Carrot Cake Cookies with Cream Cheese Filling

Spring is the perfect time to enjoy treats that feel both fresh and comforting, and these carrot cake cookies are exactly that. Soft, spiced, and packed with shredded carrots, they capture all the flavor of a classic carrot cake in a bite-sized cookie. The best part? Each cookie is filled with a luscious cream cheese filling that makes every bite feel like dessert heaven.

These cookies are ideal for an Easter dessert spread. Their warm cinnamon and nutmeg aroma immediately brings a cozy feeling, while the sweet cream cheese center adds a touch of indulgence that everyone loves. Whether you’re hosting a brunch, gifting treats to friends, or simply craving a little homemade sweetness, these cookies are sure to impress.

What makes this carrot cake dessert so special is how easy it is to prepare without sacrificing flavor. The dough comes together quickly, and the cream cheese filling is silky smooth, creating a perfect balance between spice, sweetness, and tang. Kids and adults alike will reach for seconds — or thirds!

Beyond their taste, these cookies are a fun way to bring a festive vibe to your baking. Topped with a light dusting of powdered sugar or a simple drizzle of glaze, they make for a cheerful addition to any dessert table. Once you try them, they might just become a seasonal favorite that you come back to every spring.

Why You’ll Love It

• Bursting with flavor in every bite – These cookies capture all the warm, comforting spices of carrot cake, perfectly complemented by the sweet, tangy cream cheese filling. Every bite feels like a little celebration for your taste buds.
• Perfect for Easter dessert tables – Their festive look and soft, inviting texture make them a standout addition to any spring or holiday gathering. You’ll get compliments before anyone even takes a bite!
• Kid-approved and crowd-pleasing – The combination of sweet carrots, spices, and creamy filling is irresistible for both kids and adults. They’re fun to bake and even more fun to eat.
• Easier than a full carrot cake – All the flavor of a classic carrot cake without the fuss of multiple layers or frosting. These cookies are a shortcut to indulgence that still feels homemade and special.
• Versatile for gifting or snacking – Individually filled with cream cheese, these cookies travel well and look charming in little boxes or jars, making them perfect for sharing with friends or family.

Ingredient List

For the Cookies

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups finely grated carrots
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts (optional)
• ½ cup shredded coconut (optional)

For the Cream Cheese Filling

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Ingredient Notes

• I always use freshly grated carrots for the best texture and flavor—it makes the cookies moist without being soggy.
• Don’t skip the pineapple! It adds a subtle sweetness and keeps the cookie soft.
• Cream cheese should be at room temperature; it whips up so much smoother this way.
• For extra flavor, I love using toasted walnuts—it adds a little crunch and nutty aroma.
• Cinnamon and nutmeg are non-negotiable! They bring that classic carrot cake warmth that makes this dessert feel like spring in every bite.

Kitchen Equipment Needed

• Mixing bowls – One large for the cookie dough, one small for the cream cheese filling. I love using my glass Pyrex bowls because they’re sturdy and easy to see what you’re mixing.
• Electric mixer or hand mixer – Makes creaming butter and sugar a breeze and ensures a smooth cream cheese filling.
• Measuring cups and spoons – Essential for accuracy. I always use my stainless steel set—they last forever!
• Grater or food processor – For shredding the carrots finely so the cookies stay soft and moist.
• Spatula – Perfect for folding ingredients gently without overmixing. My silicone one is my go-to.
• Baking sheet – For baking the cookies evenly. I prefer non-stick or lined with parchment paper for easy cleanup.
• Cooling rack – Helps the cookies cool evenly without getting soggy on the bottom.

Instructions

Step 1: Prep Your Ingredients

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Grate your carrots finely and drain the crushed pineapple to avoid excess moisture.
• Soften your butter and cream cheese to room temperature so they blend smoothly later.
  Pro Tip: Take the butter and cream cheese out 30–60 minutes before baking—they’ll mix perfectly without lumps.

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Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
• Set this aside while you work on the wet ingredients.
  Pro Tip: Whisk the spices well—they disperse evenly in the dough, so every bite has that warm carrot cake flavor.

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Step 3: Cream Butter and Sugars

• In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in vanilla extract.
  Pro Tip: Don’t rush this step; fully creaming the butter and sugar makes the cookies tender and light.

