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Inside-Out Carrot Cake Cookies

March 16, 2012

This recipe comes from Gourmet and has been one that’s intrigued me for several years. I finally had an opportunity to make them for a friend’s potluck dinner and, oh my, are these addictive. I strongly encourage that you make a double batch! Also, I used low-fat cream cheese and still really like them.

You will need:

  • 1 1/8 c all-purpose flour
  • 1 t cinnamon
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/2 c (1 stick) unsalted butter, softened
  • 1/3 c plus 2 T packed light brown sugar
  • 1/3 c plus 2 T granulated sugar
  • 1 large egg
  • 1/2 t vanilla
  • 1 c coarsely grated carrots (2 medium)
  • 1 scant c walnuts (3 ounces), chopped
  • 1/2 c raisins (2 1/2 ounces)
  • 8 oz cream cheese
  • 1/4 c honey

 

Then you will…

  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  2. Whisk together flour, cinnamon, baking soda, and salt in a bowl.
  3. Beat together butter, sugars, egg, and vanilla in a bowl until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins; then add flour mixture and beat until just combined.
  4. Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets (careful! they spread) and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
  5. While cookies are baking, blend cream cheese and honey in a food processor until smooth.
  6. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
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