Blue-Ribbon Carrot Cake Cookies
TOTAL TIME: Prep: 50 min. Bake 10 min./batch + cooling
YIELD: 4 dozen.
I created this recipe because I just love carrot cake. I wanted something I could take with me anywhere, that would not need a fork. I entered my recipe in the Los Angeles County Fair, and the cookies not only won first place but were also named best of the division. —Marina Castle-Kelley, Canyon Country, California
Ingredients
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1 cup butter, softened
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1 cup packed brown sugar
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3/4 cup sugar
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2 large eggs, room temperature
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1-1/2 teaspoons vanilla extract
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1/2 teaspoon rum extract
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3 cups all-purpose flour
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1/2 cup old-fashioned oats
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1-1/2 teaspoons ground cinnamon
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3/4 teaspoon salt
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3/4 teaspoon baking soda
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1 cup chopped walnuts, toasted
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3/4 cup shredded carrots
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3/4 cup raisins
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup butter, softened
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1-1/4 cups confectioners' sugar
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1 teaspoon vanilla extract
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1/2 cup chopped walnuts, toasted
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2 tablespoons crushed pineapple
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Additional confectioners' sugar
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and extracts. Combine flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in walnuts, carrots and raisins.
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2.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° until lightly browned, 9-11 minutes. Remove to wire racks to cool completely.
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3.
In a small bowl, beat cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator.
Nutrition Facts
1 sandwich cookie: 176 calories, 10g fat (5g saturated fat), 29mg cholesterol, 117mg sodium, 20g carbohydrate (12g sugars, 1g fiber), 2g protein.
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