A Delicious Sweet Treat!
These cookies get rave reviews each time I make them! They are well worth the effort of grating the carrots and whipping up the cream cheese frosting! This photo was the first batch I ever made…future batches I made the cookies smaller, so they were more of a small treat rather than a all-out dessert! I hope you enjoy them as much as our family has!
Inside Out Carrot Cake Cookies
2 1/4 c. all purpose flour
1.5 t. cinnamon
3/4 t. baking soda
3/4 t. salt
3/4 c. unsalted butter
1/2 c. sugar
1/2 c. brown sugar
3/4 t. vanilla
3 c. grated carrots
1 c. chopped walnuts
3/4 c. raisins
Whisk together the flour, cinnamon, baking soda and salt. Set aside.
Cream butter & sugars until fluffy.
Add eggs and vanilla. Mix well.
Slowly add the dry ingredients and mix until combined.
Add Carrots, walnuts and raisins.
Scoop onto parchment lined baking sheet, flatten slightly with sugar bottomed glass.
Bake at 350 for about 12 minutes.
Cool completely before adding the icing.
While cookies bake, make the icing:
6 oz. softened cream cheese
6 T. butter
3/4 t. vanilla
1.5 to 2 c. powdered sugar
Beat cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar to desired consistency.
After cookies cool, ice the flat side of a cookie, then press the flat side of another cookie on top of the icing. Continue until all of the cookies have been assembled into sandwiches.
Source: This recipe was prepared at a small cooking class, Cafe Favorites with Sarah McManus, that I attended at The Garlic Press, a shop and restaurant in Bloomington, IL.