Petitchef

Carrot cake sandwich cookies

Dessert
8 servings
1 hour
12 min
Easy

Ingredients

Number of serving: 8
Holiday Cookies 2001, Special Issue 2001

Yield Makes about 25 sandwiches

Ingredients

1 cup packed light-brown sugar

1 cup granulated sugar

1/2 pound (2 sticks) unsalted butter, room temperature

2 large eggs, room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

2 cups old-fashioned rolled oats

1 1/2 cups finely grated carrots, (about 3 large carrots)

1 cup raisins

Cream Cheese Frosting (see below)

Ingredients for Cupcakes with Cream Cheese Frosting.

Adapted from Martha Stewart Living, June 2003.

Yield Makes about 2 cups

8 ounces cream cheese room temperature

8 tablespoons (1 stick) unsalted butter cut into pieces, room temperature

1 cup confectioners' sugar

1 teaspoon pure vanilla extract

Preparation

  • Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies with rich cream-cheese frosting in the middle.

    Carrot Cake Sandwich Cookies

    Holiday Cookies 2001, Special Issue 2001
    Yield Makes about 25 sandwiches


    Directions for Carrot Cake Sandwich Cookies

    Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

    In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

    Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

    Directions for Cream Cheese Frosting

    Use this to frost Carrot Cake Cookies and Cupcakes with Cream Cheese Frosting.
    Adapted from Martha Stewart Living, June 2003.

    Yield Makes about 2 cups

    Ingredients

    8 ounces cream cheese room temperature
    8 tablespoons (1 stick) unsalted butter cut into pieces, room temperature
    1 cup confectioners' sugar
    1 teaspoon pure vanilla extract
    Directions

    Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.





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