Carrot Cake Sandwich Cookies

Hiyaaaaa! 

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,

Love, B

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Yield: 22 sandwiched cookies

Carrot Cake Sandwich Cookies Recipe

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Carrot cake cookies with a cream cheese icing middle!

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 32 minutes

Ingredients

Cookies

• 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

Icing

• 8 oz cream cheese
• 8 oz butter, softened
• 3-4 cup powdered sugar, spooned and leveled
• 1 Tbsp vanilla

Instructions

Carrot Cake Cookies

1. Begin with mixing the flours, walnuts, cinnamon and baking soda in a bowl and set aside.
2. Using a flat beat, beat the melted butter with the sugars just until combined. Add in the egg and vanilla and beat until combined.
3. With the mixer on low speed, add in the flour mixture and carrots and mix until fully combined.
4. Using a small ice cream scooper, scoop about 8 cookies per sheet and refrigerate them while the oven is preheating.
5. Preheat the oven to 350F/177C convection (325F/163C conventional) 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.

Icing

1. Cream together the cream cheese with the softened butter.
2. 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!

Notes

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.

Nutrition Information:

Yield:

22

Serving Size:

1
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.

Did you make this recipe?

Tag @baranbakery or #baranbakery