Carrot Cake Sandwiches | Recipes

Carrot Cake Sandwiches

(60) Ratings:
Prep Time:
Baking Time:
Makes:11 sandwich cookies
Freezing:not recommended

Your kids will love sandwiching together these irresistible carrot cake treats with a smooth cream cheese filling. Carrots have never tasted so good!

Ingredients

Cookies

1/2 cup 125mL Crisco® Vegetable or Canola Oil
1/2 cup 125mL packed brown sugar
1/3 cup 75mL granulated sugar
1 egg
1 tsp 5mL vanilla extract
1 ¼ cups 300mL Robin Hood® Original All Purpose Flour
1 tsp 5mL ground cinnamon
1/2 tsp 2mL baking soda
1/2 tsp 2mL salt
1 cup 250mL coarsely grated carrots (2 medium)
3/4 cup 175mL chopped pecans (optional)

Filling

8 oz 250g cream cheese, softened
1/2 cup 125mL packed brown sugar

Directions

  1. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  2. 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.
  3. Drop heaping tablespoonfuls (15 mL) of batter 2” (5 cm) apart on prepared baking sheets.
  4. Drop heaping tablespoonfuls (15 mL) of batter 2” (5 cm) apart on prepared baking sheets.
  5. Bake in preheated oven for 12 minutes. Cool cookies on baking sheets for 1 minute and transfer to cooling racks to cool completely.
  6. Filling: Blend cream cheese and brown sugar in food processor or electric mixer until smooth.
  7. Sandwich flat sides of cookies together with a generous tbsp (15 mL) of filling in between.

Nutritional Information

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