Easter Carrot Cookie Cake

at a glance
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 servings
5 from 1 vote

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This Easter Carrot Cookie Cake has a Paleo almond flour carrot cookie base and a luscious cream cheese frosting! It’s the perfect festive treat for any Springtime gathering.

Easter Carrot Cookie Cake

This may be the most festive dessert I’ve ever published! With Easter around the corner and our own little girl now here, I find myself wanting to celebrate holidays in an even more fun/festive way. Though it’ll be a few years before she’ll be able to go on an Easter egg hunt, it didn’t stop me from telling her a (made-up) story about the one time the Easter Bunny accidentally dropped his crayons into the egg pool …and THAT is how all the eggs got dyed different colors! She totally smiled, so I think that means she loved it. That, or, she noticed Gus sitting next to me and THAT made her smile. Either way, I’ll take it!

When she’s even a few years older than that, I hope she’ll join me in the kitchen while we work together to make some festive treats! This Easter Carrot Cookie Cake would be a perfect project. This cookie base is based on my fan-favorite Paleo Chocolate Chip Cookies. Instead of chocolate chips, we added shredded carrot (bunny food!), a bit of shredded coconut, and some pecans (for crunch). My go-to almond flour is this Superfine Almond Flour by Bob’s Red Mill (the natural or the blanched will work). The cookie is pressed into a greased skillet and baked to perfection. Note that this cookie does NOT spread. It’ll finish in the same form that it starts at.

Easter Carrot Cookie Cake

Easter Carrot Cookie Cake

Easter Carrot Cookie Cake

Easter Carrot Cookie Cake

Easter Carrot Cookie Cake

Easter Carrot Cookie Cake

After the Carrot Cookie Cake cools, you can add the DANG TASTIEST frosting (ever) to the top. It’s a traditional cream cheese frosting made with just 4 simple ingredients! Note that if you tolerate butter, but not more intense forms of dairy, you can make it like I did and use the Kite Hill Dairy-Free Cream Cheese! It tastes like the REAL DEAL. If you do tolerate (and enjoy) dairy, real-deal cream cheese works, too. Lastly, know that you can make it completely dairy-free by using both Kite Hill *and* ghee instead of butter. Note: this frosting is made (traditionally) with powdered sugar. I have not tried any substitutes because I, personally, eat frosting so infrequently that I’m happy to make a more traditional, smooth and sweet, batch.

The smooth and creamy cream cheese frosting is spread over the carrot cookie cake and then I topped them with these fun naturally dyed sprinkles!

Can this be made egg-free?

It can! In fact, we tested a TON of different egg substitutes in several different baked goods, took all kinds of notes, and then laid it all out for you in this super helpful guide to egg-free baking. For cookies, we recommend using Bob’s Red Mill Egg Replacer – this egg substitute resulted in cookies that were chewy (but still with a nice crunch), perfectly crisp on the outside, and had an *almost* candy-like quality.

I hope you love this Easter Carrot Cookie Cake as much as we do!

Easter Carrot Cookie Cake

By: Amber Goulden
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8 servings
This Easter Carrot Cookie Cake has a Paleo almond flour carrot cookie base and a luscious cream cheese frosting! It’s the perfect festive treat for any Springtime gathering.


For the Cookie Cake:

For the Cream Cheese Frosting:

  • 8 ounces cream cheese softened (use Kite Hill for dairy free)
  • 1/2 cup 1 stick butter, softened (may substitute ghee)
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Sprinkles for garnish


For the Cookie Cake:

  • Preheat oven to 350 F.
  • Lightly grease a 10-inch cast iron skillet, or other 10-inch round baking dish, with butter or coconut oil, or line with parchment paper.
  • In a large bowl, thoroughly mix the almond meal, salt, and baking soda together with a whisk.
  • In a medium-sized, microwave-safe bowl, microwave the honey and butter for 30 seconds to liquefy them. Let cool slightly, then whisk in the vanilla extract and egg until fully combined.
  • Make a crater in the center of the dry ingredients and pour in the whisked wet ingredients.
  • Stir the wet ingredients into the dry until evenly mixed.
  • Stir in the shredded coconut, pecans, and shredded carrots until fully combined.
  • Form the dough into a ball and press down into the cast iron skillet, making sure it is even.
  • Bake for 20-22 minutes until the top is golden brown.
  • Let cool for at least 1 hour, then frost and garnish with sprinkles.

For the Cream Cheese Frosting:

  • Beat the cream cheese and butter on high until a creamy consistency is achieved.
  • Add the powdered sugar to the cream cheese mixture, then beat to combine.
  • Add the vanilla, the beat to combine.

Nutrition Information

Nutrition Facts
Easter Carrot Cookie Cake
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

Click here for a Paleo frosting option.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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    Recipe Rating

  1. BN says

    BN —  03/29/2018 At 10:16

    Thanks for the great recipe! What size cast iron skillet do you recommend?

  2. Brooke H says

    Brooke H —  03/29/2018 At 13:07

    Would a ceramic skillet that can go in the oven work as well?

  3. Kasey says

    Kasey —  03/29/2018 At 18:09

    If you don’t have a skillet, could you just use a baking dish that can go in the oven?

  4. Sallie says

    Sallie —  03/31/2018 At 15:02

    Do you suggest making this the same day you are serving it or if you made it the day before what would be the best way to store it (I.e. refrigerator?)?

  5. Rochelle Tyson says

    Rochelle Tyson —  03/31/2018 At 19:38

    What if I only have an 8 inch and a 12 inch cast iron. Which would you suggest? Thanks.

  6. Miranda Moore says

    Miranda Moore —  04/09/2018 At 13:23

    Made this over the weekend and was very impressed with how easy and tasty it was! Thanks for another great recipe 🙂

  7. Liz says

    Liz —  05/08/2018 At 07:56

    Could you use whole wheat flour instead? I have a nut allergy and plan to omit the walnuts too.

  8. Teresaq says

    Teresaq —  04/22/2019 At 19:01

    Super easy and tasted great!! Was a big hit at Easter yesterday. Thanks for the great recipe! I accidentally made an extra recipe of it (whoops) and decided to try to freeze it. Hope that turns out!

  9. Allison says

    Allison —  05/17/2020 At 10:27

    The recipe calls for 1 stick of butter. There are many different size sticks of butter, so just curious if this means 4oz or 8oz. Thank you so much!

    • Brandi Schilhab says

      Brandi Schilhab —  05/17/2020 At 20:00

      1/2 cup (or 4oz) of butter. Enjoy, Allison!

  10. Teresa says

    Teresa —  08/30/2020 At 13:00

    5 stars
    This was a HUGE hit!! I made this for Easter this past year and I’m the only gluten free person but no one else even noticed. It was talked about for days!

    • Brandi Schilhab says

      Brandi Schilhab —  08/31/2020 At 08:16

      SCORE! That’s exactly what we aim for!!

  11. Ashley says

    Ashley —  04/02/2023 At 11:48

    Hi there! I’m curious if you think it would be ok to add raisins and maybe a touch of pineapple tidbits to the recipe? if so, about how much should be added?

    • Brandi Schilhab says

      Brandi Schilhab —  04/04/2023 At 10:18

      We haven’t tried it, so I’m not sure about exact amounts, Ashley! I wouldn’t recommend adding a ton of extras – I’m afraid it would make the cookie cake crumbly. THIS carrot cake recipe has pineapple already and could definitely handle the addition of raisins!