Have Your Cake on the Go With These Easy Carrot Cake Cookies

Carrot Cake Cookie Recipe | thegoodstuff

One of my first dates with my now husband quickly turned into disaster.

And by disaster, I mean oh-no-he’s-never-going-to-call-me-back, cheeks burning in whole-faced embarrassment disaster.

I had decided I wanted to do something special for him, so I grabbed my Taste of Home cookbook and picked out a sweet treat we could share together. “Carrot cake!” I exclaimed. I liked carrot cake, with its fluffy cake base and velvety cream cheese frosting — plus this one looked stunning with its two decadent tiers of sweetness.

First mistake. Dearest self, let me remind you that, at the time, you were a complete stranger in the kitchen (aside from helping mom bake Christmas cookies, that is). And now you want to bake a two-tiered carrot cake with homemade frosting for the first time for the man you want to impress?

Oh, dear.

With just hours to spare, I got to work baking, scrambling furiously around my tiny apartment kitchen. I grated the carrots, mixed up the batter, and popped my cake pans into the oven.

Ding! The cake was done, and actually looked pretty good. I gave myself a pat on the back, and set out to make the piece de resistance: homemade cream cheese frosting.

To be fair to myself, I followed the directions in my cookbook to a “T.” To this day I’m still not sure where everything went wrong, but I remember tasting a dollop of that frosting and thinking, “This tastes a little off… I’m going to add more powdered sugar!”

Second mistake. What I thought was pure culinary genius and troubleshooting at work turned out to be the mistake that ruined my carrot cake for good. No matter how hard I tried to rebalance the flavors of that wretched icing, it still didn’t taste right. Eventually, I ran out of ingredients, so I decided to just slather it onto my cake and hope for the best.

Third mistake! You poor thing, you. So innocent, so naive! That cake is still one of the biggest kitchen failures in my life’s history, and it’s been about eight years now. Eight years!

Needless to say, we did not enjoy a slice of carrot cake together. But, as these stories often do, my own story ended with a happily ever after. Now my husband and I think back to that fateful dessert and share a laugh together. (Hooray!)

Why am I sharing this with you? So you don’t repeat my mistake. More than likely you’re far more advanced in the kitchen than younger me — which means you probably did a huge inward cringe when you read my ridiculous solution to fixing the icing.

But I still want to share with you my easy solution to the Great Carrot Cake Debacle of the Early 2000s: Carrot Cake Cookies. If only I had known about this easy Carrot Cake Cookies recipe when I was younger, maybe things would have turned out much differently on that first date. (Did I mention you can shortcut that difficult frosting with help from Ms. Crocker?)

Filled with velvety whipped frosting, these Carrot Cake Cookies have all the perks of your favorite veggie-filled cake, but you can eat them on the go! Pack them for weekday lunch, take them on a picnic, or tuck them into your kiddo’s lunch for a fun school day or summer camp treat.

Looking for more easy dessert recipes? Check out our Instagram page!

Easy Carrot Cake Cookies Recipe


  • 1 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 egg
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup grated carrot
  • 1 tub Betty Crocker Whipped Cream Cheese Frosting

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1. Preheat oven to 350 degrees Fahrenheit.

2. Whisk together flour, cinnamon, ginger, baking soda, baking powder, and salt.

3. Cream together egg, brown sugar, granulated sugar, butter, and vanilla extract.

4. Add 1/2 of the flour mixture and grated carrot to egg mixture, beat together until well incorporated.

5. Add remaining flour mixture and beat together until well incorporated.

6. Spoon Tablespoon-sized balls of cookie dough onto parchment-lined baking sheet. Bake for 12 minutes.

7. Spread layer of whipped frosting on one side of cookie, then top frosting with second cookie to make a cookie sandwich. Enjoy!

Carrot Cake Cookies | thegoodstuff


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