|Awkward Kitchenette: Carrot Cake Sandwich Cookies|
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
*Double Batch - this made roughly 24 SANDWICHES (so 48 cookies)*
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
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.
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