Carrot Cake Cookies pack all the traditional flavors of a classic carrot cake but are super easy to make and are ready to eat in half the time.
I was one of those people who spent my formative years thinking that carrot cake must be gross because it had carrots in it. Poor poor young Sara who had no idea that she was missing out on some of the best cake that the world has to offer.
Carrot cake is moist and delicious with a heavy crumb and is chock full of nuts and warm spices like cinnamon, nutmeg, and ginger; and is usually topped with a delightful cream cheese frosting.
Some places put little carrot decorations on there too, which is freaking adorable.
I adore a good carrot cake, but in general I have neither the time nor the patience for making layer cakes. And I know that carrot cakes can be made as sheet cakes, but half of the fun of a carrot cake is that perfect slice of orangey brown cake with creamy white frosting between the layers and little hints of pecans and raisins peeking out.
And now that being said, I love this recipe for carrot cake cookies, because sometimes you just don’t want to spend hours creating that perfect layer cake, but you still want all of the traditional flavors of a carrot cake.
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