Irresistible Sourdough Carrot Cake Cookies with Cream Cheese Frosting: A Delightful Twist on a Classic

Are you searching for the perfect treat that combines comfort, flavor, and a touch of homemade charm? Look no further than these incredible sourdough carrot cake cookies with cream cheese frosting. Whether it’s Easter, a cozy autumn evening, or just a regular Tuesday, these cookies offer a unique and utterly delicious experience. They encapsulate everything you adore about a classic carrot cake – the sweet spices, the tender texture, the hint of fresh carrots – but in a more convenient, cookie-sized package. Plus, with the addition of sourdough discard, they gain an intriguing tang and an incredibly moist consistency that sets them apart from any ordinary cookie.

overhead photo of sourdough carrot cake cookies topped with whipped cream frosting on a cooling rack.

Springtime often brings a craving for fresh, vibrant flavors, and carrot cake is a timeless favorite. But why stick to a traditional cake when you can enjoy all those beloved flavors in a more accessible and fun format? These sourdough carrot cake cookies are not just a festive Easter treat; they are a year-round delight that beautifully utilizes your sourdough discard. The subtle tang from the sourdough starter complements the sweetness of the carrots and spices, creating a balanced and sophisticated flavor profile that appeals to all ages. Even the pickiest eaters, like my own child who once declared war on raisins in cookies, found these irresistible after just one bite.

Our recipe for sourdough carrot cake cookies is straightforward, resulting in wonderfully chewy cookies crowned with a luscious, tangy cream cheese frosting. If you prefer a version without sourdough, our classic carrot cake oatmeal cookies are also a fantastic option. And for those who might not be huge carrot fans but love a good oatmeal cookie, our oatmeal chocolate chip cookie recipe is a must-try.

While many flock to pumpkin-themed treats like sourdough pumpkin pancakes, a vegan pumpkin spice latte, or pumpkin spice granola in the fall, these carrot cake cookies offer a refreshing alternative. Imagine serving your family and friends these exquisite cookies made with freshly harvested carrots from your garden. It’s a delightful change of pace that’s sure to impress. No matter the season, these sourdough carrot cake cookies promise a unique and comforting experience that we’re confident you’ll adore.

Recipe Highlights: Why You’ll Love These Sourdough Carrot Cake Cookies

These sourdough carrot cake cookies aren’t just another dessert; they offer several compelling reasons to become a staple in your baking repertoire:

Effortless & Time-Saving: Forget the multi-tiered efforts of a traditional carrot cake. These cookies are significantly quicker to prepare and decorate, making them perfect for busy schedules without compromising on taste or presentation. You get all the goodness of carrot cake with far less fuss, allowing you to enjoy more moments with loved ones.
Enhanced for Gut Health: When you choose to long-ferment the dough, these sourdough cookies offer potential digestive benefits. The natural fermentation process initiated by the sourdough starter helps break down grains, making them easier for your body to digest. This traditional method can also increase the bioavailability of certain nutrients, making your treat not just delicious but also a little bit healthier for your gut.
A Delicious Way to Enjoy Veggies: We could all use more vegetables in our diet, and these cookies are a fantastic way to sneak in some nutritional benefits. Carrots are packed with Vitamin A and beta-carotene, essential antioxidants that support vision, immune function, and skin health. You’ll be enjoying a sweet treat while subtly boosting your intake of these valuable nutrients – a win-win in any kitchen!
Unforgettable Flavor Profile: The combination of sweet brown sugar, warm spices like cinnamon, and the bright, earthy notes of fresh carrots creates a classic carrot cake experience. The sourdough discard introduces a subtle, complex tang that elevates the flavor, preventing the cookies from being overly sweet and adding a depth that is truly addictive. Each bite is moist, chewy, and bursting with balanced flavors.

Essential Ingredients for Sourdough Carrot Cake Cookies

Oats, flour, raisins, carrot, eggs, and other ingredients on a marble countertop.

