Nothing says Easter more than carrot cake! These carrot cake cookies are packed with all your favorite carrot cake flavors in a soft, chewy cookie with a dreamy cream cheese frosting.
Dairy carrot cake cookies
Take all your favorite carrot cake flavors and reimagine them into a soft and chewy carrot cake cookie with cream cheese frosting (of course). These cookies are perfect for Easter or any event 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 soda powder
- Baking powder
- cinnamon
- Ginger
- Nutmeg
- carrots
- raisins (optional)
- Cream cheese
- Domino powdered sugar
- Vanilla extract
- Salt
How to get a smooth and dreamy cream cheese frosting
There are few things worse than a lumpy or chunky coating. I’m sorry I even said that out loud – it really makes me sick to think about coating this texture. But… it sometimes happens with cream cheese frosting. Luckily I have all the tips to ensure your cream cheese frosting comes out silky smooth and lump free:
- Make sure your cream cheese is at room temperature: The number one rule of cream cheese fight club…I mean frosting, is to use cream cheese at room temperature. This rule applies to all cream cheese baking and will change your life. Cream cheese should be completely at room temperature to break down smoothly into a frosting. We like to leave ours out on the counter for at least two hours before baking with it!
- Use high quality powdered sugar: Powdered sugar can sometimes harden into small, hard balls that just won’t break up in your frosting. No one likes lumpy icing (ew), so we recommend using a high-quality powdered sugar (we love Domino’s!) or sifting out any lumps to ensure you only put in soft powdered sugar.
- Trust your gut feeling: The frosting is super forgiving, so if your frosting feels too thin or too thick, feel free to adjust it by adding powdered sugar (to thicken) or a splash of milk (to thin it out). Remember that plating is supposed to be fun – don’t stress yourself out by measuring perfectly when you can adjust it on the fly!
What mix-ins can be added to these carrot cake cookies?
If you like a loaded carrot cake, you’ll probably want to add a few more mix-ins to these cookies. Some of our favorites are walnuts, raisins, and shredded coconut, but feel free to load these babies up with whatever you prefer! Or if you’re a carrot cake purist (I respect that), these carrot cake cookies are delicious on their own!
Happy baking!
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Nothing says Easter more than carrot cake! These carrot cake cookies are packed with all your favorite carrot cake flavors in a soft, chewy cookie with a dreamy cream cheese frosting.
-
Preparation time:
20 minutes -
Cooking time:
12 minutes -
total time:
32 minutes -
yield:
12 cookies -
category:
dessert -
method:
Oven -
kitchen:
American
-
Preparation time:
20 minutes -
Cooking time:
12 minutes -
total time:
32 minutes -
yield:
12 cookies -
category:
dessert -
method:
Oven -
kitchen:
American
singularity:
Component
for the cookies
- 1/2 Goblet unsalted butter
- 1/2 Goblet Domino® Golden Sugar
- 1/2 Goblet Domino® dark brown sugar
- 1 Egg + 1 egg yolk large eggs
- 2 cups All purpose flour
- 1/2 tsp Baking soda powder
- 1/4 tsp Baking powder
- 1/2 tsp Salt
- 1 teaspoon Ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp Ground nutmeg
- 1/2 Goblet Grated carrots
- 1/3 Goblet Raisins, optional
For the cream cheese coating
- 1/4 Goblet unsalted butter
- 2 ounces Cream cheese
- 2 cups Domino powdered sugar
- 1 teaspoon Vanilla extract
- 1/4 tsp Salt
Instructions
- Heat the oven to 350 degrees Celsius and line a baking sheet with baking paper and set aside. In a large mixer bowl with a paddle attachment, beat the butter and sugar until light and fluffy, about two minutes. Add in the eggs and vanilla and beat until combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Mix the dry ingredients into the wet mixture until combined. Scrape the sides of the bowl and remove the bowl from the mixer.
- Fold in the carrot and raisins until fully incorporated. Using a 1.5-ounce cookie scoop, scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 12 minutes or until the edges are light golden brown and set, but the centers are still slightly gooey.
- To prepare the coating, place the butter and cream cheese in a mixer with a paddle attachment. Beat the butter and cream cheese until light and fluffy, about 4 minutes. Add in the vanilla extract, salt and powdered sugar and beat to combine, about 2 more minutes.
Step 5
Transfer the frosting to a piping bag and snip the tip to make a large hole. Pipe icing over the top of each cookie and sprinkle with chopped nuts if desired. have a nice time!
Keywords: Carrot cake cookies, milky
