Thursday, June 17, 2010

carrot cake cookies

In my every day perusal of flickr and foodie websites....searching for something new and delicious (trust me i find SO much i don't know where to start!) i always learn new ideas, recipes and techniques and always new flavour combinations! I'm a big fan of carrot cake, hummingbird cake....anything along those lines.

One thing i haven't made many of is sandwich cookies, i've made homemade Oreo's (which i must do again and Blog this time!) And the Dulce De Leche Duos which were fabulous!
I'd really like to try Whoopie Pies too! I see the recipes everywhere and am intrigued as to what they might be like to eat!! =)

Deanna's Carrot Cake Cookies from Random Wandering's jumped out at me today! I thought now here's a new concept for a big favourite of my husbands and mine! The recipe is originally from Martha Stewart but hers look WAY more appetising!! =)

Carrot Cake Cookie - Ingredients
Makes about 25 sandwiches (i got 35 out of this mix)

1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
1 cup raisins

Cream Cheese Frosting - Recipe to follow


Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough.
Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Cream Cheese Frosting - Ingredients
Makes about 2 cups

8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract


Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.


  1. Oh, you evil temptress....that looks so good!! I've got a great recipe for pumpkin whoopie pies but it's more of a fall thing than a summer thing...but let me know if you want it :D

  2. I am definitely going to have to try making these.


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