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Carrot Cake Cookies

Presented by:
Land O' Lakes
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These cute drop cookies taste just like carrot cake.

Recipe Prep Time
Prep Time
1 hr
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
2 hrs 5 min
Recipe Servings



1 cup Land O Lakes® Butter, softened

3/4 cup sugar

3/4 cup firmly packed brown sugar

2 large Land O Lakes® Eggs

2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

4 medium (2 cups) carrots, grated

1 cup finely chopped pecans


4 cups powdered sugar

1/2 cup Land O Lakes® Butter, softened

1 (8-ounce) package cream cheese, softened

1/2 teaspoon vanilla

Green food color, if desired

Orange food color, if desired


Heat oven to 350°F.

Combine 1 cup butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy.

Add eggs and 2 teaspoons vanilla; beat until well mixed. Add flour, baking soda, cinnamon and salt; beat at low speed, scraping bowl often, until well mixed. Stir in carrots and pecans.

Drop dough by rounded tablespoonfuls onto greased cookie sheets.

Bake 11-13 minutes or until lightly browned around edges. Cool completely.

Combine powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in bowl; beat at medium speed until smooth and creamy. Reserve 1/2 cup frosting.

Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one half green and one half orange. Spoon each tinted frosting into resealable plastic food bags; snip off corner of bags. Make carrot design on top of each cookie, if desired.


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