Blue Ribbon Carrot Cake Cookies Recipe
I created this recipe because I just love carrot cake. I wanted something that I could take with me anywhere and not need a fork. I entered my recipe in the Los Angeles County Fair in 2007 and the cookies not only won first place, but were also named Best of Division. —Marina Castle, La Crescenta, California
TOTAL TIME: Prep: 50 min. Bake 10 min./batch + cooling YIELD:48 servings
- 1 cup butter, softened
- 1 cup packed brown sugar
- 3/4 cup sugar
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon rum extract
- 3 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup chopped walnuts, toasted
- 3/4 cup shredded carrots
- 3/4 cup raisins
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1-1/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts, toasted
- 2 tablespoons crushed pineapple
- Additional confectioners' sugar
- 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins.
- 2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool completely.
- 3. In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator. Yield: 4 dozen.
1 sandwich cookie equals 176 calories, 10 g fat (5 g saturated fat), 29 mg cholesterol, 117 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.
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