Best carrot cake cookie recipe
Best carrot cake cookie recipe
You like all the flavors of carrot cake, but all in the form of cookies! These homemade carrot cake cookies are easy to make. On top is homemade cream cheese frosting, they are hard to resist!
These carrot cake cookies are cute and suitable for Easter! These other carrot-like desserts-carrot chocolate strawberry and pudding carrot cups-are more popular at this time of the year.
Carrot cake in biscuit form
Cookies are very popular desserts during holidays such as Christmas and Valentine’s Day, and sometimes holidays like Easter are forgotten. I firmly believe that every holiday (or indeed every day) is a good time to eat cookies-especially Easter!
We have some Easter biscuit recipes, such as Easter basket biscuit cups, mint flowers and bird’s nest sugar biscuit. This carrot cake cookie recipe is also another perfect Easter cookie! In any case, carrot cake is the most popular during Easter, but now it is in cookie form!
Just add a small amount of other ingredients and you can enjoy delicious carrot cake cookies!
How to make carrot cake cookies
You will love how simple these carrot cookies are. First preheat the oven to 350.
In a medium bowl, combine the butter, sugar, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla, making sure to mix well. Add flour, baking soda, cinnamon and salt, and mix well. Add carrots and chopped pecans and mix well.
Place the dough spoon on the greased cookie sheet. Bake for 10-12 minutes. The edges should be light brown. calm down.
Mix cream cheese, butter, powdered sugar and vanilla, stir until smooth, and make frosting. Reserve a little frosting for the carrot design on the top. Frosted cookies. Use food coloring to dye part of the reserve frosting green and orange. Spread the carrot design tube onto the biscuit.
Recipe tips
Just a few tips can help you make this recipe…
- You can make this recipe work for you. If you don’t like walnuts, don’t add them. If you don’t like frosting (or just cream cheese frosting), please change it. It’s easy to make it what you like.
- For bright icing, Use gel food coloring (Like these) instead of liquid food coloring.
- easily Tube icing Use a zippered bag with a tip cut off.
Change and storage
You can also create change by making them into sandwich biscuits. Spread cream cheese frosting on a biscuit, then pile a second one on top. They are suitable for biscuits of any shape, but round biscuits are the most popular choice.
If you use cream cheese frosting, these will need Store in the refrigerator In a sealed container or zipper bag. They should last about 5 days.
You can also freeze them-frosted, unfrosted, or just dough! It is easier to freeze them without frosting. You can put them (after they have cooled completely) in an airtight container or bag and store in the refrigerator.
If they have frost, Freeze a layer of biscuits until the frosting hardens, put a layer of wax/parchment paper on top, add another layer of biscuits, freeze, and repeat the process until all the biscuits are frozen in a pile, with paper between each layer to separate them.
In order to freeze the dough, Make sure it is completely wrapped tightly in plastic wrap, add a layer of foil or put it in a freezer bag for emergencies, and then store it in the freezer for several months. When you are ready to use, thaw in the refrigerator until it can be rolled and cut.
For more Easter gifts, please check:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 12 minutes
Refrigerate/freeze for 2 hours
Total time 2 hours 22 minutes
24 servings
Calories 352 kcal
Author Little Luna
- 1 cup butter softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups grated carrots (about 4 carrots)
- 1 cup chopped pecans
frost
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Green food coloring
- Orange food coloring
-
Preheat the oven to 350.
-
In a medium bowl, combine the butter, sugar, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla, making sure to mix well.
-
Add flour, baking soda, cinnamon and salt, and mix well. Add carrots and chopped pecans and mix well.
-
Place the dough spoon on the greased cookie sheet. Bake for 10-12 minutes. The edges should be light brown. calm down.
-
Mix cream cheese, butter, powdered sugar and vanilla, stir until smooth, and make frosting. Reserve a little frosting for the carrot design on the top.
-
Frosted cookies. Use food coloring to dye part of the reserve frosting green and orange. Spread the carrot design tube onto the biscuit.
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