Description
This Carrot Cake Crumbl-Style Giant Cookie delivers that oversized, thick, ultra-soft bakery texture with classic carrot cake flavor. Warm cinnamon spice, finely grated carrots, and a dense, chewy center create the perfect base. Topped with a generous swirl of cream cheese frosting, it’s dramatic, indulgent, and made to be sliced like a cake. Ideal for sharing, gifting, or creating scroll-stopping dessert content, this giant cookie brings big flavor in every bite.
Ingredients
For the cookie:
1 ¾ cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup finely grated carrots (moisture squeezed out)
½ cup chopped pecans (optional)
For the cream cheese frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
½ teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Whisk flour, cornstarch, baking soda, cinnamon, nutmeg, and salt in a bowl.
In another bowl, beat butter and both sugars until light and creamy. Add egg and vanilla.
Mix in grated carrots and pecans if using.
Gradually fold in dry ingredients until a thick dough forms.
Shape dough into one large ball and press into a thick 6–7 inch round disc on the baking sheet. Keep it tall for that bakery-style thickness.
Bake 16–20 minutes, until edges are set but center remains soft. Cool completely on the pan.
Beat frosting ingredients until smooth and fluffy. Spread generously over the cooled cookie.
- Prep Time: 15 mins
- Cook Time: 18 minutes
- Category: Dessert
Nutrition
- Calories: 420 per slice
- Fat: 22g
- Protein: 4g