6.20.2012

Carrot Cake Sandwich Cookies

Awkward Kitchenette: Carrot Cake Sandwich Cookies
Remember that lake visit I told you about? With the multitude of people? We brought the new mini-muffin, the blueberry cream cheese muffin tops, and these Carrot Cake Sandwich Cookies too - they were a HUGE hit.  And by huge I mean both that everyone really liked them, and that there were tons of them.  This is the recipe for a double batch - by all means, cut it in half.

I modified this recipe for Inside-Out Carrot Cake Cookies that I found on epicurious (... by googling 'carrot cookies' after finding some *almost* old carrots in the fridge.)

And what would a carrot cake be without the icing? Practically a vegetable.  So be sure to ice these babies up.  You may even want to keep the doubled icing...
This is less than half the cookies.

Carrot Cake Sandwich Cookies

"Cheese"
*Double Batch - this made roughly 24 SANDWICHES (so 48 cookies)*


Cookie Ingredients:
2 1/4 cups flour
2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter
1 cup packed light brown sugar
1 cup sugar
2 large eggs
"Carrots"
1 teaspoon vanilla
 2 cups grated carrots (4 -5 carrots)
1 1/2 cups walnut, chopped 

 Cream Cheese Icing Ingredients:

16 ounces cream cheese (2 8-oz packages)
1/2 cup light brown sugar









Step 1: Cream butter and sugars and preheat oven to 375 degrees.




Step 2: Add eggs and vanilla and mix.




Step 3: In a separate bowl combine flour, cinnamon, baking soda and salt.









Step 4: Add carrots and walnuts to the butter mix and continue mixing.









Step 5: Slowly add flour mixture to butter mixture and keep mixing.  I did this with a measuring cup, because I always make a giant mess to trying to dump it in the mixer straight from the bowl.

Step 6: When it's fully combined, drop heaping tablespoons of dough onto greased cookie sheets.




"whipped"

Step 7: Bake for 12-16 minutes.  If baking two sheets at a time, switch sheet positions half way through baking.  Cookies will get brown around the edges when they're done.

Step 8: Clean the mixing bowl! Then combine the icing ingredients until whipped.





Step 9: When cookies are done, let cool on pan for about a minute and then cool on cooling rack.





Step 10: Put a large tablespoon of icing between two cookies to make sandwiches!


















Have left-over cream cheese? Make some Blueberry Cream Cheese Muffin Tops

8 comments:

  1. I can certainly see why they were a HUGE hit!

    The kids look so sweet... reminds me of when mine were that little ... always helping in the kitchen!

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  2. These would be a huge hit in our family! Love the pic of your kiddos - adorbs!!

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  3. Hey Caity! John tipped me off to your blog...I love it! I already want to try some of these recipes.

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  4. I've never thought of making carrot cookies. Looks wonderful and I bet they taste wonderful too!

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  5. I made these last year and loved them! Thanks for reminding me about this recipe, i'll be making these again soon!!

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  6. These sound awesome!!! I love carrot cake anything (pancakes, oatmeal, muffins, etc.) Never tried it in a cookie form though... got to do this ASAP!!

    I also wanted to let you know you've been nominated for an award... check out my latest blog post for more details. www.LauriesCravings.blogspot.com

    Congrats!

    ReplyDelete

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