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Carrot Cake Cookies

By Dawn Hertz, Second Place, 2011 Pastry Chicago Amateur/Student Cookie Competition
These are mini carrot cake delights!
  • Yields 12 filled cookies
  • Details

    INGREDIENTS

      Cream Cheese Filling

      • 2 tablespoons butter, softened
      • 3 ounces cream cheese, softened
      • 1/2 teaspoon vanilla extract
      • 1 cup powdered sugar, sifted

      Cookies

      • 1/2 cup butter
      • 1/2 cup granulated sugar
      • 1/2 cup brown sugar
      • 1/2 teaspoon baking powder
      • 1/4 teaspoon baking soda
      • 1/2 teaspoon ground cinnamon
      • 1/4 teaspoon ground nutmeg
      • 1/4 teaspoon ground allspice
      • 1/4 teaspoon ground cloves
      • 1 egg
      • 1 teaspoon vanilla
      • 3/4 cup quick-cooking oats
      • 1 1/4 cups all-purpose or pastry flour
      • 1/4 teaspoon salt
      • 1 cup finely grated carrots
      • 1 cup California raisins

      PROCEDURE

      Cream Cheese Filling

      In small bowl, cream butter and cream cheese together with mixer on low speed. Beat in vanilla. Add powdered sugar, a little at a time, beating and scraping sides of bowl after each addition, until smooth. Chill until set.

      Cookies

      In bowl of food processor or blender, pulse oats until coarse meal; set aside. In large bowl, beat butter with electric mixer on medium-high for 30 seconds. Add sugars, baking powder, baking soda and spices; beat, scraping sides of bowl occasionally, until well mixed. Beat in egg and vanilla. Add processed oatmeal to mixer bowl along with flour, salt, carrots and raisins; mix well.

      Drop by rounded teaspoon, 2 inches apart, onto cookie sheet lined with parchment paper. Flatten each cookie slightly using bottom of glass dipped in sugar. Bake at 375°F for 20 minutes or until edges are golden. Cool on cookie sheet 1 minute; transfer to wire rack and cool completely.

      When cookies are cool and filling is set, spoon teaspoonful onto flat side of one half cookies; top with remaining cookies, flat sides together, and press gently to make sandwiches. Store cookies in an air tight container and keep in refrigerator for up to a week or freeze.

      Note: King Arthur Unbleached All-Purpose Flour and Unsalted Plugrá® European-Style Butter from Whole Foods are highly recommended.

      Nutrition Facts Per Serving

      Calories 340 (34% from fat); Total Fat 13g (sat 8g, mono 4g, poly 1g, trans 0g ); Cholesterol 50mg; Protein 4g; Carbohydrate 52g; (Dietary Fiber 2g; Sugars 37g; ); Iron 2mg; Sodium 150mg; Calcium 43mg; Potassium 214mg

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