Inside-Out Carrot Cake Cookies

Carrot Cake is something that I have grown to like as I have gotten older.  The thought of eating carrots in a cake grossed me out when I was a kid.  As I got older and saw it at parties I just assumed that I did not like it and passed on it.  Finally one day I decided to try and it, and sweet success.  The cinnamon, nutmeg, and sweetness of the carrots was so moist ( sorry for using that word) and wonderful.  By far the best part is the cream cheese frosting.    Making  this cake into small cookies is the best way to individually enjoy this wonderful dessert.  The cookies are just the right size and combination of sweet and savory.  I did leave the walnuts out of my recipe because I don't enjoy them in this cake, however feel free to add them to your cookies. ( use 1 cup of your favorite nut for this recipe)


Inside-Out Carrot Cake Cookies

1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick ( 1/2 cup) unsalted butter, at room temperature
1/3 cup plus 2 tablespoons packed light brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots ( 2 medium carrots)
1/2 cup raisins
8 oz. cream cheese
1/4 cup honey

Pre-heat oven to 375, butter ( or spray) 2 baking sheets.  Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugar, egg, and vanilla in a bowl with an electric mixer at medium speed until pale yellow in color and fluffy.  Mix in carrots and raisins at low speed, then add flour mixture and beat just until combined.

Drop about 1 1/2 tablespoons of the batter per cookie 2 inches apart on baking sheet, and bake.  Turn the baking sheet half way thought the bake time to make sure you get even coloring on the cookies.  Bake for 12-16 minutes, cookies should be light brown and springy to the touch.  Cool the cookies on the baking sheets for 1 minute and than transfer to a cooling rack.

While cookies are baking, blend cream cheese and honey in mixer until smooth.

Sandwich flat side of cookies together with a generous tablespoon of cream cheese frosting in between.


recipe adapted from epicurious.com