Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 35 minutes
  • Total time 1 hour & 10 minutes
  • Portion size 20 servings



In large bowl, beat butter with brown sugar using electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. In separate bowl, combine oats, flour, baking soda, cinnamon, ginger, nutmeg and salt. Using wooden spoon, stir dry ingredients into butter mixture until smooth dough forms. Stir in carrot and pecans.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Working with 2 tablespoonfuls at a time, drop dough about 2 inches apart onto prepared baking sheets. Bake, 1 sheet at a time, until cookies are lightly browned, 12 to 15 minutes. Let cool on baking sheets for 10 minutes; transfer cookies directly to rack to cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or frozen for up to 3 months. Thaw completely before continuing with recipe.)

Cream Cheese Icing 

In large bowl, beat 1/4 cup softened cream cheese with 2 tbsp softened unsalted butter and 1/4 tsp vanilla using electric mixer on medium speed until combined. Beat in 1 1/4 cups icing sugar, 1/4 cup at a time, until icing is smooth and creamy. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days. Bring to room temperature and beat lightly before icing cookies.) Makes about 1 cup.

Spoon Cream Cheese Icing into piping bag fitted with ½-inch round tip; ice tops of cookies to create nest effect. Top each cookie with 3 mini chocolate eggs.

Nutritional facts PER COOKIE: about

  • Iron 0.7 mg
  • Fibre 1 g
  • Sodium 145 mg
  • Sugars 18 g
  • Protein 2 g
  • Calories 215
  • Total fat 11 g
  • Cholesterol 35 mg
  • Saturated fat 6 g
  • Total carbohydrate 27 g
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