Carrot Cake Sandwich Cookies
Two delicious carrot cake cookies held together with cinnamon cream cheese frosting. This is a moist and delicious version of carrot cake.
Ingredients
Ingredients
- 1-1/4 cups unsalted butter, softened, divided
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract, divided
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups carrots, shredded
- 2 cups granola, with dried fruit and nuts
- 1 cup raisin bran cereal
- 2 tablespoons sugar
- 1 8 ounce cream cheese , softened
- 1/4 teaspoon ground cinnamon
- 1 cup confectioners' sugar
Instructions
- Preheat oven to 375°. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 1/2 teaspoon vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in carrots, granola and raisin bran.
- Drop by rounded tablespoonfuls 2 in. apart on greased baking sheets; sprinkle with sugar. Bake 10-12 minutes or until edges are golden brown and cookies are set. Remove from pans to wire racks to cool completely.
- In a small bowl, beat cream cheese, cinnamon and remaining butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread frosting on bottoms of half of the cookies; cover with remaining cookies.
Notes
Note: The original recipe for Carrot Cake Sandwich Cookies can be found at tasteofhome.com and was contributed by Linda Ross of Williamsport, Pennsylvania.
Nutrition
Calories: 196kcalCarbohydrates: 40gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 31mgSodium: 111mgPotassium: 149mgFiber: 2gSugar: 20gVitamin A: 2175IUVitamin C: 1mgCalcium: 35mgIron: 2mg