• Preparation Time 20 minutes
  • Baking Time 12 minutes
  • Makes 11 sandwich cookies
  • Freezing Not Recommended

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Ingredients

  • Cookies
  • 1 1/4 cups Robin Hood® Original All Purpose Flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Crisco® Vegetable or Canola Oil
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup coarsely grated carrots (2 medium)
  • 3/4 cup chopped pecans (optional)
  • Filling
  • 8 oz cream cheese, softened
  • 1/2 cup packed brown sugar

Serving Size: 11 sandwich cookies

Directions

Serving Size: 11 sandwich cookies

  • Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  • Cake: Beat oil, sugars, egg and vanilla in large bowl of electric mixer until well combined, about 2 minutes. Stir in carrots and nuts. Stir in flour, cinnamon, baking soda and salt until just combined.
  • Drop heaping tablespoonfuls (15 mL) of batter 2” (5 cm) apart on prepared baking sheets.
  • Drop heaping tablespoonfuls (15 mL) of batter 2” (5 cm) apart on prepared baking sheets.
  • Bake in preheated oven for 12 minutes. Cool cookies on baking sheets for 1 minute and transfer to cooling racks to cool completely.
  • Filling: Blend cream cheese and brown sugar in food processor or electric mixer until smooth.
  • Sandwich flat sides of cookies together with a generous tbsp (15 mL) of filling in between.

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