teaspoon ground cinnamon
0.25 teaspoon ground ginger
0.5 teaspoon ground nutmeg
1 cup finely shredded fresh carrots
0.5 cup chopped pecans toasted

For the Brown Butter Cream Cheese Icing

0.5 cup salted butter browned and cooled to room temperature
8 ounces cream cheese room temperature
1.5 teaspoons vanilla extract
3 cups powdered sugar
0.5 teaspoon ground cinnamon
0.5 teaspoon fine sea salt

For Garnish

Chopped toasted pecans

Instructions

Make the Cookies
First things first, preheat your oven to 350°F (175°C). Get your baking sheets ready and line them with parchment paper.
In a large bowl, cream together softened butter, granulated sugar, and light brown sugar using an electric mixer until light and fluffy (2-3 minutes).
Beat in the room temperature egg and vanilla extract until just combined and smooth.
In a separate medium bowl, whisk together the all-purpose flour, corn starch, baking soda, sea salt, cinnamon, ginger, and nutmeg.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined with no dry streaks of flour.
Gently fold in the finely shredded carrots and chopped toasted pecans using a rubber spatula until evenly distributed.
Drop rounded tablespoons of dough onto prepared baking sheets, leaving space between each.
Bake for 10-12 minutes until edges are lightly golden brown and centers are set.
Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Make the Brown Butter Cream Cheese Icing
Ensure browned butter is completely cooled to room temperature but still soft.
In a medium bowl, beat together the softened cream cheese and cooled brown butter until smooth and creamy.
Beat in the vanilla extract.
Gradually add the powdered sugar, cinnamon, and sea salt, beating until the icing is smooth, fluffy, and spreadable. Add milk or cream if needed for consistency.
Assemble the Cookies
Once cookies are completely cool, ice them using a spatula, knife, or piping bag.
Spread or pipe a generous dollop of brown butter cream cheese icing onto each cookie.
Sprinkle extra chopped toasted pecans over the top of the icing on each cookie for garnish.

Notes

Tips for Success:
- Use room temperature ingredients for best texture.
- Don't overmix the dough once flour is added.
- Finely grate carrots for proper softening.
- Toast your nuts for enhanced flavor.
- Cool cookies completely before icing to prevent melting.
- Dough can be made up to 2 days ahead (store in fridge).
- Icing can be made a day ahead (store in fridge, whip before using).

Substitutions & Additions:
- Walnuts can substitute pecans.
- Add about ½ cup raisins or dried cranberries.
- Add about 1 teaspoon finely grated orange zest to dough or icing.
- Adjust spice blend (e.g., add ground cloves).
- Add about ½ cup white chocolate chips.

Storage:
- Store iced cookies in a single layer in an airtight container in the refrigerator for 3-4 days.
- Place parchment paper between layers if stacking.
- Freeze iced cookies by firming icing on a baking sheet, then transferring to a freezer-safe container for 1-2 months. Thaw in the refrigerator.