Cooking with Toti
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Carrot Cake Cookies with Cream Cheese Frosting
Soft, spiced carrot cookies sandwiched with cream cheese frosting.
Serves
about 12 sandwiches
Time
1 hr + setting
Soft, cake-like cookies with grated carrots and cinnamon, sandwiched with smooth cream cheese frosting.
Instructions
Make the cookies
- 1
Preheat oven to 350°F (175°C); line baking sheets.
- 2
Cream butter and both sugars until light and fluffy. Add eggs and vanilla.
- 3
Whisk flour, oats, baking soda, baking powder, cinnamon and salt.
- 4
Gradually mix dry into wet just until combined. Fold in grated carrots.
- 5
Scoop onto sheets; bake 10–12 min until lightly golden at the edges.
- 6
Cool completely before assembling.
Frost & assemble
- 1
Beat cream cheese, butter and vanilla until smooth.
- 2
Add powdered sugar gradually; beat until creamy.
- 3
Spread about 1 tbsp on the flat side of one cookie; sandwich with another.
- 4
Let set 1–2 hours so the frosting firms up.
Toti’s Tips
- ✓Grate the carrots finely rather than in thick shreds, since fine pieces blend into the dough and cook through evenly, while thick shreds can stay a little crunchy.
- ✓Don't overmix once the flour goes in, since extra mixing develops gluten and can turn these soft, cake-like cookies chewy or tough instead of tender.
- ✓Cream the butter and both sugars until light and fluffy before adding the eggs, since this step builds the air that keeps the cookies soft rather than dense.
- ✓Cool the cookies completely before frosting them, since warm cookies will melt the cream cheese frosting right off instead of letting it sit in a neat layer.
- ✓Let the assembled sandwiches sit for 1 to 2 hours so the frosting has time to firm up, which makes them much easier to pick up and eat without the filling squishing out.
- ✓Store them in the refrigerator rather than at room temperature, since the cream cheese frosting can spoil or soften too much if left out.
Storage
- •Refrigerator (because of the cream cheese frosting).
More photos
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