These copycat Crumbl carrot cake cookies are fluffy and kissed with a bit of spice. Then topped with a creamy cream cheese frosting , just like a cake but in cookie form. I love these cookies so much more than cake , there is no slicing and plating required . Cookies are the perfect portable dessert ! You have to be living under a rock to not notice that cookie bakeries are all the craze and popping up all over the place. Crumbl is the big cookie bakery in the south, they are fabulous and always have a line going out the door. These cookies can be a bit pricy in the shops and are so easy to make at home . I have been on a bakery style cookie kick lately . Check out my Bakery Style Chocolate Chip Cookies and Dark Chocolate Peanut Butter Chip Cookies.
What you will need to make Crumbl Carrot Cake Cookies
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- Electric Mixer –Standup or Hand held mixer ( My Kitchen Aid is my work horse-Click here for the one I use)
- Large Ice cream scoop
- Kitchen scale
- Large baking sheets
- parchment paper
- Piping bag and Wilton 1A tip-optional
- Peeler -Rada Vegetable peelers are fabulous click Here to see it
- Hand Grater or a kitchen aid shredder attachment Click here for the one I use
- Nut Chopper
Commonly Asked Questions
Do I have to shred my own carrots?
Yes!! I highly recommend shredding your own carrots . The carrots that are already shredded have a coating on them and won’t bake well in these cookies.
Do I really have to Chill the dough 6-8 hours ?
Yes , chilling the dough helps prevent the dough from spreading in the cooking process. It also helps with giving you a tall and fluffy cookie.
Can I add raisins?
I did not add raisins when I tested this recipe but feel free to add 3/4-1 cup of raisins.
Do I really have to bake these cookies on parchment paper?
Yes , everything bakes better on parchment paper . I don’t use the silicone baking mats but this is another option.
I don’t like nuts do I have to add pecans ?
If you have allergies or just don’t like pecans feel free to leave them out.
Do I have to really sift together the dry ingredients ?
Yes , this puts air into the dry mixture and helps all of the ingredients to be combined
Let’s make some cookies !!
As you can see the ingredients are super simple , this cookie just take a little time.
Peel and shred two cups of carrots and chop pecans then set aside. Beat with a mixer the room temperature butter and both sugars until it is nice and fluffy .
Sift together the dry ingredients . Do Not skip this step!
Social Media Videos associated with these cookies
Frosting the cookies
If you like this recipe check out these:
- Bakery style chocolate chip cookies
- Dark Chocolate Peanut butter chip cookies
- Fluffy chocolate chip cookies
- Banana Oatmeal Chocolate chip cookies
Crumbl Carrot Cake Cookies
- Electric Mixer
- parchement paper
- 1 piping bag with a 2A wilton tip optional
- 1 cup unsalted butter room temp
- 2 large eggs room temp
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extracts
- 2 3/4 cup all purpose flour
- 2 Tablespoons corn starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon All spice
- 2 cups shredded carrots Shred you own **see notes
- 1 cup pecans coarsly chopped
Cream Cheese Frosting
- 1/2 cup unsalted butter room temp
- 8 oz cream cheese room temp
- 1 teaspoon vanilla extracts
- 2 cups powdered sugar
- 1/4 cup pecans finely chopped
- Peel and shred two cups of carrots and chop pecans and set aside.
- Beat with a mixer the room temperature butter and both sugars until it is nice and fluffy .
- Add One Egg at a time and the vanilla extracts. Stopping to scrap down the sides a few times beat for about 3-4 minutes
- Sift together the dry ingredients . Do Not skip this step
- Add a little of the flour mixture at a time to the creamed mixture.
- Add prepared carrots and pecans , mix until just combined.
- Divide dough into 12 portions . I used a large ice cream scoop and mine weighed about 3.6 oz each.
- Place dough on a cookie sheet lined with wax paper and chill for 6-8 hours
- Once dough is chilled preheat oven to 350 degrees on line cookie sheets with parchment paper.
- Place 3-4 dough balls on prepared cookie sheet allowing plenty of room to spread. Do not over crowd, it will take baking several batches
- Bake for approximently 20 minutes. You want the edges to be golden brown and the center to be cooked.
- Allow cookies to cool on the sheet for 10 minutes and transfer them to a cooling rack.
- Once all of the cookies are cool make the cream cheese frosting . Start by beatng the cream cheese and butter together until nice and fluffy.
- Add the vanilla and beat until combined
- Add a little powdered sugar at a time , beat until fluffy .
- Pipe or spread frosting on to cookies and top with a little bit of pecans .
- Since these have cream cheese frosting they need to be stored in the fridge but check out my notes for tips.