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Carrot Cake Cookie Taste Test

by on May 21, 2010 · 6 comments

After baking a batch of carrot cake cookies from Bon Appetit, I decided to do a side-by-side taste test with an older carrot cake cookie. The results? I like my old recipe better.

BA’s were good and I think some people might actually prefer that recipe, but my old one has a lighter textured cake, seems a tad bit sweeter (which matches the filling) and has a lot more flavor from brown sugar and cinnamon. It also has less of a “healthy” taste than yesterday’s. Not that there’s anything wrong with healthful cookies, but if you’re going to sandwich cream cheese icing between the cookies, then that train has come and gone.

So I’d stick with this recipe. I updated it a little bit today. In the past I added nuts, but today I left them out. I weighed the flour and sugar for accuracy and I grated the carrots instead of shredding.

Oh, and I STILL haven’t tried the Upside Down Carrot Cake Cookies from Epicurious. Maybe that cookie will be the best of all three>

Carrot Cake Cookies with Cream Cheese Filling

1 stick unsalted butter, softened (unsalted) – 4 oz
1 cup brown sugar, firmly packed (7.5 oz)
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour (9 oz) – fluff and spoon or scoop and sweep, don’t shake or pack
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3/4 cup grated or finely shredded carrots, patted dry 5 ½ oz
3/4 cup golden or dark raisins

Preheat oven to 350 degrees F. Have ready two cookie sheets lined with parchment paper.

Cream the butter with sugar in a large mixing bowl. Add eggs one at a time, beating just until each egg is mixed in. Mix in vanilla.

Mix the flour, baking powder, baking soda, salt and cinnamon together in a separate bowl. By hand or with lowest speed of mixer, stir in the dry ingredients. Stir in carrots and raisins.

Drop by rounded tablespoonfuls onto to the sheets.

Bake 15 to 20 minutes. Transfer to a wire rack to cool. When completely cool, sandwich 2 cookies together with the cream cheese filling.

Cream Cheese Filling (Makes more than needed, so half or save the rest)

8 oz cream cheese, room temp
8 tablespoons butter, room temp
1 cup powdered sugar – use more if needed
1/2 cup crushed pineapple, drained VERY well — optional
1 tsp. vanilla

Beat the cream cheese, gradually adding the butter. Beat until smooth. Sift in sugar. Beat well. Add pineapple and vanilla.
Use to sandwich two cookies together.

Makes 12-13 sandwiches

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Published on May 21, 2010

{ 6 comments… read them below or add one }

Kristi Rimkus May 21, 2010 at 1:34 pm

Who wouldn’t love these! Delicious!

Window On The Prairie May 21, 2010 at 2:20 pm

Oh wow, those look so yummy. Nice pic too.
Suzanne

Caroline May 21, 2010 at 3:59 pm

They look delicious!

Hilary Purcell May 21, 2010 at 6:28 pm

Anna: Is it best to keep these cookies refrigerated or at room temp.? Can they be made a day ahead?
They look awesome and I want to make them for a party!
Hilary

vanillasugar May 21, 2010 at 7:47 pm

awesome. did you see the whoopie pie pans(or are they called tins?) from sur la table? makes whoopie pie making easier. LOL (ok that sounded funny)

Taryn May 21, 2010 at 10:30 pm

These look yummy! I’ve made the Epicurious version that you mentioned, which makes pretty light cookies (airy and cake-like), and from the sounds of it more like the BA ones. They weren’t the greatest things I’ve ever made, but they were still pretty tasty, and certainly worth making — I’ll be interested to hear how they compare!

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