Carrot Cake Sandwich Cookies

I saw this recipe and couldn’t wait to make it. I thought it was amusing that it was on Cooking Light’s website.  There is really nothing “light” about this recipe.  I don’t believe in no fat or low fat products so I used full fat cream cheese.  I suppose 2 cups of carrots could be considered light!  This was a quick recipe.  I ended up doing 2 batches.  I only got 18 cookies which turned into 9 since they are sandwich cookies.  I brought these to work and they loved them.  My family enjoyed them also.  Give this simple and delicious cookie a shot!!

Carrot Cake Sandwich Cookies

April 2014 012

 

Ingredients

2 cups shredded carrots (4-5 carrots)
2/3 cup brown sugar, divided
2 Tablespoons butter
2 Tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
1 cup unbleached all purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda

Frosting

8 ounces cream cheese, softened
4 Tablespoons butter
1/2 teaspoon vanilla extract

Directions

April 2014 011

1.  Preheat oven to 350 degrees.  Place parchment paper on baking sheets.
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 10 minutes. Discard liquid. (This will help to tenderize the carrots. This is an important step.  Unlike a cake which you bake much longer.  The cookies bake for 11 minutes.  You want to do this step to soften the carrots.)
3.  Melt 2 tablespoons of butter in small bowl.  Add oil, 1/2 teaspoon vanilla extract and egg; stir with a whisk until well combined.
4.  Place flour, remaining brown sugar, cinnamon, 1/4 teaspoon salt, and baking soda in large bowl; stir with whisk.  Add carrot mixture and butter mixture; stir until combined.
5.  Drop dough by 1 Tablespoonful, 2 inches apart on parchment lined baking sheet.
6.  Bake at 350 for 11 minutes or until set. (I baked for 10 minutes, turning baking sheets halfway through cook time)
7.  Remove pans from oven; let stand 3 minutes.  Remove cookies from pan onto wire rack.
8.  For FROSTING:  combine cream cheese, butter and vanilla extract on medium speed until fluffy.  Add powdered sugar, beat at low speed until well combined.  Spread about 1 Tablespoonful of icing on flat side of cookie, top with another cookie, flat side down.  (You can 1/2 this recipe.  I made the above amount because I made 2 batches of the cookies.)

These tasted like a mini carrot cake.  They were really easy and took no time at all.  Enjoy!

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