Recipes Carrot Cake Sandwich Cookies (Vegetarian, Holidays, Dessert)

Number of Servings
    • 2 cups shredded carrot
    • 2/3 cup packed brown sugar, divided
    • 1/4 cup unsalted butter, divided
    • 2 tablespoons canola oil 
    • 1 teaspoon grated orange rind
    • 3/4 teaspoon vanilla extract, divided
    • 1 large egg
    • 4.5 ounces unbleached all-purpose flour (about 1 cup)
    • 1 teaspoon ground cinnamon
    • 3/8 teaspoon salt, divided
    • 1/4 teaspoon baking soda
    • 4 ounces 1/3-less-fat cream cheese, softened
    • 1 cup powdered sugar

Preheat oven to 350°. Cover 2 baking sheets with parchment paper; set aside. Combine carrot and 3 tablespoons brown sugar in a bowl; toss to coat. Place carrot mixture in a fine mesh strainer; let stand to drain for 10 minutes. Discard liquid. Place 2 tbs. butter in a medium microwave-safe bowl. Microwave at high 45 seconds or until melted. Add oil, rind, 1/2 teaspoon vanilla extract, and egg; stir with a whisk until well combined. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining brown sugar, cinnamon, 1/4 tsp. salt, and baking soda in a large bowl; stir well with a whisk. Add carrot mixture and butter mixture; stir until just combined. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets for a total of 28 cookies (14 per baking sheet); gently pat dough down to form 2-inch circles. Bake at 350° for 11 minutes or until set. Remove pans from oven; let stand 3 minutes. Remove cookies from pans; cool completely on a wire rack.

Combine cream cheese, remaining 2 tbs. butter, remaining 1/4 teaspoon vanilla extract, and remaining 1/8 teaspoon salt in a medium bowl; beat with a mixer at medium speed 3 minutes or until fluffy. Add powdered sugar; beat at low speed 1 minute or until well combined. Spread about 1 tbs. icing on flat side of 1 cookie; top with another cookie, flat side down. Repeat the procedure with remaining cookies and filling.

Nutrition Information

186 Calories, 7.5g Fat, 2g Protein, 28g Carbohydrates, 1g Fiber, 8mg Cholesterol, 137mg Iron, 137mg Sodium