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Copycat Crumbl Carrot Cake Cookie

Helen T. Patterson
These Copycat Crumbl Carrot Cake Cookies are a delightful recreation of the beloved Crumbl classic.
With a soft, chewy cookie base made with fresh shredded carrots, cinnamon, nutmeg, and a hint of cloves, each cookie is topped with a decadent cream cheese frosting.
This easy-to-follow recipe brings the same rich flavors and comforting texture that make Crumbl's carrot cake cookies so irresistible.
Whether you're craving a sweet treat for a special occasion or just a cozy indulgence, these cookies are sure to satisfy.
Nutrition Facts (Per Cookie)
Calories: 390, Total Fat: 20g, Saturated Fat: 11g, Cholesterol: 60mg, Sodium: 200mg, Total Carbohydrates: 48g, Dietary Fiber: 2g, Sugars: 32g, Protein: 4g, Vitamin A: 45% DV, Calcium: 6% DV, Iron: 8% DV
Estimated based on one serving (assuming 14 servings per batch)
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert, Snack
Cuisine American
Servings 14 servings
Calories 250 kcal

Equipment

  • 1 Stand mixer or hand mixer
  • 2 Baking sheets
  • 1 Parchment paper or silicone baking mats
  • 1 large mixing bowl
  • 1 Medium Mixing Bowl
  • (1) Whisk
  • 1 Cookie scoop (optional, or 1/4-cup measuring cup)
  • 1 Offset spatula or butter knife (for frosting)
  • (1) Cooling rack

Ingredients
  

For the Cookie Dough:

  • 2 1/2 cups 312g All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 1/2 cup 115g Unsalted butter, softened
  • 1 cup 220g Brown sugar, packed
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • 2 cups 240g Fresh carrots, finely shredded (about 2-3 medium carrots)
  • 1/2 cup 60g Walnuts, chopped (optional)
  • 1/2 cup 80g Raisins (optional)

For the Cream Cheese Frosting:

  • 8 oz 226g Cream cheese, softened
  • 1/4 cup 57g Unsalted butter, softened
  • 3 cups 360g Powdered sugar
  • 1 tsp Vanilla extract

Instructions
 

Preheat the Oven:

  • Preheat your oven to 350°F (175°C).
    Line two baking sheets with parchment paper or silicone mats.

Prepare the Dry Ingredients:

  • In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
    Set aside.

Cream the Butter and Sugar:

  • In a large mixing bowl, beat together the softened butter and brown sugar using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).

Add Wet Ingredients:

  • Add the eggs and vanilla extract to the butter mixture, one at a time, beating well after each addition.

Combine Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.

Fold in Carrots and Optional Mix-ins:

  • Fold in the shredded carrots, walnuts, and raisins (if using). Ensure the carrots are evenly distributed throughout the dough.

Form the Cookies:

  • Scoop out the dough using a cookie scoop or 1/4 cup measuring cup.
    Roll into balls and slightly flatten them with the palm of your hand.
    Place the dough balls about 2 inches apart on the prepared baking sheets.

Bake the Cookies:

  • Bake for 10-12 minutes, or until the edges are golden brown, but the centers are still soft.
    Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Make the Cream Cheese Frosting:

  • While the cookies cool, beat together the softened cream cheese and butter in a medium bowl until smooth.
    Gradually add the powdered sugar, 1 cup at a time, mixing until fluffy. Add vanilla extract and beat until well combined.

Frost the Cookies:

  • Once the cookies have completely cooled, use an offset spatula or butter knife to spread the cream cheese frosting generously over each cookie.
    For a decorative touch, you can swirl the frosting in a circular motion.

Notes

  • Chill the Dough: For best results, chill the dough for 30 minutes before baking to help prevent excessive spreading and ensure a soft, chewy texture.
  • Shredding the Carrots: Use a fine grater to shred the carrots, as larger pieces can affect the texture of the cookies.
  • Customizing the Mix-ins: Feel free to add other mix-ins like coconut flakes or pecans to make these cookies your own.
  • Storage: Store these cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. They can also be frozen for up to 3 months.
Keyword Copycat Crumbl Carrot Cake Cookie