Nothing says Easter like carrot cake! These Carrot Cake Cookies are packed with all your favorite carrot cake flavors in one soft, chewy cookie topped with a dreamy cream cheese frosting.
Frosted carrot cake cookies
Take all your favorite carrot cake flavors and switch them into a soft, chewy carrot cake cookie that’s (obviously) topped with a cream cheese frosting. These cookies are perfect for Easter or any occasion where carrot cake lovers will be present.
What ingredients do you need to make these easy carrot cake cookies?
- butter
- Domino® Golden Sugar
- eggs
- Flour
- baking powder
- baking powder
- Cinammon
- Ginger
- nutmeg
- carrots
- Raisins (optional)
- cream cheese
- Domino® powdered sugar
- vanilla extract
- Salt
This gives you a smooth, dreamy cream cheese frosting
There are few things worse than a clumpy or chunky frosting. I’m sorry I even said it out loud – I literally get sick just thinking about icing this texture. But… it sometimes happens with cream cheese frosting. Luckily, I have all the tips to make your cream cheese frosting silky smooth and lump-free:
- Make sure your cream cheese is at room temperature: The number one rule of the cream cheese fight club… I mean, frosting, is use room temperature cream cheese. This rule pretty much applies to cream cheese baking and will change your life. Cream cheese must be fully room temperature to melt smoothly into glaze. We like to let ours sit on the counter for at least 2 hours before baking with them!
- Use a quality powdered sugar: Powdered sugar can sometimes clump together into hard little balls that just won’t dissolve in your frosting. Nobody likes a lump icing (ew), so we recommend using a good quality powdered sugar (we love Dominoes!)
- Trust your instincts: Frosting is super forgiving, so if your frosting feels too thin or too thick, you can adjust it by adding more powdered sugar (to thicken it) or a splash of milk (to thin it). Remember, frosting is meant to be fun – don’t be stressed out measuring it perfectly when you can quickly adjust it!
What stir-ins can you add to these carrot cake cookies?
If you like a loaded carrot cake, you’ll probably want to add some extra stir-ins to these cookies. Some of our favorites include walnuts, raisins, and shredded coconut, but feel free to load these babies with whatever you prefer! Or if you’re a carrot cake purist (I respect it), these carrot cake cookies are delicious on their own!
Happy baking!
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Nothing says Easter like carrot cake! These Carrot Cake Cookies are packed with all your favorite carrot cake flavors in one soft, chewy cookie topped with a dreamy cream cheese frosting.
-
Preparation time:
20 minutes -
Cooking time:
12 minutes -
Total time:
32 minutes -
Yield:
12 biscuits -
Category:
Dessert -
Method:
Oven -
Kitchen:
American
-
Preparation time:
20 minutes -
Cooking time:
12 minutes -
Total time:
32 minutes -
Yield:
12 biscuits -
Category:
Dessert -
Method:
Oven -
Kitchen:
American
Units:
Ingredients
For the cookies
- 1/2 Cup unsalted butter
- 1/2 Cup Domino® Golden Sugar
- 1/2 Cup Domino® Dark Brown Sugar
- 1 egg + 1 yolk large eggs
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Cinammon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 Cup grated carrots
- 1/3 Cup Raisins, optional
For the cream cheese frosting
- 1/4 Cup unsalted butter
- 2 ounces cream cheese
- 2 cups Domino® powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon Salt
instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside. In a large mixing bowl fitted with a mixer attachment, cream together the butter and sugar, about 2 minutes. Add the eggs and vanilla and beat until combined.
- Sift the flour, baking powder, baking soda, cinnamon, and salt into a separate bowl. Mix the dry ingredients into the wet mixture until just combined. Scrape down the sides of the bowl and remove the bowl from the blender.
- Fold in the carrots and raisins until fully incorporated. Using a 1.5-ounce cookie scoop, scoop the batter onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12 minutes or until edges are lightly golden brown and firm but center is still a little gooey.
- For the frosting, place the butter and cream cheese in a stand mixer fitted with the paddle attachment. Beat the butter and cream cheese until fluffy, about 4 minutes. Add the vanilla extract, salt and powdered sugar and beat for a further 2 minutes to combine.
step 5
Place the frosting in a piping bag and cut off the end to make a large hole. Pipe frosting onto each cookie and sprinkle with chopped nuts, if desired. Enjoy!
Keywords: Carrot Cake Cookies, Frosted