Carrot Cake Cookie Cups – A Bite-Sized Twist on a Classic Dessert!
Carrot cake cookie cups bring together the warm, spiced flavor of carrot cake and the fun shape of a cookie cup.
They’re soft, chewy, and filled with creamy frosting, perfect for a festive dessert tray or any time you crave something unique.
These little treats are made using a muffin tin and baked into the perfect shape for holding delicious filling.
Let’s walk through how to make them with clear steps and helpful tips for great results.
Preparation & Cooking Overview
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 20 mins | 12 mins | 32 mins | Dessert | American | 12 Cups |
Ingredients List
Below are the required ingredients with scaling for 6, 12, and 18 servings.
| Item | For 6 Cups | For 12 Cups | For 18 Cups | Alternatives |
|---|---|---|---|---|
| All-purpose flour | ¾ cup | 1½ cups | 2¼ cups | Gluten-free flour blend |
| Baking soda | ¼ tsp | ½ tsp | ¾ tsp | Baking powder (adjust amount) |
| Ground cinnamon | ½ tsp | 1 tsp | 1½ tsp | Pumpkin pie spice |
| Ground nutmeg | ⅛ tsp | ¼ tsp | ⅜ tsp | Cardamom or skip |
| Salt | Pinch | ¼ tsp | ⅜ tsp | Sea salt |
| Brown sugar | ⅓ cup | ⅔ cup | 1 cup | Coconut sugar |
| Granulated sugar | 2 tbsp | ¼ cup | ⅓ cup | Honey (adjust consistency) |
| Unsalted butter (melted) | ¼ cup | ½ cup | ¾ cup | Coconut oil or margarine |
| Egg | 1 small | 1 large | 2 large | Flax egg (1 tbsp flax + 3 tbsp water) |
| Vanilla extract | ½ tsp | 1 tsp | 1½ tsp | Almond extract |
| Shredded carrots | ½ cup | 1 cup | 1½ cups | Finely grated zucchini |
| Chopped walnuts (opt.) | 2 tbsp | ¼ cup | ⅓ cup | Pecans, raisins |
Filling (Cream Cheese Frosting):
| Ingredient | For 6 Cups | For 12 Cups | For 18 Cups | Alternatives |
|---|---|---|---|---|
| Cream cheese (soft) | 3 oz | 6 oz | 9 oz | Vegan cream cheese |
| Butter (soft) | 2 tbsp | ¼ cup | 6 tbsp | Coconut oil |
| Powdered sugar | ½ cup | 1 cup | 1½ cups | Maple syrup (for drizzle) |
| Vanilla extract | ¼ tsp | ½ tsp | ¾ tsp | Lemon zest or almond extract |
Tools & Equipment Needed
| Item | Purpose | Alternatives |
|---|---|---|
| Muffin tin | To shape cookie cups | Silicone muffin molds |
| Mixing bowls | For dry and wet ingredient prep | Any medium-sized bowls |
| Grater | To shred carrots | Food processor |
| Whisk & spatula | Mixing and folding ingredients | Electric hand mixer |
| Measuring cups/spoons | For accurate ingredients | Digital scale |
| Cookie scoop | For even dough portions | Spoon |
Let’s Bake These Cookie Cups – Step-by-Step Guide
We’ll start by mixing our cookie dough, then shaping it into muffin tins to bake into perfect little cups.
Step 1: Prepare the Dough
In a mixing bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Mix gently to evenly distribute the dry ingredients.
In another bowl, whisk together melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth. Fold in the shredded carrots and optional chopped walnuts.
Gradually mix the dry ingredients into the wet mixture. The dough will be thick—ideal for shaping in muffin tins.
Tip: Do not overmix to avoid dense cups.
Step 2: Shape the Cookie Cups
Lightly grease a muffin tin or use paper liners. Scoop about 1½ tablespoons of dough into each cavity.
Using your thumb or the back of a spoon, press down the center of each dough ball to form a small well. This will create space for the frosting later.
Tip: Chill the dough in the fridge for 10–15 minutes if it feels too soft.
Step 3: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the cookie cups for 10–12 minutes or until the edges are golden and the centers are just set.
Once out of the oven, use a small spoon or your thumb to press the center down again if it has puffed up.
Let the cups cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Cream Cheese Filling
While the cookie cups are cooling, beat together the cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla extract.
Beat until creamy and lump-free. Adjust sweetness as desired.
Step 5: Fill and Decorate
Using a spoon or piping bag, fill each cookie cup with a generous swirl of cream cheese frosting.
Optional toppings include:
- A sprinkle of cinnamon or nutmeg
- Crushed walnuts or pecans
- Shredded carrot curls for a natural garnish
Serving & Decoration Tips
- Serve slightly chilled or at room temperature.
- For party trays, top each with a small edible flower or dust with powdered sugar.
- Present on a white platter or wooden board for visual contrast.
Variations Worth Trying
- Add crushed pineapple to the dough for extra moisture and flavor.
- Swap frosting with caramel drizzle and toasted coconut.
- Make them vegan by using flax egg and plant-based butter/cream cheese.
- Add raisins or mini chocolate chips for more texture.
Storage Suggestions
- Store in an airtight container in the fridge for up to 4 days.
- Allow frosting to firm up before stacking (use parchment between layers).
- Freeze unfrosted cookie cups for up to 1 month. Thaw, then frost before serving.
Common Mistakes, Solutions & Prevention
| Mistake | Solution | How to Prevent |
|---|---|---|
| Cookie cup loses shape | Re-shape while warm with spoon | Press dough center before and after bake |
| Dry texture | Add a spoon of applesauce or oil | Don’t overbake |
| Frosting melts | Chill cups before frosting | Use softened, not melted, butter |
| Cup sticks to muffin tin | Use liners or grease thoroughly | Use non-stick pan |
This carrot cake cookie cup recipe is a delightful way to enjoy carrot cake in a fun, handheld version.
They’re easy to make, perfect for sharing, and delicious from top to bottom. Try it out, and let us know how your carrot cake cookie cups turned out in the comments!
