Carrot Cookies With Lemon Cream Cheese Frosting

36 servings
57 min

Spring has FINALLY sprung and although it’s been raining the last two days, this girl couldn’t be happier with the warmer temperatures we’ve also been having!

I LOVE everything about spring! Even the rainy days!

I also love all the wonderful recipes that I’m inspired to make in the springtime.

One of my favorites is carrot cake, but oh my goodness…the recipe is SO decadent and oh so naughty!

So instead, I decided to give my waistline a break and make another favorite carrot treat.

These bite-sized Carrot Cookies taste really do taste like carrot cake. But unlike the cake, these cookies are light and airy. They are also SUPER soft and melt right in your mouth! They are also filled with some healthy yumminess too! Like carrots of course, but also raisins and unsweetened coconut!

But I’m not going to lie. They have a WHOLE lot of naughty too.

Carrot Cookies With Lemon Cream Cheese Frosting

Recipe details

  • 36  servings
  • Prep time: 45 Minutes Cook time: 12 Minutes Total time: 57 min
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  • 1 cup butter room temperature
  • 3/4 cup white sugar
  • 2 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract
  • 3/4 cup coconut
  • 1/2 cup raisins
  • 1 cup shredded carrots


  • 1 cup powdered sugar
  • 2 Tablespoons butter
  • 4 ounces cream cheese
  • 2 teaspoon lemon juice
  • 1/2 teaspoon lemon zest


Preheat oven to 350. Cover a cookie sheet with parchment paper. Set aside. Combine butter and sugar in a large mixing bowl. Whip until light and fluffy. Add in the eggs, vanilla, and lemon extract. Mix until combined. Sift together the flour, baking powder, and salt in a medium bowl. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the carrots, coconut, and raisins. Place cookie dough in the refrigerator for 30 minutes.Meanwhile, combine the ingredients for frosting in a medium mixing bowl. Whip until smooth and fluffy. Remove the cookie dough from the refrigerator. Use a Tablespoon to scoop cookie dough onto the parchment paper-lined baking sheet.Bake in the oven for 12-14 minutes. **Note: Cookies will not appear done. But if you gently press your finger into the top you should not see an imprint.Remove the cookies from the oven and allow them to cool for a few minutes before placing them on a cooling rack to cool completely. Frost the cookies with the Lemon Cream Cheese Frosting. Place cookies in an air-tight container and refrigerate.**Cookies may also be frozen but do so without frosting.
Pallet and Pantry
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