Carrot Cake Cookies

By srumbel

These heavenly, cake inspired sandwich cookies are simply irresistible! They’re tender and soft with just the right amount of chew and crunch to them (chew being from the oats and crunch being from the nuts). The carrots offer plenty of moisture which also yields a rather cake-like cookie. You just won’t be able to get over how much they taste just like carrot cake. The cream cheese frosting sandwiched between these cookies is a must, these just couldn’t be considered carrot cake cookies without it. I love all the aromatic, sweet scents from the spices these cookies have.
from cookingclassy.com

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup quick oats
• 3/4 tsp baking soda
• 1 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups finely grated carrots
• 3/4 cup chopped walnuts or pecans
• Cream Cheese Frosting
• 4 oz cream cheese, softened
• 6 Tbsp unsalted butter, softened
• 1 pinch salt
• 1 cup powdered sugar

Preparation

Step 1

In a mixing bowl, whisk together flour, quick oats, baking soda, cinnamon, ginger, nutmeg and salt for 30 seconds, set aside.
In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together 1/2 cup butter, granulated sugar and brown sugar until well blended. Mix in egg and vanilla extract. Set mixer on low speed and slowly add in flour mixture and mix just until combined. Stir in carrots, then fold in walnuts. Cover bowl and chill dough 1 hr 15 minutes. Preheat oven to 350 during last 10 minutes of chilling.
Drop dough 2 Tbsp at a time (32g each. You can roll them into balls for more even rounds - the dough is sticky but I rolled half of mine just to compare) onto Silpat or parchment paper lined baking sheets, spacing cookies at least 2-inches apart. Bake in preheated oven 12 - 13 minutes until centers no longer look doughy. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool. Cool completely then sandwich 2 cookies together with the cream cheese filling. Store in an airtight container in a single layer.

For the cream cheese frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese, butter and salt until smooth and fluffy. Stir in vanilla and powdered sugar and continue to whip until smooth and very fluffy.