Easter is right around the corner! 
Here’s a delicious Carrot cake cookies with cream cheese frosting 
Yield 24 cookies
Cookies:
2.75 cups AP flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp mixed ground spices: ginger, clove, nutmeg, cinnamon
1 block Marigold Margarine, room temp
¾ cup sugar
¾ cup brown sugar
1.5 tsp dark vanilla essence
A dash of bitters
2 large eggs + a pinch lime zest 
1 cup finely grated carrots
Frosting:
3 tbsp Prize Margarine, room temp
6 tbsp cream cheese, room temp
2 cups icing sugar
1 tsp vanilla essence
2-4 tbsp milk, as needed 
Method:
• Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat
• In a medium bowl whisk together flour, baking soda and spices
• In a large bowl combine butter and sugars and mix for 2-3 minutes until light and fluffy
• Mix in vanilla and eggs + zest, then stir in grated carrots.
• Stir dry ingredients into wet ingredients until just incorporated and there are no more streaks of flour, do not over mix
• Drop about 2 tbsp of cookie batter on the baking sheet, about 2-3 inches apart
• Bake for 12 mins until edges begin to brown. Allow to cool on baking sheet for about 5 minutes before transferring to a cooling rack to cool entirely
Frosting:
Cream Prize and cream cheese together until smooth. Add vanilla and mix in. Add icing 1 cup at a
time, until frosting has thickened and no longer has ‘shortening’ taste. Add milk 1 tbsp as a time if
frosting is too thick.
Spread frosting over each cookie and serve 