Carrot Cake Cookies Topped with Cream Cheese Frosting

Try something new and delicious this Easter…carrot cake cookies with a cream cheese frosting! They are so addicting you won’t have any leftovers to take home.

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Carrot Cake Cookies

Ingredients

• ▢ Ingredients:
• ▢ 2 ¼ cups all-purpose flour
• ▢ 2 tsp. Baking powder
• ▢ 1 tsp. Cinnamon
• ▢ ½ tsp. salt
• ▢ ¼ tsp. Ginger
• ▢ ¼ tsp. Nutmeg
• ▢ ⅛ tsp. Cloves
• ▢ 2 sticks butter softened
• ▢ ¾ cup granulated sugar
• ▢ ¾ cup brown sugar
• ▢ 2 eggs
• ▢ ¾ cup shredded carrots
• ▢ ⅓ cup raisins
• ▢ Optional: crushed pecans
• ▢ Frosting:
• ▢ 4 oz. softened cream cheese
• ▢ 1 ½ cup powdered sugar
• ▢ 2 tbsp. Butter
• ▢ 1 tbsp. Milk
• ▢ ½ tsp. Almond extract

Instructions

• Preheat oven to 350 degrees.
• Sift flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves together in a medium-sized bowl. Set aside.
• In a mixer, cream butter, granulated sugar, and brown sugar.
• Add eggs, one at a time. Mix well.
• Add dry ingredients, blend.
• Add raisins and carrots, blend until just incorporated.
• Roll dough into balls and place onto a baking sheet.
• Bake 10- 12 minutes or until cookies are golden brown.
• To make the icing, blend cream cheese, powdered sugar, butter, and almond extract
• with a handheld mixer in a medium-sized bowl. Add milk, and blend until creamy.
• Once cookies are cooled, spread icing on cookies and top with crushed pecans if desired.