carrot cake cookies 1

This is my third month participating in the Improv Challenge, hosted by Kristen over at Frugal Antics of a Harried Homemaker.  If you haven’t heard about the Improv Challenge, each month participants are assigned two ingredients to pair together to create a fun, new recipe. I was super excited to learn that this month’s ingredients were carrots and ginger.  That combination just says carrot cake to me, as I’m sure it does to many of the rest of you.

Last year at Easter, I made my first from-scratch carrot cake, and it was maybe the best thing I’ve ever eaten.

I may say that a lot on this blog, but I really mean it this time.

Whatever your opinion of Martha Stewart, she can make some fabulous baked-goods.  No lie.  And while that recipe was what immediately popped into my head, I decided to try something a little bit different.

Pit myself against Martha, if you will.

carrot cake cookies 2

While I don’t have any specialized kitchen training, I am a master at eating, so I figure that gives me a leg up somehow.

Unlike Martha, I have no problem taking some help now and then from a cake mix.  Which I did in this case, because I was in a super big rush to eat something carrot cake-esque.  These cookies were totally fabulous on their own, but I can’t leave a good thing alone.

Seriously, if something can be topped with buttercream, I’m going to do it.

Dulce de Leche buttercream is my new best friend.  Let it be yours, too.

carrot cake cookies close up

Carrot Cake Cookies with Dulce de Leche Buttercream
Inspired by Joy the Baker, buttercream from The Pastry Queen
For the Cookies:
  • 1 box carrot cake mix
  • 2 eggs
  • ½ cup oil
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ cup shredded carrots
  • ¼ cup raisins
For the buttercream:
  • 1½ cups unsalted butter, softened
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • pinch of salt
  • ¾ cup prepared dulce de leche
  • toasted coconut
For the cake:
  1. In a large bowl, mix together your cake mix, oil, eggs, cinnamon and ginger. Stir in shredded carrots and raisins until just combined.
  2. Drop the batter by heaping tablespoons onto a prepared cookie sheet.
  3. Bake for 10 to 12 minutes at 350.
For the buttercream:
  1. Cream together softened butter and powdered sugar on low using an electric mixer.
  2. Add cream and vanilla and beat on medium speed until smooth and no lumps appear. Add the prepared dulce de leche and beat to incorporate.
  3. Frost cooled cookies with a Wilton 1M tip. Top with toasted coconut.

Check out my previous Improv entries:

Lemon Cream Cupcakes with Raspberry Cheesecake Buttercream
Cranberry Muffins with Eggnog Cream


While you’re at it, check out all of these other great recipes!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Sweet Treats Thursday, and Mrs. Fox’s Sweets!