Carrot Chocolate Covered Strawberries and Carrot Cake Cupcakes are more favorites to make around this time of year.
A Carrot Cake Twist to Love!
Cookies are a really popular dessert to make during holidays and Easter is no exception. Our go-to for the holiday are these carrot cake cookies, which taste so delicious! What’s not to love:
Easy. Most of the ingredients are pantry staples, and even though there are a few of them, the recipe is still so simple. Delicious. These cookies are soft and sweet and sure to be a hit. From cake to cookie. Carrot Cake is most popular around spring and Easter, but now it’s in a deliciously chewy cookie form – another great Easter dessert!
Simple Ingredients
unsalted butter – Softened butter is key. This post will show you How to Soften Butter Quickly. granulated sugar brown sugar large eggs vanilla extract all-purpose flour baking soda cinnamon salt grated carrots – Grate your carrots as the ones in the bag are too dry. Depending on the desired texture, use the large holes or small holes of a box grater. chopped pecans cream cheese softened powdered sugar green food coloring orange food coloring
How to Make Carrot Cake Cookies
Storing Info
Make it ahead of time. We like to make these the day before, along with the frosting, and store them in the fridge until ready to frost and serve. STORE frosted cookies in an airtight container or Ziploc bag in the fridge for up to 5 days. FREEZE Carrot cake cookies unfrosted, frosted, or just the dough! Unfrosted. Place cooled cookies in an airtight container or bag and store them in the freezer. Frosted. Freeze one layer of cookies until the frosting is hard, place a layer of wax/parchment paper on top, add another layer of cookies, freeze, and repeat this process until all of your cookies are frozen in separate layers. Dough. Wrap tightly in plastic wrap and then in foil or a freezer bag. Freeze for a few months. When you’re ready to use, thaw the dough in the fridge until it’s workable enough to roll out and cut.
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