I really wonder how someone first came up with carrot cake. What would possess that person to put carrots in a dessert? Whatever the reason, I am glad they figured it out. I think most people will agree that carrot cake is one of the best desserts out there. I don’t think carrots are actually the reason it is so delicious, more likely it is the spices….. or perhaps the cream cheese frosting.
These sandwich cookies taste just like a carrot cake, but they are handheld! Forget actually baking and frosting cakes, these little guys have all of the flavor but none of the fuss.
The Perfect Pairing for this fun dessert is a cookie scoop. If you bake cookies, you need one of these scoops. Using a cookie scoop is fast, easy, and all of your cookies will be uniform. Uniformity is key in this recipe since you are sandwiching the cookies together. Forget trying to manage two tablespoons to scoop out the dough, that’s for the birds.
Carrot Cake Sandwich Cookies
Adapted by Lindsay at Perfecting the Pairing from Martha Stewart
· 1 cup packed brown sugar
· 1 cup sugar
· 2 sticks unsalted butter, room temperature
· 2 eggs, room temperature
· 1 tsp vanilla
· 2 cups flour
· 1 tsp baking soda
· 1 tsp baking powder
· ¼ tsp salt
· 1 tsp cinnamon
· ½ tsp ground nutmeg
· ½ tsp ground ginger
· 2 cups old fashioned oats
· 1 ½ cups finely grated carrots (about 3 large carrots)
· 1 cup golden raisins (optional)
· 8 oz cream cheese, room temperature
· 1 stick unsalted butter, room temperature
· 1 cup powdered sugar
· 1 tsp vanilla
In the bowl of your electric mixer combine the brown sugar, white sugar and butter, beat until light and fluffy. Add eggs and vanilla, beat on medium speed until completely combined. In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Gradually add flour mixture to butter mixture, mixing until well combined. Mix in oats, carrots and raisins (if using). Chill dough in refrigerator until firm, at least one hour.
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or silpat liners. Using a scoop, scoop dough onto prepared sheets, leaving about 2 inches between cookies. Bake until browned, about 12 to 15 minutes, rotating pan once. Transfer to a wire rack to cool.
Meanwhile, place cream cheese in the bowl of your electric mixer, add butter and mix until well blended. Add powdered sugar and vanilla, beat until creamy and fluffy.
Once the cookies have cooled spread about 2 tsp of frosting on the underside of a cookie, sandwich it with another cookie and repeat until no cookies or frosting remains.