Carrot Cake Cookies for easter with cream cheese frosting

Carrot Cake Cookies with Cream Cheese Frosting


  • 1/2 C. butter softened
  • 2/3 C. brown sugar packed
  • 1/3 C. sugar
  • 2 eggs room temperature
  • 2 tsp. vanilla
  • 1 3/4 C. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3 tsp. cinnamon
  • 1/2 tsp. ginger
  • 3/4 C. oatmeal instant or old fashioned
  • 1/2 C. crushed pineapple drained
  • 1 1/4 C. carrots grated
  • 3/4 C. walnuts optional
  • 8 oz. cream cheese
  • 1/2 C. butter softened
  • 1 tsp. vanilla
  • 3 C. powdered sugar


  1. 1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  2. 2. In a stand mixer, beat butter, brown sugar and sugar together until creamy, about 2 minutes. Scrape down bowl and mix for 1 more minute.
  3. 3. Add eggs one at a time, add vanilla.
  4. 4. In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon and ginger. Whisk to combine.
  5. 5. Slowly add flour mixture to wet ingredients. Before they're fully combined, add oatmeal, crushed pineapple (I drained some of the juice from mine), carrots and walnuts. Mix just until combined.
  6. 6. Scoop out dough balls a little bigger than a tablespoon and bake for 8-12 minutes. Try not to over bake, watch for the tops of the cookies to look "dry"!
  7. 7. Let cool.
  8. 8. Cream Cheese Frosting: Beat cream cheese and butter until smooth. Add vanilla extract and 2 cups of powdered sugar. Slowly add the more powered sugar until its the right consistency to frost your cookies! Depending on how warm or cool your house is the amount of powdered sugar you use will be different.
  9. 9. Frost cooled cookies and top with nuts if desired!