These fun sweets have all the flavors of carrot cake, in sandwich cookie form!
Carrot Cake Sandwich Cookies
- 1 cup flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup grated carrots
- ¾ cup chopped walnuts
- ½ cup rolled oats
- ½ cup raisins
- 1 (16-oz) container cream cheese frosting
Stir together flour, baking soda, baking powder, cinnamon, and salt in a bowl.
In another bowl, beat butter, sugar, egg, and vanilla with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add flour mixture and beat on low speed until just combined. Fold in carrots, walnuts, oats, and raisins. Refrigerate 30 minutes.
Preheat oven to 350°F. Roll heaping tablespoonfuls of batter into balls and arrange on parchment-lined baking sheets about 2 inches apart. Bake, swapping baking sheet positions in oven halfway through, until browned and set, 15 to 17 minutes. Let cool completely.
Spread flat sides of half the cookies with about 1 Tbsp frosting (or more, to taste). Top with remaining cookies to make 12 sandwiches.
Makes 12 sandwiches. Per sandwich cookie: 330 cal, 46g carbs, 4g protein, 16g fat, 35mg chol, 220mg sodium, 2g fiber