CARROT CAKE COOKIES WITH COCONUT CREAM CHEESE FROSTING

It’s Friday, Trevor, Teddy, and I are headed down to Portland to see two of our best friends, aaaand I may have packed a few carrot cake cookies with coconut cream cheese frosting for the road. Woot Woot! Any day that includes road tripping with my two favorite guys AND cookies is the best day.

I love everything about road trips. It’s great to have media free alone time with Trevor, and we always stock up on junk food. It’s not a successful road trip unless junk food is present. My favorite snacks are Smart Pop Popcorn and Reese’s, Trevor’s favorites are Reese’s Pieces and Flamin’ Hot Cheetos, and Teddy always get a special treat like a bone to chomp on in the back seat.

This road trip, we are also fully stocked with carrot cake cookies. They’re chewy, spicy, packed full of sweet, creamy white chocolate chips…ohhh my yum…and smothered in toasted coconut cream cheese frosting.

Ingredients
Carrot Cake Cookies

• 1 box  Dunchan Hines Carrot Cake Mix * put the carrot/raisin packet aside
• 1 stick (1/2 cup)  unsalted butter softened to room temperature,
• 2 large  eggs room temperature and whisked
• 1 tablespoon  coconut oil melted
• 1 cup  white chocolate chips
• Toasted Coconut Cream Cheese Frosting
• 1 (8 oz) package  cream cheese softened to room temperature
• 1/2 stick (1/4 cup)  unsalted butter softened to room temperature
• 2 cups  powdered sugar
• 1-2 tablespoons  heavy cream
• 1 teaspoon  vanilla extract
• 1 pinch  salt
• 1 cup  sweetened coconut flakes toasted**

Instructions

1. Carrot Cake Cookies
2. Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat.
3. Mix together room temperature butter, eggs, and melted coconut oil until well combined.
4. ....................................

for full recipes please see : showmetheyummy.com

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