Carrot Cake Sandwich Cookies

carrot-cake-sandwich-cookies
Photo by Victor Protasio
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  • Makes 16 cookies
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    Nutritional Information

    Per Serving

    • Calories 280 calories
    • Fat 16 g (7 g saturated fat)
    • Cholesterol 55 mg
    • Sodium 180 mg
    • Protein 4 g
    • Carbohydrate 32 g
    • Sugar 20 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 34 mg

Make the cookies: Whisk together the flour, cinnamon, baking soda, salt, and nutmeg in a bowl.

Beat the butter and brown sugar in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture; stir until just combined. Fold in the carrots, pecans, and raisins. Chill for 1 hour and up to 2 days.

Heat oven to 350° F. Line 2 baking sheets with parchment.

Ingredients

  1. Check For the cookies:
  2. Check cups all-purpose flour, spooned and leveled
  3. Check 1 teaspoon ground cinnamon
  4. Check ½ teaspoon baking soda
  5. Check ½ teaspoon fine salt
  6. Check ¼ teaspoon ground nutmeg
  7. Check ½ cup (1 stick) unsalted butter, at room temperature
  8. Check 1 cup packed dark brown sugar
  9. Check 2 large eggs
  10. Check cups coarsely grated carrots (2 medium)
  11. Check 1 cup chopped pecans
  12. Check ¾ cup raisins
  13. Check For the filling:
  14. Check 8 ounces cream cheese, at room temperature
  15. Check 2 tablespoons honey
  16. Check 2 tablespoons confectioners' sugar
  17. Check pinch fine salt

Directions

  1. Make the cookies: Whisk together the flour, cinnamon, baking soda, salt, and nutmeg in a bowl.
  2. Beat the butter and brown sugar in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture; stir until just combined. Fold in the carrots, pecans, and raisins. Chill for 1 hour and up to 2 days.
  3. Heat oven to 350° F. Line 2 baking sheets with parchment.
  4. Shape the dough into balls (about 1½ tablespoons each) and place 2 inches apart on the baking sheets. Bake, rotating the sheets halfway through, until golden brown around the edges, 8 to 10 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  5. Make the filling and assemble the sandwiches: Beat the cream cheese, honey, confectioners’ sugar, and salt in a bowl with an electric mixer on medium-high until light and fluffy, 1 to 2 minutes. Form sandwiches with the cookies and about 1 tablespoon of filling each.