Crafting the perfect sourdough carrot cake cookie begins with high-quality ingredients. Here’s a closer look at some key components and why they matter:

Freshly Shredded Carrots: The star of the show! For the best texture and moisture, it’s highly recommended to grate your own carrots. A box grater works perfectly, but if you have a grating attachment for your food processor or stand mixer, it will save you a lot of time and effort. Pre-shredded carrots from the store are often thicker and drier, which can lead to a less tender cookie.
Sourdough Discard (or Active Starter): This is the secret ingredient that gives these cookies their signature tang and incredible moistness. Sourdough discard refers to the unfed portion of your sourdough starter that you typically remove before feeding. It’s a fantastic way to add flavor and moisture to baked goods without needing the leavening power of an active starter. However, if you only have active starter on hand, it will work just as well. The discard contributes to the unique depth of flavor that makes these cookies so special.
Unsalted Butter (Room Temperature): Butter is crucial for both flavor and texture. Ensure your butter is softened to room temperature, which allows it to cream beautifully with the sugars, creating a light and fluffy base for your dough. Melted butter will incorporate too much moisture and negatively affect the cookie’s final texture, making them spread too much and potentially becoming greasy.
Rolled Oats: Oats add a delightful chewiness and hearty texture to these cookies, reminiscent of a classic oatmeal cookie. Both quick oats and old-fashioned rolled oats will work, though rolled oats will give a slightly more substantial chew.
Full-Fat Cream Cheese: For the ultimate cream cheese frosting, full-fat cream cheese is non-negotiable. Its richness and tang are essential for achieving that classic, irresistible flavor and creamy texture that perfectly complements the spiced carrot cookies. While the cookies are delicious on their own, the frosting truly elevates them to perfection.
Sugars (Granulated and Brown): A blend of granulated sugar and packed brown sugar provides a balanced sweetness and contributes to the cookies’ moist, chewy texture. Brown sugar adds depth and a hint of molasses flavor.
All-Purpose Flour: The primary structural component. You can easily substitute this with a gluten-free 1-to-1 flour blend if you need a gluten-free option.
Eggs: Eggs act as a binder, adding moisture and richness, and helping the cookies achieve their desired structure.
Vanilla Extract: A touch of vanilla enhances all the other flavors, adding a warm, aromatic note.
Spices (Cinnamon, etc.): Cinnamon is key for that quintessential carrot cake flavor. You might also consider a pinch of nutmeg, ginger, or allspice for an even deeper, more complex spice profile, though cinnamon is sufficient on its own.
Baking Soda & Baking Powder: These leavening agents ensure your cookies rise beautifully and have a soft, tender crumb.
Salt: A small amount of salt balances the sweetness and brings out the full range of flavors.
Raisins: While optional, raisins add pockets of sweet, chewy fruitiness that are traditional in carrot cake. If you’re not a fan, feel free to omit them or substitute with chopped walnuts or pecans for added crunch.

Essential Tools for Baking Perfect Carrot Cake Cookies

Having the right tools on hand will make the baking process smoother and more enjoyable. Here’s a list of equipment you’ll need for these delicious sourdough carrot cake cookies:

Electric Mixer (Stand or Handheld): An electric mixer is highly recommended for creaming butter and sugar, and for whipping the cream cheese frosting to a light and fluffy consistency. A stand mixer with a paddle attachment will make the process almost hands-free, but a powerful handheld mixer will also do the trick.
Large Mixing Bowls: You’ll need at least two large mixing bowls – one for your wet ingredients and one for your dry ingredients – before combining them. Having an extra bowl for the frosting is also helpful.
Cookie Sheets (with Parchment Paper): Essential for baking. Look for sturdy, flat cookie sheets that allow for even heat distribution. Lining them with parchment paper prevents sticking and makes cleanup a breeze. Stainless steel cookie sheets are a great investment for their durability and consistent results.
Measuring Cups and Spoons: Accurate measurements are crucial for baking, so have a full set of dry and liquid measuring cups, along with a set of measuring spoons.
Rubber Spatula: Useful for scraping down the sides of your mixing bowls to ensure all ingredients are thoroughly incorporated.
Whisk: For combining dry ingredients evenly.
Cookie Scoop: While optional, a cookie scoop helps create uniformly sized cookies, ensuring they bake evenly and look professional.
Wire Cooling Rack: Important for allowing your cookies to cool completely and prevent them from becoming soggy on the bottom.

How to Bake Sourdough Carrot Cake Cookies with Cream Cheese Frosting

Step 1: Cream Wet Ingredients

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In the bowl of your stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This process typically takes about three to five minutes and is crucial for incorporating air into the dough, which contributes to a tender cookie. Once crumbly, drizzle in the honey and continue whipping until the mixture is beautifully light and aerated.

Mixing dry ingredients, shredded carrots and raisins in a bowl.

