Each one is topped with a dollop of cream cheese frosting.
Lovers of carrot cake, behold: Your favorite spring cake is even better transformed into a homemade cookie! Less intimidating than baking layered cakes and a whole lot easier to pack up and carry to the big Easter egg hunt, these bite-sized beauties taste just like the real thing. And the best part is, these scrumptious cookies can be baked, frozen, and quickly frosted later on, so you can get your fill any time a craving strikes! It's just one of many Easter cookies and Easter desserts for the little bunnies in the family.
What are the origins of carrot cake?
Rich with natural sugars, carrots were often used in desserts and baked goods in England during World War II when sugar was rationed. American bakers soon caught on and carrot cake became a popular wedding cake in the 1970s.
What's the texture of carrot cake cookies?
These cookies are soft and perfectly cakey, just like traditional carrot cake. The carrot and toasted walnuts provide a little crunch in every bite.
What can you use instead of walnuts?
If you're not a fan of walnuts, use 1 cup of chopped toasted pecans instead.
Can you use pre-shredded carrots in this recipe?
Skip the bag of pre-shredded carrots, and grate your own fresh carrots for these cookies! Grated fresh carrots have a higher water content and will yield cookies that are more moist and tender. With that being said, you'll want to pat the carrots dry before combining them with the other ingredients so they don't add too much moisture to the dough. To make grating carrots easy, use a food processor with the grating blade attached. Otherwise, grate the carrots on the small holes of a box grater.
Can you make carrot cake cookies ahead of time?
You bet! The cookies can be baked, cooled, and frozen in a zip-up freezer bag up to a month, then thawed for two hours. Top them with the frosting and toasted walnuts or orange jimmy sprinkles just before serving.
What kind of icing goes on carrot cake cookies?
Just like the classic cake, these cookies are topped with none other than tangy, luscious cream cheese frosting.
Do you have to refrigerate carrot cake cookies?
If they're frosted, yes, due to the dairy in the cream cheese frosting. However, if you're purposefully making the cookies a day ahead, we recommend storing the baked, un-frosted cookies at room temperature and waiting until just before serving to frost them. Refrigerating cookies can cause them to dry out quicker.
salted butter, softened
light brown sugar
granulated sugar
large eggs, at room temperature
vanilla extract
all-purpose flour
ground cinnamon
ground ginger
baking powder
baking soda
salt
finely grated fresh carrot (from about 6 medium carrots), patted dry
chopped toasted walnuts
cream cheese, softened
unsalted butter, softened
powdered sugar
vanilla extract
Orange jimmy sprinkles or chopped toasted walnuts, for sprinkling
Tip: Unfrosted carrot cake cookies can be stored in an airtight container at room temperature up to three days. Top with frosting and nuts or sprinkles just before serving.
Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
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