Carrot Cake Cookies

Carrot Cake Cookies

With spring just around the corner I decided to turn one of my favorite cakes into a spring inspired dessert. Carrot cake reminds me of Easter, and yes Easter is still some time away, but keep this recipe handy for when it does roll around. Plus make a batch or two before, because you need a trial run right :)?

These heavenly, cake inspired sandwich cookies are simply irresistible! They’re tender and soft with just the right amount of chew and crunch to them (chew being from the oats and crunch being from the nuts). The carrots offer plenty of moisture which also yields a rather cake-like cookie. You just won’t be able to get over how much they taste just like carrot cake. The cream cheese frosting sandwiched between these cookies is a must, these just couldn’t be considered carrot cake cookies without it. I love all the aromatic, sweet scents from the spices these cookies have. It always gets me so excited when I’m baking because I know what’s ahead. There are just so many great memories tied to the inviting scent of the traditional baking spices, like the holidays or slowly sipping a tall glass of warm spiced cider next to a flickering fire, as you longingly gaze out the frostbitten window pondering the gentle, peaceful fall of the delicate snow flakes and for a moment not having a single care in the world. Food brings me joy, can you tell :)?

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup quick oats
  • 3/4 tsp baking soda
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups finely grated carrots
  • 3/4 cup chopped walnuts or pecans
  • 4 oz cream cheese, softened
  • 6 Tbsp unsalted butter, softened
  • 1 pinch salt
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar
Read the whole recipe on Cooking Classy