Carrot Cake Cookie Sandwiches

Carrot cake is definitely a favorite spring dessert.  It’s filled with delicious spices, is generally very moist and tender, has loads of sweet carrots and is layered and topped with cream cheese frosting!  Seriously, how can you go wrong?

Recipe courtesy of Julie Andrews from The Gourmet RD.

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Servings 8servings
Prep Time 20minutes
Cook Time 10minutes
Submitted By Julie Andrews
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8servings
Prep Time 20minutes
Cook Time 10minutes
Submitted By Julie Andrews
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Ingredients
Ingredients
Instructions
For the Cookies
  1. In a medium mixing bowl, whisk together flour, baking powder, cinnamon, cloves, nutmeg and salt. Set aside.
  2. In another medium mixing bowl, use a hand mixer on medium speed to whip together brown sugar/honey and butter/oil. Once fluffy, add eggs, one at a time until incorporated. Whisk in vanilla extract.
  3. Slowly whisk wet ingredient mixture into dry ingredients, on low, until incorporated. Fold in carrots and raisins. Place batter in the refrigerator for 30 minutes.
  4. Preheat oven to 325 degrees. Use a medium cookie scoop to form 2-inch mounds on a baking sheet lined with parchment paper, about 2 inches apart.
  5. Bake 8-10 minutes, until soft but slightly browned. Allow to completely cool.
For the Filling
  1. To make filling, whip cream cheese/mascarpone on high with a hand mixer or in a stand mixer until fluffy. Whip in sugar and vanilla extract.
  2. Spread a 1-inch layer of filling onto the bottom side of half of the cookies. Place remaining cookies on top of the filling, bottom side down, to form cookie sandwiches. Roll edges in coconut, if desired. Keep refrigerated.
Products Used in this Recipe
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