Step 2: Prepare Dry Ingredients

While the butter and sugars are creaming, prepare your dry mixture. In a separate large bowl, combine the all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt. Use a whisk to thoroughly combine these ingredients, ensuring the leavening agents and spices are evenly distributed throughout the flour mixture. This step prevents pockets of unmixed ingredients in your final cookies. Add the shredded carrots and raisins to the dry mix and toss them gently to coat. This helps prevent the carrots and raisins from sinking to the bottom of the cookies during baking.

Whipped butter and sugar, mixed with honey, sourdough starter, and egg in a stand mixer bowl.

Step 3: Combine Wet Ingredients Further

To the creamed butter and sugar mixture, add the large egg, vanilla extract, and sourdough discard (or active starter). Mix on low speed until all the ingredients are just combined. Be careful not to overmix at this stage; you want to ensure everything is incorporated without developing too much gluten in the flour.

Sourdough carrot cake cookie dough in a stand mixer with paddle attachment.

Step 4: Incorporate Dry into Wet

Gradually add the prepared dry ingredients (flour, oats, spices, carrots, raisins) to the wet mixture in the stand mixer bowl. Mix on low speed until just combined. It’s important to scrape down the sides of the bowl halfway through this step to ensure all the dry ingredients are fully incorporated into the dough. Stop mixing as soon as no streaks of dry flour remain to avoid tough cookies.

cookie dough balls on a parchment lined baking sheet.

Step 5: Bake the Cookies

Scoop rounded portions of dough onto your parchment-lined baking sheets. You can use a cookie scoop for consistent sizing. Leave some space between each cookie as they will spread slightly during baking. For larger cookies, bake for approximately 14-16 minutes. For smaller cookies, reduce the baking time to 10-12 minutes. Bake until the edges are lightly golden and the centers are just set. Avoid overbaking to keep them soft and chewy.

sourdough carrot cake cookies cooling on a rack.

Step 6: Cool and Frost

Once the cookies are baked, remove them from the oven. Allow them to cool on the baking sheet for about 5 minutes. This is crucial as warm cookies are fragile and can break easily when moved. After 5 minutes, carefully transfer them to a wire rack to cool completely. It’s essential that the cookies are entirely cool before applying the cream cheese frosting; otherwise, the frosting will melt.

To Long Ferment Your Sourdough Cookie Dough:

For those interested in enhancing the flavor, texture, and digestibility of these cookies, a long fermentation period is an excellent option. Simply mix the cookie dough together following the instructions above (Steps 1-4). Instead of proceeding to bake, cover the bowl tightly with plastic wrap or a beeswax wrap and place the dough in the refrigerator. Allow it to ferment for up to three days. This extended period allows the sourdough starter to work its magic, further breaking down the flours, deepening the flavors, and potentially making the cookies easier on your digestive system. When you’re ready to bake, simply scoop the chilled dough onto baking sheets and proceed with Step 5.

Cream Cheese Frosting Directions:

No carrot cake cookie is truly complete without a generous dollop of rich, tangy cream cheese frosting. Here’s how to whip up the perfect batch:

Sourdough carrot cake cookies topped with cream cheese frosting on a wire rack.

Step 1: Cream Butter and Cream Cheese

In a medium mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter and full-fat cream cheese. Beat them together on medium speed until the mixture is completely smooth and free of any lumps. Ensure both ingredients are at room temperature for the best results, as this will prevent a lumpy frosting.

Cream cheese frosting whipped in a stand mixer bowl with balloon whisk.

Step 2: Add Flavorings and Sugar

Add the vanilla extract and a pinch of salt to the butter and cream cheese mixture and beat until well combined. With your mixer on a low speed, gradually add the powdered sugar, a little at a time. This prevents a “sugar cloud” and ensures it gets incorporated smoothly. Once all the powdered sugar is added and the mixture is combined, increase the mixer speed to medium-high and beat for another 2-3 minutes until the frosting is light, fluffy, and perfectly spreadable. Taste and adjust sweetness or tanginess if desired. Now your cookies are ready to be frosted and enjoyed!

