I have been racking my brain trying to come up with a great Easter dessert to share with you guys. Of course carrot cake was what I kept thinking about, and I absolutely love carrot cake, but I feel like there are already so many amazing carrot cake recipes out there. I was inspired to do something different. I had the idea to do carrot cake cookies, and I worked on a recipe for those. I was ready to roll with that, but then I started to realize that one of the best parts of carrot cake, for me, is the cream cheese icing. Don’t get me wrong, these cookies are delicious on their own, but I just felt like I would miss that icing. Then I decided, why not have the cookies AND the icing?
For the grated carrots, simply use the part of your grater with the smaller holes. For me, it took about four medium carrots to get enough. If you are making these sandwiches ahead of time, be sure to refrigerate them until an hour or two before you are going to serve them. I would take them out just a little before it is time to have the main course, and they should be just the right temperature when dessert rolls around.
Please let me know what you think of these cookies! Enjoy and Happy Easter!
Carrot Cake Cookie and Cream Cheese Icing Sandwiches
- 1 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tbsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tbsp cornstarch
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups grated carrots
Cream Cheese Icing
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 3 cups confectioners sugar
- To make the cookies: Preheat the oven to 325º and line two large baking sheets with parchment paper.
- In the bowl of your mixer, mix together the melted butter and both sugars. Add in the egg, egg yolk and vanilla and mix well. Add in the flour, baking soda, cornstarch, cinnamon and salt and combine. Add the grated carrots and stir just until well combined.
- Scoop 24 equal sized balls of cookie dough onto the parchment paper lined cookie sheets. Be sure that the cookies are well spaced as these cookies will spread.
- Bake at 325º for 12-15 minutes. Let cool before assembling sandwiches.
- To make the icing: Cream together the butter and cream cheese. Add in the vanilla and combine. Add in the confectioners sugar 1/2 cup at a time and mix between each.
- To assemble the sandwiches: When the cookies are cooled, flip a cookie upside down, and put your desired amount of icing on the underside (the flat side) of the cookie. I recommend using about 2-3 tbsp of icing for each sandwich, but you will have more than enough to use as much as you like. Place another cookie on top of the icing with the underside of the cookie touching the icing. Gently press the cookies together. Serve and enjoy!