Carrot Cake Cookie Cups

By Angela Sellari Jump to Recipe

I tend to get a little carried away when it comes to Easter dessert. In truth, I get carried away when it comes to all aspects of holidays such as Easter.

These yummy little Carrot Cake Cookie Cups are perfect for your Easter dessert buffet, or anytime you have a hankering for carrot cake and don’t feel like baking a cake.

Ingredients:

• 1 cup instant oats
• 3⁄4 cup flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1⁄4 tsp salt
• 2 Tbsp butter, melted
• 1 egg
• 1⁄2 tsp vanilla extract
• 1⁄2 cup honey
• 1⁄2 cup finely grated carrots

Icing:

• 8 oz cream cheese, softened
• 1⁄2 cup butter, softened
• 2 1⁄2 cup powdered sugar
• 1-2 Tbsp milk
• cinnamon for dusting

Instructions:

Step 1: Combine oats, flour, baking powder, cinnamon and salt in a medium bowl. Stir to combine.

Step 2: In a large bowl, whisk together butter, egg and vanilla. Add honey and stir until thoroughly mixed. Slowly add in flour mixture. Stir in carrots. Cover with plastic wrap and chill for at least 30 minutes.

Step 3: Preheat oven to 325 degrees.

Step 4: Scoop 1 Tbsp amounts of cookie dough and press into mini muffin tin cups. Make an indention with your thumb in the center of each cup. Bake for 10-12 minutes or until done. Remove from oven. While still warm, create cup in the center of each cookie with the back of a spoon.

Step 5: For frosting, beat together cream cheese and butter until smooth. Slowly add in powdered sugar. Add milk by the Tbsp until desired consistency is reached. Once cookie cups are cooled, pipe frosting into the center and sprinkle with cinnamon.

Carrot Cake Cookie Cups

Angela Sellari

Bake up a batch of Carrot Cake Cookie Cups! This Easter dessert recipe combines spiced carrot cake cookies with luscious cream cheese frosting.

4.67 from 3 votes

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8

Calories 531 kcal

Ingredients

  

1x2x3x

• 1 cup instant oats
• 3/4 cup flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 tablespoon butter melted
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup honey
• 1/2 cup finely grated carrots

Icing:

• 8 oz cream cheese softened
• 1/2 cup butter softened
• 2 1/2 cup powdered sugar
• 1-2 tablespoon milk
• Cinnamon for dusting

Instructions

 

• Combine oats, flour, baking powder, cinnamon and salt in a medium bowl. Stir to combine.
• In a large bowl, whisk together butter, egg and vanilla. Add honey and stir until thoroughly mixed. Slowly add in flour mixture. Stir in carrots. Cover with plastic wrap and chill for at least 30 minutes.
• Preheat oven to 325 degrees.
• Scoop 1 Tbsp amounts of cookie dough and press into mini muffin tin cups. Make an indention with your thumb in the center of each cup. Bake for 10-12 minutes or until done. Remove from oven. While still warm, create cup in the center of each cookie with the back of a spoon.
• For frosting, beat together cream cheese and butter until smooth. Slowly add in powdered sugar. Add milk by the Tbsp until desired consistency is reached. Once cookie cups are cooled, pipe frosting into the center and sprinkle with cinnamon.

Nutrition

Calories: 531kcalCarbohydrates: 74gProtein: 5gFat: 25gSaturated Fat: 15gSodium: 345mgFiber: 2g

Keyword Carrot Cake Cookie Cups

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