Skip to main content

Inside-Out Carrot Cake Cookies



I'll just cut to the chase -- these are good!! LOL Inside-Out Carrot Cake Cookies are the recipe of the month for the Cookie Carnival. Man, what a choice!! I have been told to get these out of the house; D loves carrot cake, and these are that good! He's afraid he's going to eat them all, heehee. These are technically sandwich cookies. I wound up with an odd number of cookies, so of course I had to eat the extra. They are darn good without the filling, for the record. The filling is simple - cream cheese and honey blended together (I admit, I added some cinnamon) and the honey adds an interesting touch. If you are making these for a crowd, I would recommend making at least two batches -- one only makes about 12-14 sandwich cookies. As I mentioned before, they are quite delicious even without the filling. Excuse my while I wipe the crumbs off my chin...

Also, if you haven't checked out the February Round-Up from the Cookie Carnival, you should!!

INSIDE-OUT CARROT CAKE COOKIES
Gourmet | April 2004

Yield: Makes about 13 cookies

INGREDIENTS

1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped (Katy's notes: I used chopped pecans)
1/2 cup raisins (2 1/2 ounces)
8 ounces cream cheese
1/4 cup honey


PREPARATION

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey in a food processor until smooth.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Enjoy!!
Labels:

Comments

Christi said…
SOOOOOOOOOO goood!
March 17, 2009 at 5:12 PM
Pamela said…
Nice job! I made my cookies and they are in the freezer. I'll make the frosting and fill them in a few days. I've made these before and remember how delicious they were. I also remember them FLYING off the plate!
March 17, 2009 at 8:21 PM
Post a Comment

Popular posts from this blog

Chocolate-Coated Marshmallow-Filled Moon Pies

Back in 2011, I participated in a project called Frosting for the Cause.  My contribution was Chocolate-Coated Marshmallow-Filled Moon Pies.  Unfortunately, it seems as though that blog no longer exists.  In light of that, I am re-posting the story and recipe here, just in case anyone comes looking for it.  :) Originally posted Feb 22, 2011 When I first heard about Frosting for the Cause via Twitter, I knew I had to join in.   I was so excited to get the email letting me know when I would be posting!   I feel very honored to be a part of this.   Later, when I sat down to write my post, the emotions really hit me.   My grandmother has battled cancer not once, but twice in her life.   And thankfully, both times, she has won.   She’s a tough old lady!   Just don’t tell her I called her old.     And she is not the only woman in my life to have been touched by cancer.  A dear friend of mine, Denyse, recentl...
Post a Comment
Read more

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.  ...
12 comments
Read more

Chewy Ginger Snaps

Sit down.  No really, I mean it.  There are 12 weeks until Christmas.  Seriously.  Get out your calendar and count if you don't believe me!  Do you know how I know this?  Because I'm participating in the 12 Weeks of Christmas Cookies this year.  It's hosted by April of Abby Sweets .  And there's a linky thing to all the other cookie posts  down at the bottom of this post.  Or at least there's supposed to be.  ;) Aside from being horrible at time management and also being a huge procrastinator, want to know what my biggest problem has been?  Narrowing down what cookies I'm going to make!  There are just so many choices out there.  I decided to start with this recipe for Chewy Ginger Snaps. I got this recipe many years ago off an online parenting message board, and I've made it several times since then and adjusted the recipe slightly.  I'm sure there are several recipes out there, and I'm just not ...
18 comments
Read more