It’s National Dessert Day! Sharing a little sweetness I baked from scratch
When I was in 3rd grade, I got the chance to attend a high school spring cooking workshop! (As you probably guessed, it was because Easter was approaching. And of course, bunnies appear everywhere around Easter — and they LOVE carrots! 
)
That day, we learned how to bake Carrot Cake Cookies with Cream Cheese Frosting. I was so excited to be in a high school kitchen, even though I had just recovered from a cold!
At that age, I already loved cooking (I still do!), but it was tricky to find time between studying and homework. I went to the workshop right after school and learned many things I’d been struggling with forever — like breaking an egg neatly, spooning the cookie dough correctly, and remembering to check the oven! (By the way… I did forget until someone reminded me! 
)
Cookie Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup white sugar
- 2 large brown eggs
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg (optional)
- ½ teaspoon salt
- ½ medium carrot, grated finely
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- ½ teaspoon vanilla extract
- 1½ cups powdered sugar
- A sprinkle of brown sugar on top (after frosting!)
Directions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and sugar until creamy.
- Add eggs and vanilla; mix until smooth.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually combine the dry ingredients with the wet mixture.
- Fold in the grated carrot.
- Drop about 2 tablespoons of dough per cookie onto the sheet.
- Bake for 10–12 minutes, until the edges turn golden.
- Let the cookies cool completely before frosting.
Frosting & Finish
- Beat cream cheese and butter until smooth.
- Add vanilla and powdered sugar; mix until creamy.
- Spread frosting over cooled cookies.
- Sprinkle brown sugar on top for a sweet crunch!
My parents and I loved them, and I hope you love them too!
