|

Crumbl Carrot Cake Cookies Copycat Recipe

 

Crumbl Carrot Cake Cookies on a white plate next to milk

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. 

Crumbl Carrot Cake Cookies on a white plate next to milk and a carrot towel

What you will need to make Crumbl Carrot Cake Cookies

** This post contains affiliate links which means I may make a small profit from products at no cost to you . Just to note I only recommend products I use and love  Click HERE for full disclaimer

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 !!

Ingredients for Crumbl Carrot Cake Cookies

As you can see the ingredients are super simple , this cookie just take a little time.

Creamed butter and sugars 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 .

Sifting together the dry ingredients Sift together the dry ingredients . Do Not skip this step!

Crumbl Carrot Cake Cookies dough all mixed in a mixing bowl

Add a little of the flour mixture at a time to the creamed mixture. Add prepared carrots and pecans , mix until just combined.

Crumbl Carrot Cake Cookies dough ball being weighed on a kitchen scale

Divide dough into 12 portions . I used a large ice cream scoop and mine weighed about 3.6 oz each.

Crumbl Carrot Cake Cookies dough balls a a platter ready to be chilled

Place dough on a cookie sheet lined with wax paper and chill for 6-8 hours

5 Crumbl Carrot Cake Cookies dough balls on a parchment lined cookie sheet

Once dough is chilled preheat oven to 350 degrees on line cookie sheets with parchment paper. Bake at 350 for about 20 minutes

Crumbl Carrot Cake Cookies on a cooling rack frosted and with pecans on top

Allow cookies to cool on the sheet for 10 minutes and transfer them to a cooling rack.  Make the cream cheese frosting and frost cookies . Top with pecans !!

Crumbl Carrot Cake Cookies on a white plate with a bite taken out showing the inside

Social Media Videos associated with these cookies

Frosting the cookies

 

If you like this recipe check out these:

Crumbl Carrot Cake Cookies

These copycat Crumbl carrot cake cookies are fluffy and kissed with a bit of spice. Then topped wit a creamy cream cheese frosting , just like a cake but in cookie form. 
4.70 from 49 votes
Prep Time 45 minutes
Cook Time 20 minutes
Chill 8 hours
Course Cookies
Cuisine American
Servings 12 Cookies
Calories

Equipment

  • parchement paper
  • 1 piping bag with a 2A wilton tip optional

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

For best results please shred your own carrots , they bake so much better in these cookies. The carrots that you buy already shredded have a coating on them and they just don't bake as well. 
If you like raisins in your carrot cake add about 3/4-1 cup of raisins. 
My cookies were perfect at 20 minutes but all ovens are different . They should be golden brown around the edges and looked cooked not gooey on the top. 
I used a 1A Wilton piping tip
I used a wilton 2A tip to pipe on the frosting > If you want to watch me pipe on the frosting 
These will be ok at room temperature for a little while as long as your house is cool and isn't hot and humid. If you are not serving these immediately you can store the cookies at room temp unfrosted and frost them right before serving. The frosting can be made ahead of time and stored in the fridge up to a week.  
Click Here to watch on Facebook
Click Here to watch on Instagram
Click HERE to watch on Tiktok
Keyword Bakery style cookies, Carrot Cake Cookies, copy cat bakery cookie, Crumbl copycat carrot cake cookies, Crumbl copycat recipes
Tried this recipe?Let us know how it was!

 

Similar Posts

5 3 votes
Article Rating
Subscribe
Notify of
guest

24 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Marta
2 years ago

5 stars
I don’t think you’re giving yourself enough credit. These carrot cake cookies are so much BETTER than crumbl’s that it’s borderline insulting to compare the two. LOL! We loved them so much.

Megan
Megan
2 years ago

5 stars
These look absolutely sensational! I must try them very soon.

Colleen
2 years ago

5 stars
I’ve always loved carrot cake, but now I love carrot cake cookies even more! Great recipe!

Uma
Uma
2 years ago

5 stars
Such delicious-looking carrot cake cookies. I have to make this for my kids who love carrots and cookies.

Cathleen
Cathleen
2 years ago

5 stars
I have never tried Crumbl cookies, but I don’t think I need to if I make this! Definitely saving this for Easter. Thanks so much for the recipe 🙂

Katie Crenshaw
Katie Crenshaw
2 years ago

5 stars
These carrot cake cookies are so fun to make and turn out FANTASTIC! I made a batch for my friends and everyone loved them.

Chenée
2 years ago

5 stars
YUM! These cookies are a new favorite of mine! They’re even better than the ones at Crumbl!

jenny
jenny
2 years ago

5 stars
Our favorite cake is carrot. Lovely to have your recipe for carrot cake cookies. It is so imaginative, I love it. Will definitely try them, thanks so much!

Lauren Michael Harris
2 years ago

5 stars
Oh my goodness! These cookies almost look like cakes – amazing! I haven’t heard of Crumbl, but I can tell already, these will suffice!

Heidy
Heidy
2 years ago

5 stars
This recipe was extremely exceptional! I loved all the flavors and textures. I can’t wait to make it again. It was so good! I am looking forward to checking out some of your other recipes on your blog! Have a great day, and thanks for sharing this fantastic recipe!

Vanessa
Vanessa
1 year ago

5 stars
Is the 6-8 hour chill necessary for good results? I’m impatient!😆

Jodi
Jodi
1 year ago

Can you freeze these cookies

Raquel
Raquel
1 year ago

5 stars
I made these for Easter as party favors for each guest to take home. They were a huge hit and are absolutely delicious! Also, in case it helps anyone, I only chilled the cookies for an hour before baking and they still came out perfect. Thanks a bunch for this recipe, it’s going right in my recipe box!

Last edited 1 year ago by Raquel
Val
Val
8 months ago
Reply to  Raquel

Raquel, did the icing harden enough to put the cookies in bags or did you send them home in containers?

Val
Val
8 months ago

5 stars
SO DELICIOUS! Not sure if my photo is attaching. I went exactly by the recipe but added a cup of shredded coconut.

I used a silpat instead of parchment. I think I will use parchment next time. My oven is baking a little low so I will increase the temp next time (I had to bake 22-23 minutes for the centers to be done, and the rest was only slightly dry).

I made little carrot transfers with royal icing to go on top. I measured 3.6 ounce cookie balls but actually got 13 cookies instead of 12.