Yum! They are soft, chewy and have a delicious, creamy middle. I dare you to just eat one!
Actually, I’m not usually a fan of non-chocolate cookies but these were awesome! I could not stop eating them!
My kids thought it was weird that I was putting carrots into my cookie dough but after they tried a cookie they weren’t saying anything but YUM! I didn’t opt to put raisins in these cookies, but if that is your thing then be my guest!
Carrot Cake Sandwich Cookies with Cream Cheese Frosting:
Makes about 10 sandwich cookies
For the cookies:
- 1/2 cup butter, melted
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla
- 2/3 cup finely grated carrots
- 1/4 cup applesauce
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 cup old fashion oats
- 1/2 cup raisins (optional)
For the cream cheese frosting:
- 4 oz cream cheese
- 1/2 tsp vanilla
- 1/4 cup butter
- 2 cups powdered sugar
- In a medium bowl, whisk together the butter, sugars and vanilla until smooth. Gently stir in the carrots and applesauce.
- Add the flour, salt, baking powder, baking soda and cinnamon into the wet ingredients. Stir gently with a spatula until combined.
- Fold in the oats and raisins, if desired.
- Form dough into uniform balls (I used about 1 1/2 tbsp of dough for each cookie) and place on parchment lined baking sheet.
- Bake at 350° F for 10-12 minutes. Let cool for 2 minutes. Then carefully remove parchment and cookies from pan and let cool on counter for 15 minutes.
- While cookies are baking and cooling, prepare the frosting. Use a hand mixer to beat the cream cheese, butter and vanilla together until creamy. Add in powdered sugar 1/2 cup at a time and beat until desired consistency.
- Spread cream cheese frosting between two cooled cookies. Repeat with the rest. Eat and enjoy! Store extra cookies in an airtight container. (These cookies freeze well)