Keep Calm and Carrot On

carrot cake cookies

what’s up, doc?

As happy as a bag of Reese’s peanut butter eggs would have made me, I know that’s not the classiest way to end Easter supper. (Right?) Luckily, these carrot cake cookies were a pretty great alternative. Carrot cake is such a springy dessert, and bunnies love carrots, so it seems totally perfect for Easter. The cream cheese frosting made these awesome cookies even awesome-er. The Easter bunny would definitely hop over to your house for a few of these cookies.

Carrot Cake Cookies with Cream Cheese Frosting
For the cookies:
– 2 cups of flour
– 1 teaspoon of baking soda
– 1 teaspoon of baking powder
– 1 ¼ teaspoons of ground cinnamon
– ¼ teaspoon of salt
– 2 sticks of unsalted butter, at room temperature
– 1 cup of light brown sugar
– 1 cup of sugar
– 1 teaspoon of vanilla
– 2 eggs
– 1 ½ cups (about 4 carrots) of shredded carrots
– 1 cup of quick oats
– 1 cup of sweetened shredded coconut
– ¾ cup of chopped walnuts
– 1 cup of raisins (optional)

For the frosting:
– 8 oz of cream cheese, at room temperature
– 1 stick of unsalted butter, at room temperature
– 1 cup of powered sugar
– 2 vanilla beans, seeds removed (or 1 teaspoon of vanilla)
– ¼ teaspoon of salt
– ¼ teaspoon of lemon zest

In a medium bowl, mix together the flour, baking soda, baking powder, cinnamon and salt. Set aside.

In a large mixing bowl, cream the butter and sugars together. Add the vanilla and eggs and beat until just combined. Beat in the flour mixture a little at a time. Stir in the carrots, oats, coconut and walnuts by hand. Chill the dough until firm, about 30 minutes.

Heat your oven to 350º.

Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Bake for about 15 minutes, rotating sheet halfway through, until golden brown. (Keep the dough in the fridge between batches.) Let them cool a few minutes on the baking sheet and then transfer to a wire rack to cool completely.

To make the frosting, beat together the cream cheese, butter and powdered sugar until light and fluffy. Add the vanilla bean seeds, salt and lemon zest and mix to combine. Store in an airtight container in the fridge until ready to use. Spread frosting between two cookies, and then eat.

9 Comments on “Keep Calm and Carrot On”

  1. onceamonth4 says:

    This looks amazing!!!

  2. Renee says:

    These look so good, wish I had one right now. Will make these real soon.

  3. I’d take these over candy any day of the week. Except maybe Junior Mints. Kidding! They look great.

    • egg me on says:

      Oh man, Junior Mints. About 2 years ago I had this crazy obsession with Junior Mints. That was because the “convenience store” in my office building had those mini boxes of them … you know, the ones that people give out for Halloween … and they were only 15 cents. Mmm. I might need to get some. But yes, those cookies are pretty good, too!

  4. billpeeler says:

    I had been thinking awhile back about making carrot cake whoopie pies but was worried they would end up being a little greasy to handle. Or to dry. Making them as cookies is an even better idea. Kudos, they look great!

    • egg me on says:

      I wasn’t sure if the cookies would be too hard or too soft to make whoopie pie / cookie sandwich things, but these cookies have the best texture. I’d maybe even make extra cream cheese frosting to spread between them.

  5. Caroline says:

    Ah, Reese’s Eggs are the death of me. I don’t really like chocolate, but that’s the one candy I’ll make an exception for…so much peanut butter! But you’re right, these carrot cake cookies are a much classier alternative 😉 They look delicius.

    • egg me on says:

      Is it wrong that I had one of those carrot cake cookies … and a Reese’s egg (or two)?? I couldn’t resist.

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