Easy & Fluffy Carrot Cake Cookies with Tangy Orange Frosting: Your New Favorite Spring Dessert

Get ready to indulge in the most delightful Carrot Cake Cookies you’ve ever tasted! These cookies aren’t just a treat; they’re an experience, reminiscent of gourmet bakery creations like those famous Crumbl cookies, but with the irresistible charm and warmth of a homemade classic. Each bite offers a perfect blend of moist, fluffy cake-like texture and rich, spicy carrot flavor, topped with a vibrant, tangy orange cream cheese frosting that will leave you craving more. There’s truly nothing quite like a freshly baked cookie made with love right in your own kitchen.

Carrot Cake Cookies topped with toasted coconut and laid out on a table, with a bite taken out of one. These homemade treats offer a taste of spring with their fluffy texture and tangy orange frosting.

This cherished recipe is an old-school gem, originally shared with me by my dear friends, the Sanders family. Over the years, I’ve made a few minor updates and tweaks to enhance the flavor and texture, but the heart and soul of this delicious classic remain perfectly preserved. The result is a truly exceptional cookie that combines nostalgic comfort with a fresh, modern twist, making it ideal for any occasion, from a simple afternoon snack to a festive holiday spread.

For quick access, use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom to find the comprehensive recipe card with precise ingredient measurements and detailed instructions.

Essential Ingredients for Perfect Carrot Cake Cookies

Crafting these delectable carrot cake cookies requires a thoughtful selection of staple baking ingredients, along with a few special touches that elevate them from good to unforgettable. Let’s dive into what you’ll need and why each component is crucial for achieving that signature fluffy texture and rich flavor.

For the cookie dough, you’ll need the usual suspects: butter (I always opt for unsalted to control the salt content in the recipe), granulated sugar, all-purpose flour, baking powder, and salt. Now, don’t be alarmed by the amount of baking powder; it might seem generous at first glance. I confess, I had my doubts the very first time I prepared this recipe! However, trust the process—this specific quantity is correct and is the secret to giving these cookies an incredible lift, resulting in a wonderfully light and airy texture, much like a muffin top. It prevents them from becoming dense and gives them that perfect chewiness we all love.

The frosting is where these cookies truly shine, offering a bright counterpoint to the spiced cookie base. It’s a simple yet luxurious blend of unsalted butter, powdered sugar, and fresh citrus. While orange zest is a classic choice, I personally prefer the vibrant, slightly sweeter notes of tangerine zest and fresh tangerine juice for an extra punch of flavor. You have full control over the frosting’s consistency; whether you like it thick and spreadable like a cream cheese frosting or thinner for a delicate glaze, you can easily adjust it by adding more powdered sugar for thickness or a touch more juice for a runnier consistency. And a pro tip: always shred your carrots fresh! Two medium-sized carrots are typically enough to yield one cup of finely shredded carrots, ensuring maximum moisture and flavor in your cookies.

Freshly shredded carrots and other cookie ingredients laid out, ready for baking delicious carrot cake cookies.

Here’s a quick overview of what you’ll need:

For the Cookies:
Unsalted Butter (softened)
Granulated Sugar
Large Egg
All-Purpose Flour
Kosher Salt (Morton’s preferred for its texture)
Baking Powder (don’t skimp, it’s key for fluffiness!)
Ground Cinnamon (for that classic carrot cake warmth)
Vanilla Extract (enhances all the sweet flavors)
Freshly Shredded Carrots (about 1 cup from two medium carrots)
For the Icing:
Unsalted Butter (softened)
Powdered Sugar (also known as confectioners’ sugar)
Zest of 1 Orange (or tangerine for a brighter flavor)
Fresh Orange Juice (or tangerine juice)

Refer to the full recipe card at the bottom of this post for exact quantities and measurements to ensure your cookies turn out perfectly every time.

Step-by-Step Method for Baking & Frosting Your Cookies

Making these carrot cake cookies is a straightforward and enjoyable process. Follow these simple steps to create a batch of irresistibly soft and flavorful treats.

Step 1: Prepare the Cookie Dough. Begin by creaming together the softened unsalted butter and granulated sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed for about 3-4 minutes until the mixture is light, fluffy, and noticeably pale. This step is crucial for incorporating air, which contributes to the cookies’ light texture. Next, crack in the large egg and beat until it’s fully combined, scraping down the sides of the bowl to ensure everything is well incorporated.

