Inside-out Carrot Cake

I brought these cookies into work for a colleague’s going away party a few weeks ago and posted the photos immediately but didn’t get around to posting the recipe details until tonight. I have never received so many requests for a recipe, it made me think I should tease readers with photos without recipes to build excitement. So drum roll please… recipe is now posted.

Servings: 15 cookie sandwiches

1 egg
2 large carrots
3 oz. walnuts, chopped
1/2 cup raisins
8 oz. cream cheese, softened
1 cup (2 sticks) butter, softened, divided

1/3 cup plus 2 Tbsp. granulated sugar
1/3 cup plus 2 Tbsp. light brown sugar
1 cup plus 2 Tbsp. flour
1/2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
2 tsp. vanilla extract, divided
1/2 cup Confectioners’ sugar

Cream butter and sugars
Preheat oven to 375 degrees-F. In a large bowl cream together 1/2 cup (1 stick) butter with granulated and brown sugar.

Combine dry ingredients
In a separate large bowl combine flour, baking soda, cinnamon, nutmeg, and salt. Add walnuts and raisins and stir to coat.

Make cookie batter
Grate the carrots with a cheese grater. Place the egg in a small bowl and lightly beat. Add grated carrots and 1 tsp. vanilla extract to the egg and mix to combine. Add the creamed butter and sugars and mix. Add the wet ingredients to the dry ingredients and stir until just combined.

Bake cookies
Place parchment on two cookie sheets. Scoop cookie batter onto parchment paper by the heaping Tablespoon, place approximately 2-inches apart. Should yield 30 cookies. Bake for 12 to 14 minutes or until cooked through but not browned. Transfer to wire cooling rack to cool completely.

Make filling
While the cookies cool, in a medium bowl combine the cream cheese and remaining 1/2 cup butter. Beat with a hand-held mixer until light and fluffy. And remaining 1 tsp. vanilla extract and Confectioners’ sugar. Beat until incorporated. Store in the refrigerator until cookies are cooled.

Assemble and store
Cut parchment paper into 5-inch squares. Hold one cookie upside down and spread 1-1/2 to 2 Tbsp. filling on the cookie. Top with another cookie to make a sandwich. Wrap the cookie in parchment paper to protect it from sticking to other cookies. Continue until all cookies and filling are used. Place cookies in the refrigerator for at least two hours.

Remove cookies from the refrigerator and serve immediately.

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