Shortly after I subscribed to Lauren’s blog, Lauren’s Latest, last year this recipe showed up in my inbox. And I had to make it. Same day. I got out of bed and headed to the kitchen to make these cookies. I took the leftovers to work Monday morning and they didn’t even last an hour. Yes, I’ve been sitting on these pictures and this recipe for a year, waiting for Easter to roll back around so I could share it.
I made some changes based on my pantry and allergies. Instead of coconut oil I used butter, I omitted the pecans, and used brown sugar instead of molasses. I frosted the cookies with leftover cream cheese frosting from Busia’s Easter pound cake.
These cookies are amazing and would make for a perfect addition to any Easter basket. The Easter bunny might like a nibble, too.
Carrot Cake Cookies
- 1 stick butter, at room temperature
- 1/3 C sugar
- 1 tbsp brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 C flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 C grated carrots
- cream cheese frosting (optional)
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, beat together butter and sugars. When creamy add in egg and vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Add to the wet ingredients until combined.
- Gently fold in the shredded carrot.
- Spoon cookie batter onto a greased baking sheet. Bake for 8-10 minutes, until the edges are golden and slightly puffy in the center. Allow cookies to cool on the baking sheet for two minutes before removing to a cooling rack.
- When cookies are completely cool, frost with cream cheese icing if desired.
*This recipe is adapted from Lauren at http://www.laurenslatest.com/carrot-cake-pecan-cookies-with-orange-cream-cheese-frosting/*