Fundoo Times
Carrot cake cookies make a great treat for Easter basket. Learn how to make carrot cake cookies by following this recipe.

Carrot Cake Cookies

Easter is the most significant religious festival after Christmas. Celebrated by the Christian community across the world, Easter commemorates the resurrection of Jesus Christ from His death after His crucifixion on Good Friday. The holy occasion also welcomes the refreshing spring season after the Lent period. People indulge in various activities, such as feasting, partying, games, church masses, and so on. While talking of feasting, cookies just cannot be left behind. They are best bet for gorging upon during the festive season. Carrot cake cookies are one such delicacy that people would surely be attracted to. Read to know the recipe of carrot cake cookies.

How To Make Carrot Cake Cookies

Recipe 1


For Cookies
  • 3 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 2 tsp Cinnamon (ground)
  • ¼ tsp Salt
  • ½ cup Butter (softened)
  • ½ cup Vegetable Shortening
  • 2 cups Brown Sugar
  • 2 large Eggs
  • 2 tsp Vanilla Extract
  • 2 cups Carrot (grated)
  • 1 cup Walnuts (chopped)
For Frosting
  • 2 sticks Butter (softened)
  • 32 ounces Cream Cheese
  • 1 box Confectioner’s Sugar
  • 2 tsp Vanilla Extract
  • Preheat oven to 375 °F.
  • Grease many cookie sheets. Set aside.
  • Combine flour, baking powder, baking soda, cinnamon and salt together in a large mixing bowl. Set aside. 
  • Mix butter, vegetable shortening and brown sugar in a separate bowl. Beat until smooth for about 4 minutes.
  • Add the eggs, one at a time. Mix well after each addition.
  • Add vanilla and stir well.
  • Incorporate the flour mixture into the egg mixture. Stir well until it gets well blended.
  • Add carrots and walnuts. Stir gently.
  • Drop heaping tbsp of the mixture onto greased cookie sheets.
  • Bake the cookies for 10 to 12 minutes till they turn golden brown.
  • Cool the cookies on the sheets for 1 or 2 minutes.
  • Remove them and transfer to wire racks to cool completely.
  • Prepare the frosting by combining butter, cream cheese, confectioners’ sugar and vanilla together. Beat the mixture till it gets smooth and creamy for about 4 to 6 minutes.
  • Spread the frosting on alternate cookies and place the other on top to form a sandwich. Let the cookies set for an hour.
  • Sprinkle confectioners’ sugar on each cookie pie.
Recipe 2

  • ½ cup Butter (softened)
  • 1 cup Brown Sugar
  • 2 Eggs
  • 1 (8 ounce) can crushed Pineapple (drained)
  • ¾ cup Carrots (shredded)
  • 1 cup Raisins
  • 2 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 2 tbsp Cinnamon (ground)
  • 1 cup Walnuts (chopped, optional)
  • Preheat oven to 375 °F (175 375 °C).
  • Grease cookie sheets.
  • Cream butter and brown sugar together in a large bowl until smooth.
  • Add eggs, one at a time. Beat well after each addition.
  • Add crushed pineapple, carrots and raisins.
  • Mix flour, baking powder, baking soda, salt and cinnamon in a separate bowl.
  • Add the flour mixture to the carrot mixture. Mix well.
  • Add walnuts, if desired.
  • Drop spoonfuls of the mixture onto cookie sheets.
  • Bake the cookies for 15 to 20 minutes till the bottoms start to brown.
  • Cool the cookies for sometime on cookie sheets.
  • Remove and cool them completely on wire racks.