Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting

Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting from

I probably should have posted about these cookies right when I made them….because lets be honest. Looking at these photos makes me want to make them and eat them all over again.

They have a vegetable in them, so they’re totally healthy.

When I made them last week, they were part of my cheat meal. I ate one before lunch and then the last seventeen after. {I’m kidding, Mom. I don’t actually eat that many cookies.} I did have a few left that I was going to bring to the lovely gals at Caitlin Wilson Design, but then I started driving there and to my horror watched the cookies FALL OFF MY CAR.

Wait, you actually have to put the cookies INTO your car for them to make it there safely?

OHHHHHH YEAAAAAH. That’s the step I forgot.

I’m really smrt like that sometimes.

I was pretty upset about it looking down at my shattered plate and crumbled dirty cookies on the side of the road. But then started laughing because let’s be honest….that is pretty hilarious.

You’ve done that too, right? Riiiiight?

Excellent! We can laugh at ourselves together.


The cookie dough is made just like any other cookie dough. Cream butters and sugar, add in egg and vanilla, stir in dry ingredients, incorporate nuts and carrots.  Blah blah blah….you know the drill.


Scoop onto a baking sheet and bake away until the edges are lightly brown and the cookies have a little pouf to them.


Pouf is a technical term…I know you were wondering that.

These are a very cake-like and soft cookie. If you’re not wanting to make a whole carrot cake, this is a really great option for Easter…hence the name carrot cake cookies.


I made this orange cream cheese frosting to go with these cookies…because everything tastes better with frosting.


Once your cookies have cooled, get some free child labor and get a-spreadin’.


Ahhh, how convenient! There was a helper right down the hall! Spread the frosting generously on top of each cookie and then top with some chopped pecans. Brooke’s turned out fabulous! In fact, she was insistent that we eat hers first before mine, sooooo I ended up only with my cookies to photograph.

Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting from

I guess mine turned out ok…. 😉

Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting from

Come to mama! These turned out better than I expected and that orange cream cheese frosting really livened up this recipe. Really really delicious.

Hope you all get a chance to make a batch of these soon….maybe to have at your Easter festivities! Have a great weekend, friends! Enjoy the holiday.

Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting

Soft, cake-like cookies with the tastiest cream cheese frosting ever!

Yield: 2 dozen small

Prep Time: 30 minutes

Cook Time: 9 minutes

Total Time: 39 minutes


1/4 cup softened butter
1/4 cup coconut oil*
1/3 cup + 1 tablespoon granulated sugar**
1 tablespoon molasses
1 teaspoon vanilla
1 egg
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup grated carrot
1/4 cup pecans + more for garnish, if desired

2 oz. softened cream cheese
1/4 cup softened butter
1 teaspoon orange zest
1 cup powdered sugar


Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats and set aside.

Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand. Scoop onto prepared baking sheets and bake 8-9 minutes or until edges are brown and cookies have poofed up slightly in the center. Cool 2 minutes on baking sheet, then transfer to cooling rack. Cool to room temperature.

For the frosting, place all ingredients into a small bowl and whip until smooth. Spread each cookie generously with frosting and top with chopped pecans if desired.

*If you do not have coconut oil, simply use butter.
**If you do not have granulated sugar and molasses, simply use brown sugar.

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62 Responses to “Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting”

  1. #
    Katrina @ Warm Vanilla Sugar — April 18, 2014 at 7:59 am

    I love how these cookies are like little cakes! So yummy looking :)


  2. #
    Laura Dembowski — April 18, 2014 at 11:59 am

    These look awesome! I just made carrot cake cookies and the frosting was missing a little something – orange zest!


  3. #
    Phi @ The Sweetphi Blog — April 18, 2014 at 2:10 pm

    These look soooo yummy and perfect for easter! I love the addition of orange zest!


  4. #
    Lauren Everson — April 19, 2014 at 2:58 am

    On my goodness I would have cried if I lost a batch of cookies to the road! It would probably take a day before I found it funny. But, let’s be honest, it’s pretty funny!
    These look wonderful. I might just have to make them today!


  5. #
    Kate @ Diethood — April 19, 2014 at 3:59 pm

    Swoon…. These are terrific!


  6. #
    Diane — April 20, 2014 at 3:38 pm

    These look awesome! Had to pin to try sometime this week! thank you


  7. #
    Annamaria @ Bakewell Junction — April 20, 2014 at 7:25 pm

    These cookies look so yummy. Pinned
    Happy Easter.


  8. #
    Sandy — April 21, 2014 at 5:01 am

    Ohhhhhhh they look so good! I am going to make some for me and try to figure out to make some like these gluten free for my hubby! Thank you so very much!


  9. #
    Lynne — May 10, 2014 at 2:17 pm

    Do you substitute the entire 1/3c + 1 tbsp granulated sugar with brown sugar or just the 1 tbsp?


