Easy Best Fluffy Carrot Cake Cookies with Cream Cheese Frosting

These soft, fluffy cake-like cookies are the ultimate quick treat to quench any carrot cake craving. The tender crumb and creamy lemon frosting are a classic combination.

In this recipe, we use extra-large eggs for a soft crumb. We also use Panhandle Milling Whole Wheat Flour, low-carb almond flour, and healthy coconut oil MCT fats for a wholesome twist. The carrots should be shredded with the finest setting on the grater to ensure they assimilate nicely into the batter. The Speculaas spice blend boosts the flavor profile to that of a more complex spice cake or gingerbread. It is the most essential addition to the flavor of the finished product.

The cream cheese frosting is optional if one is watching one’s sugar and fat intake, but we included it because it really is the most amazing finish to an already divine cookie. Enjoy!

Easy Best Fluffy Carrot Cake Cookies with Cream Cheese Frosting

4 extra-large eggs

1 cup brown sugar or low-carb sugar replacement

½ cup  MCT coconut oil

1 Tbsp.  vanilla

2 cups Panhandle Milling Organic Whole Wheat Flour

1 cup Panhandle Milling Almond Flour

1 Tbsp.  Speculaas spice blend or Cinnamon

2 tsp. baking powder

1 tsp. salt

1 ½ cups finely shredded carrot

½ cup chopped pecans

½ cup raisins (optional)

Lemon Cream Cheese Frosting

8 ounces of cream cheese at room temperature

½ cup unsalted butter at room temperature

1 lbs. powdered sugar, sifted to remove lumps

1 tsp. lemon zest, micro grated or 6 drops lemon oil

2 tsp. vanilla extract


  • Combine the eggs, brown sugar, coconut oil, and vanilla. Whisk until smooth and the sugar is nearly dissolved, about 3 minutes.
  • Combine the flour, spice, baking powder, and salt in a separate bowl.
  • Combine the flour ingredients with the egg mixture. Incorporate the carrots and nuts until they are evenly distributed in the batter.
  • Scoop onto a lightly oiled sheet pan and bake 350°F 12-15 minutes. (yield about two dozen 3-inch)

For the frosting: 

  • In a mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth and creamy.
  • Gradually add the sugar and extracts. Continue to beat until velvety smooth.
  • Frost the cookies when they are cooled completely.