Carrot Cake Sandwich Cookie
This carrot cake sandwich cookie recipe features rich, sweet, and tangy cream cheese frosting sandwiched between soft, tender carrot cake cookies.
Servings: 7
Calories: 571kcal
Equipment
Ingredients
Carrot Cake Cookies
- 1 cup 1:1 gluten free flour
- 3 tablespoon 1:1 gluten free flour
- 1 stick butter softened
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ tsp cinnamon
- ⅛ teaspoon nutmeg
- ⅓ teaspoon salt
- 1 egg room temperature
- 1 teaspoon Singing Dog vanilla extract
- ½ cup sugar
- ½ cup light brown sugar
- ½ cup gluten free rolled oats
- ¼ cup sweetened coconut
- ⅔ cup carrots finely grated
- 1 tablespoon carrots finely grated
Cream Cheese Frosting
- 4 oz cream cheese softened
- 4 tablespoon butter softened
- 1 ½ cups powdered sugar
- 1 tsp Singing Dog vanilla extract
Instructions
Carrot Cake Cookies
- Mix the flour, cornstarch, baking powder, cinnamon, nutmeg, salt, and baking soda in a medium bowl and set aside.
- In a stand mixer with the paddle attachment, beat the softened butter, sugar, and brown sugar on medium for 1 minute until creamy.
- Add the vanilla and egg and beat for one minute on medium-low until combined. Scrape down the bowl and mix again.
- Slowly mix the dry ingredients into the wet ingredients, beating on low until just combined. Then, scrape down the sides of the bowl and mix again.
- Add the shredded coconut, carrots, and oats and mix on low until just combined.
- Cover the bowl with plastic wrap and chill for 30 minutes.
- Just before the cookies are finished chilling, preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Using a 2-inch cookie scoop, place uniform dough balls two inches apart on the cookie sheets.
- Bake the cookies for 9 to 12 minutes until the edges are brown, but the centers are slightly undone.
- Cool the cookies on the baking sheet for 5 minutes. Then, transfer them to a wire cooling rack to cool completely.
Cream Cheese Frosting
- Beat the cream cheese and butter for 1 to 2 minutes.
- Slowly add the remaining ingredients and mix until smooth.
- Place half of the cookies flat side up. Pipe frosting onto each cookie. Then, place the other cookies on top. Enjoy!
Notes
Filling: Make sure your cookies are cooled completely before adding the cream cheese filling.
Butter: Be certain the ¼ cup melted butter is not steaming hot when mixing.
Cream Cheese: 4 ounces cream cheese should be room temperature before mixing otherwise it will be clumpy.
Carrots: Make sure the grated carrots are small enough therefore they bake properly.
Nutrition
Calories: 571kcal | Carbohydrates: 79g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 419mg | Potassium: 138mg | Fiber: 3g | Sugar: 58g | Vitamin A: 3250IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
