Posted by: MissCarlotta | April 17, 2011

What’s Up Doc: Carrot Cake Cookie Sandwiches

Sometimes you want to try something a bit more healthy in a cookie (especially when you are to be visited by a very health conscience relation!)…. so I latched onto the idea of a carrot cake cookie.  I am hoping this will offset my dark chocolate cookies and candies I have stocked for my chocoholic father!

I found this recipe at Dozen Flours after a bit of googling. I omitted the nuts, because I’m not a major nut fan, and voila!  I made all of mine sandwich style because I found the cookies spread pretty thin.  This did mean that there are fewer actual cookies.  But, I was informed that “people don’t like the weirder flavors as well” so I think they will be a fine amount.  (And that maybe those people should get out more ¬.¬ )

handsized carrot cakes

Handheld Cakes of Carroty Goodness


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon good quality cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/3 cup plus 2 tablespoons packed light brown sugar
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla
  • 1 cup fresh, coarsely grated carrots (2 medium)
  • 1 scant cup pecans (3 oz), chopped (optional but note that if you omit them, you will end up with slightly less yield. The nuts really bulk up the batter.)
  • 1/2 cup raisins (2 1/2 oz)


  • 8 oz cream cheese, softened
  • 1/2 cup sifted powdered sugar
  • 1/4 teaspoon vanilla


  1. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets or use a Silpat mat.
  2. Whisk together flour, cinnamon, baking soda, and salt in a bowl.
  3. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
  4. Drop 1 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 10 to 12 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
  5. While cookies are baking, whip cream cheese and vanilla together until well combined. Add sugar and continue mixing until smooth.
  6. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between or just serve as singles. Garnish with a small fragment of nut on top.
circle of Carrots

Photo compliments of USDA Agricultural Research Service; Photo by Stephen Ausmus.

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