Inside-Out Carrot Cake Cookies

For the Rose Park Bake Sale I wanted to try something out that was fun and different. I’m a huge fan of all things carrot cake but I certainly wasn’t going to be able to make multiple cakes, and mini-cakes was out of the question since I only have 2 mini-loaf pans. Then I came across a recipe for inside-out carrot cake cookies in the new Gourmet Today cookbook. Perfect!

These came out well…although I was hoping they would be prettier. But the taste was there, so who really cares right? They were a big hit at the bake sale and were the first item to sell out.


Ingredients:

1 cup plus 2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
½ teaspoon vanilla extract
1 cup coarsely grated carrots (2 medium)
1 cup (about 3 ¼ ounces) walnuts, chopped
½ cup raisins

1 (8 ounce) package cream cheese
¼ cup honey

Preparation:

Make the cookies:

1.    Put racks in upper and lower thirds of oven and preheat the over to 375˚. Butter two large baking sheets.
2.    Whisk together flour, cinnamon, baking soda, and salt in a bowl.
3.    Beat together butter, sugars, egg, and vanilla in a large bowl with an electric mixer until pale and fluffy. Mix in carrots, nuts, and raisins at low speed. Add flour mixture and beat until just combined.
4.    Drop 1 ½ tablespoons of batter 2 inches apart onto baking sheets. Bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes. Cool cookies on sheets on racks for 1 minute, then transfer to racks to cool completely.

Make the filling and assemble the cookies:
1.    Blend cream cheese and honey in a food processor or with an electric mixer until smooth.
2.    Spread a generous tablespoon of cream cheese filling on flat side of half of the cookies and top with remaining cookies.

Note: You can also use this delicious cream cheese frosting recipe.
The cookies keep, refrigerated in an airtight container, for up to 1 day.

Makes about 1 dozen sandwiched cookies.

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