Soft Carrot Cake Cookie

There is something about carrot cake that screams spring. And right now, I have spring fever. It could be that I just got back from a Disney Bahamas cruise or that spring break is next week. Either way, I am hoping that these cookies get me through the winter until the flowers start to bloom.
My kids love cookies, but a traditional carrot cake cookie has raisins, oatmeal, walnuts, and coconut, which combined into a cookie would make my kids squirm. So I made up my own recipe using my sugar cookie recipe as a starting point. My cousin Amy is an incredible baker and has the most AMAZING carrot cake recipe ever (I need to post this soon).  Here’s the secret ingredient: carrot baby food. I used this for this cookie along with some freshly shredded carrots. This, combined with some sugar, real butter, a dash of cinnamon, and a cream cheese frosting, makes this cookie soft, moist, and not overly sweet. It ends up being a perfect combination. A bonus for this cookie is that you can add any ingredient to the frosting. Stir in some raisins, top with some walnuts, or colored coconut to give it an Easter feel. You can bring some of those more traditional ingredients back in for those who love them, but still have some that the kids will enjoy! Here’s to wishing for warm weather, sunny skies, and blooming flowers.

Soft Carrot Cake Cookie

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 3 dozen

Soft Carrot Cake Cookie

Moist, soft carrot cake cookie with cream cheese frosting. Easy recipe to add in or top your cookie with the traditional carrot cake topping like walnuts, coconut and raisins.


  • Carrot Cake Cookies*
  • ¾ cup white sugar
  • ½ cup brown sugar
  • 1 cup butter
  • 3 egg yolks
  • ¾ cup carrot baby food
  • 1 cup finely shredded carrots
  • 1 teaspoon cinnamon
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • Cream Cheese Frosting
  • ½ cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 tablespoon almond extract
  • 1 tablespoon milk


Carrot Cake Cookies

Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.

Cream together sugar and butter. Beat in egg yolks, carrot baby food and shredded carrots.

Add flour, baking soda, cream of tartar, and cinnamon. Stir until well combined.

Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 12 minutes or until lightly golden.

Cream Cheese Frosting

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Kids review: They loved these – especially the icing and were so happy they didn’t have nuts! I know my kids all too well.

Husband’s review: He loves anything with pecans and walnuts, so he desperately wanted some of those in there. And due to the almond flavoring he and the kids crave, he licked the frosting off 4 of the cookies before being chased out of the kitchen.


    • Sandra says

      That is a great idea! I will be doing the same! And maybe use some white chocolate to add little carrots on top.:) San

  1. says

    Mmmmmm, Sandra! These look SO good! I love love love carrot cake, so these look like a delicious compromise! I am going to pin this! Thanks!

  2. says

    I am totally jealous that you got to go on a Disney Bahama cruise! Your cookies look yummy. I wonder if my youngest daughter would eat carrots in cookie form. Hmmm. Might have to try your recipe sometime. Thanks for sharing it!

  3. says

    These cookies look amazing, sometimes it’s hard trying to please everyone in the same family, but it sounds like you managed to please everyone this time. Beautiful pics! love the carrot on top.

  4. says

    I love carrot cake – it’s my favorite. I love the nuts, though, so I’m gonna be begging for those as well! I may send this recipe to my favorite carrot cake maker – my big sister!

  5. Elisebet F says

    Do you have to use baby food, or could I just boil and puree some carrots? I think most store bought baby food is disgusting, but I trust you when you say this recipe is delicious, so if there’s no alternative…I’m willing to try!

    • Sandra says

      LOL! I felt the same way when she first told me…but none the less I loved her cake so much I haven’t tried anything else. I would think that some carrot puree would work just fine. If you try – please let me know! xo San

  6. says

    Love carrot cake and these cookies sounds great, pinned!! Thanks so much for sharing at The Wednesday Roundup! ~ Angela @ LeMoine Family Kitchen

  7. says

    Yummy! I am featuring your Carrot Cake Cookies on my Tasty Tuesday hop tomorrow! Make sure you come back over and grab a featured button and link up some more great recipes!

    Julia @ Mini Van Dreams


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