Sugar and butter added to a stand mixer bowl, ready to be creamed until light and fluffy.

Creamed sugar and butter, light and airy, now adding the egg to combine perfectly.

Next, add all the dry ingredients – flour, kosher salt, baking powder, ground cinnamon, and vanilla extract – along with your freshly shredded carrots to the bowl. Mix on low speed just until an evenly combined dough forms. Be careful not to overmix, as this can lead to tough cookies. The dough might appear quite stiff and even a bit dry at this stage, but don’t worry; the carrots will release moisture as the dough rests and bakes, creating a perfectly soft cookie.

Step 2: Scoop and Bake. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats. Using a tablespoon-sized cookie scoop (or slightly larger for bigger cookies), drop generous scoops of dough onto the prepared baking sheets. These cookies tend to spread quite a bit, so ensure you leave ample space—at least 2-3 inches—between each dough ball to prevent them from merging. For a flatter, more “Crumbl-like” cookie, gently press down each scoop into a small disk before baking. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. I often bake them for an extra minute or two beyond what I think is necessary to ensure they are firm enough to hold the frosting without becoming too soft. Once baked, transfer the cookies to a wire rack to cool completely before frosting.

Portioning out the cookies on a parchment lined sheet pan, ensuring ample space between each dough ball for spreading.

Baked Carrot Cake Cookies just out of the oven, golden brown and perfectly set on a baking rack.

Step 3: Prepare the Tangy Orange Frosting. While your cookies are cooling, prepare the luscious orange frosting. In the bowl of your stand mixer (no need to wash it after the cookies), combine the softened unsalted butter, powdered sugar, fresh orange zest, and fresh orange juice. Start blending on low speed until a uniform mixture forms, then increase the speed to medium-high and whip until the frosting becomes light, fluffy, and creamy. This should take about 2-3 minutes. At this point, you can adjust the consistency to your liking: add more powdered sugar for a thicker, more spreadable frosting, or a few drops more orange juice for a thinner, drizzly glaze. Taste and adjust for sweetness and tanginess if desired.

Making the frosting: softened butter, powdered sugar, fresh orange juice, and zest combined in a mixer bowl.

Whipped frosting, light and fluffy, ready to be spread generously on the cooled carrot cake cookies.

Step 4: Frost the Cookies. Once the cookies are completely cool, it’s time to add the finishing touch. I find the most efficient way to frost them is to first drop small dollops of icing onto all the cookies. Then, go back with a small offset spatula or the back of a spoon and gently spread the frosting evenly over each cookie. This method ensures that each cookie gets a fair share of delicious frosting and makes the process much quicker and cleaner. If you opted for a thinner glaze, you can simply dip the tops of the cookies into the icing or drizzle it artfully over them.

Adding dollops of frosting to the cookies before spreading it out evenly with a spatula for consistent coverage.

Spreading the frosting over the cookies with a small offset spatula, creating a smooth and appealing finish.

Step 5: Set and Store. After frosting, let the cookies rest, laid flat, at room temperature for at least 2 hours. This crucial step allows the frosting to set and firm up, preventing it from smudging or sticking. Once the frosting is firm, you can gently shingle them on a platter or carefully place them in an airtight container. Avoid stacking them directly on top of each other, especially if the frosting is still soft, as the cookies can get soft and stick together, ruining their appearance. These cookies are best enjoyed fresh, but they store wonderfully at room temperature for up to 5 days.

Carrot Cake Cookies laid out neatly on a table, showcasing their delicious orange frosting.

