This carrot cake icing is light and fluffy and tastes just like carrot cake! Piped onto Madeleines, its creamy texture and delicate sweetness enhance every bite of this Easter treat, perfect for celebrating the season’s festivities. 

Prep time: 10 minutes 

Total time: 10 minutes 

Yield: 12 servings 

Ingredients: 

Icing 

• 4 oz of cream cheese 
• 4 oz of mascarpone cheese 
• 1 tsp (5 mL) of pure vanilla extract 
• 1 (5 mL) tsp of ginger 
• 1 & ½ tsp (7.5 mL) of cinnamon 
• ¼ tsp (1.25 mL) of nutmeg 
• ¼ tsp (1.25 mL) of cloves 
• 2 Tbsp of brown sugar 
• ½ cup (125 mL) of grated carrots 
• 1 Madeleine, to crumble into icing 
• 12 Madeleines, to decorate with carrot cake icing 

Toppings 

• ¼ cup (60 mL) pecans, chopped 

Instructions:

1. In a medium bowl combine cheese, pure vanilla extract, brown sugar, ginger, cinnamon, nutmeg, cloves and carrots and blend until combined and fluffy. Add 1 hand crumbled Madeleine, mix with a spoon. 

2. Put the carrot cake caking icing into a piping bag with a wide nozzle, and pipe in zigzag motion. Top with chopped pecans. Enjoy right away!