Yield: 18 Sandwiches
Who doesn’t love a thick slab of soft carrot cake with a generous helping of cream cheese frosting? It is sooo satisfying! Plus, we can totally get away with it while we’re on a diet, because… y’know, carrots.
But then again, sometimes you just want that buttery mouthfeel of a cookie, doubled up, with sweet, sweet filling between them.
You can now have your cake and eat your cookie too, all at the same time!!
The best part? You don’t even have to sift that whole sack of flour in order to satisfy your cravings. With our conveniently sized 2.5 Cup Semi Automatic Sifter, you can be sure to have the perfect amount of fluffy, freshly sifted flour each time.
And now, without further ado, the recipe:
1 cup (2 sticks) butter or margarine
¾ cup dark brown sugar
¾ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups finely shredded carrots
2 cups flour, sifted
1 cup oatmeal
Cream Cheese Filling:
½ cup (1 stick) butter or margarine
8 ounces cream cheese (unwhipped)
1 teaspoon vanilla bean paste or vanilla extract
3 cups confectioner’s sugar
Preheat oven to 350⁰F. Line a baking sheet with parchment paper.
Mix together the butter and sugars in a bowl until creamy. Add the egg, baking powder, baking soda, cinnamon, ginger, nutmeg and vanilla and mix until well combined. Stir in the shredded carrots. Add the flour and oatmeal until well incorporated.
Roll approximately 1-1 ½ tablespoons of dough between two clean hands to form a ball, and place on the lined baking sheet widely spaced apart. The cookies will spread during baking.
To assemble the sandwiches, spoon a generous helping of filling on the bottom of half the cookies, and top with a remaining cookie. For a more gourmet look, pipe the filling in a circle using a pastry bag with a large star tip.