Quick Easter Carrot Cake Cookies with Pineapple

Easter has always held a special place in my heart, and these carrot cake cookies have become our family’s spring tradition. They’re a fun twist on the classic carrot cake, with a little tropical surprise from the pineapple that makes everyone smile. When my kids were younger, they’d help me in the kitchen, picking out the prettiest carrots at the store and mixing the dough with their little hands.

I love how these cookies bring together everything we enjoy about Easter desserts, but in an easy-to-share format. No need for plates or forks – just grab and go! The pineapple adds just the right amount of natural sweetness and keeps the cookies soft for days (though they rarely last that long in our house). Plus, they make the whole house smell like spring when they’re baking.

If you’re looking for something different to bring to your Easter gathering this year, or just want to sneak some carrots into your family’s treats, these cookies might become your new go-to recipe too.

What Kind of Carrots Should I Use?

Regular orange carrots from your grocery store’s produce section are perfect for these cookies, and there’s no need to get fancy with rainbow varieties. Fresh carrots are key here – avoid pre-shredded carrots from the bag, as they’re often dry and can affect the moisture balance in your cookies. When grating, use the medium holes on your box grater rather than the finest setting, which can turn your carrots to mush. If your carrots are particularly sweet (give them a quick taste), you might want to use a little less than the recipe calls for, since they’ll be paired with sweet cake mix and frosting.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these cookies:

• Carrot cake mix: The cake mix is pretty important here, but if you can’t find carrot cake mix specifically, you can use yellow cake mix and add 2 teaspoons of cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger to create a similar flavor profile.
• Applesauce: You can replace the applesauce with mashed banana, plain yogurt, or vegetable oil (use 1/3 cup if using oil). Each will give slightly different results, with oil making slightly crispier cookies.
• Cream cheese: For the frosting, mascarpone cheese works great as a 1:1 replacement. You could also use dairy-free cream cheese if you need a non-dairy option.
• Crushed pineapple: If you don’t have pineapple, you can skip it or use finely diced mango or peach (just make sure to drain well). The frosting will be a bit less tangy but still tasty!
• Pecans: Since these are optional, you can leave them out or swap with walnuts, chopped macadamia nuts, or even shredded coconut for a different crunch.

Watch Out for These Mistakes While Baking

The biggest challenge when making carrot cake cookies is getting the right moisture balance – using too much applesauce or undrained carrots can make your cookies spread too thin and become cake-like instead of maintaining their cookie shape. To prevent this, make sure to thoroughly pat your grated carrots with paper towels to remove excess moisture, and measure the applesauce precisely. Another common mistake is not draining the crushed pineapple well enough for the frosting, which can lead to a runny mess – press it firmly in a fine-mesh strainer or cheesecloth until no more liquid comes out. For the best texture, avoid overmixing the dough once you’ve combined the wet and dry ingredients, as this can make your cookies tough instead of tender. Let the cookies cool completely before frosting them, otherwise the cream cheese frosting will melt and slide right off.

What to Serve With Carrot Cake Cookies?

These sweet and fruity cookies are perfect for serving alongside a hot cup of coffee or tea, especially during spring gatherings or Easter celebrations. Since they’re already packed with flavor from the carrots and pineapple, they pair really nicely with a glass of cold milk or a vanilla chai latte. If you’re setting up a dessert table, try placing these cookies next to some fresh fruit like strawberries or orange segments – the bright flavors complement the spices in the carrot cake mix. For an afternoon tea setup, I like to serve them with some simple vanilla ice cream on the side, letting guests make their own little cookie sandwiches if they want something extra special.

Storage Instructions

Keep Fresh: These carrot cake cookies stay moist and yummy in an airtight container at room temperature for up to 2 days. If you’ve added the cream cheese frosting, it’s best to keep them in the fridge where they’ll last for up to 5 days. Just place wax paper between layers to prevent sticking.

Freeze: Want to make these ahead? You can freeze the unfrosted cookies for up to 3 months in a freezer-safe container. I recommend freezing them without the frosting, as cream cheese frosting can change texture when frozen and thawed. When you’re ready to enjoy, just thaw them overnight in the fridge and add fresh frosting.

Make Ahead: You can prepare the cookie dough a day ahead and keep it covered in the fridge. The frosting can also be made in advance and stored in an airtight container in the fridge for up to 3 days. Just let the frosting come to room temperature and give it a quick stir before spreading it on your cookies.

Preparation Time	15-30 minutes
Cooking Time	8-10 minutes
Total Time	23-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 18-22 g
• Fat: 80-90 g
• Carbohydrates: 260-280 g

Ingredients

For the cookies:

• 1/2 cup unsweetened applesauce
• 1 pkg carrot cake mix
• 1 egg (large)
• 1/2 cup fresh carrots (finely shredded)

For the frosting:

• 4 oz cream cheese (softened)
• 2 tbsp butter (softened)
• 1 3/4 cups powdered sugar
• 3 tbsp crushed pineapple (drained well, I use Dole)
• 3/4 cup chopped pecans

Step 1: Prepare the Cookie Dough

In a medium-sized mixing bowl, combine the cake mix, applesauce, egg, and shredded carrots.

Using a hand mixer, blend the ingredients until well combined and smooth.

Once mixed, place the batter in the refrigerator and let it chill for 20-30 minutes.

This step is crucial to ensure the dough firms up properly before baking.

Step 2: Preheat the Oven and Prepare Baking Sheet

While the dough chills, preheat your oven to 350°F.

Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent the cookies from sticking.

Step 3: Shape and Bake the Cookies

After the dough has chilled, use a 1.25-inch cookie scoop to place scoops of dough onto the prepared baking sheet.

Be sure to space them about 2 inches apart to allow for spreading during baking.

Bake in the preheated oven for 8-10 minutes or until the centers of the cookies are just set.

Let them cool on the baking sheet for 2 minutes to firm up before transferring them to a cooling rack to cool completely.

Step 4: Make the Frosting

While the cookies are cooling, prepare the frosting.

In a mixing bowl, beat together the cream cheese and butter using a hand or stand mixer until the mixture is smooth and creamy.

Add the crushed pineapple and mix well.

Gradually add the confectioners’ sugar, mixing slowly to incorporate and avoid any sugar clouds.

Step 5: Frost and Garnish the Cookies

Once the cookies are completely cooled, spread the pineapple cream cheese frosting on top of each cookie.

Finish by sprinkling chopped pecans over the frosting for added texture and flavor.

Step 6: Store and Enjoy

Place any leftover cookies in a covered container and store them in the refrigerator to maintain freshness.