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Martha's Carrot Cake Cookies
MyCookbook Recipe Database
MyCookbook Member: MarthasArchive2
Recipe Category: Snacks
Recipe Preparation Level: moderate
Do you know that the recipe for carrot cake didn’t appear in American cookbooks until the second half of this century? Today, carrot cake is among everyone’s favorite desserts, and our cookie of the week incorporates the same ingredients into delicious sandwich cookies—with rich cream-cheese frosting in the middle.
CARROT CAKE COOKIES
Makes about 45 sandwiches
1 cup light brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour, plus more for flattening cookies
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
Cream-Cheese Filling (recipe follows)
1. Heat oven to 350°. Line two baking sheets with Silpats, and set aside. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the sugars and butter; beat until light and fluffy, about 2 minutes. Add the eggs and vanilla, and beat on medium speed until well combined.
2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins.
3. Chill dough in refrigerator for 30 minutes. Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until brown and crisp, 10 to 12 minutes, rotating pan halfway through baking to ensure even color. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, spread about 2 teaspoons of cream-cheese filling on a cookie, using an offset spatula. Sandwich together with a second cookie. Refrigerate in an airtight container for up to 3 days.
CREAM CHEESE FILLING
Makes about 2 cups
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter cut into pieces, room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
Place the cream cheese in a medium mixing bowl. Using a rubber spatula, beat the cream cheese until soft. Gradually add the butter, and continue beating until smooth and well blended. Sift in the confectioners’ sugar, and beat until smooth. Add vanilla, and stir to combine.
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