Crumbl Carrot Cake Cookies Copycat Recipe

Easter is just a few weeks away and today we have the perfect handheld dessert recipe for you. You see, the Easter Bunny eats carrots. These cookies contain carrots. That makes them the perfect cookies for Easter. Just go with us on this one. These Crumbl-inspired carrot cake cookies are the perfect combination of carrots, spices and other ingredients and topped with cream cheese frosting to create a cookie that tastes just like a slice of carrot cake but with an on-the-go size.

We’ve made it a game on trying to guess what the new upcoming Crumbl flavors will be from week to week based on the upcoming holidays, and we are sure that the Crumbl Carrot Cake Cookies will be making an appearance soon. That’s why we thought we’d jump the gun and give you a DIY copycat recipe so that you can make your own before they hit the stores.

If you’d like to try one of our other Crumbl cookie recipes, may we suggest:  Rocky Road Cookies, Peanut Butter Oreo Cookies, Cornbread Cookies, Lemon Glaze Cookies, Funfetti Milkshake Cookies, Peanut Butter Cup Cookies, Ultimate Peanut Butter Cookies, Crumbl Turtle Cookies, Chocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Muddy Buddies, Mini Twix, or the Churro Cookies. 

MINI CRUMBL COOKIES ARE THE WAY TO GO

We are back to MINI cookie with this recipe. Yes, Crumbl is known for their GIANT cookies. They are so big, in fact, they list each cookie as 3-4 servings in their stores. I don’t know about you, but I hate to share my cookies.

This Carrot Cake Cookie recipe makes 40 cookies because I recommend making them MUCH smaller than Crumbl would. Instead of a “shareable cookie”, this is a bite-sized cookie that you won’t feel so guilty eating. Three bites and it’s gone. Have two or three, no one is judging! I would assume Crumbl uses at least 1/4-1/3 of a cup of cookie dough for each cookie and I suggest less than 1 tablespoon of dough in order to make these a more manageable size.

SERVE THEM WARM OR CHILLED?

Let’s just get to it – these carrot cake cookies are best chilled.

Trust us. Plus, the super soft cookie with the chilled cream cheese frosting just works perfectly.

I have also found that all the Crumbl recipes stay fresh longer if you keep them in the refrigerator. No matter what air-tight container you keep the cookies in, they don’t stay fresh as long out on the counter as they do if you put them in the fridge. So, the moral of the story is STORE THESE COOKIES IN THE FRIDGE. Sure, you can eat them cold or let them come to room temperature but you’ll thank me when you still have fresh cookies 3-4 days later.

CARROT CAKE COOKIE INGREDIENTS

• Butter – salted or unsalted will work.
• Granulated Sugar
• Brown Sugar – dark or light brown sugar will work
• Egg Yolks
• Vanilla Extract – use the REAL extract and not the imitation
• Carrots – shredded
• Whole Milk
• Flour – all-purpose works best
• Cinnamon
• Baking Soda
• Salt
• All-Spice
• Baking Powder
• Chopped Walnuts

CREAM CHEESE FROSTING INGREDIENTS

• Cream Cheese
• Butter
• Vanilla
• Powdered Sugar
• Walnuts (for topping)

HOW TO MAKE CARROT CAKE COOKIES

1. Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

2. Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

3. Add in the shredded carrots, egg yolks, vanilla and whole milk and beat until combined.

4. Add in flour, baking soda, baking powder, cinnamon, all spice, and salt. Mix until all combined.

5. Scoop out a little less than 1 TBSP of dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten with your hand to about 3/4 – 1 inch thick.

6. Bake for 8-9 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.

7. While cookies are cooling, make the frosting.

CREAM CHEESE FROSTING DIRECTIONS

1. In stand mixer, cream butter and cream cheese for about 2-3 minutes until smooth.

2. Add in the vanilla and powdered sugar and mix on high for about 3 minutes until smooth. If the frosting is too thick, add milk a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.

3. Put the frosting in a piping bag with a round tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies. Sprinkle each cookie with chopped walnuts. (NOTE: Crumbl tops with chopped pecans so you can definitely use pecans but we think walnuts go with carrot cake better.)