Copycat Crumbl Carrot Cake Cookie Recipe – This Week's Crumbl
Carrot cake but make it cookie form! 🥕🍰 This spiced carrot cookie is swirled with actual cream cheese frosting and topped with crunchy pecans. It has real carrot pieces and that perfect spice blend. Honestly tastes more like carrot cake than actual carrot cake.
Ingredients
Main ingredients
- unsalted butter, softened 1 stick
- cream cheese, softened 4 oz
- brown sugar, packed 3.4 cup
- granulated sugar 0.25 cup
- large egg 1 piece
- pure vanilla extract 2 tsp
- all-purpose flour 2 cup
- cornstarch 2 tbsp
- baking powder 1 tsp
- baking soda 0.5 tsp
- fine sea salt 0.5 tsp
- ground cinnamon 1.5 tsp
- ground nutmeg 0.5 tsp
- ground ginger 0.25 tsp
- fresh carrots, finely shredded and patted dry 1 cup
- pecans, chopped 0.5 cup
Seasonings/Sauce
- cream cheese, softened 6 oz
- unsalted butter, softened 4 tbsp
- powdered sugar 2 cup
- pure vanilla extract 1 tsp
- pecans, chopped (for topping) 0.25 cup
Nutrition summary
Carbohydrates
62 g
48%
Protein
6 g
5%
Fat
27 g
47%
Cooking steps
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1
Cream the softened butter, cream cheese, brown sugar, and granulated sugar together in a large bowl for 2–3 minutes, until light and fluffy. (Copycat tip: Creamed fat = tender Crumbl-style crumb.)
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2
Add the egg and vanilla extract. Beat until fully incorporated, scraping bowl as needed for an even mixture.
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3
In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to combine.
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4
Add dry mix into wet ingredients in two additions. Mix just until no dry streaks remain—do not overwork to avoid tough cookies.
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5
Fold in shredded carrots (squeeze out any excess moisture first) and chopped pecans. Dough will be soft but thick.
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6
Portion dough into 8 large balls (about 4.5–5 oz each), and slightly flatten to hockey puck shape. Place on a parchment-lined baking sheet with plenty of space.
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7
Chill dough balls for at least 1 hour. (Copycat tip: This 'signature Crumbl chill' ensures thick, soft carrot cake cookies that hold their shape.)
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8
Bake in a preheated 350°F oven for 13–16 minutes, until edges are set and centers appear slightly underbaked. Let cookies cool completely on sheet for 15 minutes before handling.
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9
To make frosting: Beat cream cheese and butter on medium until smooth, then gradually add powdered sugar and vanilla. Whip until creamy and spreadable.
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10
Once cookies are cool, generously pipe or swirl frosting on top and sprinkle with reserved chopped pecans. Enjoy the full carrot cake cookie experience!
Personalized Q&A
Q. Does this actually taste like the Crumbl version?
Yes! This recipe uses real carrots, a perfect blend of cinnamon, nutmeg, and ginger, and cornstarch for the signature soft, thick texture. Chilling the dough and crowning each cookie with classic tangy cream cheese frosting and pecans captures the authentic Crumbl Carrot Cake Cookie experience.
Q. Why did my cookies spread too thin or bake up dry?
Chilling your dough is crucial for thickness and softness—don’t skip it! Also, make sure to pat your shredded carrots dry before adding them, and don’t overbake—pull them when the centers are still just a tiny bit underdone for that Crumbl-style soft bite.
Q. Can I substitute anything if I don’t have cornstarch or cream cheese?
Cornstarch is key for Crumbl’s trademark thick, soft crumb but can be swapped for equal parts arrowroot or omitted (texture may change). For cream cheese, only swap with full-fat mascarpone for a similar moisture and flavor—avoid low-fat or non-dairy unless you’re OK with a very different result.
Q. How many calories and carbs are in each cookie?
Each Crumbl-sized Carrot Cake Cookie has about 510 kcal, 62g carbohydrates, 6g protein, and 27g fat per serving. These are baked large—just like the original!
Q. How do I store or freeze these cookies for best freshness?
Frosted cookies keep 3 days in the fridge in an airtight container. For longer storage, freeze (with or without frosting) up to 1 month—just thaw at room temperature, then enjoy as if fresh from Crumbl.