    • Lauren — May 11th, 2014 @ 7:30 pm

      The 1/3 cup of brown sugar substitutes for the 1/3 cup granulated + 1 tablespoon molasses.


      • Michael Kinsley — September 6th, 2014 @ 2:34 pm

        Did you mean “1/3 cup + 1 tablespoon granulated sugar” or just “1/3 cup granulated sugar + 1 tablespoon molasses”?

        • Lauren — September 7th, 2014 @ 7:25 pm

          You can use 1/3 cup granulated sugar + 1 tablespoon molasses OR 1/3 cup brown sugar. Either will work.

  10. #
    Barbara Coley — May 31, 2014 at 1:51 pm

    Mixed all the ingrediants as listed. Put them in the oven to bake. Mine did not rise, they just spead all over the cookie sheet. What did I do wrong or is there an ingredient that isn’t listed here that should be? I look forward to your answer, as me and my husband thought these would be awesome!


    • Lauren — June 1st, 2014 @ 11:42 am

      How did you measure your flour? Do you sift it at all first?


      • lisa Freeman — July 16th, 2014 @ 7:19 pm

        Mine also went flat. It feels like there is too much oil and not enough flour. Is it necessary to sift the flour first?

        • Lauren — July 16th, 2014 @ 9:25 pm

          You don’t have to sift the flour. I usually fluff mine up with the measuring cup before actually measuring. Everyone measures flour differently, it seems. More flour should prevent them from going flat.

      • Tina — September 13th, 2014 @ 5:57 pm

        Cookie dough looked nothing like your the posted pics. Mine were also a bit flat. I only baked 4 because the dough looked too wet. They definitely are soft like a cake. For me the cookie isn’t sweet enough.

  11. #
    Maddison — June 1, 2014 at 8:37 pm

    These look delicious! As much as I’d like to eat them all in one sitting, I probably won’t be able to, so will they still keep ok for a couple of days?


    • Lauren — June 1st, 2014 @ 9:33 pm

      Yup, just keep them in an airtight container in the fridge. They should keep for up to 4 days.


  12. #
    L Harper — July 20, 2014 at 1:51 pm

    I don’t have coconut oil on hand, do I omit it completely or double the butter?


    • Lauren — July 20th, 2014 @ 6:54 pm

      just double the butter :)


  13. #
    Pamela Palmer — August 30, 2014 at 1:22 pm

    These cookies are delicious. The orange cream cheese frosting tastes great also.


  14. #
    Donna — August 30, 2014 at 7:30 pm

    How would it work if the coconut oil was omitted and substituted with crushed pineapple


    • Denise — September 1st, 2014 @ 10:44 am

      Do you pack the carrots or just put it lightly in the measuring cup?


      • Lauren — September 1st, 2014 @ 5:20 pm

        Measure the grated carrot into the cup. You can pack it in there and that should give you the accurate measure.

  15. #
    Dee — September 3, 2014 at 7:10 am

    These do sound great! I would like to make them for my daughter’s wedding in October. Do they freeze well? They would make a great Fall cookie as well.


    • Lauren — September 3rd, 2014 @ 8:12 am

      DO NOT freeze these with the cream cheese frosting on them! Cream cheese turns grainy after being frozen. They should freeze fine without any frosting as long as they are wrapped well.


  16. #
    Wanda Fields — September 3, 2014 at 3:07 pm

    If I do not use coconut oil, do I substitute ANOTHER 1/4 c. butter for the coconut oil, or just use 1/4 butter as listed?


    • Lauren — September 4th, 2014 @ 7:44 am

      You would substitute 1/4 butter for the 14 cup coconut oil.


  17. #
    Paula Babb — September 4, 2014 at 5:26 am

    What size scoop did you use?


    • Lauren — September 4th, 2014 @ 7:42 am

      two teaspoons


  18. #
    Lauren V — September 4, 2014 at 8:30 am

    Made this morning for my 2-year-old’s class (and ate one for breakfast). They are delicious!


  19. #
    Natalie — September 6, 2014 at 8:38 am

    I see you are fan of coconut oil, have you ever tried raw coconut sugar? You will get that delicious brown sugar taste of the granulated sugar+molasses but the coconut sugar is so much better… Lower glycemic index etc and the benefits that coconut has to offer.


  20. #
    BeckyEv — September 6, 2014 at 9:41 am

    Your little girl/sous chef is so adorable! Takes me back to cooking with my little ones. Can’t wait to try this – it looks delicious!


  21. #
    Belinda Quinton-Thomas — September 6, 2014 at 7:58 pm

    These look great. I can’t wait to try them. Thanks for sharing!


  22. #
    Martha — September 8, 2014 at 7:28 am

    Lauren, do these have to be refrigerated after making?


    • Lauren — September 8th, 2014 @ 7:40 am

      If they are going to be out longer than 4 hours, then I would refrigerate them.


