Carrot Cake Sandwich Recipes

CARROT CAKE SANDWICH COOKIES

Carrot Cake Sandwich Cookies image

Provided by Food Network Kitchen

Time 1h30m

Yield 12 sandwich cookies

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour
3/4 cup rolled oats
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
3/4 cup finely grated carrots (about 2 small)
1 large egg
1/3 cup raisins
1 cup marshmallow cream
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract

Steps:

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets.
Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes. Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.

CARROT CAKE SANDWICH COOKIES

Carrot Cake Sandwich Cookies image

This cookie's always been a favorite with my kids, and a best-seller at bake sales. If you want to gild the lily, you can add toasted chopped walnuts or pecans to the frosting. -Linda Ross, Williamsport, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 14

Ingredients

1-1/4 cups butter, softened, divided
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract, divided
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups shredded carrots
2 cups granola with fruit and nuts
1 cup cornflakes
2 tablespoons sugar
1 package (8 ounces) cream cheese, softened
1/4 teaspoon ground cinnamon
1 cup confectioners' sugar

Steps:

Preheat oven to 375°. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 1/2 teaspoon vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in carrots, granola and cornflakes., Drop by rounded tablespoonfuls 2 in. apart on greased baking sheets; sprinkle with sugar. Bake 10-12 minutes or until edges are golden brown and cookies are set. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese, cinnamon and remaining butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting on bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts :

CARROT CAKE SANDWICH

Carrot Cake Sandwich image

Everything you love about carrot cake - the spices, the sweet and nutty flavors, the cream cheese frosting, and of course, the carrots! - is in this fast and simple lunch. I came up with this recipe while brainstorming new ways to use peanut butter (one of the staples of my vegetarian diet.) This grown-up alternative to the standard PBJ is a sandwich that thinks it's dessert!

Provided by Amanda

Categories Main Dish Recipes Sandwich Recipes

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

1 cinnamon-raisin English muffin, halved
3 baby carrots, shredded
1 pinch ground nutmeg
1 tablespoon crunchy peanut butter
1 tablespoon whipped cream cheese
¼ cup clover sprouts

Steps:

Lightly toast both halves of English muffin.
Place shredded carrots in a small bowl and sprinkle with nutmeg.
Spread peanut butter on one side of English muffin.
Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 33.6 g, Cholesterol 15.9 mg, Fat 14.6 g, Fiber 2.7 g, Protein 10.3 g, SaturatedFat 4.9 g, Sodium 339.7 mg, Sugar 3.8 g

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