Crumbl Carrot Cake Cookies Copycat Recipe (2024)

Cookies | Dessert

ByDebbieApril 3, 2022April 4, 2022April 4, 2022

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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.

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Electric Mixer –Standup or Hand held mixer ( My Kitchen Aid is my work horse-Click here for the one I use)
Large Ice cream scoop
Kitchen scale
Large baking sheets
parchment paper
Piping bag and Wilton 1A tip-optional
Sifter
Peeler -Rada Vegetable peelers are fabulous click Here to see it
Hand Grater or a kitchen aid shredder attachment Click here for the one I use
Nut Chopper

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

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

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 .

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

Frosting the cookies

Bakery style chocolate chip cookies
Dark Chocolate Peanut butter chip cookies
Fluffy chocolate chip cookies
Banana Oatmeal Chocolate chip 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.

4.68 from 46 votes

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Prep Time 45 minutes mins

Cook Time 20 minutes mins

Chill 8 hours hrs

Course Cookies

Cuisine American

Equipment

Electric Mixer
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.

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Keyword Bakery style cookies, Carrot Cake Cookies, copy cat bakery cookie, Crumbl copycat carrot cake cookies, Crumbl copycat recipes

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