Carrot Cake Cookies with Dulce de Leche Buttercream
- 1 box carrot cake mix
- 2 eggs
- ½ cup oil
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ cup shredded carrots
- ¼ cup raisins
- 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
- In a large bowl, mix together your cake mix, oil, eggs, cinnamon and ginger. Stir in shredded carrots and raisins until just combined.
- Drop the batter by heaping tablespoons onto a prepared cookie sheet.
- Bake for 10 to 12 minutes at 350.
- Cream together softened butter and powdered sugar on low using an electric mixer.
- 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.
- Frost cooled cookies with a Wilton 1M tip. Top with toasted coconut.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/carrot-cake-cookies-with-dulce-de-leche-buttercream/
3.5.3251