carrot cake sandwich cookies with cinnamon maple cream cheese filling



Last Easter I made some of my friends Carrot Cake Whoopie Pies that were a huge hit.  They have been requested on a regular basis since last year and had full intentions of making them again for an Easter basket treat.  One problem: I have no idea where the recipe came from.  I searched food blogs up and down and nothing looked familiar.  I didn’t find anything on the major recipe websites, and I don’t have the same computer I had last year so finding it in my bookmarks wasn’t gonna happen.  Finally I just picked a recipe that looked similar and went with it.



Well, they turned out nothing like the ones I made last year.  See, a whoopie pie is made of 2 cake-like cookies with sweet, creamy frosting in the middle.  What I came out with were thin cookies with a crispy edge and soft middle.  Oh well.  So technically I can’t call them whoopie pies, but I can call them delicious.  

What really makes these cookies is the cream cheese frosting that holds them together.  I took a basic cream cheese frosting and added maple syrup and cinnamon.  It goes perfectly with the spiced carrot cookies and truly is carrot cake in the form of a cookie.  So, are you still looking for Easter ideas?  I think the Easter bunny would appreciate these cookies much more than a couple of lousy carrots…


Carrot Cake Cookies
adapted from Every Last Cookie


1/2 cup packed light brown sugar
1/2 cup granulated sugar
8 oz (1 stick) unsalted butter
1 egg
1/2 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 cup old fashioned oats
1 cup grated carrots


Directions:
Preheat oven to 350 degrees.  Line baking pan with parchment paper.


In medium bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.  Set aside.  In large bowl with beat together the butter and sugars with an electric mixer until light and fluffy, about 3-4 minutes.  Add the egg and vanilla and mix to combine.  


Grab that bowl of the flour mixture and slowly add it to the wet ingredients, with mixer on low, until combined.  Add oats and carrots.  This is another one of those recipes that you’re supposed to chill for an hour before baking.  Apparently I missed that step and baked them without chilling.  I would advise chilling it for at least a half an hour, as my cookies turned out a little flatter than I would have liked.  


After chilling (or not) use a tablespoon measuring spoon or a cookie scoop to drop onto prepared pan, spacing the cookies 2 inches apart.  Bake 12 minutes, rotating halfway through to ensure even baking.  Transfer cookies to wire rack (or on the parchment paper on the kitchen counter like I did since I don’t have a wire cooling rack), and allow to cool.  After the cookies are cooled, frost them!


Cream Cheese Frosting
adapted from Every Last Cookie


8 oz cream cheese, at room temp
8 oz (1 stick) butter, at room temp
1 cup confectioners’ sugar
1/4 cup pure maple syrup
1 tsp vanilla extract
1 tsp cinnamon


In medium bowl, whip the cream cheese and butter until combined and creamy.  Slowly add the confectioners sugar until it is combined.  Drizzle in the maple syrup, vanilla, and cinnamon and mix to combine.  Frost your cookies!  I dare you to try not licking your fingers…

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Comments

  1. says

    Holy moly! These are right up my alley. I’d have to put a padlock on the cookie jar and throw away the key to keep myself from overindulging in a cookie this delectable. Looks like a fantastic recipe!

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