Expert Notes & Baking Tips for Ultimate Success

Achieving bakery-quality carrot cake cookies at home is easy with a few insider tips:

Understanding Your Dough’s Texture: When you’re done mixing in the flour and carrots, your cookie dough will appear incredibly dry and stiff. Don’t be alarmed or tempted to add more liquid! This is exactly how it should be. As the shredded carrots rest in the mixture, they naturally release their moisture, which softens the dough over time. A stiff dough ensures your cookies hold their shape well and spread beautifully without becoming too thin or greasy. You should be able to easily handle scoops of dough without them sticking to your hands.
Achieving That “Crumbl Cookie” Look: For flatter, wider cookies reminiscent of popular gourmet cookie brands, I recommend gently pressing down each scooped dough ball into a small disk on the baking sheet before baking. If you prefer a thicker, more domed cookie, you can certainly leave them in their rounded shape, but be aware they won’t spread as much and will remain in delightful mounds. The choice is yours, but for that homemade gourmet appeal, flattening them slightly works wonders!
Mastering Frosting Consistency: The beauty of homemade frosting is that you control the texture. For a thick, luscious frosting that’s perfect for spreading generously with an offset spatula, follow the recipe as written. If you prefer a thinner, elegant glaze that you can drizzle or dip the cookies into, simply add a bit more orange juice (a teaspoon at a time) until you reach your desired pourable consistency. This lighter glaze works particularly well if you’ve left your cookies in mounds, as it can cascade beautifully down the sides.
Patience for the Perfect Set: After frosting, resist the urge to stack or move your cookies immediately. Lay them out flat on a cooling rack or baking sheet at room temperature for at least 2 hours. This allows the frosting to firm up properly, creating a stable surface. While you can then gently shingle them on a platter or arrange them in a container, I still advise against directly stacking them too high, as the cookies can soften slightly over time, causing the frosting to stick.
Yield Versatility: This recipe is quite flexible! Depending on the size of your scoops, you can yield anywhere from 24 to 36 cookies. I often adjust the size based on my needs—smaller for a crowd, larger for a decadent treat.
Customizable Toppings: While these cookies are fantastic simply frosted, feel free to get creative with toppings. As you can see in some of my images, I often add a sprinkle of toasted coconut for extra texture and flavor. Chopped walnuts or pecans are also wonderful additions, adding a nutty crunch. During holidays like Easter, festive sprinkles (especially blends with cute little carrot shapes!) add a delightful celebratory touch.

Versatile Substitutions for Dietary Needs & Preferences

This carrot cake cookie recipe is wonderfully adaptable, allowing for several substitutions to suit various dietary requirements or simply to use what you have on hand:

Dairy-Free Option: If you need to make these cookies dairy-free, a high-quality butter-flavored vegetable shortening is an excellent substitute for butter. In fact, many old-school recipes originally called for shortening, which contributes to a wonderfully tender crumb. You can confidently use shortening in both the cookie dough and the frosting for a completely dairy-free treat.
Gluten-Free Alternative: For those seeking a gluten-free option, these cookies bake up beautifully using a 1:1 (cup-for-cup) gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum for optimal texture, or add a quarter teaspoon per cup of flour if it doesn’t.
Carrot Preparation: For the best flavor and texture, I highly recommend using whole carrots and grating them yourself on the large holes of a hand grater. This yields thin, delicate shreds that incorporate seamlessly into the dough and maintain moisture. In a pinch, store-bought pre-shredded carrots can be used, but fresh grating truly makes a difference.
Orange Juice Varieties: While using the fresh juice from your zested orange is perfectly fine for the frosting, for an extra punch of bright, citrusy flavor, consider using bottled orange juice (like a high-quality not-from-concentrate variety). This can sometimes offer a more consistent and intense orange flavor.
Spice Variations: While cinnamon is classic, you can enhance the spice profile by adding a pinch of nutmeg, ginger, or allspice for a more complex “carrot cake” flavor. Start with a quarter teaspoon and adjust to your preference.

When I whip up a batch of these for Easter, I absolutely love adding some festive sprinkles. This delightful blend with adorable little carrot sprinkles is always a hit and perfectly captures the holiday spirit!

Carrot Cake Cookies laid out on a table. Festive Easter sprinkles add a colorful and celebratory touch to this batch of cookies.

More Eastery Favorites You’ll Love

Roasted Potato Salad

Greek Salmon

Haystack Cookies

Carrot Cake with Pineapple and Orange

Roasted Rack of Lamb

Nordic Egg Salad

Breakfast Pot Pie

Chocolate Coconut Macaroon Nests

Coconut Pecan Chocolate Chip Cookies

Did you make this recipe? I’d love to hear from you! Let me know by leaving a review or comment below. And don’t forget to sign up for my newsletter to get delicious recipes delivered straight to your inbox, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 24-36 cookies