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–+ servings

Easter Carrot Cookies

These are carrot cake’s easier, cuter cousin—soft cinnamon-vanilla cookies with real shredded carrots, then a thick cream cheese frosting situation on top. Basically, if dessert and “I ate a vegetable” had a baby, this is it.
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Prep Time 30 minutes
Cook Time 16 minutes
Course Dessert
Servings 10 cookies

EQUIPMENT (PAID LINKS)

Ingredients
  

Carrot Cookie Dough:

  • ⅔ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup finely shredded carrots lightly packed

Cream Cheese Frosting + Decoration:

  • 8.1 ounces full-fat cream cheese cold
  • 2.6 ounces mascarpone cold
  • 1.8 ounces powdered sugar
  • ¼ teaspoon vanilla extract
  • Orange gel food coloring
  • Green gel food coloring

Instructions

  • Cream Butter and Sugars: Beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes until lighter and fluffy.
    ⅔ cup unsalted butter, ½ cup granulated sugar, ¼ cup packed brown sugar
  • Add Egg and Vanilla: Mix in the egg and 1 teaspoon vanilla until smooth and fully combined.
    1 large egg, 1 teaspoon vanilla extract
  • Fold in Dry Ingredients: Add the flour, cinnamon, baking soda, and salt, then gently fold with a spatula just until you don’t see dry flour. Stop there so the cookies stay soft.
    1 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon salt
  • Add the Carrots: Fold in the shredded carrots until evenly mixed through the dough.
    1 cup finely shredded carrots
  • Scoop and Chill: Line baking sheets with parchment paper. Scoop 10 equal dough balls and space them out (about 5 per sheet). Chill for 1 hour so the cookies don’t spread into flat pancakes.
  • Bake: Heat the oven to 350°F. Bake for 16–18 minutes, until the edges look lightly golden and the centers still look soft.
  • Cool Completely: Let cookies sit on the pan for 5 minutes, then move to a wire rack. Do not frost until fully cool.
  • Make the Frosting: Beat cold cream cheese, cold mascarpone, powdered sugar, and ¼ teaspoon vanilla just until fluffy and thick. Stop once it holds shape, because overmixing can turn it runny.
    8.1 ounces full-fat cream cheese, 2.6 ounces mascarpone, 1.8 ounces powdered sugar, ¼ teaspoon vanilla extract
  • Frost the Cookies: Reserve about ½ cup frosting for decorations. Spread the remaining frosting over cooled cookies.
  • Decorate: Tint the reserved frosting orange and green with gel coloring, transfer to piping bags, and pipe small carrot shapes on top.
    Orange gel food coloring, Green gel food coloring
  • Store: Keep in an airtight container in the fridge for 1–2 days. For best texture, let them sit at room temp for 10–15 minutes before eating.