Second recipe this week, on a roll huh?!
Ok, let me start by saying, I think these carrot cake sandwich cookies deserve an award. Everyone who’s tried them says they need to be sold in stores or at least a bakery. Well I’m here to give you the recipe so they don’t have to be sold anywhere & you can make them in the comfort of your home!
A few weeks ago I started making this recipe & the cookies turned out a little ‘cakey’ more like whoopie pies. They were delicious BUT I really wanted them to be more chewy, like an oatmeal cookie so I gave it a couple more tries & omg they’re perfect!
So in chocolate chip cookies, if you use melted butter, you’re cookies will be more chewy, so I did that here. I also added wheat flour & regular flour because I LOVE the texture it gave me in the chocolate chip cookies (which is also going up this week – stay tuned). I added walnuts to give it a little bit of a nutty flavor but if you don’t want the nuts, substitute it for a 1:1 ratio of flour & try using brown butter if you’re not too lazy, lol (I would make EVERYTHING with brown butter but I don’t want you guys to get sick of me).
Anyways, ya’ll really need to try these & please please please tag me @baranbakery or use the hashtag #bakewithb so I can see them!
Have a most wonderful day my friends & go bless someone with these cookies <3 as always,
- 1 cup all-purpose flour, spooned and leveled
- 1/2 cup wheat flour, spooned and leveled
- 1 cup ground walnuts
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 cup butter, melted
- 1/2 cup light brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla
- 3 medium carrots, shredded
- 8 oz cream cheese
- 8 oz butter, softened
- 3-4 cup powdered sugar, spooned and leveled
- 1 Tbsp vanilla
Carrot Cake Cookies
- Begin with mixing the flours, walnuts, cinnamon and baking soda in a bowl and set aside.
- Using a flat beat, beat the melted butter with the sugars just until combined. Add in the egg and vanilla and beat until combined.
- With the mixer on low speed, add in the flour mixture and carrots and mix until fully combined.
- Using a small ice cream scooper, scoop about 8 cookies per sheet and refrigerate them while the oven is preheating.
- Preheat the oven to 350F (177C) and bake the cookies for about 12 minutes- the center might still be a little soft when you take them out. Let them cool on the baking sheet for a minute or two and then move them to a cooling rack. Allow them to cool completely before icing.
- Cream together the cream cheese with the softened butter.
- Add in the powdered sugar and beat until the sugar is fully dissolved. Mix in the vanilla and pipe the icing onto a cookie with a piping bag. Sandwich another cookie on top and enjoy!
You can replace walnuts with 1:1 ratio of flour (or you can try oatmeal)
I refrigerated my cookies in an airtight container overnight before icing; it makes them less flimsy while icing.
You can add more sugar to your icing if it needs to be firmer or a dash of milk if it needs to be softer.
Amount Per Serving: Calories: 476Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 52mgSodium: 170mgCarbohydrates: 75gFiber: 1gSugar: 66gProtein: 3g
Nutrition information may not be fully accurate.