Thursday, January 15, 2015

Inside-Out Carrot Cake Cookies

Everyone loves creamy cheese frosting on the cake.   To make it easily transportable, there are recipes for cupcakes and this Inside-Out Carrot Cake Cookies.
Basically, the cake becomes the cookies and creamy frosting is between the two carrot cakes cookies.

I made this a few years ago.  The recipe was shared by one of my son's co-worker. I thought it's time to revisit and enjoy them with family.

1-1/8 C Flour
1/2 tsp baking soda
1 stick (1/2 C) unsalted butter, softened
1/3 C sugar
1/2 tsp vanilla
1/2 C walnuts, chopped (switch with other nuts are all right)
1 tsp Ceylon Cinnamon
1/2 tsp salt
1/3 C light brown sugar
1 large egg
1 C (2 medium) peeled and coarsely grated carrots (I just used mini food processor)
1/2 C raisins

1.  Put oven racks in upper and lower thirds of oven and preheat to 350'F
2.  2 backing sheets with silpat or parchment paper
3.  Whisk/Shift together flour, cinnamon, baking soda and salt in a bowl. 3 times.
4.  In a large bow, beat together butter, sugar, egg, and vanilla until pale and fluffy, about 2 minutes.
5.  Mix in carrots, nuts, and raisins with a wooden spoon/spatula, then add flour mixture and mix until just combined.
6.  Drop 1 TBspoon batter, 2 inches apart.
Bake for 10 to 12 minutes or until cookies are lightly browned and springy to the touch.
Remember to switch position of sheets halfway through baking.
7.   Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
8.  While cookies are baking, prepare frosting.   With an electric mixter, blend the cream cheeses, butter, and confectioner's sugar in a small bowl until smooth.
9.  Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.   I used pastry bag.

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