Carrot Cake Sandwich Cookies


Adapted from Sarah at Food, Fun & Life in Waukesha

For Cookies:
2 c shredded carrots (not grated)
2/3 c packed brown sugar, divided
2 T vegetable oil
2 T butter, melted
1 tsp grated ginger, organic if possible
1/2 tsp vanilla extract
1 large egg
1 c all-purpose flour
1/4 tsp baking soda

For Filling:
1 tsp grated orange, organic if possible
4 ounces cream cheese, softened
1 c powdered sugar
1/4 tsp vanilla
2 T butter at room temp


Preheat oven to 350 degrees. Cover 2 baking sheets with parchment paper.

Combine carrots and ginger and 3 T of the brown sugar in a bowl and toss to coat. Place in a fine mesh sieve; let drain for 10 minutes. Discard liquid (mine measured 2 T, so do not skip this step).

Combine flour, remaining brown sugar, salt and baking soda in a large bowl using a whisk.

Combine oil, butter, vanilla and egg and whisk together in a large bowl. Add carrot mixture and butter mixture and stir until just combined. Drop dough by tablespoons 2" apart. onto prepared baking sheets. Gently pat dough down to form 2" circles. This should yield 14 cookies per sheet (mine were 2.5" in diameter and nine cookies per sheet). Bake for 11 minutes until set. Remove pans from oven and let cool 3 minutes then transfer to a wire rack.

To make filling:

In a medium sized bowl, whip together cream cheese, butter and vanilla with a mixer on medium speed from 3 minutes or until fluffy then add powdered sugar. Do not overbeat.

Spread about 1 T of frosting on flat side of cookie and top with other cookie flat side down and repeat for remaining cookies. Can be stored in an airtight container in fridge for up to a week.

This recipe is courtesy Liz at Inspired By The Seasons.