The Pioneer Woman Tasty Kitchen
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Carrot Cake Sandwich Cookies

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

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.

Ingredients

  • FOR THE COOKIES:
  • 1 cup Packed Brown Sugar
  • 1 cup Sugar
  • 2 sticks Unsalted Butter, Room Temperature
  • 2 whole Eggs, Room Temperature
  • 1 teaspoon Vanilla
  • 2 cups Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ground Nutmeg
  • ½ teaspoons Ground Ginger
  • 2 cups Old Fashioned Oats
  • 1-½ cup Finely Grated Carrots (about 3 Large Carrots)
  • 1 cup Golden Raisins (optional!)
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese, At Room Temperature
  • 1 stick Unsalted Butter, At Room Temperature
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla

Preparation

For the cookies:
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. Set aside.

In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Gradually add flour mixture into the 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 teaspoons of frosting on the underside of a cookie, sandwich it with another cookie and repeat until no cookies or frosting remains.

4 Comments

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Lindsay on 11.21.2011

I am so glad you all like the recipe! Trust me…. they are crazy good. I prefer them over the standard carrot cake. Bobbi, I used AP flour. I think it probably made about 24 sandwiches.

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Bobbi on 11.19.2011

1. Self-rising flour or all purpose flour?
2. About how many sandwiches will this batch make?

SOUNDS SO GOOD!

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marte2112 on 11.12.2011

not often a recipe makes me sit up and go ‘ooooh’, but this one did.. thanks : D

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Mickky on 11.11.2011

Sounds delicious!

2 Reviews

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countryhippiecreations on 5.17.2012

very good!! Very easy and even my teenage veggie-hater loved these! will make again!

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juler0313 on 3.14.2012

Made these cookies for a co-workers birthday and had half of the office ask for the recipe. Sooo yummy!

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