Soft, chewy, and moist Carrot Cake Cookies are so delicious. Made with fresh carrots, almond flour, coconut sugar, and cinnamon for that perfect spice. Topped with a sweet, creamy and rich cream cheese frosting. Super easy to make and perfect treat to bake for Spring and Easter cookies.
In a large mixing bowl, combine eggs, coconut oil, vanilla extract, coconut sugar, and cinnamon. Whisk together until well combined.
Add in almond flour, salt, and baking powder. Whisk together until well combined and dough is formed. Make sure there aren't any flour streaks left. Fold in grated carrot making sure it's well incorporated into dough.
Cover bowl with saran wrap and place in the fridge. Allow dough to chill for at least 1 hour.
Right before you are ready to remove dough from the fridge, preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper. Place on counter top where you will be prepping cookies.
Remove dough from the fridge and place next to prepped baking sheet pan. Use a spoon to start scooping out dough and rolling it into balls that are about 1.5-2 inches. Place balls on prepped baking sheet pan lining them up next to each other.
Once all dough has been rolled into balls, place in oven and bake for 25 minutes.
Remove cookies from the oven and place on a cooling rack. Allow cookies to set for 10 minutes. Use a spatula to gently transfer cookies from sheet pan directly onto cooling rack. Allow cookies to set for another 10-15 minutes and finish cooling-down.
While cookies cool-down, start working on the frosting. Place cream cheese in a stand up mixer along with powdered sugar, vanilla extract, and cinnamon. Start mixing on medium-high speed. As frosting is mixing, slowly pour in milk. Continue mixing until creamy and smooth frosting is reached.
Once carrot cake cookies have completely cooled-down, use a small spatula and evenly spread cream cheese frosting over cookies. Place cookies back on cooling rack as you frost them.
Serve cookies and enjoy! Keep any leftover cookies in an airtight container refrigerated for up to 5-7 days.