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Step 4: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
• Stir in grated carrots, pineapple, walnuts, and coconut if using.
  Pro Tip: Avoid overmixing here—overworked dough can make the cookies dense instead of soft and tender.

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Step 5: Make the Cream Cheese Filling

• In a small bowl, beat the cream cheese with powdered sugar and vanilla until smooth and creamy.
  Pro Tip: Use a hand mixer for extra smoothness; scraping down the sides ensures no lumps sneak in.

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Step 6: Assemble the Cookies

• Scoop a tablespoon of cookie dough and flatten it slightly in your hand.
• Place about 1 teaspoon of cream cheese filling in the center.
• Fold the dough around the filling, sealing it completely, and roll into a ball.
• Place the filled cookie on the prepared baking sheet, leaving space between each one.

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Step 7: Bake and Cool

• Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  Pro Tip: Cooling briefly on the sheet helps the cookies hold their shape without squishing the cream cheese center.

Tips and Tricks for Success

• Use room temperature ingredients – Butter, eggs, and cream cheese blend more smoothly, giving a soft, tender cookie.
• Grate carrots finely – This ensures the cookies stay moist without being chunky.
• Don’t overmix the dough – Folding until just combined keeps the cookies light and tender.
• Seal the filling well – Make sure the cream cheese is fully enclosed so it doesn’t leak during baking.
• Cool slightly before moving – Let cookies rest on the baking sheet for a few minutes; it helps them hold their shape.
• Optional toppings – Dust with powdered sugar or drizzle a little glaze for a festive Easter dessert touch.

Ingredient Substitutions and Variations

• Butter substitute: Use coconut oil or vegan butter for a dairy-free option.
• Sugar swap: Maple syrup or coconut sugar works, just reduce other liquids slightly.
• Nut variation: Swap walnuts for pecans or leave them out for a nut-free treat.
• Filling twist: Add a hint of lemon zest or orange extract to the cream cheese for a bright flavor.
• Add-ins: Mini chocolate chips or dried cranberries mix beautifully with the carrot cake flavor.
• Gluten-free option: Use a 1:1 gluten-free flour blend; cookies may be a touch softer.

Serving Suggestions

• I love serving these cookies alongside a hot cup of chai or coffee—it complements the warm spices perfectly.
• Pair them with a scoop of vanilla ice cream for a decadent carrot cake dessert treat.
• Arrange them on a festive Easter dessert platter with pastel candies and mini chocolate eggs—it makes the table look so cheerful!
• Serve them as a sweet snack at brunch with fresh fruit and a light yogurt parfait—it balances the richness of the cream cheese filling.
• Pack a few in small boxes or jars for gifting to friends and family—they’re always a hit and look so adorable!

Storage and Reheating Instructions

• Room temperature: Store in an airtight container for up to 3 days to keep cookies soft.
• Refrigerator: Keeps well for up to 1 week; bring to room temperature before serving.
• Freezer: Freeze unbaked cookie balls or baked cookies in a single layer for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm baked cookies in the microwave for 10–15 seconds to soften the cream cheese filling slightly.
• Tip: Avoid storing in a humid place; it can make the cookies too soft or sticky.

Frequently Asked Questions

Can I make these cookies ahead of time?

Absolutely! You can assemble the cookie dough balls with cream cheese filling and freeze them before baking. When ready, just bake straight from the freezer—add a couple of extra minutes to the baking time.

Can I use store-bought shredded carrots?

Yes, pre-shredded carrots work fine, but make sure to squeeze out any excess moisture so the cookies don’t turn soggy. Freshly grated gives the best texture, though!

Can I make these dairy-free or vegan?

Yes! Swap the butter and cream cheese for vegan alternatives. You may also need a flax or chia egg to replace the eggs for a fully vegan version.

How do I prevent the cream cheese from leaking?

Seal the cream cheese filling completely inside the dough and avoid overfilling. Slightly flattening the dough around the filling helps it stay contained while baking.

Can I add nuts or other mix-ins?

Absolutely! Walnuts, pecans, or even mini chocolate chips work beautifully. Just fold them in gently at the end so you don’t overmix the dough.

Can I make them smaller or larger?

Yes, you can adjust the size! Smaller cookies bake faster (about 10 minutes), and larger ones may need a few extra minutes. Just watch them closely to avoid overbaking.

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Did you try this recipe? Let me know in the comments how it turned out—I love hearing your baking successes and little tweaks!