Description
Delightful sandwich cookies combining the moist essence of carrot cake with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- Frosting: 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Cream together the softened butter and both sugars until light and fluffy.
- Add the egg and vanilla extract, combining well to form a smooth batter.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the grated carrots and chopped nuts (if using).
- Scoop tablespoon-sized portions onto a parchment-lined baking sheet.
- Bake for about 12-15 minutes, or until lightly golden around the edges.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Beat together the frosting ingredients in a bowl until smooth.
- Spread frosting on one cookie and sandwich it with another cookie.
Notes
Store in an airtight container for 3-5 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg