Discover the Perfect Easter Treat: Soft and Sweet Carrot Cake Biscuits

Springtime calls for something sweet, comforting, and just a little bit indulgent — and what better way to celebrate Easter than with these Carrot Cake Biscuits? They’re soft, fluffy, perfectly spiced, and loaded with carrots, cinnamon, and a hint of sweetness. Think of them as a cross between a biscuit and a slice of carrot cake — and yes, they’re just as delicious as they sound!

These are easy to make, festive for brunch, and wonderful with a smear of cream cheese frosting or a drizzle of honey.

Ingredients:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ cup brown sugar, packed

• ½ cup (1 stick) unsalted butter, cold and cubed

• 1 cup finely grated carrots (about 2 medium carrots)

• ⅓ cup chopped pecans or walnuts (optional)

• ⅓ cup raisins (optional)

• ¾ cup buttermilk (plus more for brushing)

• 1 teaspoon vanilla extract

Optional Cream Cheese Glaze:

• 2 oz cream cheese, softened

• ½ cup powdered sugar

• 1–2 tablespoons milk

• ½ teaspoon vanilla extract

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.

3. Cut in the butter: Add the cubed cold butter to the flour mixture. Use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs.

4. Add the carrots (and pecans/raisins if using), stirring until evenly distributed.

5. Combine wet ingredients: In a small bowl, stir together the buttermilk and vanilla. Pour over the dry ingredients and gently stir until just combined. Be careful not to overwork the dough!

6. Shape the biscuits: Turn the dough out onto a floured surface. Pat it into a 1-inch thick rectangle. Cut into rounds with a biscuit cutter or slice into squares.

7. Bake: Place biscuits onto the prepared baking sheet. Brush the tops lightly with buttermilk. Bake for 12–15 minutes, until golden brown.

8. Optional glaze: While biscuits bake, whisk together the cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over warm biscuits after they cool slightly.

Tips for the Best Carrot Cake Biscuits:

• Use freshly grated carrots for the best texture and moisture.

• Keep your butter cold to ensure fluffy layers.

• Feel free to mix in white chocolate chips or shredded coconut for extra Easter flair!

Serve these beauties at Easter brunch, tuck them into a basket for a spring picnic, or enjoy one with your morning coffee. No matter how you celebrate, these carrot cake biscuits are sure to bring joy to your table!

Close-up view of freshly baked carrot cake biscuits on a cooling rack