Sunday, March 30, 2008

Carrot Cake Sandwich Cookies

Freakin' Martha Stewart, man. Seriously, does she do anything that is just mediocre? I made these cookies for my husband last night, and they were absolutely the best cookies I have ever had. I only made a small change to the recipe (instead of 1 cup of raisins I used 1/2 cup golden raisins and 1/2 cup chopped walnuts). So good.

Carrot Cake Sandwich Cookies
Source: Martha Stewart

Makes 25 sandwiches


  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon (I used about 1 1/2 teaspoons)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups old fashioned rolled oats
  • 1 1/2 cups finely grated carrots
  • 1 cup raisins (I used 1/2 cup golden raisins)
  • 1/2 cup chopped walnuts (my addition to the original recipe)


  • Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
  • 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. Chill dough in refrigerator until firm, at least 1 hour.
  • Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Cream Cheese Frosting Ingredients:

  • 8 ounces cream cheese, room temperature
  • 1 stick unsalted butter, room temperature, cut into pieces
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla extract

Directions for Cream Cheese Frosting:

  • Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.


Anonymous said...

These looks great and I'm happy to hear they taste just as good as thye look. I'll have to try these myself!

Anonymous said...

SOUNDS GOOD...i want to try them...

~Amy~ said...

I'll definitely be making these!

Peabody said...

These sound great.

Anonymous said...

Just made these... So tasty i almost slid off my seat...