Carrot Cookies: Carrot cake is the epitome of all things Easter! These soft, chewy carrot cake cookies are covered with a delicious cream cheese icing and packed with all your favorite carrot cake flavors.
Carrot Cookies
INGREDIENTS
For The Cookies
- 1/2 cup unsalted butter
- 1/2 cup Golden Sugar
- 1/2 cup Dark Brown Sugar
- 1 egg + 1 egg yolk, large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup carrots, grated
- 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
- Set out a baking sheet lined with parchment paper and preheat the oven to 350°F. Beat together the butter and sugar in a large mixer bowl fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the vanilla and eggs after adding them.
- Sift the flour, baking soda, baking powder, spices, and salt in a separate bowl. Just combine the dry ingredients with the wet mixture. After scraping down the bowl’s sides, take the bowl out of the mixer.
- Stir in the raisins and carrots and fold in until well combined. Scoop the dough onto the baking sheet that has been prepped, leaving about 2 inches between each cookie, using a 1.5 ounce cookie scoop. Bake for 12 minutes, or until the centers are still a bit runny in the middle but the rims are set and light golden brown.
- Using a stand mixer fitted with a paddle attachment, combine the cream cheese and butter to make the frosting. Beat the cream cheese and butter for four minutes, or until they are light and fluffy. After about two minutes, add the powdered sugar, salt, and vanilla extract, and whisk until well combined.
- Spoon the frosting into a piping bag, then cut off the tip to create a big opening. Spread icing on top of every cookie.
ALSO SEE
FAQs AND QUESTIONs
How to get smooth, dreamy cream cheese frosting
- Few things are worse than frosting that is lumpy or thick. I apologize for saying that out loud, but the thought of icing with that texture actually makes me queasy. However, with cream cheese frosting, it does occasionally happen. Fortunately, I have all the advice you need to make sure your cream cheese frosting is clump-free and velvety smooth:
- Make sure your cream cheese is at room temperature: The number one rule of cream cheese fight club…I mean frosting, is to use room temperature cream cheese. This rule pretty much applies to all cream cheese baking and will change your life. Cream cheese needs to be fully room temperature in order to break down smoothly into frosting. We like to leave ours out on the counter for at least 2 hours before baking with it!
- Use a high quality powdered sugar: Powdered sugar can sometimes clump into hard little balls that just won’t break down in your frosting. No one likes a lump frosting (ew), so we recommend using a high quality powdered sugar (we love Domino!) or sifting out any lumps to ensure you’re only putting powdery soft sugar in.
- Trust your gut: Frosting is super forgiving, so if your frosting feels too thin or thick feel free to adjust it by adding more powdered sugar (to thicken it) or a splash of milk (to thin it out). Remember, frosting is supposed to be fun–don’t get stressed out by perfectly measuring it when you can quickly adjust it!