  23. #
    Ashley — September 8, 2014 at 9:19 am

    For the coconut oil – do you buy refined or unrefined or the coconut oil that resembles regular olive/vegetable oil?


  24. #
    Betty Carlson — September 8, 2014 at 4:54 pm

    Apple sauce would be good substitute for butter or coconut oil.


  25. #
    Patti Pinedo — September 9, 2014 at 6:02 am

    I have used a box carrot cake mix and added one cup of applesauce and one egg. Bake on 350 for about 9 minutes and frost with the cream cheese frosting! Easy and yummy!!! You can add the pecans too.


    • Patti Pinedo — September 9th, 2014 @ 6:14 am

      Sorry if I didn’t explain enough….take the dry mix, add the egg and applesauce. Drop by tablespoon onto cookie sheet. For another good and quick cookie use a spice cake mix and add egg, applesauce and chocolate chips! My favorite.


  26. #
    Marsha — September 10, 2014 at 4:25 am

    These cookies do look pretty yummy. I am totally aggravated though by the fact that I just wasted about 30 pages of prining paper, not to mention the ink. I clicked to print this RECIPE and then walked away from the printer and came back to find not just the recipe but page after page of the blog. It might be a nice thing to set up your blog so folks can just print out your recipes. Thanks!


  27. #
    Marsha — September 10, 2014 at 4:27 am

    …oops…sorry. I just scrolled back up and saw that you do have an icon to print just the recipe….although it is very faint which is why I possibly missed it.


  28. #
    Tina — September 11, 2014 at 5:52 am

    Mmmmm. My kind a girl


    • Tina — September 11th, 2014 @ 6:00 am

      Evidently missed most of my comment. I would use all coconut oil and coconut sugar as someone else mentioned. Very healthy! Then add in some orange and/or cinnamon essential oil!


  29. #
    Tina — September 11, 2014 at 5:54 am

    Mmm. My kinda girl :-) would use all coconut oil, coconut or turbinado sugar, and maybe some orange or cinnamon DoTERRA essential oil! I can’t wait to try it!


  30. #
    Robyn — September 11, 2014 at 10:49 am

    I wonder how these would using a carrot cake cake mix and adding pecans, and then using your orange frosting??


  31. #
    Tasha — September 11, 2014 at 12:49 pm

    Just made these and they were very flat and a little too greasy. Followed recipe exact. Any suggestions??


    • Lauren — September 12th, 2014 @ 6:15 am

      Do you sift your flour before measuring? Or spoon it into your measuring cup? Usually it’s all in the way you measure flour. It sounds like your dough could have used 1-2 more tablespoons of flour…that usually does the trick.


  32. #
    Amy — September 12, 2014 at 7:55 pm

    Hi Lauren..can I make a cake instead of cupcakes using the same recipe..if yes..then what should be the size of the mould? Thank u for sharing this wonderful recipe! Your photos are really stunning!


  33. #
    Angela — September 13, 2014 at 8:26 am

    Has anyone tried packing and sending these in the mail?


  34. #
    Debi Duke — September 13, 2014 at 10:59 am

    My grandma made these but she made a peanut butter frosting. . They where yummy


  35. #
    Phyllis Harrison — September 19, 2014 at 7:04 pm

    can’t wait to try the carrot cake cookies!


  36. #
    Kristina Bachison — September 28, 2014 at 5:25 pm

    I made these cookies and they came out amazingly delicious!! I really love the orange zest in the frosting


  37. #
    Rachel — November 14, 2014 at 8:34 am

    These have got my husband written ALL over them. I will have to try them out! 😀


  38. #
    Charmaine — December 22, 2014 at 12:04 pm

    Thank you for this excellent recipe. Perfect cookie for the Holidays.


  39. #
    Pat — February 8, 2015 at 7:22 am

    These look awesome. I am definitely going to try them.
    Thank you.


  40. #
    Cathy Heser — April 6, 2015 at 9:44 am

    I have been baking for 50 years and have just started measuring with a scale. It is great! I think I get a much more accurate measure on dry ingedients such as flour. I have made these cookies twice. Since several comments said they were too thin, I measured by oz. I sifted my flour and 7 oz of sifted was way more than one cup but I went ahead and used the 7 oz. I made the cookies the size of a medium scoop. They were plenty thick but a little dry. Definitely not greasy and stood up really nice. I just made a 2nd batch. I used 5.8 oz. shifted flour and made the cookies with the smaller scoop. PERFECT! So good. I used 2 Tbs Splenda sugar blend and 2 Tbs dark brown sugar. I did not have Molasses but had Coconut Nectar, 1 Tbs. Used extra orange zest. I think this is my new favorite recipe. It takes a lot to say that. I love that it is not terribly sweet but just right.


  41. #
    Michelle — April 22, 2015 at 10:47 pm

    They look so delicious, wishing I had at least one if front of me now…but would prefer 10 :)



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