Carrot Cookies with Orange Frosting


Cookies Naturally Colorful Desserts Gluten Free High Altitude Spring Easter | Published April 8, 2023 by Mimi Council

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If you love carrot cake, then you will love these Carrot Cookies with Orange Frosting! These soft, light, and pillowy carrot cookies are topped with an orange cream cheese frosting for a light and zesty take on carrot cake.

If you love carrot cake as much as I do, check out my Orange Ginger Carrot Cake, Sourdough Carrot Snack Cake, or my Frosted Carrot Loaf Cake.

Carrot Cookies with Orange Frosting, carrot cookies with cream cheese frosting, orange cream cheese frosting

These carrot cake cookies are soft, pillowy and are the perfect spring cookies! If you are obsessed with carrot cake (like me) then you will love these carrot cake cookies because they are so much faster to make than a whole cake. Plus, it's like a portable little bite of carrot cake in cookie form.

These spring cookies have a hint of cinnamon and I top them with an orange cream cheese frosting, making them light and perfect for spring. These Carrot Cookies with Orange Frosting are sure to be a hit at your Easter!

Carrot Cookies with Orange Frosting, carrot cookies with cream cheese frosting, orange cream cheese frosting
Carrot Cookies with Orange Frosting, carrot cookies with cream cheese frosting, orange cream cheese frosting

Why You'll Love This Recipe

Carrot Cake in a Cookie: If you love carrot cake, then you will love these Carrot Cookies with Orange Frosting! These are like carrot cake but in a cookie form. So, if you don't have time to make carrot cake, then this is a great alternative that takes way less time.

Cream Cheese Frosting: These carrot cookies with cream cheese frosting actually have an orange cream cheese frosting which gives them more depth of flavor that is amazing! I add orange zest on top, which is optional, but I like the extra flavor it brings to these carrot cookies with cream cheese frosting!

Soft & Chewy: Carrots add moisture to baked goods. And carrot cake is known for being incredibly moist. So, these Carrot Cookies with Orange Frosting are a soft and chewy cookie, thanks to the fresh carrots!

Carrot Cookies with Orange Frosting, carrot cookies with cream cheese frosting, orange cream cheese frosting

Ingredients

  • Butter: I use Organic Valley Salted Butter. Be sure your butter is soft.
  • Cane Sugar: I use organic cane sugar, just like in traditional carrot cake. This makes these carrot cake cookies taste just like cake!
  • Cinnamon: My favorite is organic ground Korintje cinnamon. For more info on cinnamon, check out my post Best Cinnamon to Bake With.
  • Carrots: You'll need organic carrots. Using large carrots is easiest for grating and you want to make sure to use a fine grater.
  • Eggs: Use organic large eggs. Using eggs that are too small or too large can result in dry cookies or cookies that fall flat.
  • All Purpose Flour: My favorite is Cairnspring Mills.
  • Baking Powder: I use baking powder in these cookies because there is no acid. For more info on leavening agents, be sure to check out my post the Difference Between Baking Soda and Baking Powder.
  • Salt: Use a fine sea salt.
  • Powdered Sugar: You'll need organic powdered sugar for the frosting, be sure it's sifted to ensure a smooth frosting with no clumps.
  • Cream Cheese: I use Organic Valley Cream Cheese as the base for the frosting, this gives it a nice tang and makes these carrot cake cookies like a portable piece of cake!
  • Orange: I add a little orange juice to the frosting for a sweet orange flavor. You can add zest on top or leave it off, that's optional.
Carrot Cookies with Orange Frosting, carrot cookies with cream cheese frosting, orange cream cheese frosting

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Step by Step Instructions

Step 1

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Step 2

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, carrots, and cinnamon. Mix on low until combined.

Add the egg, flour, baking powder, and sea salt and mix on low until combined into a stiff dough.

Using your hands (or a cookie scoop) form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.

Step 3

Bake for 16 to 18 minutes or until the middle looks set and the edges look dry. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 4

To make the frosting: In a medium bowl, add the cream cheese, powdered sugar, and orange juice. Mix together with a hand mixer until combined into a smooth frosting (you can also do this in your stand mixer if you prefer).

