Carrot Cake Cookies

Every-bunny’s favorite cookie!

Spring has sprung, and what better way to celebrate than with these delightful carrot cake cookies! They're easy, loved by all, and scream springtime. I whipped up a batch for my family (surprise, surprise—they're my taste testers), and they couldn't get enough!

Ingredients:

Carrot Cake Cookie:

• 1 cup unsalted butter

• 3/4 cup brown sugar

• 3/4 cup granulated sugar

• 2 eggs

• 2 teaspoon vanilla extract

• 2 1/2 cups all purpose flour

• 2 teaspoons cinnamon

• 1 teaspoon baking soda

• 1 1/2 cups grated carrots

• 2/3 cup chopped pecans

Cream Cheese Frosting:

• 8 oz room temperature cream cheese

• 1/4 cup room temperature unsalted butter

• 1 teaspoon vanilla extract

• 2 1/2 cups powdered sugar (add more powdered sugar to reach desired consistency)

What is carrot cake?

Carrot cake is very similar to a spice cake but traditionally has carrots, nuts, & pineapple. Typically is paired with a light and fluffy cream cheese frosting. The flavor of a carrot cake is moist & packed with warm spices - such as cinnamon, nutmeg, & ginger. 

What makes this a “spring” recipe?

This recipe can ABSOLUTELY be made all year long! Since carrots are associated with Easter (thanks Easter Bunny), a lot of people associate carrot cake with Easter. The flavors are perfect for the springtime too.

The beauty of a one bowl recipe:

I love an easy recipe that only requires ONE bowl! Saves yourself time & energy on dishes.

Baking Instructions:

1. In a large mixing bowl, add in slightly softened butter, granulated sugar, and brown sugar. Using an electric hand mixer/stand mixer (you can also whisk by hand but it is a lot of work). Beat until smooth. This usually takes 2-3 minutes.

2. Add in eggs & vanilla extract and beat for another minute.

3. Fold in flour, baking soda, and cinnamon. Using a spatula, gently fold all of the ingredients together until it reaches a dough-like smooth consistency.

4. Grate your carrots using a grater or food processor. Then add carrots and finely chopped pecans into the batter. Fold into the batter.

5. Transfer the dough in to the refrigerator. Let cool for 30 minutes.

5. Pre-heat your oven to 350°F.

6. Using a cookie scoop, scoop 2-3 tablespoon sized balls onto a baking sheet. 

7. Bake for 14-16 minutes.

8.  Allow the cookies to cool on the baking sheet for 10 minutes & then transfer to a wire rack.

9. Make the icing - in a stand mixer beat together the cream cheese, butter, and vanilla extract.

10. Once smooth, slowly add in the powdered sugar.

11. (optional) Transfer the icing into a piping bag.

12. Ice each cookie. I did a swirl on each cookie, but do whatever your heart desires!

13. ENJOY! The cookies are best served chilled. I store these in the refrigerator.

Welcome the season with this delightful carrot cake cookies, perfect for Easter or any spring occasion! Whether you're celebrating a birthday or just craving something sweet, this carrot cake cookies are sure to satisfy your cravings. Enjoy the warm spices and moist texture of this classic dessert, and impress your loved ones with your baking skills!

Iced Carrot Cake Cookies.pdf

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