Carrot Cake Cookie Taste Test
Carrot Cake Cookies with Cream Cheese Filling
Servings 13
Ingredients
- 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
- ½ tsp. baking soda
- ½ tsp. salt
- 2 tsp. cinnamon
- ¾ cup grated or finely shredded carrots patted dry 5 ½ oz
- ¾ cup golden or dark raisins
Cream Cheese Filling
- 8 oz cream cheese room temp
- 8 tablespoons butter room temp
- 1 cup powdered sugar – use more if needed
- ½ cup crushed pineapple drained VERY well -- optional
- 1 tsp. vanilla
Instructions
- 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.
- Frosting: 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
