Carrot Cake Sandwich Cookies Recipe

Carrot Cake Sandwich Cookies Recipe
Carrot Cake Sandwich Cookies Recipe photo by Taste of Home
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Carrot Cake Sandwich Cookies Recipe

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This cookie's always been a favorite with my kids, and a bestseller at bake sales. If you want to gild the lily, you can add toasted chopped walnuts or pecans to the frosting.—Linda Ross, Williamsport, Pennsylvania
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 1-1/4 cups butter, softened, divided
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract, divided
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups shredded carrots
  • 2 cups granola with fruit and nuts
  • 1 cup cornflakes
  • 2 tablespoons sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 teaspoon ground cinnamon
  • 1 cup confectioners' sugar

Directions

Preheat oven to 375°. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 1/2 teaspoon vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in carrots, granola and cornflakes.
Drop by rounded tablespoonfuls 2 in. apart on greased baking sheets; sprinkle with sugar. Bake 10-12 minutes or until edges are golden brown and cookies are set. Remove from pans to wire racks to cool completely.
In a small bowl, beat cream cheese, cinnamon and remaining butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Yield: 1-1/2 dozen.
Originally published as Carrot Cake Sandwich Cookies in Cookies & Candies Bookazine 2016

  • 1-1/4 cups butter, softened, divided
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract, divided
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups shredded carrots
  • 2 cups granola with fruit and nuts
  • 1 cup cornflakes
  • 2 tablespoons sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 teaspoon ground cinnamon
  • 1 cup confectioners' sugar
  1. Preheat oven to 375°. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 1/2 teaspoon vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in carrots, granola and cornflakes.
  2. Drop by rounded tablespoonfuls 2 in. apart on greased baking sheets; sprinkle with sugar. Bake 10-12 minutes or until edges are golden brown and cookies are set. Remove from pans to wire racks to cool completely.
  3. In a small bowl, beat cream cheese, cinnamon and remaining butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Yield: 1-1/2 dozen.
Originally published as Carrot Cake Sandwich Cookies in Cookies & Candies Bookazine 2016

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