▷ Irresistible Gluten Free Carrot Cake Cookies 🥕 with Dairy Free Cream Cheese Frosting | Easy Recipe

Gluten-Free » Irresistible Gluten Free Carrot Cake Cookies 🥕 with Dairy Free Cream Cheese Frosting | Easy Recipe

Indulge in these irresistible gluten-free carrot cake cookies topped with dairy-free cream cheese frosting. Easy to make and delicious!

Deliciously Healthy Treats That Satisfy Your Sweet Tooth!

In this delightful recipe, you can discover how to make easy, irresistible gluten-free carrot cake cookies topped with a dairy-free cream cheese frosting. The ingredients list is straightforward, starting with dry components like 1 1/4 cups of gluten-free 1-to-1 flour, baking soda, salt, and a blend of warm spices such as cinnamon, ginger, nutmeg, cloves, and allspice. The wet ingredients include 1/2 cup of vegan butter, a combination of cane sugar and brown sugar or coconut sugar, a large egg, grated carrots, and raisins, which add a natural sweetness and texture to the cookies.

The cream cheese frosting is equally simple to prepare, requiring just 1/4 cup of vegan butter, vanilla extract, and 8 ounces of dairy-free cream cheese. For those who enjoy a little extra texture, flaked coconut can be added as an optional topping. This recipe not only caters to gluten-free and dairy-free diets but also offers a delicious way to enjoy a classic dessert in cookie form. Perfect for gatherings or a sweet treat at home, these cookies are sure to please everyone.

Delightfully Decadent Treats That Are Guilt-Free and Simply Scrumptious!

With heading into fall we’re going to be enjoying cinnamon spice and everything nice today we’re going to be making a Cara cake cookie recipe gluten and dairyfree hello everyone and welcome back to my channel where I share simple things in my Island life on the east coast of Canada come along with.

Me this time of year we like to enjoy things like carrot cake so I’m going to be sharing a recipe with you that’s a little bit simpler and carrot cake cookies with cream cheese frosting we’re going to start off by taking a couple of small to medium carrots and grating them and as you can see here then I take some paper towel and squeeze out the moisture.

In the carrots the carrots don’t need to be completely dry but it is helpful if you squeeze out some of the moisture so that your batter isn’t too moist or damp I’m then placing them in the measuring cup you’re going to be need needing 3/4 of a cup of grated carrots for this.

Recipe this is where you take a medium mixing bowl and add in 1 and 1/4 cups of a gluten-free 1:1 flour here I am using Bob’s Redmill you’re also going to be adding add a half a teaspoon of baking soda and 1/4 of a teaspoon of salt this is where you’d also add your nice fall spices and a half a teaspoon of ground cinnamon 1/4 of a teaspoon of ground.

Ginger an e/ of a teaspoon of nutmeg and an e/ of a teaspoon of cloves and all spice here I have created my own pumpkin spice blend so I’m going to be adding 2 tpoon of that once you’ve added all these ingredients in you’re going to be taking a whisk and combining well now if you are wanting to make.

These cookies and you happen to need any of the ingredients like the Bob’s Redmill 1:1 flour or baking soda or these nice FAL spices I will be sure to link my Amazon storefront in the description box down below if you happen to purchase from there I may earn a small commission which really helps support my channel and helps me to bring.

More videos to all of you if you enjoy the recipes that I create on this channel or any of my content be sure to give this video a thumbs up don’t forget to subscribe and while you’re at it hit that notification Bell so you can be notified every time I upload new videos so we can also bring more people into our gluten and.

Dairyfree baking Community once we’ve combined our dry ingredients we’re going to set the mixing bowl aside and go ahead and put together our wet ingredients we’re going to start by adding in a half a cup or one stick of vegan Basel or butter we’re then going to be adding a/4 of a cup of this coconut sugar and a/4 of a cup of.

Cane sugar we’re then going to get our hand mixer and we’re going to beat for approximately 2 minutes until well combined and nice and fluffy and creamy I will also make sure to include this recipe in the description box down below if it’s not there right away when I upload this video don’t worry I will add it as well as the link to the Amazon.

Storefront and all the ingredients that you may want to buy to make this recipe yourself at home once we have creamed our butter and sugar we’re then going to be adding in one large egg and a teaspoon of vanilla and combine well.

Once we’ve mixed in our egg and vanilla we’re then going to be combining our dry ingredients into our wet ingredients you pour in your dry ingredients we’re going to be taking a spoon and combining it well into our wet ingredients once this has been combined well we’re now going to blend in our 3/4 of a cup.

Of grated carrot as well as a half a cup of Thompson’s raisins once this has all been mixed well we’re then going to be taking our cookie dough and placing it in the fridge to chill for approximately 30 minutes while the dough is in the fridge chilling you now would be a good time to preheat your oven to.

350° while your cookie dough is chilling and your oven is preheating we’re going to make some cream cheese frosting you’re going to take about a/4 of a cup of a softened vegan butter or margarine and we’re also going to be using one full 8 oz container of a coconut or dairyfree cream cheese we’re also going to be adding some vanilla as well as 2.

Cups of powdered sugar we’re going to blend all this really well and this is what we’ll be using to top our caret cookies now once we finished making our cream cheese frosting we’re going to set that aside and we’re going to take our chilled cookie dough out of the fridge you’re going to get a cookie sheet and.

Line it with some parchment paper I’ve also got a cookie scoop and I’m going to be taking approximately 2 tbspoon of cookie dough placing on the parchment line cookie sheet about 2 in apart I’m going to be slightly pressing them down and baking at a preheated 350° oven for 15 minutes.

and voila there we have it delicious carrot cake cookies a simpler version and an easy way to enjoy a carrot cake without all the work now we’re going to be taking our cream cheese frosting drizzle itting on top and I’m also going to be topping some of these with some shredded.

Coconut and these turned out fabulous I think that you’re going to really enjoy these It’s a Wonderful easy recipe to enjoy for fall and yeah thank you so much for joining me today I’ll be sure to leave the recipe in the description box down below like I said if it’s not there right away it will be added at some point as soon as possible.

Be sure to like this video comment share and subscribe and all the YouTube things I’ll also be sure to link some videos at the end of this so that you can binge watch them until my next upload and I want to thank everyone for joining me today we’ll see you again soon everyone bye-bye.