Spring is finally here. The garden is waking up. These carrot cake cookies are the perfect treat for your Easter table. They are soft, sweet, and so easy to bake.
You get all the flavor of a cake in a tiny bite. Your kitchen will smell like warm cinnamon and ginger. It is a wonderful way to celebrate the new season with your family.
Why This Recipe Is a Winner
These cookies offer all the classic cake flavors you love. You get the warm spices and sweet carrots. But you do not have to wait for a cake to bake. They are ready in 32 minutes total.
This is a great way to enjoy veggies in a snack. Kids love the sweet drizzle on top. It is the perfect recipe for busy spring afternoons. Everyone will ask you for the recipe at your next gathering.
Simple Method
This recipe is very beginner-friendly. You just cream the butter and sugars together. Then you fold in the fresh carrots and crunchy walnuts. There is no chilling required for this dough.
You simply drop the dough onto the pan. They bake quickly until the edges are golden. Even if you are new to baking, you can do this. It is a stress-free way to make a homemade dessert.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh carrots make all the difference here.
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 1.5 cups finely grated carrots
- 0.5 cup chopped walnuts
- 4 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened for frosting
- 1.5 cups powdered sugar
- 0.5 teaspoon vanilla extract for frosting
Step-by-Step Directions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.
- In a large bowl, cream 1 cup butter, brown sugar, and granulated sugar until light and fluffy, approximately 3 minutes.
- Beat in the egg and 1 teaspoon vanilla extract until well combined.
- In a separate medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped walnuts using a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spaced 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are lightly golden and the centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat cream cheese and 0.25 cup butter until smooth, then gradually add powdered sugar and 0.5 teaspoon vanilla.
- Drizzle or spread the frosting onto the cooled cookies.
Best Ways to Enjoy It
Serve these warm on a pretty platter. They look lovely for a festive Spring brunch. Pair them with a cold glass of milk for the kids. Or enjoy one with your favorite afternoon coffee.
If you are hosting, these make a great centerpiece. They are easy to grab and eat while chatting. Set the table with fresh flowers to match the bright carrot flavor. Your guests will feel so special.
How to Store Leftovers
Store these cookies in the refrigerator. The cream cheese frosting needs to stay chilled. They will stay fresh for four days in a sealed container. Use parchment paper between layers to prevent sticking.
You can also freeze the baked cookies without frosting. They freeze well for up to two months. Just thaw them at room temperature before decorating. This is a great make-ahead tip for busy holidays.
Tips for Best Results
- Grate your carrots very finely for the best soft texture.
- Do not use pre-shredded carrots because they are too dry.
- Use room temperature eggs so the batter mixes smoothly.
- Let the cookies cool completely before you add the frosting.
- Double the batch for a large Easter gathering or potluck.
- Use a cookie scoop to make every cookie the same size.
- Avoid overmixing the dough once you add the flour.
Easy Flavor Ideas
- Add a handful of raisins for extra sweetness and chew.
- Swap the walnuts for pecans for a richer, buttery crunch.
- Use a dairy-free cream cheese for a vegan-friendly frosting option.
- Add a pinch of nutmeg for even more warm spice flavor.
Common Questions
Can I skip the walnuts?
Yes, you can absolutely leave them out. The cookies will still be soft and delicious. You can also replace them with sunflower seeds for crunch.
How do I know when they are done?
Look for edges that are just turning lightly golden brown. The centers should look set but still feel soft. They will firm up as they cool on the pan.
I hope these sweet treats bring a little joy to your kitchen. They are truly a family favorite in my home. Happy baking and enjoy every bite!
— Lidia
Irresistible Carrot Cake Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 2 cups all -purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon sal t
- 1.5 cups finely grated carrots
- 0.5 cup chopped walnuts
- 4 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened for frosting
- 1.5 cups powdered sugar
- 0.5 teaspoon vanilla extract for frosting
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.
- In a large bowl, cream 1 cup butter, brown sugar, and granulated sugar until light and fluffy, approximately 3 minutes.
- Beat in the egg and 1 teaspoon vanilla extract until well combined.
- In a separate medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped walnuts using a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spaced 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are lightly golden and the centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat cream cheese and 0.25 cup butter until smooth, then gradually add powdered sugar and 0.5 teaspoon vanilla.
- Drizzle or spread the frosting onto the cooled cookies.
