Carrot Cake Cookie Skillet (Grain-Free/Dairy-Free)

A delicious, chewy carrot cake cookie skillet easily decorated to look festive for the perfect Easter dessert that requires little effort!

The Story:

As if a deep dish cookie doesn’t already sound amazing, let’s make it carrot cake flavored and decorated with an easy, buttercream carrot design for extra cute points! This skillet cookie is soft and chewy, and is brimming with the flavors you know and love from carrot cake. The best part is that skillet cookies are SO EASY to make. You get all the best parts of a cookie without having the tedious work of scooping out each one. Just press the cookie dough into a cast iron skillet and you’re good to go!

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• The Story:
• 🧾 The Ingredients:
• Step By Step Preparation Instructions:
• More Spring Recipes:
• 📖 The Recipe:
• Carrot Cake Cookie Skillet
• The Finished Product:

If you love carrot cake, try these carrot cake cookies too!

Looking for additional cookie skillet recipes? Be sure to try this chocolate chip cookie skillet.

🧾 The Ingredients:

Here is the list of ingredients you will need to make this carrot cake cookie skillet:

• Almond Flour: This grain-free flour makes up the base of the cookie dough and helps with maintaining a delicious moisture and chewiness to the cookies.
• Tapioca Flour: This grain-free flour helps balance out the moisture content from the almond flour to create the perfect, fluffy texture while absorbing the liquid ingredients.
• Egg Yolks: Egg yolks get added to the batter for the perfect amount of liquid and structure.
• Dairy-free Butter: I use Earth Balance butter as it maintains its structure well. Butter is needed for the cookies and frosting.
• Sugar: Of course a cookie needs a good dose of sugar.
• Brown Sugar: Brown sugar gets added for depth and rich flavor.
• Shredded Carrots: Make sure your carrots are finely shredded for this recipe. A cookie cooks for much less time than a cake, so you want to ensure they have a soft texture. I shredded my carrots on the smallest grate.
• Chopped Walnuts: A quintessential carrot cake addition. I love the crunch and flavor walnuts add. I like to keep mine coarse so that the flavor and texture is more noticeable.
• Baking Powder: The rising agent for these cookies to give them a nice rise and fluff. I just recently found Otto’s Naturals grain-free baking powder and it works perfectly!
• Xanthan Gum: This is a replacement aid for gluten, to help your grain-free and gluten-free bakes maintain their moisture and structure.
• Cinnamon/Nutmeg/Ginger: These warm spices are necessary to get that traditional carrot cake flavor, and they balance out so well with the sweet frosting.
• Salt: To offset the sweetness for flavor balance.
• Powdered Sugar: The frosting will use powdered sugar. If you cannot tolerate grains, look for organic powdered sugar, which does not use corn starch.

Step By Step Preparation Instructions:

• Step 1: Preheat the oven to 350. First, let's prep the carrot cake components. Finely shred the carrots and chop your walnuts. Set aside.
• Step 2: Now to make the cookie batter. Add the butter and both sugars to a bowl (or to a mixer if you would like, but keep it on low speed during the whole process) and begin to work the butter into the sugar until creamy.
• Step 3: Next, add in the egg yolks and vanilla extract and mix well, again until creamy and smooth.
• Step 4: Next, add in the flour, remaining dry ingredients, and mix until the dough comes together.
• Step 5: Lastly, add in those yummy carrot cake goodies of shredded carrots and chopped walnuts.
• Step 6: Grease a cast iron skillet well, then pour the dough into the skillet and spread evenly. You will need to use a spatula to evenly spread the dough. Place in the oven for 35 minutes, rotating halfway through to ensure even baking.
• Step 7: Now for the frosting! By hand, or with a mixer on low speed, cream the butter slightly until smooth. Then, add in the powdered sugar and vanilla and cream together until smooth and creamy.
• Step 8: I then divided my frosting into two. Dye ¼ of the frosting green, and the rest dye orange. For the carrot design, you will need more orange frosting than green so divide accordingly. Place the frosting in the refrigerator until ready to use.
• Step 9: Let the cookie skillet cool completely, then cut into 8-10 slices. Then, using your dyed frosting, pipe on a cute carrot design for an extra festive feel!

More Spring Recipes:

📖 The Recipe:

The Finished Product:

Nothing says Easter more than carrot cake! Take all your favorite flavors of carrot cake and reimagine them into a soft, GIANT carrot cake cookie topped with a dairy-free buttercream frosting. Happy Spring!