Carrot Cake Cookies

carrot cake cookies

Fans of homemade whoopie pies aren't going to want to pass up this recipe. Carrot cake sandwich cookies have everything you love about the classic whoopie pie -- rich, creamy frosting sandwiched between two cakey layers -- the only difference is, of course, the flavors: Instead of chocolate cake and marshmallow cream filling, these have carrot cake (duh) with cream cheese icing in the middle. An echo of cinnamon makes these treats ideal for fall, and the best part is: Unlike traditional carrot cake, you can actually eat them on the go!

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Carrot Cake Cookies from Epicurious

Ingredients

  • 1 1/8 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/3 cup plus 2 tablespoons packed light brown sugar
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 cup coarsely grated carrots (2 medium)
  • 1 scant cup walnuts (3 ounces), chopped
  • 1/2 cup raisins (2 1/2 ounces)
  • 8 ounces cream cheese
  • 1/4 cup honey

Instructions

1. Whisk together flour, cinnamon, baking soda, and salt in a bowl.

2. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

3. Drop 1 1/2 tablespoons batter per cookie 2 inches apart on greased baking sheets and bake in preheated oven at 375, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch -- about 12 to 16 minutes total.

4. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

5. While cookies are baking, blend cream cheese and honey in a food processor until smooth.

6. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.


Image via iriskh/Flickr

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