Imagine biting into cakey cookies that capture all the cozy nostalgia of carrot cake but fits neatly in your hand. Now picture that same delight kissed with a hint of pineapple, crowned with a sweet and creamy frosting. That’s the magic of carrot cake cookies—a dessert that blends the best of both worlds into something irresistible.
These little gems are perfect for this time of year as spring is on the horizon. They are perfect for gatherings like Easter, or a quiet afternoon with tea, or anytime you crave a sweet twist on a classic. The kiddos will go crazy for these cookies as well!
Inspiration Behind Carrot Cake Cookies
Carrot cake has long held a special place in my heart with its spiced warmth and moist crumb. It’s by far a favorite cake in my household (my husband’s absolute favorite) and often reserved for birthdays or holidays. Transforming it into cookie form turns it into a speedy sweet treat, making it as approachable as it is indulgent.
The addition of pineapple, a nod to some traditional carrot cake recipes—adds a burst of brightness, while cream cheese frosting ties it all together with its signature tang. It’s a portable, personal-sized tribute to a classic carrot cake that doesn’t skimp on charm.
Symphony of Flavors and Textures
What sets these cookies apart is how they balance complexity with simplicity. The base carries that familiar spiced sweetness, with carrots lending a subtle earthiness and a tender bite. Pineapple sneaks in with a juicy, tropical flair, cutting through the richness just enough to keep things lively. It’s like a little ray of sunshine baked right in, making each bite feel fresh. It adds just the right amount of moisture as well to make them nice and moist. Whether you’re a purist or an adventurer in the kitchen, this addition might just win you over.
Then there’s the frosting—smooth, creamy, and slightly sweet—elevating each cookie into something decadent yet balanced. Optional toppings like crunchy crushed pecans or walnuts can add a satisfying contrast, turning every bite into a little adventure of taste and texture. Or you can keep it simple with a little sprinkle of dye-free nonpareils.
Carrot Cake Cookies Main Ingredients
- Carrots- I prefer to use fresh carrots as opposed to pre-shredded carrots. The pre-shredded in the store are always very dry and just a no-no in my book for fantastic “carrot cake anything.”
- Butter
- Brown Sugar– I think just using brown sugar for these is nice, but if you only have granulated sugar that’s fine too.
- Eggs
- Pineapple- I only use crushed pineapple for these. If you do not have crushed, you can chop up chunks real small if you like, but they might make the cookies a bit more chunky and not as delicate. They might also have too much moisture if they are not drained well after chopping.
- Raisins– These are totally optional, but I know most people like them in these cookies.
- Flour- I use all-purpose unbleached flour.
- Spices– I think this trio of warm spices gives these cookies the perfect amount of spice to chewy cookies quite memorable.
- Cinnamon
- Ginger
- Nutmeg
- Spices– I think this trio of warm spices gives these cookies the perfect amount of spice to chewy cookies quite memorable.
Optional Toppings
- Pecan or Walnuts– I prefer pecans for carrot cake, but use what you prefer.
- Nonpareils– Those adorable little “mini sprinkles” like little balls of delight.
- Coconut-I personally love toasted coconut flakes on carrot cake, but it’s not for all.
Happy Baking!
Cakey Carrot Cake Cookies with Cream Cheese Frosting
Equipment
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar packed
- 2 eggs large
- ¾ cup crushed pineapple drained (about ½ of a 20 oz. can)
- 2 tsp vanilla extract
- 1 cup carrots shredded
- 2 Cups all-purpose Flour about 9 oz.
- 1 tsp. baking powder
- ½ tsp. baking soda
Spices
- 2 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
- ¼ tsp. salt
Optional
- ¾ cup raisins
Cream Cheese Frosting
- 4 oz cream cheese softened
- 4 Tbsp. unsalted butter softened
- 2.5 cups powdered sugar
- 1 tsp. vanilla extract
- crushed pecans or walnuts *Optional garnish topping
- Nonpareils or sprinkles (No artificial dyes) *Optional garnish topping
Instructions
- Preheat oven to 350 F. (You can start it now or while you're chilling the dough, but make sure you give yourself time to fully pre-heat)
- Line sheet-pans with parchment paper.
- Beat butter and brown sugar in a large bowl by hand or with an electric stand mixer or hand mixer.
- Add the eggs and beat till incorporated, then add the carrots, pineapple and vanilla extract.
- Add the flour, baking powder, baking soda and spices and whisk to combine.
- Fold in the dry ingredients (flour mixture), and the raisins if you opt to add them, into the wet ingredients (carrot mixture) and stir until there are no more dry spots. Make sure to scrape the sides of the bowl really well to get every bit of flour mixed in.
- Next, for best results, Chill the cookie dough for 15-30 minutes. (You may skip this step but I find that the cookies keep their shape better and won't spread out as much if you do this.)
- After chilling the dough, use an ice cream scoop or such to scoop out about 2 Tbsp. scoops onto the prepared baking sheets about 2 inches apart.
- Bake cookies in your preheated oven for 15 minutes or until tops are golden and set.
- Remove from the oven and let the cookies sit for 3-5 minutes and then transfer to wire racks to cool completely. Preferably use wire racks that you are ok for frosting the cookies on.
- Let the cookies cool completely to touch (At least 15-30 mins)
- While they're cooling you can make your frosting: Beat the cream cheese, butter, powdered sugar and vanilla until it's a smooth consistency with no lumps. If it's too thick, add ½ Tablespoon of water and adjust to a touch more if need be.
- Frost the tops of the cookies with a generous shmear and then sprinkle some crushed pecan, walnuts or sprinkles. ( You will have extra frosting)
Very, very good. Recipe works up quickly bakes exactly to temp and time and the frosting, yummy
Awesome, Bonnie! Thanks for sharing. So glad you like it!
Could you leave out the pineapple
Sure, you could leave it out, but I can’t guarantee how it’ll turn out. They might not be quite as moist or sweet. You could sub out with the same amount of semi-chunky unsweetened applesauce maybe. Just a thought. Let me know if you make it without pineapple and how it turns out.