Carrot cake in a "to go" form is sure to be a winner. Here is the story on how this recipe came to be. Late last fall, I joined a Wisconsin based food bloggers group called Wisconsin Whisk. In addition to informative meetings and social get togethers, they have come up with a great idea to get to know other bloggers in the group by checking out each others sites and giving one of their recipes a try. I was assigned to Sarah's blog called Food Fun & Life in Waukesha. She features recipes as well as reviews on events and restaurants in the Waukesha area. If you have plans for a day trip in that area, be sure to check out her blog before you head that direction! I realized that I hadn't done a cookie recipe in a while, so thought this would be a good excuse to try out a new recipe . I have been looking for ways to add orange and ginger flavors to various dishes and this one proved to be a good candidate. Instead of adding the orange zest to the batter, I replaced it with freshly grated ginger and then used the orange zest in the cream cheese filling. This will be a great addition to our Easter brunch dessert options.
Carrot Cake Sandwich Cookies
Adapted from Sarah at Food, Fun & Life in Waukesha
- 2 c shredded carrots (not grated)
- 2/3 c packed brown sugar, divided
- 2 T vegetable oil
- 2 T butter, melted
- 1 tsp grated ginger, organic if possible
- 1/2 tsp vanilla extract
- 1 large egg
- 1 c all-purpose flour
- 1/4 tsp baking soda
- 1 tsp grated orange, organic if possible
- 4 ounces cream cheese, softened
- 1 c powdered sugar
- 1/4 tsp vanilla
- 2 T butter at room temp
To make cookies -
Preheat oven to 350 degrees. Cover 2 baking sheets with parchment paper.
Combine carrots and ginger and 3 T of the brown sugar in a bowl and toss to coat. Place in a fine mesh sieve; let drain for 10 minutes. Discard liquid (mine measured 2 T, so do not skip this step).
Combine flour, remaining brown sugar, salt and baking soda in a large bowl using a whisk.
Combine oil, butter, vanilla and egg and whisk together in a large bowl. Add carrot mixture and butter mixture and stir until just combined. Drop dough by tablespoons 2" apart. onto prepared baking sheets. Gently pat dough down to form 2" circles. This should yield 14 cookies per sheet (mine were 2.5" in diameter and nine cookies per sheet). Bake for 11 minutes until set. Remove pans from oven and let cool 3 minutes then transfer to a wire rack.
To make filling:
In a medium sized bowl, whip together cream cheese, butter and vanilla with a mixer on medium speed from 3 minutes or until fluffy then add powdered sugar. Do not overbeat.
Spread about 1 T of frosting on flat side of cookie and top with other cookie flat side down and repeat for remaining cookies. Can be stored in an airtight container in fridge for up to a week.
To see other All Whisked Up recipes, check out the links below: