Gone-Quick Carrot Cake Cookies
- Ready In:
- 31hrs
- Ingredients:
- 15
- Yields:
-
25 cookie sandwich
ingredients
- 236.59 ml packed light-brown sugar
- 226.79 g unsalted butter, room temperature
- 2 large eggs, room temperature
- 4.92 ml pure vanilla extract
- 354.88 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 1.23 ml salt
- 4.92 ml ground cinnamon
- 2.46 ml ground nutmeg
- 2.46 ml ground ginger
- 473.18 ml old fashioned oats
- 354.88 ml finely grated carrots (about 3 large carrots)
- 236.59 ml raisins
- cream cheese, filling (I found Lennie's frosting Copycat Cinnabon Rolls With Icing works really well but you can use your favorite recipe)
directions
- Preheat oven to 350 degrees F.
- Spray 2 baking sheet.
- In the bowl of an electric mixer fitted, combine sugar and butter; beat until light and fluffy, about 2 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 for 30 minutes (important! no cheating).
- 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, 10 to 12 minutes.
- let it cool (even if you can't wait).
- Repeat baking process with remaining dough.
- Once cooled completely, use an 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.
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Reviews
-
These are great! I made them as just cookies not sandwiches and I got bunches of them! I ended up sharing some and also freezing some in the fall of 2005. Believe it or not in April of 2006 I finally finished my last cookies. They were yummy and moist everytime I took one out of the freezer. It is now time to make another batch!! Delicious!
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Thanks for this recipe! Like others, I did not add the frosting, but I was really happy with how these cookies baked up. I made a number of changes: I used 1 cup besan flour, 1/2 cup vanilla protein powder in place of the flour, I used applesauce instead of butter, I used milled flaxseed in place of the eggs. Turned out great - about 100 calories per cookie with 4.5 grams of protein and a little bit of fiber. Thanks again.
Tweaks
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Thanks for this recipe! Like others, I did not add the frosting, but I was really happy with how these cookies baked up. I made a number of changes: I used 1 cup besan flour, 1/2 cup vanilla protein powder in place of the flour, I used applesauce instead of butter, I used milled flaxseed in place of the eggs. Turned out great - about 100 calories per cookie with 4.5 grams of protein and a little bit of fiber. Thanks again.
RECIPE SUBMITTED BY
Izzy Knight
United States
I am a proud mother of my twins Darius and Constance; also a grade school teacher. You can understand my need for easy, healthy, fast, and fun recipes! I love to cook with my hubby, who runs an Italian restaurant. But in my kitchen, even he doesn't get to boss me around :)