Carrot Cake Sandwich Cookies
Carrot cake-flavored cookies are sandwiched together with cream cheese frosting in these cute little whoopie pies, making them an easy-to-serve, hand-held dessert, perfect for a springtime get-together or Easter celebration!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 14 sandwich cookies
- 2 cups shredded carrot
- 2/3 cup packed brown sugar DIVIDED
- 1/4 cup unsalted butter DIVIDED
- 2 tablespoons canola oil
- 1 teaspoon grated orange rind
- 3/4 teaspoon vanilla extract DIVIDED
- 1 large egg
- 4.5 ounces unbleached all-purpose flour about 1 cup
- 1 teaspoon ground cinnamon
- 3/8 teaspoon salt DIVIDED
- 1/4 teaspoon baking soda
- 4 ounces 1/3-less-fat cream cheese softened
- 1 cup powdered sugar
Preheat oven to 350°. Cover 2 baking sheets with parchment paper; set aside.
Combine carrot and 3 tablespoons brown sugar in a bowl; toss to coat. Place carrot mixture in a fine mesh sieve; let stand to drain for 10 minutes. Discard liquid.
Place 2 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 45 seconds or until melted. Add oil, rind, 1/2 teaspoon vanilla extract, and egg; stir with a whisk until well combined.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining brown sugar (about 1/2 cup), cinnamon, 1/4 teaspoon salt, and baking soda in a large bowl; stir well with a whisk. Add carrot mixture and butter mixture; stir until just combined. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets for a total of 28 cookies (14 per baking sheet); gently pat dough down to form 2-inch circles. Bake at 350° for 11 minutes or until set. Remove pans from oven; let stand 3 minutes. Remove cookies from pans; cool completely on a wire rack.
Combine cream cheese, remaining 2 tablespoons butter, remaining 1/4 teaspoon vanilla extract, and remaining 1/8 teaspoon salt in a medium bowl; beat with a mixer at medium speed 3 minutes or until fluffy. Add powdered sugar; beat at low speed 1 minute or until well combined (do not overbeat). Spread about 1 tablespoon icing on flat side of 1 cookie; top with another cookie, flat side down. Repeat the procedure with remaining cookies and filling.
NOTES FROM COOKING LIGHT:
NOTES FROM SAMANTHA:
- Macerating the carrot with sugar helps to break down the carrot's tough fibers, ensuring that it will be tender after the short cook time.
- After scooping dough onto baking sheets, gently pat it down so that cookies bake generally flat; aim for 2-inch circles.
- When assembling the cookie sandwiches, press together gently so filling flattens and spreads all the way out to the edges.
- If your carrot pieces are too thick, they won't have time to adequately soften in these cookies. Shredded carrots will work fine, but if you buy matchstick carrots in a package from the produce section, be sure to chop them finely before using in this recipe.
- I used coconut oil (melted and cooled) with good results in lieu of canola oil in this recipe, since that's what I typically use in my baking.
- There is a definite undertone of orange from the zest, so if you don't care for citrus in your carrot cake, feel free to reduce or omit it.
- I only got 12 total sandwich cookies (24 individual cookies) out of this recipe, despite using a tablespoon to measure them out. If you want to end up with 14 sandwich cookies by the end, I suggest using a scant tablespoon of dough per cookie.
- The next time I make this recipe, I plan on substituting half of the all-purpose flour with whole wheat pastry flour for an even healthier variation.
Calories: 182kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 141mg | Potassium: 107mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3220IU | Vitamin C: 1.2mg | Calcium: 32mg | Iron: 0.6mg