Using a butter knife, spread frosting over the tops of the cookies. Top with orange zest (optional).

Carrot Cookies with Orange Frosting, carrot cookies with cream cheese frosting, orange cream cheese frosting

Baker's Tips

  • Make sure your butter is soft. I like to leave butter out on the counter overnight before baking cookies, this really helps it soften to room temperature naturally, which is always the best method! If you need to microwave it, be sure to do only 10 second intervals per 1/2 cup.
  • Make sure to finely grate the carrots, this makes a big difference. Don’t use a large grater for the carrots as they won’t mix in well with the dough.
  • You can add more or less orange juice depending on if you want a more stiff or runny frosting. I like my frosting a little more runny, like a glaze that coats the cookies. But, if you want it stiff like a buttercream on top, then you can use less orange juice.
  • If you don’t have an orange, you can use water or milk in the frosting and then add 1/2 teaspoon organic orange flavor. My favorite is Frontier Co-Op Organic Orange Flavor.

How to Store

  • Make sure to store cookies in an airtight container so they retain their soft texture. A trick for this (because they are frosted on top) is to allow them to set completely before storing. I frost all my cookies, place the whole cookie sheet in the freezer overnight. This allows the frosting to set, then I you can stack the cookies to store them in a Tupperware in the fridge. You can also place a small piece of parchment paper inbetween each one to prevent sticking together.
  • Be sure to store cookies in the fridge because they have cream cheese in the frosting.
Carrot Cookies with Orange Frosting, carrot cookies with cream cheese frosting, orange cream cheese frosting

FAQ's

Can I use a large grater instead of fine?

No, do not use a larger grater for this recipe. You must use a fine grater to ensure that the carrots can easily blend into the cookie. Using a large grater may result in gummy texture.

Can I use orange juice in place of juicing an orange?

Yes. While I do use juice from an actual orange in the recipe, you can just use orange juice for the frosting as well.

How should I store these?

Because these have cream cheese icing, they need to be stored in an airtight container in the fridge to stay fresh.

Craving More?

Carrot Cookies with Orange Frosting, carrot cookies with cream cheese frosting, orange cream cheese frosting

Carrot Cookies with Orange Frosting

Mimi Council
If you love carrot cake, then you will love these Carrot Cookies with Orange Frosting! These soft, light, and pillowy carrot cookies are topped with an orange cream cheese frosting for a light and zesty take on carrot cake.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Makes 12 cookies
Calories 340 kcal

Ingredients
 
 

Dough

Frosting

  • 113 grams cream cheese
  • 212 grams powdered sugar (sifted)
  • 1 to 2 teaspoons fresh squeezed orange juice
  • Orange zest (for topping)

Instructions
 

  • Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, carrots, and cinnamon. Mix on low until combined.
  • Add the egg, flour, baking powder, and sea salt and mix on low until combined into a stiff dough.
  • Using your hands (or a cookie scoop) form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
  • Bake for 16 to 18 minutes or until the middle looks set and the edges look dry. Allow to cool completely on the baking sheets.
  • To make the frosting: In a medium bowl, add the cream cheese, powdered sugar, and orange juice. Mix together with a hand mixer until combined into a smooth frosting (you can also do this in your stand mixer if you prefer).
  • Using a butter knife, spread frosting over the tops of the cookies. Top with orange zest (optional).
  • Store in an airtight container in the fridge for up to 7 days.

Notes

Gluten Free — Replace the all purpose flour with 383 grams (scant 2 ½ cups) gluten free flour blend.
High Altitude — Bake at 375°F for 14 to 16 minutes or until the middle looks set and the edges look dry.

Nutrition

Calories: 340kcalCarbohydrates: 56gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 43mgSodium: 253mgPotassium: 84mgFiber: 1gSugar: 32gVitamin A: 1956IUVitamin C: 1mgCalcium: 52mgIron: 2mg
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