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Carrot Cake Sandwich Cookies 36 Servings 1 lb unsalted butter 2 can (packed) brown sugar 2 cups Sugar 4 eggs 2 tsp pure vanilla extract 4 cups unbleached all-purpose flour 2 tsp baking soda 2 tsp baking powder ½ tsp salt 2 ½ tsp ground cinnamon 1 ½ tsp ground nutmeg 1 ½ tsp ground ginger 3 cups grated Earthbound Farm Organic Carrots 1 cup old-fashioned rolled oats (not instant) 1 cup chopped pecans (optional) 1 lb cream cheese (softened) ½ lb (2 sticks) unsalted butter (softened) 2 cups confectioner's (powdered) sugar (sifted) 2 tsp pure vanilla extract
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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.

36 Servings

Ingredients

1 lb

unsalted butter

2 can

(packed) brown sugar

2 cups

Sugar

4

eggs

2 tsp

pure vanilla extract

4 cups

unbleached all-purpose flour

2 tsp

baking soda

2 tsp

baking powder

½ tsp

salt

2 ½ tsp

ground cinnamon

1 ½ tsp

ground nutmeg

1 ½ tsp

ground ginger

3 cups

grated Earthbound Farm Organic Carrots

1 cup

old-fashioned rolled oats (not instant)

1 cup

chopped pecans (optional)

1 lb

cream cheese (softened)

½ lb

(2 sticks) unsalted butter (softened)

2 cups

confectioner's (powdered) sugar (sifted)

2 tsp

pure vanilla extract

Directions

 

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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