Finding the perfect Easter treat that brings together classic springtime flavors can feel like a real challenge. Between juggling holiday preparations and trying to make something both kids and adults will enjoy, it’s easy to get overwhelmed by all the options out there.
These Easter carrot cake cookies with raisins are the answer you’ve been looking for – they’re simple to make, perfectly sweet, and combine all the warm spices of traditional carrot cake into convenient cookie form. Plus, they’re great for making ahead and sharing at your Easter gathering or keeping on hand for afternoon snacks.
Why You’ll Love These Carrot Cake Cookies
- Gluten-free friendly – Made with brown rice flour and coconut, these cookies are perfect for anyone avoiding traditional wheat flour but still craving something sweet.
- Naturally sweetened – Using pure maple syrup instead of refined sugar means these cookies have a more balanced sweetness and better-for-you ingredients.
- Quick preparation – You can have these cookies ready to enjoy in less than 45 minutes, making them perfect for last-minute Easter gatherings or afternoon cravings.
- Healthier twist – Packed with real carrots and warming spices, these cookies give you the classic carrot cake taste you love with more nutritious ingredients.
What Kind of Carrots Should I Use?
Regular full-sized orange carrots from your grocery store are perfect for these cookies, though rainbow carrots can work too if you want to add some color variety. When picking your carrots, look for ones that feel firm and crisp – avoid any that feel rubbery or have soft spots. For the best results, grate your carrots using the standard holes on your box grater rather than the fine holes, as this will give your cookies the right texture. If you’re short on time, pre-shredded carrots from the produce section can work in a pinch, but they tend to be a bit drier than freshly grated ones.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for these cookies:
- Brown rice flour: You can swap brown rice flour with all-purpose flour, oat flour, or a gluten-free flour blend using a 1:1 ratio. Just note that the texture might be slightly different.
- Shredded coconut: Not a fan of coconut? You can replace it with finely chopped nuts like walnuts or pecans, or simply leave it out and add an extra 1/4 cup of flour.
- Maple syrup: Honey or agave nectar work well as alternatives to maple syrup. Use the same amount, but know that each will bring its own subtle flavor to the cookies.
- Coconut oil: Feel free to use melted butter or any neutral vegetable oil instead of coconut oil – same measurement applies.
- Raisins: You can swap raisins with dried cranberries, chopped dates, or even chocolate chips. Just remember to soak any dried fruit you use to keep the cookies moist.
- Egg: For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a mashed banana.
Watch Out for These Mistakes While Baking
The biggest challenge when making carrot cake cookies is getting the moisture level right – grating the carrots too finely can release excess water and make your cookies spread too much, so use the large holes of your grater and gently pat the shredded carrots with paper towels before mixing them in. Not soaking your raisins is another common mistake that can leave you with dry, hard bits in your cookies – make sure to drain them well after soaking to avoid adding extra moisture to the dough. Since brown rice flour can sometimes create a grainy texture, it’s important to measure it correctly using the spoon-and-level method rather than scooping directly with the measuring cup, which can pack too much flour into your cookies. For the best texture and flavor, let the mixed dough rest for 15-20 minutes before baking, allowing the coconut and rice flour to properly hydrate and the spices to blend together nicely.
What to Serve With Carrot Cake Cookies?
These chewy carrot cake cookies are perfect for afternoon tea or as an after-dinner treat with a warm beverage. A cup of chai tea or spiced coffee brings out the ginger and cinnamon flavors, while a cold glass of milk offers that classic cookies-and-milk satisfaction. For a special dessert spread, try serving these cookies alongside some vanilla ice cream – the creamy coldness pairs wonderfully with the warm spices and sweet raisins. You could also set up a simple cookie platter with these carrot cake cookies, some fresh fruit, and a bowl of whipped cream for dipping.
Storage Instructions
Keep Fresh: These carrot cake cookies stay moist and yummy when kept in an airtight container at room temperature for up to 3 days. I like to place a piece of parchment paper between layers to prevent them from sticking together. If your kitchen is warm, you might want to pop them in the fridge instead, where they’ll stay fresh for up to a week.
Freeze: Good news – these cookies freeze really well! Just place them in a freezer-safe container with parchment paper between layers, and they’ll keep for up to 3 months. It’s super handy to make a double batch and save some for later when you’re craving something sweet.
Thaw: When you’re ready to enjoy your frozen cookies, just transfer them to the counter and let them thaw at room temperature for about an hour. They’ll taste just as good as the day you made them! If you like them slightly warm, give them a quick 10-second zap in the microwave.
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 10-15 g
- Fat: 30-35 g
- Carbohydrates: 120-130 g
Ingredients
- 1 cup brown rice flour
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ginger powder
- 1 teaspoon cinnamon powder
- 1/2 teaspoon nutmeg powder
- 1 1/2 cups grated carrots
- 1 egg, whisked
- 1/2 cup pure dark maple syrup
- 1 tablespoon coconut oil, melted
- 1/2 cup raisins, soaked in hot water for 10 minutes and drained
Step 1: Prepare the Baking Sheet
Preheat your oven to 350°F (180°C).
Prepare a cookie sheet by either greasing it with coconut oil or placing a sheet of parchment paper on top to prevent sticking.
Step 2: Mix Dry Ingredients
In a large bowl, combine the following dry ingredients: brown rice flour, shredded coconut, baking powder, baking soda, ground ginger, cinnamon, and nutmeg.
Stir the ingredients together until they are evenly mixed.
Step 3: Mix Wet Ingredients
In a medium bowl, combine the following wet ingredients: grated carrots, a whisked egg, maple syrup, melted coconut oil, and raisins.
Mix everything until the ingredients are well incorporated.
Step 4: Combine Wet and Dry Ingredients
Create a well in the center of the dry ingredients in the large bowl.
Pour the wet ingredients (carrot mixture) into the well.
Mix all the ingredients together until they form a homogenous dough.
Step 5: Form and Bake the Cookies
Using your hands, form the dough into approximately 2-inch balls for large cookies.
Flatten each ball onto the prepared cookie sheet with your hands, leaving space between each cookie.
Bake in the preheated oven for 10-15 minutes until the cookies are golden brown.
Step 6: Cooling and Storage
Once baked, remove the cookies from the oven and allow them to cool on the cookie sheet for 5 minutes.
Then, transfer them to a cooling rack to cool completely.
Store the cookies in the fridge for up to a week or in a freezer bag in the freezer for up to 3 months.