INSIDE-OUT CARROT CAKE COOKIES
CARROT CAKE COOKIES...WHAT A FUN RECIPE THIS IS...I LOVE CARROT CAKE AND I REALLY THINK THESE WOULD FREEZE GOOD. ALMOST LIKE A CARROT CAKE ICE CREAM SANDWICH.
Provided by Kimi Gaines
Categories Cookies
Time 30m
Number Of Ingredients 14
Steps:
- 1. PREHEAT OVEN TO 375F. GREASE 2 BAKING SHEETS.
- 2. WHISK TOGETHER FLOUR, CINNAMON, BAKING SODA AND SALT IN MEDIUM BOWL.
- 3. BEAT TOGETHER BUTTER, SUGARS, EGG AND VANILLA IN A BOWL WITH AN ELECTRIC MIXER AT MEDIUM SPEED UNTIL PALE AND FLUFFY, ABOUT 2 MINUTES.
- 4. MIX IN CARROTS, NUTS AND RAISINS AT LOW SPEED. ADD IN FLOUR AND BEAT UNTIL JUST COMBINED.
- 5. DROP BY 1 1/2 TBSP OF BATTER PER COOKIE 2 INCHES APART ON BAKING SHEETS AND BAKE, ABOUT 12-16 MINUTES OR UNTIL COOKIES ARE LIGHTLY BROWN AND SPRING BAKE WHEN TOUCHED.
- 6. COOL COOKIE FOR 1 MINUTE, THEN TRANSFER TO RACKS TO COOL COMPLETELY.
- 7. WHILE COOKIES COOL, BLEND CREAM CHEESE AND HONEY UNTIL SMOOTH. FROST ON FLAT SIDES WIT A TBSP OF FILLING. PRESS TOGETHER.
INSIDE-OUT CARROT CAKE
A different kind of carrot cake. Cream cheese in the center instead of the outside. A good way to use up extra carrots too!
Provided by pies and cakes and
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a small mixing bowl, beat filling ingredients till well mixed. Set aside. In a large mixing bowl, make the cake mix: Combine eggs and sugar and beat till light. Add carrots and oil and beat till well combined. In another bowl, mix dry ingredients and add to carrot mixture. Stir in walnuts and raisins.
- Grease and flour a 10 inch fluted tube pan. Place 3 cups of mix into pan and top with filling mixture. Place remaining batter on top of filling covering as much as possible. Bake 350° for 55-60 minutes. Cool for 15 minutes and remove from pan. Cool completely and sprinkle with powdered sugar. Refrigerate leftovers.
Nutrition Facts : Calories 519.1, Fat 29.9, SaturatedFat 7.4, Cholesterol 91.3, Sodium 503.1, Carbohydrate 58.3, Fiber 2.1, Sugar 38.5, Protein 6.9
INSIDE OUT CARROT CAKE COOKIES
Make and share this Inside out Carrot Cake Cookies recipe from Food.com.
Provided by greysangel
Categories Drop Cookies
Time 35m
Yield 1 1/2 dozen, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 375. Butter 2 baking sheets
- Whisk together flour, cinnamon, baking soda, salt in a bowl.
- Beat together butter, sugars, egg and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts and raisins at low speed, then add flour mixture until combined.
- Drop 1-1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly brown and springy to the touch, 12 to 16 minutes total.
- Cool cookies on sheets on rack for 1 minute, then transfer to racks to cool completely.
- While cookies are baking, blend cream cheese and honey in a food processor until smooth
- Sandwich flat sides of cookies together with generous tablespoons of cream cheese filling between.
Nutrition Facts : Calories 351.4, Fat 21.2, SaturatedFat 9.8, Cholesterol 58.8, Sodium 223.2, Carbohydrate 38.3, Fiber 1.6, Sugar 25.9, Protein 5
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3/5 (14)Total Time 1 hrEstimated Reading Time 1 minCalories 248 per serving
- Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
- In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.
- Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.
- Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 tsp. vanilla.
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- Preheat oven to 375 degrees and line a muffin tin with paper liners. Grate the carrots on a box grater and then set aside.
- In a separate medium-sized bowl, add all of the cream cheese filling ingredients and whisk to blend until perfectly smooth. Set aside.
- In a large mixing bowl, whisk sugar, oil, eggs and vanilla together until completely blended, then stir in carrots, salt and cinnamon. Sift the flour and baking soda on top of the wet ingredients and gently fold until completely blended. Set aside.
- Add about 2 Tbsp of the carrot cake batter into the bottom of each muffin liner. Then, drop one heaping teaspoon of the cream cheese filling directly into the center of the batter. (You will not use up all of the filling at this point.) Use the remaining cake batter to fill each muffin to within about ¼" from the top. (Enough to completely cover the filling.)
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