Expert Tips for Perfect Sourdough Carrot Cake Cookies

Achieving bakery-quality sourdough carrot cake cookies is easier than you think with these helpful tips:

Manage Carrot Moisture: Freshly grated carrots often contain a good amount of moisture. If your carrots seem particularly wet, gently pat them dry with a clean dish towel or paper towel before adding them to your dry mix. Excess moisture can make your cookies spread too much and become soggy.
Sift Your Powdered Sugar: For the smoothest, most luxurious cream cheese frosting, take an extra minute to sift your powdered sugar. This simple step removes any lumps, ensuring a silky, creamy finish that’s a joy to spread.
Softening Cold Ingredients: If your cream cheese or butter is too cold, resist the urge to microwave it, as this can lead to uneven softening or melting. Instead, cut them into small cubes or slices. This increases their surface area, allowing them to come to room temperature much faster, usually within 10-20 minutes.
Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can develop the gluten in the flour, resulting in tough, dense cookies instead of soft, chewy ones.
Allow Cookies to Cool Properly: These cookies are delicate when they first come out of the oven. Avoid the temptation to move them immediately. Let them rest on the baking sheet for at least 5 minutes to firm up before transferring them to a wire rack to cool completely. Frosting warm cookies will cause the frosting to melt.
Uniform Cookie Size: Using a cookie scoop helps ensure all your cookies are roughly the same size. This promotes even baking, so all your cookies are perfectly done at the same time.
Don’t Overcrowd Your Baking Sheet: Give your cookies space! Place them a few inches apart on the baking sheet to allow for proper air circulation and spreading. Overcrowding can lead to uneven baking and cookies that merge together.

Have a lot of extra carrots and need inspiration for them? Try these delightful recipes:

Easy Quick Pickled Carrots: A tangy, refreshing way to preserve your carrot bounty.
Easy Sweet Potato and Carrot Soup: A comforting and nutritious soup perfect for any season.
Baked Carrot Fries: A healthier, flavorful alternative to traditional potato fries.

Serving Suggestions for Your Sourdough Carrot Cake Cookies

These versatile sourdough carrot cake cookies are perfect for almost any occasion. Here are a few ideas on how to best enjoy them:

Classic Dessert: Serve them as a beautiful and delicious dessert after any meal. They’re perfect for potlucks, family gatherings, or holiday celebrations like Easter and Thanksgiving. Everyone will appreciate their comforting flavors and unique tang.
Elevated Snack: Enjoy them with a cup of tea or coffee in the afternoon for a delightful pick-me-up. The spices and rich frosting make for a satisfying treat.
Breakfast Twist: For a more unconventional but equally delicious breakfast, consider enjoying unfrosted cookies with your morning coffee. You can even dip them into your coffee topped with our delightful sweet cream cold foam for an extra special start to your day. The hearty oats and sourdough tang make them surprisingly suitable for a morning indulgence.
Gift Giving: Package these beautifully frosted cookies in a charming box or bag as a thoughtful homemade gift for friends, neighbors, or teachers. They’re sure to be appreciated!

Storage Instructions for Freshness

To keep your sourdough carrot cake cookies tasting their best, proper storage is key:

Refrigerator Storage: If topped with cream cheese frosting, these cookies should be stored in an airtight container in the refrigerator. They will remain fresh and delicious for up to 3 days. The cold helps maintain the frosting’s consistency and prevents spoilage.
Freezer Storage (Cookies): For longer storage, you can freeze both frosted and unfrosted cookies. Place cooled cookies (frosted or unfrosted) in a single layer on a baking sheet and freeze until solid. Once firm, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3 months. Thaw at room temperature or in the refrigerator before serving.
Freezer Storage (Unused Frosting): If you have leftover cream cheese frosting, it freezes exceptionally well! Transfer it to an airtight container and store in the freezer for up to 1 month. When you’re ready to use it, simply thaw it in the refrigerator overnight, then give it a good beat with an electric mixer until it returns to its soft, smooth, and fluffy consistency.

Frequently Asked Questions About Sourdough Carrot Cake Cookies

Can I make this recipe gluten-free?

Absolutely! This recipe is easily adaptable to be gluten-free. Simply swap out the all-purpose flour for a high-quality gluten-free 1-to-1 flour blend. Ensure your sourdough discard is also made from gluten-free flour (such as rice, sorghum, or buckwheat flour) to maintain a fully gluten-free product.

Can I use pre-shredded carrots from the store?

While you could use pre-shredded carrots in a pinch, it’s generally not recommended for the best results. Store-bought grated carrots are often thicker cut and tend to be drier, which can result in a less soft, less moist, and less chewy cookie. Freshly grated carrots provide superior moisture and a finer texture that integrates seamlessly into the dough for a more tender cookie.

Can I use the microwave to soften my butter and cream cheese?

