Carrot Cake Cookie Sandwiches

More sharing options

Share on Twitter

4 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Carrot Cake Cookie Sandwiches calories by ingredient

Introduction

This was A Martha Stewart recipe that I altered. For the original recipe you can go to http://www.marthastewart.com/recipe/zucchi
ni-nut-bread-cookie-sandwiches This was A Martha Stewart recipe that I altered. For the original recipe you can go to http://www.marthastewart.com/recipe/zucchi
ni-nut-bread-cookie-sandwiches

Minutes to Prepare: 25

Minutes to Cook: 12

Number of Servings: 12

Ingredients

1 cup all-purpose flour (can substitute whole wheat flour)

1 1/4 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 sticks unsalted butter, room temperature (Can also use salted butter)

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

3/4 cup grated carrots

1/2 cup raisins

3/4 cup old-fashioned rolled oats

1/2 cup chopped toasted walnuts

8 ounces cream cheese, room temperature

1 cup confectioners' sugar (powdered sugar)

Directions

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.