Well I had a craving for carrot cake. This wasn’t entirely my fault, but then instead of making a lame old carrot cake (although, I do have one in the oven right now…) I made these carrot cakes turned whoopie pies turned ice cream sandwiches
The cream cheese frosting is inside a-la-ice cream sandwich and then in the same theme, I rolled these guys in toasted walnuts instead of putting them into the cookies themselves. Also did I mention that they’re MINI!??!? AND the cookies are super super cakey and thus super super reminiscent of the original carrot cake inspiration. These were soooo good. I definitely found myself in front of my refrigerator first thing every morning as they because the sole reason I got out of bed. Are these the ramblings of a food addict? I think so.
I was also supposed to save some for a visiting friend. Guess whether or not I was able to save them (nope).
Carrot Cake Cookies Sandwiches
Adapted from: Craving Chonicles
3/4 cup golden raisins
1 1/4 cups all purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
pinch of cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter (room temperature)
1/3 cup packed dark brown sugar
1/3 + 3 tablespoons cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup finely grated carrots
1 cup walnuts (3 ounces), chopped
For the filling
8 ounces cream cheese at room temperature
4 tablespoon unsalted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
Preheat your oven to 350F.
In one bowl, mix together your flour, cinnamon, ginger, cloves, baking soda, and salt.
In a separate bowl, cream together the butter with your sugars. Add in your egg and vanilla and mix well. Finally stir in your carrots and walnuts if you would like the nuts to be in the cake. Don’t add the nuts here if you want to roll them like I did here. Slowly add in your flour and spice mixture and mix. Drop them onto a cookie sheet in little teaspoon amounts for the mini cookies. Feel free to make them bigger, but then remember that you will have to increase the baking time
Bake for 8-10 minutes and then let cool. Don’t over bake, remember these are supposed to be like cake – not like wafers. Feel free to taste test one of them while you’re doing this.
Prepare the frosting by again blending in the cream cheese with the butter. Slowly add in your powdered sugar and vanilla.
Once your cookies have cooled, dollop a large drop on the bottom of one cookie and sandwich the other one on top. To have an even nicer side view – you can pipe the icing into the middle but I didn’t do this part. Finally, roll them in chopped walnuts and refrigerate until ready to eat. They are phenomenal!!!