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Sugar cookie carrot cake

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Sugar cookie carrot cake

Carrot cake has become a staple desert in our house around easter time. This particular recipe is a favorite because it is sweet and flavorful, with brown sugar and cinnamon, not too spicy, and loaded with cream cheese frosting.

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Another delight about this Sugar cookie carrot cake is that we love about this cake are the darling cut out rabbit cookies lined around the sides. Each slice gets a cookie and the sweet vanilla flavor of the cookies mixed with the cinnamon spice of the cake and frosting, trust us, it’s a treat!

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  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2/3 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups chopped carrots
  • 2 tsp vanilla

Cream cheese frosting:

  • 8oz. Philadelphia cream cheese
  • 4 cups powdered sugar
  • 1/2 tsp vanilla
  • 1 tablespoon cream or milk

Sugar cookie recipe:

  • 1/2 cup of Butter – softened
  • 1/2 cup of Sugar
  • 1 Egg
  • 1 teaspoons of Vanilla
  • 1 1/4 cups of Flour
  • 1/2 teaspoon of Salt

Makes 12 cookies

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In a separate bowl, combine all of the dry ingredients, flour, baking soda, baking powder, salt, and cinnamon, in a separate bowl, and set aside. In the bowl of a mixer combine, eggs, sugar, vanilla, and vegetable oil until combined. Peel carrots and place in a mini chopper or blender and shred the carrots until you reach the desired amount. About 4 large carrots peeled. Mix dry ingredients together with the eggs and sugar mixture until combined, then add carrots and stir well.

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Grease two 8×8 inch cake pans and cover the bottom in parchment paper so the cakes come out easily. Scrape the batter into the pans and spread evenly. Bake for about 25 minutes and remove from the oven. Let stand for 5 minutes before turning over onto a cooling rack. Let your cakes cool for at least 30 minutes before you begin making the frosting.

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For the frosting, in a stand mixer add cream cheese, powdered sugar, vanilla, and milk, and whip until smooth about 5 minutes. Frosting should be firm but fluffy.

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Place one layer of cake on a cake pedestal and frost the top of the layer with frosting, then add the second layer and frost the sides and top of the cake.

You can make the cookies the day before or a few hours before baking the cake. In the mixing bowl of a Stand Mixer, add the Butter, Sugar, and Egg, and blend with the Whisk attachment until smooth, and creamy.  Add the Vanilla, and mix until blended.  In a separate bowl, add the Flour, and Salt, and mix well to blend.  Add the Flour mixture to the mixing bowl, and mix until blended, and smooth.  Roll the cookies out on a floured surface and cut out the bunnies. Place on a cookie sheet and bake for 8 minutes at 350 degrees.

If you love this recipe be sure to try out our carrot cut out cookies!

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