I love cookie sandwiches. I know I’ve mentioned that multiple times before. And these carrot cake sandwich cookies are one of my faves. They are moist, not too sweet and totally delicious. Perfect for spring, perfect for Easter, perfect for anytime.
Juliet absolutely LOVED the carrot cake cookies, she had one before I added the frosting and devoured it faster than I’ve ever seen her eat anything. Then I tried one and I got it.
It took me about 45 minutes to take the photos for these cookies because it was my first time shooting with my new Canon 7D and I was getting so frustrated. The settings are all in different places and I was having a hard time getting a good shot because I didn’t know how to make the adjustments with exposure and focus that I needed.
I’m pretty sure these cookies toppled over right after I clicked the shutter for this photo
My mom would love these cookies, she loves carrot cake. I took this batch to work today but just realized I better save a couple for her!
Carrot cake sandwich cookies (recipe adapted via Cooking Light)
2 cups shredded carrot (I used organic baby carrots and shredded them in my food processor with the grater attachment)
2/3 cups packed brown sugar, divided
2 tablespoons canola or vegetable oil
1/4 cup unsalted butter, divided
1 teaspoon grated orange rind
3/4 teaspoon vanilla extract, divided
1 large egg
1 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
3/8 teaspoon salt, divided
1/4 teaspoon baking soda
4 ounces cream cheese
1 cup powdered sugar
Preheat oven to 350 degrees. Cover 2 baking sheets with parchment paper and set aside.
Combine shredded carrots and 3 tablespoons of brown sugar in a bowl, toss to coat. Place carrot mixture in a fine mesh sieve; let stand to drain for 10 minutes. Discard liquid.
Place 2 tablespoons of butter in a medium microwave, safe bowl. Microwave for 45 seconds or until melted. Add oil, rind, 1/2 teaspoon vanilla extract; stir with a whisk until well-combined.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining brown sugar (about 1/2 a cup), cinnamon, 1/4 teaspoon salt, and baking soda in a large bowl; stir well with a whisk.