by Ashley Manila 47 Comments
It’s safe to say I crush hard on cookies. I know you do too. Cookies are just… great: they’re unpretentious, cute, sweet, and easily adaptable to whatever you desire. Now, only to find a man who fits that bill… ahem, I digress.
These cookies are money. They’re cake inspired of the carrot variety and they embrace cookie greatness at it’s best.
Eating 2 before an afternoon nap is what weekend life is all about.
Chewy, thick pillows of raisin studded carrot cookies slathered with a honey spiced cream cheese frosting in the middle.
Grab your glass of milk now – you’re going to need it.
Inside – Out Carrot Cake Cookies – adapted, slightly, from Gourmet | April 2004
Ingredients:
1 1/4 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 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped
1/2 cup raisins (2 1/2 ounces)
8 ounces cream cheese
1/4 cup honey
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preparation:
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Line 2 Baking sheets with parchment paper.
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.
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Reader Interactions
Comments
Alice says Have you tried freezing these? I’m having a party and I would like to make the cookie part ahead of time and freeze. Then put the whole thing together on the day of the party.
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- Megan says
Mine came out super flat, but the flavor was fantastic. Any idea what I may have done wrong? Gonna keep trying.
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- Elizabeth says
These look yummy! i do not like raisins cooked , can they be optional or should I substitute something in their place?
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- K says
How many does this recipe yield?
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- Shannon L. says
These cookies are Scrumptious!! I have made them two different times; however, I do not use the frosting recipe. I found a Pumpkin Carrot Cake recipe from Gold Medal Flour which is DELICIOUS!! Every time I make this cake, I always have leftover icing/frosting. So, I combine two recipes for these cookies. This recipe is a WINNER & has found a spot in my recipe box. Do you use a cookie scoop? Both times I was only able to get 10 sandwich cookies. Thanks for sharing!
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- Nicole says
Do you know how many this makes? I need to make for 100 people..
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- bakerbynature says
Hi Nicole. It makes about one dozen cookies 🙂
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- Marisa says
How do these cookies freeze? Wondering if I can make the cookie part ahead of time, freeze them, and then defrost and add the cream cheese sandwich filling right before I serve them?
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- bakerbynature says
Hi Marisa. While I’ve never tried freezing and thawing these cookies, I think it should work just fine.
Reply
- Charles says
Wow, I love the sound of these – especially the honey cream cheese spread in the centre… so decadent! 😀
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