Inside-Out Carrot Cake Cookies – A Family Favorite

Inside-Out Carrot Cake Cookies – A Family Favorite

Inside-Out Carrot Cake Cookies – A Family Favorite

 

How can it be?!

It seems I missed National Carrot Cake day by a week or so.

Honestly, I wasn’t aware such a monumental day existed until a friend, who was noshing on one of these cookies, told me about it. This salute to all things carrot does indeed exist, and it blew right by me without a tap on the shoulder, a friendly, “What’s up, doc?” or even an understated royal wave.

Regardless, I’m taking the time now to celebrate with these perfectly scrumptious cream filled carrot cake-like delights.

These cookies have been a favorite in our house for years. As a matter of fact, I remember back when an 8-year-old friend of Logan’s as sweetly as can be asked for the recipe in the hopes of going home and replicating these treats. With a mixture of cream cheese and honey, the filling is the perfect blend of sweet and tart. The cookies themselves are soft and moist and packed with all of the requisite carrot cake goodies like crunchy walnuts, carrots, cinnamon and chewy raisins, but with built-in portion control.

Portion control, that is, if you eat just one, which you will be able to because you’ll just stash the others in the freezer and gift yourself with a carroty pick-me-up every other day throughout the rest of winter.

I find that hiding them in an empty plastic bag labeled “Frozen Organic Sweet Potato Tots” ensures that, in a house with hungry adolescent boys capable of hoovering up an entire batch of cookies in an hour, these frozen gems will be left completely untouched: yours to dole out as you please. (As ever, I’m grateful that my sons are not frequent PonderMom readers!)

By the way, you’re welcome for that invaluable tip.

Enjoy!  

 

Recipe courtesy of: Epicurious.com

Ingredients: 

1 1/8 cups all-purpose flour

1 teaspoon 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

1/2 teaspoon vanilla

1 cup coarsely grated carrots (2 medium)

1 cup walnuts (3 oz.), chopped

1/2 cup raisins (2 1/2 oz.)

8 ounces cream cheese (room temperature)

1/4 cup honey

 

Directions:

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

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.

Drop 1 1/2 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, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely. I used a mini ice cream scoop to make my cookies that was probably more like a tablespoon than a tablespoon and a half. It’s so much easier and consistent that way. You can find the scoops at stores like Bed, Bath and Beyond or Crate and Barrel.

IMG_2769

 

While cookies are baking, blend cream cheese and honey in a food processor until smooth. (I used my mixer.)

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Carrot cake cookies
Yum!
And here’s the printable version.
 

Inside-out Carrot Cake Cookies

Serves 16
Website Epicurious
If you love carrot cake, you're going to go bananas over these cookies. They're moist and packed with all of the typical goodies that come with carrot cake: walnuts, raisins, cinnamon and, of course, carrots. Enjoy!

Ingredients

  • 1 1/8 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened (1/2 cup)
  • 1/3 cup plus 2 tablespoons packed light brown sugar
  • 1/3 plus 2 tablespoons granulated sugar
  • 1 Large egg
  • 1/2 teaspoon vanilla
  • 1 cup coarsely grated carrots (2 medium)
  • 1 cup walnuts (3 oz. chopped)
  • 1/2 cup raisins (2 1/2 oz.)
  • 8oz cream cheese
  • 1/4 cup honey

Directions

Step 1
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
Step 2
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Step 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.
Step 4
Drop 1 1/2 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, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
Step 5
While cookies are baking, blend cream cheese and honey in a food processor until smooth. (I used my mixer.)
Step 6
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
 

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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