This coming weekend is a Mother’s Day for the record books, and not least because I’ll get to see my mum, grandmother and Dave’s mum newly returned from Ottawa, Central America and Florida respectively; it’s also the very first Mother’s Day for my friends who are now mothers. This shouldn’t feel crazy, because Courteney and Lianne have been parents for upwards of 6 months now, but I can still be astounded that I have friends who are mums and dads. If I were in the same city as them this weekend, to celebrate I would bring them this spiked vanilla frosting of whipped cream cheese and crystallized ginger.
Bonus? It comes on top of carrot cake cookies.
The cookies: puffed, spiced, just-barely-sweet and thoroughly carrot-cake like. They’re like little, tiny muffin-tops.
The frosting: creamy and sweet-sour with a spicy, boozy backbone. It would go so well on top of chocolate buttermilk cake. It’s my new favourite thing. I could* eat it with a spoon.
Have a bridal shower, baby shower, or fancy brunch/tea coming up? These swanky novelty cookies will be right at home. Love carrot cake but love the icing more? These are for you. Want to say “Man your baby’s lucky to have you as a mum”? Case closed, my friend. You need to try these out.
*did and will again
Carrot Cake Cookies with Ginger Cream Cheese Frosting
from One Sweet Cookie
1/2 cup pecans, toasted and chopped
1 tbsp baking powder
2 tsp baking soda
1 cup butter, softened
1/2 cup packed brown sugar
1 tsp ground nutmeg
1/2 tsp ground allspice
1 tsp ground cinnamon
2 tsp ground ginger
1/2 cup grated carrots
1/2 cup golden raisins
1/4 cup unsweetened shredded coconut
Ginger Cream Cheese Frosting
4 oz cream cheese, softened
1/2 cup butter, softened
2 1/2 cup icing sugar
1/4 cup crystallized ginger, minced
1 tsp ground ginger
1 tbsp spiced dark rum
1 tsp vanilla
1/2 tsp salt
1. In a medium bowl, combine the flour, baking powder and baking soda. Set aside.
2. In a large bowl, cream the butter and sugar together. Add the following, mixing until combined after each addition: egg #1; egg #2; egg #3; nutmeg, allspice, cinnamon, and ginger; flour mixture; carrots, raisins, coconut and pecans.
3. Scoop 1 tbsp per cookie, and drop onto baking trays lined with parchment paper. Bake at 325 degrees for 12-15 minutes, or until set. Let each batch cool on the baking tray for 2 minutes before removing to a wire rack.
4. Make the icing: Use an electric mixer to beat the cream cheese and butter together until they have a creamy consistency. With the mixer on low, 1/2 cup at a time, add the icing sugar. Increase the speed to medium-high; whip until fluffed. Add remaining ingredients; beat until combined. Spread the icing onto the cooled cookies and serve immediately. Leftover icing can be stored in a tupperware in the fridge.