Easy Carrot Cake Cookies Recipe for a Cozy Easter
These Easy Carrot Cake Cookies are a delightful treat for Easter, combining the flavors of traditional carrot cake into a fun cookie format.
Equipment
- Oven
- Baking sheets
- Parchment paper
- large bowl or stand mixer
- Wire rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, lightly packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups finely grated carrots
- 1 cup unsweetened coconut
- 1 cup California Raisins
- 6 ounces cream cheese, softened
- 8 tablespoons butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 1/3 cups powdered sugar
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Beat the butter, brown sugar, and granulated sugar until fluffy, then mix in the eggs and vanilla.
- Gradually add the flour, oats, baking soda, baking powder, cinnamon, and salt until combined.
- Fold in the grated carrots, coconut, and raisins.
- Drop tablespoon-sized portions onto the sheets, spacing them 2 inches apart.
- Bake for 9-10 minutes until edges are lightly browned and tops are no longer shiny.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For frosting, whip cream cheese, butter, and vanilla until smooth, then gradually add powdered sugar.
- Spread frosting on one cookie and top with another, pressing gently.
- Let the frosting set for 1-2 hours before serving.
- Store cookies in an airtight container in the refrigerator for 5-7 days.
Notes
Use finely grated carrots for the best texture and avoid carrots packed in water to prevent excess moisture in the dough.