Spring has sprung upon us once again. This season is always filled with flowers and pastel decorations. This season to me always is represented by Easter or Resurrection Sunday as well. Lent the time before Easter/ Resurrection Sunday is the time to reflect inward and purge those things that cause our faith to waver. I always enjoy Easter Sunday because I feel that it is definitely a time to celebrate after a new awakening.
The best way I know how to celebrate is with a new recipe. In the previous years for Easter I have constructed a fabulous layered Carrot Cake. There is also my well known and favorite Carrot Cake Bread Pudding, which is a definitely a must try. This year I decided I wanted to make something a little more simpler. I wanted a recipe that represented Easter flavor and looks without all the steps, pomp and circumstance. I decided on some delicious Carrot Cake Cookies as my contribution to the holiday.
These super delectable cookies are easy to make and still have all the flavor of carrot cake in each bite. These cookies are hearty and somewhat healthy since they're filled with carrots, oats, raisins and nuts. The tasty cookies are then topped with a smooth and tangy cream cheese frosting and decorated for said occasion with Kaleidoscope Sprinkles My Mama's Biscuits Sprinkle Mix and candies. Definitely give these cookies a try if you're looking for a way to switch things up for your Spring/ Easter celebration this year.
You can find the recipe and complete baking video below.
Ingredients
Cookies:
¾ cup all-purpose flour
½ tsp. baking soda
¼ tsp. salt
1 tbsp. almond flour
2 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. fresh nutmeg
1/8 tsp. ground cloves
⅓ cup vegetable oil
¾ cup brown sugar
1 large egg, room temperature
1 tsp. vanilla extract
1 cup grated carrots
1 cup old fashion oats
¼ cup raisins
¼ cup chopped pecans or walnuts
Cream Cheese Frosting:
8 oz. cream cheese, room temperature
2 cups of confectioners sugar
2 tbsp. of heavy cream (I used plant based cream)
1 tsp. of vanilla extract
½ tsp of lemon zest
½ cup of shredded coconut, for decorating
My Mama's Biscuits Sprinkle Mix, for decorating (optional)
assorted candies, for decorating (optional)
Directions
Preheat oven to 350F.
In a medium sized bowl, mix together flour, baking soda, salt, almond flour, cinnamon, ginger, nutmeg and cloves . Set aside.
In a large bowl, using a stand or hand mixer cream oil and brown sugar together. Beat on medium speed until the mixture resembles wet sand. Add egg to the mixture. Mix batter until fully combined but be careful not to over mix. Add vanilla extract. Add grated carrots and oats. Add the flour mixture. Fold in raisins and nuts until combined.
Using spoon or cookie scoop, place cookie dough onto parchment or silicone lined baking sheets. Bake cookies for 9-10 minutes until cookies are slightly firm to touch. Do not over bake to keep cookies chewy.
While cookies are baking, make cream cheese frosting. In a medium bowl, whisk cream cheese. Slowly add confectioner’s sugar using mixer on low speed until frosting is smooth. Add cream, vanilla extract and lemon zest. Whisk frosting on medium-high speed until combined and frosting is light and fluffy.
Once cookies have cooled completely, top each cookie with cream frosting. Add shredded coconut, sprinkles (optional) and candies (optional) to each cookie for decoration.
Devour and enjoy!
