Who says you have to wait until Easter? This carrot cake cookie recipe is totally delicious and can be made year-round! All the flavors you love from carrot cake, but in cookie form! These homemade carrot cake cookies are so easy to make. Topped with a yummy icing drizzle, these babies are hard to resist! Make them with me!
Carrot Cake Cookies
I feel like during the winter months, cookies are always a hit! Thanksgiving and Christmas, people are always making a batch of cookies.
Then Spring rolls around and the cookie making stats to slow down. I think that cookies can and should be make year round!
That is why I love these carrot cake cakes! They are so perfect for spring-time and Easter! I love the bright orange color these cookies give off and the icing drizzled on top is such a treat!
These carrot cake cookies are way easier to make than carrot cake, but they have all the fun flavors and spices that a carrot cake should have!
You have to make a batch this year and let me know what you think!
What You’ll Need for this Carrot Cake Cookie Recipe
- butter
- granulated sugar
- mashed cooked carrots
- canned pumpkin
- eggs
- flour
- baking powder
- salt
- ginger
- nutmeg
- shredded coconut
Cake Like Cookies
These cookies are soft and fluffy! They really ressemble a cake, but in cookie fashion!
I like to compare these carrot cookies to have a similar texture to pumpkin chocolate chip cookies. This is really the Spring version of a classic pumpkin cookie!
The dough is very similar to pumpkin cookies, meaning it’s a really sticky dough.
They also bake up to be soft and airy- like a pumpkin cookie does.
I’ve added in mashed carrots and shredded coconut to this recipe and I think they turned out delicious!
Other Easter Recipes
- Orange Rolls
- Mini Cadbury Egg Cheesecakes
- Carrot Cake Cupcakes
- Broccoli Salad
- Easter Muddy Buddies
- Mango Mojitos
- Instant Pot Deviled Eggs
- No-Bake Easter Nest Cookies
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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Carrot Cake Cookie Recipe
Delicious carrot cake cookies! These cookies are light and fluffy, and the glaze on top is a real treat!
Ingredients
- 1 cup butter
- 3/4 cup granulated sugar
- 1 cup mashed cooked carrots
- 1 cup canned pumpkin
- 2 eggs
- 2 1/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 3/4 cup shredded coconut
- 1 cup powdered sugar
- 3 Tablespoons milk
Instructions
- Preheat oven to 350°F.
- In a stand mixer with a paddle attachment, beat together the butter and sugar until smooth. Add in the mashed carrots, canned pumpkin, and eggs and mix until combined.
- Add the flour, baking powder, salt, ginger, nutmeg, and coconut. Stir until dough is formed (this is a wet dough but it should still form a ball when scooped).
- Using a cookie scoop, scoop dough into balls on a cookie sheet lined with parchment paper.
- Bake for 10-12 minutes, until the edges and bottoms are golden. Remove from oven and allow to cool on the cookie sheets.
- Meanwhile, make the icing by whisking together the milk and powdered sugar. Drizzle the glaze over the cooled cookies and enjoy!
