Carrot Cake Sandwich Cookies

We toss shredded carrot with a little sugar and let the mixture stand for a few minutes. This tenderizes the shreds--important here because, unlike with an actual carrot cake that bakes for a while, these cook for only 11 minutes, not much time for the carrots to cook to softness. To bake a second batch, mix up and bake two separate batches of cookie batter instead of one large batch. You can make just one big double-batch of the cream cheese filling, though

Photo by Barbara B.
Adapted from cookinglight.com

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

14

cookies

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

14

servings

Adapted from cookinglight.com

Ingredients

  • Ingredients

  • Print

  • Email

  • Send To Mobile

  • Save Recipe

  • Add to Shopping List

  • 2

    cups shredded carrot $

  • 2/3

    cup packed brown sugar, divided

  • 1/4

    cup unsalted butter, divided $

  • 2

    tablespoons canola oil

  • 1

    teaspoon grated orange rind $

  • 3/4

    teaspoon vanilla extract, divided

  • 1

    large egg $

  • 4.5

    ounces unbleached all-purpose flour (about 1 cup)

  • 1

    teaspoon ground cinnamon

  • 3/8

    teaspoon salt, divided

  • 1/4

    teaspoon baking soda

  • 4

    ounces 1/3-less-fat cream cheese, softened $$

  • 1

    cup powdered sugar

Directions

1. Preheat oven to 350°. Cover 2 baking sheets with parchment paper; set aside. 2. Combine carrot and 3 tablespoons brown sugar in a bowl; toss to coat. Place carrot mixture in a fine mesh sieve; let stand to drain for 10 minutes. Discard liquid. 3. Place 2 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 45 seconds or until melted. Add oil, rind, 1/2 teaspoon vanilla extract, and egg; stir with a whisk until well combined. 4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining brown sugar (about 1/2 cup), cinnamon, 1/4 teaspoon salt, and baking soda in a large bowl; stir well with a whisk. Add carrot mixture and butter mixture; stir until just combined. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets for a total of 28 cookies (14 per baking sheet); gently pat dough down to form 2-inch circles. Bake at 350° for 11 minutes or until set. Remove pans from oven; let stand 3 minutes. Remove cookies from pans; cool completely on a wire rack. 5. Combine cream cheese, remaining 2 tablespoons butter, remaining 1/4 teaspoon vanilla extract, and remaining 1/8 teaspoon salt in a medium bowl; beat with a mixer at medium speed 3 minutes or until fluffy. Add powdered sugar; beat at low speed 1 minute or until well combined (do not overbeat). Spread about 1 tablespoon icing on flat side of 1 cookie; top with another cookie, flat side down. Repeat the procedure with remaining cookies and filling.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: