Crumbl Carrot Cake Cookies (Copycat Recipe with Cream Cheese Frosting)
These Crumbl carrot cake cookies are soft, thick, and perfectly spiced, topped with a rich cream cheese frosting for that classic bakery-style finish. This easy copycat recipe delivers the same melt-in-your-mouth texture and flavor as the original, making it perfect for spring baking, Easter desserts, or anytime you’re craving a cozy homemade treat.
Servings 12 large cookies
Calories 430kcal
Cost $10 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Large cookie scoop (or ¼ cup measure)
- Cooling rack
- Spatula
- Whisk
- Piping bag or spoon (for frosting)
Ingredients
Cookies
- 1/2 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3/4 cup finely grated carrots lightly patted dry
- 1 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes.
- Add the egg and vanilla extract and mix until fully combined.
- Mix in the finely grated carrots.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Scoop the dough into 12 large portions, about 1/4 cup each, and place them on the prepared baking sheet with space between each cookie.
- Gently shape each dough mound so it stays tall rather than flattening it too much.
- Bake for 11 to 13 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and cool completely.
- For the frosting, beat the cream cheese and butter until smooth and fluffy.
- Add the powdered sugar and vanilla extract and beat until thick and creamy.
- Spread or pipe the frosting over the completely cooled cookies.
Notes
- Use finely grated carrots (not shredded) for the best soft, uniform cookie texture. Large pieces can make cookies too wet and uneven.
- Lightly pat carrots dry before adding to prevent excess moisture and cakey cookies.
- Do not overmix the dough once the flour is added—this keeps the cookies soft and tender instead of dense.
- For thick, bakery-style cookies, keep the dough tall and slightly rough rather than flattening before baking.
- Bake until the edges are set but the centers still look slightly underbaked—this creates the signature soft Crumbl texture.
- Allow cookies to cool completely before frosting so the cream cheese frosting stays thick and smooth.
- If your dough feels too soft, chill for 15–20 minutes to help the cookies hold their shape.
- For extra flavor, you can add a pinch of allspice or cloves for a more classic carrot cake taste.
- Store cookies in the refrigerator for freshness, then bring to room temperature before serving for the best texture.