Go Back
+ servings
Carrot Cake Cookies title image

Carrot Cake Cookies

These soft delicious cookies have all the classic Carrot Cake ingredients in a cookie! Wonderful texture, cream cheese frosting drizzle and crushed walnuts on top.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time + Frosting Time (estimate) 30 minutes
Total Time 57 minutes
Servings 28 cookies
Calories 175kcal
Author Toni Dash


  • 1/2 cup Raisins
  • 1/4 cup Pineapple Juice
  • 10 tablespoons Unsalted butter 1 stick + 2 tbsp - softened
  • 1 cup Light Brown Sugar
  • 2 cups All-Purpose Flour (regular or gluten-free measure-for-measure flour blend)
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 tablespoon ground Cinnamon
  • 1/2 teaspoon Salt
  • 3 Egg yolks
  • 1 teaspoon Vanilla Extract
  • 1/2 cup sweetened Coconut Flakes
  • 1 larg Carrot grated

Cream Cheese Frosting:

  • 4 ounces Cream Cheese
  • 1/4 cup Unsalted Butter softened
  • 1 teaspoon Vanilla Extract
  • 1 cup Confectioner's/Powdered Sugar
  • 1/2 cup crushed Walnuts


  • Preheat oven to 350 degrees. Prepare a baking sheet by lining it with a sheet of parchment paper.
  • Start by soaking the raisins in the pineapple juice for at least 15 minutes. This plumps and sweetens the raisins. Once soaked, strain the raisins from the juice and reserve the juice.
  • In a large bowl, cream together the butter and brown sugar until smooth and creamy. Set aside.
  • In another bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
  • Slowly add the flour mixture into the butter mixture and beat until well combined.
  • In a small bowl, mix together the egg yolks, pineapple juice and vanilla.
  • Slowly add this mixture into the batter and mix until combined.
  • Add in the coconut, raisins and carrot and stir just until they are combined.
  • Using a large cookie scoop, place cookies on the prepared cookie sheet about 2 inches apart. Bake for 10-12 minutes, until the tops are no longer wet. Cool on the cookie sheet for a few minutes and then transfer to a sheet of wax paper to finish cooling.
  • Bake for 10-12 minutes, until the tops are no longer wet. Cool on the cookie sheet for a few minutes and then transfer to a sheet of wax paper to finish cooling.


  • Beat together the cream cheese, powdered sugar, vanilla and butter until well combined.
  • Heat the frosting over low/medium heat on the stove top or in the microwave until the consistency is just thin enough to drizzle over the cookies.
  • Crush the walnuts in a plastic bag and set aside for the topping.
  • Drizzle the frosting all over the cookies and sprinkle with the crushed walnuts. Set aside to allow the frosting to set or eat now! NOTE: allowing the frosting to set will make it easier to stack and store the cookies later. The frosting does not become hard but it will set enough to stack the cookies without a mess.


The cookies have a softer consistency. Allow them to cool on the baking sheet before moving them to a cooling rack or piece of wax paper to frost them.
Allow the frosting to become firm (it will not fully harden) to make them easier to stack or store.


Calories: 175kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 116mg | Potassium: 90mg | Fiber: 1g | Sugar: 13g | Vitamin A: 635IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg