Carrot Cake Cookie Skillet
A delicious, chewy carrot cake cookie skillet easily decorated to look festive for the perfect Easter dessert that requires little effort! 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.
Ingredients
For the cookie:
- 200 grams dairy free butter
- 140 grams granulated sugar
- 60 grams brown sugar
- 1 egg
- 2 teaspoon vanilla extract
- 230 grams almond flour
- 180 grams tapioca flour
- 60 grams shredded carrots
- 60 grams chopped walnuts
- 1.5 teaspoon baking powder
- 1.5 teaspoon xanthan gum
- ½ teaspoon salt
- 1.5 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
For the frosting:
- 150 grams dairy free butter
- 270 grams powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350. First, let's prep the carrot cake components. Finely shred the carrots and coarsely chop the walnuts. Set aside.
- 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.
- Next, add in the egg yolks and vanilla extract and mix well, again until creamy and smooth.
- Next, add in the flour, remaining dry ingredients, and mix until the dough comes together.
- Lastly, add in those yummy carrot cake goodies of shredded carrots and chopped walnuts.
- 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.
- 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.
- 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.
- Let the cookie skillet cool completely, then cut into 8-10 slices. Then, pipe on a cute carrot design for an extra festive feel!