Carrot Cake Cookies
I never thought much of carrot cake, until people started telling me it was their favorite of all cakes. I was kind of shocked, I mean a cake with carrots and raisins doesn’t seem like it’d be the stellar hit that everyone claims it to be. I’m guessing those people are using the cake as more of a vehicle for cream cheese frosting, and there’s nothing wrong with that.
Since the frosting is the true star, I thought a nice portable carrot cake version would do. One that sandwiched the endearing frosting between cookie versions of the iconic flavors. Think of these as cake-like Oreos. There’s a time and place for carrot cake, but for now it’s all about the cookie.
Carrot Cake Cookies
Ingredients:
cookie ingredients:
1/2 cup unsalted butter, softened
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup crushed pineapple, drained
3/4 cup shredded carrots
3/4 cup raisins
2 cups all-purpose flour
1 tablespoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
filling ingredients:
8 oz cream cheese
1/4 cup unsalted butter
1 cup powdered sugar
1/2 tsp vanilla
Instructions:
Step 1: Preheat oven to 350 degrees. Prep a cookie sheet with parchment or silpats.
Step 2: In the bowl of an electric mixer, cream the butter and brown sugar.
Step 3: Beat in eggs one at a time, then add the vanilla.
Step 4: Stir in the pineapple, carrots and raisins.
Step 5: In a separate bowl whisk together
Step 6: In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Stir into the carrot mixture.
Step 7: Drop by tablespoonfuls onto the prepped cookie sheets.
Step 8: Bake for 15 to 20 minutes, just until bottoms begin to brown and cookies are set. Let cool on wire racks.
Step 9: While the cookies are cooling, start the filling. In the bowl of an electric mixer, combine the butter, cream cheese, and vanilla.
Step 10: Slowly add the powdered sugar and vanilla. Turn mixer to high for 1 minute until fluffy.
Step 11: When the cookies have cooled, spread the frosting on the flat side of one cookie. Then sandwich a second cookie on top, to serve.
Hey Jen – minus the filling do you think these would keep & ship well…baking for a servicemember overseas and would love to send these to him as he is a big carrot cake fan!
@gigi
Totally. I’ve been thinking of doing the same tho you know people get up in arms if there is no cream cheese near their carrot cakes. But since I don’t eat it anyway, the cookies taste great on their own and are sturdy!