Crumbl Carrot Cake Cookies (Printable)

Soft, spiced cookies with fresh carrots and creamy frosting inspired by Crumbl bakery.

# What You'll Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - ¾ cup light brown sugar, packed
03 - ¼ 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 - ½ tsp baking soda
09 - ½ tsp salt
10 - 1½ tsp ground cinnamon
11 - ¼ tsp ground nutmeg
12 - 2 cups finely grated carrots (about 3 medium carrots)
13 - ½ cup finely chopped walnuts or pecans

→ 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 Prepare:

01 - Preheat 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 mixture, mixing just until combined.
06 - Fold in grated carrots and nuts until evenly distributed throughout the dough.
07 - Scoop 3-tablespoon-sized mounds of dough onto prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 12-14 minutes until edges are golden and centers are set. Cool on sheet for 5 minutes, then transfer to wire rack.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, followed by vanilla and salt, beating until fluffy.
10 - Generously frost each cooled cookie with cream cheese frosting. Garnish with chopped nuts if desired.

# Expert Advice:

01 -
  • These cookies capture everything wonderful about carrot cake but in handheld form with that irresistibly thick layer of tangy sweet frosting on top
  • The texture is absolutely perfect, soft and chewy in the middle with slightly golden edges, and they stay moist for days thanks to all those freshly grated carrots
02 -
  • These cookies need to cool completely on the baking sheet for at least 5 minutes before moving them, or they'll crumble apart, and trust me from experience, that's a heartbreak nobody needs
  • The frosting should be thick enough to hold its shape when piped or spread, and if it feels too soft, pop it in the fridge for 10 minutes before frosting
03 -
  • Grate your carrots finely rather than coarsely, because big carrot pieces can create odd textures and prevent cookies from holding their shape
  • Don't overbake these, pull them out when edges are just golden, because they continue cooking on the hot baking sheet and you want that soft, chewy center

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