These carrot cake cookies have all the cozy flavor you love in classic carrot cake, baked into soft, tender cookies. Then, I finish them off with a light, old-fashioned brown sugar ermine frosting and chopped pecans. They’re warmly spiced, perfectly sweet, and made with finely grated carrots so every bite stays soft and cake-like without feeling heavy. If you love carrot cake, you will want to try these cookies! And if you’re looking for the classic version, be sure to check out my Homemade Carrot Cake with cream cheese frosting; it’s a reader favorite!
Ingredients & Substitutions
- All-Purpose Flour: Forms the base of the cookies. Measure using the spoon-and-level method for soft, tender cookies.
- Warm Spices (Cinnamon, Nutmeg, Ginger): These classic carrot cake spices add warmth without overpowering the cookies. If needed, you can swap in pumpkin pie spice at about 2 teaspoons total.
- Butter: Melted butter (I prefer unsalted butter) keeps the cookies moist and flavorful. Let it cool slightly so it doesn’t scramble the egg. If using salted butter, you may want to lessen the kosher salt.
- Sugars (Light Brown Sugar & Granulated Sugar): The mix adds sweetness and moisture, with brown sugar giving the cookies a soft, chewy texture.
- Egg & Vanilla Extract: Binds the dough and adds richness and flavor. Make sure the egg is at room temperature for even mixing. Out of eggs? Check out my egg substitutes to try.
- Carrots (finely grated is best): Use the small holes on a box grater so the carrots melt into the dough and keep the cookies soft.
- Brown Sugar Ermine Frosting: This old-fashioned ermine frosting is made with milk, flour, butter, brown sugar, and vanilla. It’s light, fluffy, and less sweet than traditional cream cheese frosting, making it perfect for these cookies.
- Chopped Pecans (Optional): Add a little crunch on top, or skip them for a nut-free option. Or, if preferred, sprinkle some chopped walnuts on top.
FAQs
Can I substitute cream cheese frosting for the brown sugar ermine frosting?
Yes! Cream cheese frosting works well if you prefer a tangier, more traditional carrot cake flavor. Keep in mind it will be slightly sweeter and heavier than the airy ermine frosting.
Can I make the cookies smaller or larger?
Yes! Use a cookie scoop to portion the dough to your preferred size. Baking times may need to be adjusted: smaller cookies 8 to 10 minutes, larger cookies 12 to 14 minutes.
Can I add other mix-ins to the cookies?
Absolutely! Chopped pineapple, raisins, or shredded coconut all pair wonderfully with the carrot and spice flavors. Just fold in 1/4 to 1/2 cup after mixing in the carrots.
Can I make these cookies ahead of time?
Yes! You can prepare the dough a day in advance and refrigerate it, or bake the cookies and frost them up to 1 day before serving. Store unfrosted cookies in an airtight container at room temperature until ready to frost.
Serving Ideas
- Snack or Dessert: These carrot cake cookies are perfect with a cup of coffee or tea for an afternoon treat, or as a sweet ending to lunch or dinner. I could enjoy one any time of the day!
- Spring & Easter Gatherings: Their warm spices and tender texture make them ideal for springtime celebrations. Serve them on a platter alongside other seasonal favorites like my Carrot Cake Loaf for a coordinated spread.
- Gift or Party Treat: Frosted and topped with pecans or walnuts, these cookies make a thoughtful homemade gift. Package them in a decorative box or wrap individually for bake sales, teacher gifts, or hostess presents.
How to Store Carrot Cake Cookies with Brown Sugar Ermine Frosting
These cookies stay soft, tender, and flavorful when stored properly:
Room Temperature: Store in an airtight container for 3 to 4 days. This keeps the cookies at their soft, chewy best.
Refrigerator: Keep in a sealed container for up to 1 week. Let the cookies come to room temperature before serving so the frosting and texture are perfect.
Freezing: Freeze unfrosted cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. Frosted cookies can also be frozen: layer between sheets of parchment paper in an airtight container. Thaw at room temperature before serving for the best texture. Check out my guide to freezing, baking, and storing cookies for more helpful tips.
Carrot Cake Cookies with Brown Sugar Ermine Frosting
Ingredients
Carrot Cake Cookies
- 1 ¾ cups (219 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup (1 stick / 113 g) unsalted butter, melted, slightly cooled
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (110 g) finely grated carrots, lightly packed
Brown Sugar Ermine Frosting
- 1 cup (244 g) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 teaspoon vanilla extract
Topping (Optional)
- ½ cup (55 g) chopped pecans, for topping, optional
Instructions
Carrot Cake Cookies
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract to the bowl and whisk until fully combined.
- Stir in the grated carrots.
- Add the dry ingredients to the wet ingredients and mix just until no streaks of flour remain. Do not overmix.
- Using a 2-tablespoon cookie scoop or spoon, portion the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10 to 12 minutes, or until the edges are set and lightly golden while the centers look soft and slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely before frosting.
- While the cookies cool, make the frosting.
Brown Sugar Ermine Frosting
- In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3 to 5 minutes, or until no lumps remain and the mixture thickens and resembles a very thick pudding. It should coat the back of a spoon.
- Remove the pan from the heat. Cover the mixture with plastic wrap pressed directly onto the surface, then let it cool completely to room temperature. (This is important; if it’s even slightly warm, the frosting won’t whip properly.)
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. The mixture should look smooth and creamy, not grainy. Stop the mixer and use a rubber spatula to scrape down the sides ofthe bowl.
- Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy, 2 to 3 minutes, pausing to scrape down the sides of the bowl as needed.
- Switch to the whisk attachment. Add vanilla and mix on high for 7 to 8 minutes, or until the frosting is smooth and creamy.
- Once the cookies are completely cooled, spread or pipe the frosting on top of each cookie using an offset spatula or piping bag.
- Top with pecans, if using.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These carrot cake cookies are amazing! I love how soft and flavorful they are, and the frosting is so light and sweet.
Elizabeth
I love carrot cake, and I loved these cookies! I wasn't sure about the ermine frosting, but it really works with the cookies. And, I want extra pecans on my cookie!
Stephanie
I wasn’t sure about the ermine frosting at first, but it’s so fluffy and light! These cookies are sweet without being too heavy.
Bella
These cookies and tender, and I love the nutty crunch from the pecans on top. This is a fun way to enjoy the flavor of carrot cake in a cookie form!
