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Adorable Carrot Cake Cookies are so easy to make. Topped with homemade cream cheese frosting, they’re hard to resist!
Carrot Cake Cookies are cute and festive for Easter and they have the best flavor! These other carrot look-alike desserts—Carrot Chocolate Covered Strawberries and Pudding Carrot Cups—are more favorites to make around this time of year.
Carrot cake in cookie form
I’m a firm believer that every holiday (or every day really) is a good time for cookies – especially Easter!
With only a handful of additional ingredients, you are on your way to delicious Carrot Cake Cookies!
How to Make Carrot Cake Cookies
You’ll love how simple these Carrot Cookies are!
PREP. Preheat oven to 350°F.
WET INGREDIENTS. In a medium bowl, combine butter, sugar, and brown sugar. Beat until combined and creamy. Add eggs and vanilla making sure to mix well.
DRY INGREDIENTS. Add flour, baking soda, cinnamon, and salt and beat to combine. Fold in carrots and chopped pecans. Scrape the sides of the bowl and mix until combined.
BAKE. Use a cookie scoop, and drop cookie dough onto greased cookie sheet. Bake for 10-12 minutes. Edges should be lightly browned. Let cool on a wire rack.
FROSTING. Make the frosting by combing cream cheese, butter, powdered sugar, and vanilla. Whisk until smooth. Reserve a little bit of the frosting for the carrot design on top.
Frost cookies. Use food coloring to dye parts of the reserve frosting green and orange. Pipe carrot design onto the cookies.
Here are a few tips for the perfect Carrot Cake Cookie recipe.
- Replace pecans with walnuts or raisins.
- Remove frosting or replace with Buttercream.
- Add in a teaspoon cinnamon, ginger, or allspice.
For bright-colored frosting, use gel food coloring (like these) rather than liquid food coloring.
Piping. Easily pipe the icing on using a Ziploc bag with the tip cut off.
Grate your own carrots as the ones in the bag are too dry. Depending on the desired texture, use the large holes or small holes of a box grater.
Room temperature ingredients. Soften butter is key This post will show you How to Soften Butter Quickly.
Cookie scoop. Use a cookie to scoop to help get even balls of dough that will bake at the same rate.
Prepared baking sheets. Line the baking tray with parchment paper or a split tray.
Make sandwich cookies. Spread the cream cheese frosting on top of one cookie, and stack a second one on top. They would work fine with any shape cookie, but circular cookies are the most popular choice.
STORE frosted cookies in an airtight container or Ziploc bag in the fridge for up to 5 days.
FREEZE Carrot Cake Cookies unfrosted, frosted, or just the dough!
- Unfrosted. Place cooled cookies in an airtight container or bag and store them in the freezer.
- Frosted. Freeze one layer of cookies until the frosting is hard, place a layer of wax/parchment paper on top, add another layer of cookies, freeze, and repeat this process until all of your cookies are frozen in separate layers.
- Dough. Wrap tightly in plastic wrap and then in foil or a freezer bag. Freeze for a few months. When you’re ready to use, thaw the dough in the fridge until it’s workable enough to roll out and cut.
We love the decorative carrot, but sprinkles, chopped pecans and/or a sprinkle of cinnamon and sugar all work great!
Of course! Check out our section above about refrigerating and/or freezing. We like to make these the day before we need them, along with the frosting and store them in the fridge until ready to frost and serve.
For more Easter Treats:
- Easter Dirt Cake
- Carrot Cake Cupcakes
- Rice Krispie Easter Nests
- Easter Basket Cookie Cups
- Easter Chick Cupcakes
Carrot Cake Cookie Recipe
- Preheat oven to 350°F.
- In a medium bowl, combine butter, sugar, and brown sugar. Beat until combined and creamy. Add eggs and vanilla making sure to mix well.
- Add flour, baking soda, cinnamon, and salt and beat to combine. Fold in carrots and chopped pecans and mix until combined.
- Drop dough scoops onto greased cookie sheet. Bake for 10-12 minutes. Edges should be lightly browned. Let cool.
- Make frosting by combing cream cheese, butter, powdered sugar, and vanilla and beating until smooth. Reserve a little bit of the frosting for the carrot design on top.
- Frost cookies. Use food coloring to dye parts of the reserve frosting green and orange. Pipe carrot design onto cookies.
Nutrition information is automatically calculated, so should only be used as an approximation.