Carrot Cookies with Lemon Cream Cheese Frosting
A soft-chewy cookie filled with carrots & raisins and topped with a lemony cream cheese frosting!
Hello, friends!
Spring has FINALLY sprung and although it’s been raining the last two days, this girl couldn’t be happier with the warmer temperatures we’ve also been having!
I LOVE everything about spring! Even the rainy days!
I also love all the wonderful recipes that I’m inspired to make in the springtime.
One of my favorites is carrot cake, but oh my goodness…the recipe is SO decadent and oh so naughty!
So instead, I decided to give my waistline a break and make another favorite carrot treat.
These bite-sized Carrot Cookies taste really do taste like carrot cake. But unlike the cake, these cookies are light and airy. They are also SUPER soft and melt right in your mouth! They are also filled with some healthy yumminess too! Like carrots of course, but also raisins and unsweetened coconut!
But I’m not going to lie. They have a WHOLE lot of naughty too.
Like that lemony cream cheese frosting that I piled on the top of each cookie. It’s SUPER creamy with just a hint of lemon. And it’s not fat-free. Oh no. NEVER!
Of course, you can TOTALLY skip the frosting! (Say what?)
Then these cookies could be considered healthy-ish… I suppose.
what you’ll need to make the carrot cookies
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- Stand mixer (or hand mixer)
- Mixing bowls
- Measuring cups
- measuring spoons
- Cookie sheet
- Parchment paper
- Spatula/Turner
- Wire cooling rack
ingredients you’ll need:
- carrots (shredded)
- butter
- flour
- eggs
- sugar
- raisins
- coconut
- lemon extract
- baking powder
- salt
- vanilla
- powdered sugar
- cream cheese
These cookies are really quick and easy to make. But I do have a few tips that might help along the way!
how to make carrot cookies
- Prepare your cookie sheet by lining it with parchment paper
- Make sure your butter is softened before adding it and the sugar to a large stand mixer bowl. (If you don’t have a stand mixer you can use a hand mixer).
- Beat the sugar and butter and to light and fluffy(this is what makes them SUPER light and airy!)
- Add the eggs, vanilla, and lemon extract. Mix until just combined.
- In another large bowl, sift together the flour, baking powder, and salt. (Again, sifting the dry ingredients will add more airiness to the cookies.)
- Combine the dry ingredients with the wet and mix until just combined.
- Fold in the carrots, raisins, and coconut.
- Refrigerate dough for at least 30 minutes!!!
- Combine ingredients for the frosting and whip until smooth and fluffy
- Bake cookies
- Allow to cool completely before frosting!
****Refrigerating the dough is key!!! The colder the dough is the less the cookies will spread!
other tips:
- Use a tablespoon to scoop the dough. This will make the cookies uniform so they cook evenly.
- Measure your flour by spooning it into the measuring cup. Level it off before placing it through the sifter. **Not enough flour and these cookies will spread-Too much flour and the cookies will be hard.
Raisins and coconut definitely add to the flavor of these cookies. But if you don’t like one or both you could definitely use substitutions.
I’ve used currants and dried cranberries in place of the raisins, or simply leave them out.
If you’re not a fan of coconut you can substitute by adding nuts. I’ve used walnuts, pecan’s, and even almonds in these cookies, and they add a wonderful flavor and crunch!
Here’s the full recipe for my Carrot Cookies with Lemon Cream Cheese Frosting:
Carrot Cookies with Lemon Cream Cheese Frosting
A soft-chewy cookie filled with carrots & raisins and topped with a lemony cream cheese frosting!
Ingredients
Cookies
- 1 cup butter room temperature
- 3/4 cup white sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 3/4 cup coconut
- 1/2 cup raisins
- 1 cup shredded carrots
Frosting
- 1 cup powdered sugar
- 2 Tablespoons butter
- 4 ounces cream cheese
- 2 teaspoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
-
Preheat oven to 350. Cover a cookie sheet with parchment paper. Set aside. Combine butter and sugar in a large mixing bowl. Whip until light and fluffy. Add in the eggs, vanilla, and lemon extract. Mix until combined. Sift together the flour, baking powder, and salt in a medium bowl. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the carrots, coconut, and raisins. Place cookie dough in the refrigerator for 30 minutes.
Meanwhile, combine the ingredients for frosting in a medium mixing bowl. Whip until smooth and fluffy. Remove the cookie dough from the refrigerator. Use a Tablespoon to scoop cookie dough onto the parchment paper-lined baking sheet.
Bake in the oven for 12-14 minutes. **Note: Cookies will not appear done. But if you gently press your finger into the top you should not see an imprint.
Remove the cookies from the oven and allow them to cool for a few minutes before placing them on a cooling rack to cool completely. Frost the cookies with the Lemon Cream Cheese Frosting. Place cookies in an air-tight container and refrigerate.
**Cookies may also be frozen but do so without frosting.
Recipe Notes
can you freeze carrot cookies?
Yes! These cookies freeze very well! The only recommendation I have is to NOT frost them before freezing.
I simply lay them out on a cookie sheet and place them in the freezer for about 30 minutes. They are easier to handle when partially frozen. Then I place them in baggies and put them back in the freezer. They last well up to 6 months.
When you’re ready to eat them. Just move them to the refrigerator and thaw overnight. Then frost and eat!
These cookies are a delicious dessert for Easter. And are also the perfect snack too!
I hope you enjoy today’s recipe as much as we do!
Looking for more cookie recipes?
Thank you so much for stopping by!
These look so good, Christine! I’ve never had lemon and carrot together so I’m super excited to try this flavor combination because I love both. I don’t think I’ve ever met a frosting I didn’t like so since it’s a special weekend and all I say pile it on. Hugs and thank you for the recipe, CoCo
Thank you, CoCo! I put lemon on everything, LOL! It is a yummy combo thought! And I’m with you on the frosting! 🙂
These looks healthy and so good, loved the texture of these cookies. I really like the carrot quantity you’ve added in the recipe, its a great way to make kids eat carrots, I’m sure my kids will not fuzz to eat, I cannot wait to try it with them, thanks for sharing!
Thank you, Aarthi! Yes, these cookies are a great way to get the kiddos to eat carrots! One of our favorite spring treats!
These look delicious! Especially with the lemon frosting and coconut!
Thank you so much, Michelle! The lemon frosting is this girl’s favorite!