Inside Out Carrot Cake Cookies
Carrot Cake Cookies with a cream cheese filling.
Servings 13 Cookies
Cost 5
Ingredients
- 1 ⅛ cups all-purpose flour (5 ounces/140 grams**)
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick unsalted butter, softened (114 grams)
- ⅓ cup plus 2 tablespoons packed light brown sugar (100 grams)
- ⅓ cup plus 2 tablespoons granulated sugar (90 grams)
- 1 large egg (48 grams)
- 1 teaspoon vanilla
- 1 cup coarsely grated carrots 2 medium – 110 grams
- 1 cup walnuts toasted and chopped
- ⅓ cup raisins
Filling
- 8 ounces cream cheese softened
- 2 ounces unsalted butter softened
- 1 ⅓ heaping cups powdered sugar plus more to taste
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- Mix the flour, baking soda, salt and cinnamon together in a bowl.
- Beat butter until creamy. Add both sugars, egg, and vanilla and beat just until mixed. Add the flour mixture and stir until fully blended.
- Mix in carrots, nuts and raisins.
- Drop 24 to 26 mounds of dough onto parchment lined baking sheets spacing at least 2 ½ inches apart.
- Bake 1 sheet at a time on center rack for 12 -14 minutes or until edges are browned and centers appear set. Let cookies cool on baking sheet for about 4 minutes, then carefully transfer to a wire rack.
- Prepare Filling. Beat together the softened butter and cream cheese, then gradually add sugar, beating and scraping bowl often. Beat in the vanilla.
- Sandwich the icing between two cookies.
Notes
Note: To toast walnuts, spread them on a baking sheet and bake at 350 for about 8 minutes. If you leave the nuts out and you are weighing your flour, you may want to go with 5 ½ oz flour.
If you'd like to try the original cream cheese filling with honey, just put 8 oz of softened cream cheese and ¼ cup of honey in the food processor and process until smooth.