Carrot Cake Cookie Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup all-purpose flour (can substitute whole wheat flour)1 1/4 teaspoons ground cinnamon1/2 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt1 1/2 sticks unsalted butter, room temperature (Can also use salted butter)1/2 cup granulated sugar1/2 cup packed light-brown sugar1 large egg1/2 teaspoon pure vanilla extract3/4 cup grated carrots1/2 cup raisins3/4 cup old-fashioned rolled oats1/2 cup chopped toasted walnuts8 ounces cream cheese, room temperature1 cup confectioners' sugar (powdered sugar)
Makes 12-14 sandwiches
1. Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
2. Beat flour mixture into butter mixture. Mix in carrots, raisins, oats, and walnuts. Refrigerate until firm, about 1 hour.
3. Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets (or lightly greased cookie sheets), spacing about 2 inches apart. Bake until edges are golden, about 12-17 minutes. Let cool on a wire rack.
4. Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.
**You may want to freeze the cookies before you spread cream cheese filling to keep the cookies strong.
Number of Servings: 12
Recipe submitted by SparkPeople user CASSIEFROGGY.
1. Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
2. Beat flour mixture into butter mixture. Mix in carrots, raisins, oats, and walnuts. Refrigerate until firm, about 1 hour.
3. Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets (or lightly greased cookie sheets), spacing about 2 inches apart. Bake until edges are golden, about 12-17 minutes. Let cool on a wire rack.
4. Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.
**You may want to freeze the cookies before you spread cream cheese filling to keep the cookies strong.
Number of Servings: 12
Recipe submitted by SparkPeople user CASSIEFROGGY.
Nutritional Info Amount Per Serving
- Calories: 383.6
- Total Fat: 21.1 g
- Cholesterol: 65.9 mg
- Sodium: 294.2 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 1.8 g
- Protein: 4.0 g
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