Spring means more sunny days just around the corner, gorgeous delicate blossoms blooming all around us and carrot cake of course! It’s definitely my highlight of spring because every year around Easter I always make this Carrot Cake or these cupcakes it at least once (oh and now I’ve got this Carrot Cake Cheesecake to add to that, two of the worlds best kind of cakes in one). Carrot cake is definitely one of my favorites. I love all the sweet spices and how incredibly moist the cake is from the carrots, and of course I can’t get enough of the cream cheese frosting.
Carrot Cake Cookies with Cream Cheese Frosting
I might be slightly obsessed because I did already post a carrot cake cookie last year, but they were made with oats and nuts mixed into the batter and they were made into sandwich cookies. So, I wanted to switch things up a bit this time around and make them more similar to the texture of carrot cake without any oats (don’t get me wrong those cookies are delicious too, I just mostly wanted an excuse to make something carrot cake again :). Everyone in my family loved these cookies, kids included. Now they are an Easter dessert must have in our house! Carrot cake may get a bad wrap by some because it’s made with a veggie, but with a fair amount of sugar does it even matter? Yes, it’s like turning a healthy, nutritious thing into candy but don’t we all need that every once in a while? I definitely think so! Especially when the end result are these delicious, cake-like Carrot Cake Cookies!
