These carrot cake cookies with cream cheese frosting will be a hit at Easter brunch

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These cute cookies are shaped like carrots and topped with rich cream cheese frosting. They're perfect for Easter and easy to make!

Servings: 8 carrot cookies

Ingredients

  • 1 cup butter

  • 1 cup granulated sugar

  • 1/2 cup brown sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 3 cups flour

  • 1 teaspoon baking powder

  • 2 1/4 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 2 cups grated raw carrots

For cream cheese frosting:

  • 4 ounces cream cheese

  • 1 tablespoon vanilla extract

  • 2 tablespoons corn syrup

  • 4 ½ cups powdered sugar

  • 3/4 cup milk

  • orange and green food coloring

Instructions

  1. Preheat your oven to 375° F.

  2. Using a hand mixer, combine butter, brown sugars and granulated sugar. Mix until light and fluffy. Add in eggs and vanilla extra and beat.

  3. In a separate bowl, mix flour, baking powder, baking soda, cinnamon and salt and stir to combine.

  4. Pour flour mixture into dough mixture and gently combine using a spatula.

  5. Add carrots to dough and mix until well combined.

  6. Roll out dough on floured surface or between two pieces of wax paper.

  7. Using a carrot-shaped cookie cutter, cut out 8 cookies. (The rest of the dough can be saved to make more cookies later if you'd like.)

  8. Bake cookies in the oven for 13-15 minutes or until golden brown. Once they're done, them out and let them cool before icing.

To make cream cheese frosting:

  1. While cookies are in the oven, mix cream cheese, corn syrup and vanilla and beat using a hand mixer.

  2. While mixing, slowly add powdered sugar then milk. Again, do this slowly! Mix until thick and creamy.

  3. Divide frosting into two bowls and add orange food coloring to one, green food coloring to the other. Add your frosting to a piping bag (or create one by cutting a small hole in the corner of a Ziploc bag) and decorate cookies.

  4. Let cookies dry until set.

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