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.
Recipe by Kitchen Meets Girl at