Crumbl Carrot Cake Cookies (Print)

Soft, spiced carrot cookies with creamy frosting inspired by Crumbl bakery

# What You Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - ¾ cup light brown sugar, packed
03 - ¼ cup granulated sugar
04 - 2 large eggs, room temperature
05 - 2 tsp pure vanilla extract
06 - 2 cups all-purpose flour
07 - 1 tsp baking powder
08 - ½ tsp baking soda
09 - ½ tsp salt
10 - 1½ tsp ground cinnamon
11 - ¼ tsp ground nutmeg
12 - 2 cups finely grated carrots
13 - ½ cup finely chopped walnuts or pecans

→ Cream Cheese Frosting

14 - 6 oz full-fat cream cheese, softened
15 - 4 tbsp unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 1 tsp pure vanilla extract
18 - Pinch of salt

# How To Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Beat softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
03 - Beat in eggs one at a time, then add vanilla extract. Mix until fully combined.
04 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Fold in grated carrots and chopped nuts until evenly distributed throughout the dough.
07 - Drop 3-tablespoon mounds onto prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 12-14 minutes until edges are golden brown and centers are set. Cool on sheet for 5 minutes before transferring to wire rack.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy and spreadable.
10 - Generously frost each cooled cookie with cream cheese frosting. Garnish with additional chopped nuts if desired.

# Expert Advice:

01 -
  • These capture everything magical about carrot cake but in handheld cookie form that you can eat standing up in your kitchen at midnight
  • The cream cheese frosting to cookie ratio is honestly life changing and nobody will judge you for licking the spatula
02 -
  • Do not frost warm cookies unless you want melted cream cheese sliding onto your countertops and creating a sticky disaster
  • These actually taste better on day two when the flavors have had time to become best friends in the refrigerator
03 -
  • Room temperature ingredients are non-negotiable here—cold eggs will make your butter seize up and you'll end up with weird lumpy batter
  • Weighing your flour instead of scooping it will prevent dense, dry cookies every single time

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