While the microwave can quickly soften ingredients, it’s risky for butter and cream cheese as it’s easy to overheat them, leading to melted spots or an oily consistency. For ideal results, it’s best to allow butter and cream cheese to come to room temperature naturally. To speed up this process, cut them into small cubes or slices, increasing their surface area, and let them sit at room temperature for 10-20 minutes.

Can I add nuts to these cookies?

Yes, absolutely! Chopped walnuts or pecans are a fantastic addition to carrot cake cookies, adding extra flavor and a delightful crunch. Feel free to add about 1/2 to 3/4 cup of chopped nuts along with the raisins in Step 2 of the cookie instructions.

What if I don’t have sourdough discard?

While sourdough discard adds a unique tang and moisture, you can still make delicious carrot cake cookies. For a non-sourdough version, you could try our classic carrot cake cookie recipe. If you want to mimic some of the tang, you could add 1-2 tablespoons of buttermilk or plain yogurt to your wet ingredients, reducing another liquid (like milk) by the same amount if your dough becomes too wet.

Craving More Sourdough Delights? Explore Our Other Recipes!

If you’ve fallen in love with the versatility and flavor of sourdough discard, you’re in for a treat! We have a wide array of other fantastic sourdough recipes that are sure to inspire your baking adventures:

Sourdough Cinnamon Rolls: Fluffy, tangy, and utterly decadent – a perfect breakfast or brunch treat.
Sourdough Discard Crackers: A savory and crispy snack that’s easy to make and perfect with dips or cheese.
Sourdough Banana Muffins: A delicious way to use up ripe bananas, with the added depth of sourdough.

We hope you thoroughly enjoy baking and savoring these sourdough carrot cake cookies with cream cheese frosting. If you try this recipe and love it, we would be incredibly grateful if you could come back, leave a comment on the post, and give it a 5-star rating! Your feedback is invaluable. Please and thank you! Don’t forget to tag us on Instagram @ablossominglife or use the hashtag #ablossominglife so we can see your wonderful creations!

Sourdough Carrot Cake Cookies With Cream Cheese Frosting Recipe

Yields: 20 cookies

Prep time: 15 minutes

Cook time: 12 minutes

Optional fermentation: up to 3 days

Equipment:

Stand mixer or hand mixer
Large mixing bowls
Cookie sheets
Parchment paper
Wire cooling rack
Cookie scoop (optional)

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon honey
1 large egg
1/4 cup sourdough discard or active starter
1 cup all-purpose flour (or gluten-free 1-to-1 flour)
2 cups rolled oats (quick or old-fashioned)
1.5 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup shredded carrots (freshly grated)
3/4 cup raisins (optional, or chopped nuts)

Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, softened
8 oz full-fat cream cheese, softened
1 teaspoon vanilla extract
Pinch of salt
2.5 cups powdered sugar, sifted

Instructions:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In the bowl of a stand mixer (or using a hand mixer), cream together the softened butter, granulated sugar, and brown sugar using the paddle attachment until light and fluffy (3-5 minutes). Add the honey and whip until well combined.
In a separate large bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt. Add the shredded carrots and raisins, tossing to coat. Set aside.
Add the egg, vanilla extract, and sourdough discard to the wet ingredients in the mixer bowl. Combine on low speed until just incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl halfway through to ensure everything is well mixed. Do not overmix.
Scoop dough onto the prepared baking sheets, leaving about 2 inches between cookies.
Bake for 14-16 minutes for larger cookies, or 10-12 minutes for smaller cookies, until the edges are golden brown and the centers are set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Frosting Directions:

In a clean medium bowl or stand mixer bowl, combine the softened butter and cream cheese. Beat until smooth and creamy.
Add the vanilla extract and a pinch of salt. Beat to combine.
With the mixer on low speed, gradually add the sifted powdered sugar until completely incorporated.
Increase mixer speed to medium-high and beat until the frosting is light and fluffy.
Once cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie. Enjoy!

Notes:

If your freshly grated carrots have too much moisture, pat them dry with a clean dish towel or paper towel before adding them to the dry mix. This prevents soggy cookies.
Do not move cookies immediately after baking. They are fragile when hot. Allow them to cool on the baking sheet for at least 5 minutes to set before transferring to a wire rack.
For the smoothest frosting, always sift your powdered sugar to remove any lumps.
Ensure your butter and cream cheese are at room temperature for the best frosting consistency. Cut them into cubes to speed up the softening process if needed.
For added crunch, consider adding 1/2 cup of chopped walnuts or pecans to the cookie dough along with the raisins.

Nutrition (per cookie, estimated for 20 servings):