These chewy and moist carrot cake sandwich cookies are packed with carrots, crunchy pecan pieces and chewy raisins and filled with an orange-scented cream cheese frosting. They are rich and satisfying and would pair perfectly with a hot cup of coffee.

Karen Rankin
EatingWell.com, January 2021

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Credit: Will Dickey

Recipe Summary

active:
25 mins
total:
1 hr
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.

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  • Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer; place over the bowl and let drain for 10 minutes. Discard excess liquid.

  • Whisk melted butter, egg, ginger, 1 teaspoon orange zest, ½ teaspoon vanilla and the remaining ½ cup brown sugar together in a medium bowl. Whisk flour, cinnamon, salt and baking soda together in a separate bowl. Add the sugar mixture to the flour mixture; stir just until the dry ingredients are moistened. Stir in the drained carrots, pecans and raisins.

  • Using a scoop or tablespoon measure, scoop level tablespoons of dough 2 inches apart onto the prepared baking sheets (you should have 24 scoops total); gently flatten each scoop into a 2-inch round. Bake 1 baking sheet at a time until the cookies are set and lightly browned on the bottom, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes; transfer to a wire rack to cool completely, about 20 minutes.

  • Combine cream cheese, confectioners' sugar and the remaining ½ teaspoon each orange zest and vanilla in a medium bowl; beat with an electric mixer on low speed until smooth, about 1 minute.

  • Spoon about 1 tablespoon frosting onto the flat side of each of 12 cookies; top with the remaining cookies, flat-sides down, to make sandwiches. Let stand at room temperature for 20 minutes before serving.

Tips

Tip: To make prep easier, look for bagged shredded or matchstick-cut carrots at your grocery store.

To make ahead: Refrigerate cookies in an airtight container for up to 2 days.

Nutrition Facts

238 calories; fat 10g; cholesterol 33mg; sodium 118mg; carbohydrates 37g; dietary fiber 2g; protein 4g; sugars 26g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 976IU.
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