Carrot Cake Sandwich Cookies


Somewhere between an oatmeal-raising cookie and carrot cake, these treats always disappear in a flash! Thanks to Cal Stamenov, Executive Chef at Bernardus Lodge in Carmel Valley, California, for this yummy recipe.


1 pound unsalted butter
2 cans (packed) brown sugar
2 cups Sugar
4 large eggs
2 teaspoons pure vanilla extract
4 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground ginger
3 cups grated Earthbound Farm Organic Carrots
1 cup old-fashioned rolled oats (not instant)
1 cup chopped pecans (optional)
1 pound cream cheese (softened)
1/2 pound (2 sticks) unsalted butter (softened)
2 cups confectioner's (powdered) sugar (sifted)
2 teaspoons pure vanilla extract



Position a rack in the lower third of the oven and preheat to 350 degrees F.

Cream the butter and sugars together until light-colored and fluffy. Beat in the eggs, one at a time (wait until each one is fully incorporated before adding the next). Stir in the vanilla.

In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Add the dry ingredients to the butter and egg mixture in 4 additions, scraping the bowl down after each addition.

Fold in the carrots, raisins, and oats. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake 10-12 minutes or until golden. Cool on a rack.

To make the frosting, beat the butter and cream cheese together until smooth. Slowly add the sifted confectioner's sugar and vanilla. (You can refrigerate any leftovers in a covered container for up to 2 weeks.)

To assemble the cookies, frost the flat underside of half the cookies, then top with the rest of the unfrosted cookies.


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