Recipes: Whoopie Carrot Cakes with Cream Cheese Frosting

• Prep Time:15 minutes
• Cook Time:20 minutes
• Serves:24

 

Tagged:
carrot cake, cookies, holiday,

These Whoopie Carrot Cakes are a sweet classic with a modern spin. Two cake-like cookies sandwiched together with a scrumptious filling that’s tasty and a perfect bite-size treat.

Why Try? If you like carrot cake these little mouthfuls will satisfy your craving. The Whoopie Carrot Cakes make a delectable holiday cookie gift, too.

 

Foodie Byte

We strongly recommend waiting for the Whoopie Carrot Cake cookies to completely cool from the baking sheet before transferring to a wire rack. Don’t be impatient, they are too soft when fresh out of the oven and will fall apart.

Ingredients

1 teaspoon ground cinnamon
1 1/2 cups finely grated carrots
1 pound cream cheese, room temperature

1 cup light brown sugar
1 cup sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old fashioned rolled oats
1 cup raisins
CREAM CHEESE FROSTING:
3/4 pound unsalted butter, room temperature
1 1/4 pounds powdered sugar
1 1/4 teaspoons vanilla extract, divided
1 teaspoons almond extract, divided

Preparation

Preheat oven to 350°F.
In a bowl of an electric mixer, combine sugars and butter and beat on medium speed until light and fluffy. Add eggs and vanilla and beat until well mixed.
In a large bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. On low speed gradually add dry ingredients to butter mixture until well blended. Mix in carrots, raisins and oats. Chill for about an hour or until firm.
Shape one tablespoon of dough into a ball, and place on parchment lined baking sheets, 2-inches apart.
Bake 12-15 minutes until browned rotating half way through. Allow cookies to cool.
Cream Cheese Icing Preparation:
Combine cream cheese and butter in a bowl of an electric mixer and mix until smooth. Add powdered sugar in three equal batches, ensuring mix is combined and smooth before adding the next batch. Add almond and vanilla extract.
Once cooled spread about 2 tablespoons of frosting on one flat side of the cookie and sandwich two together.

Nutritional Information

Calories 488, Carbohydrates 61g, Cholesterol 87mg, Fat 27g, Fat Calories 237, Fiber 1g, Protein 4g, Saturated Fat 16g, Sodium 175mg. Daily Values: Calcium 54.28mg 5%, Phos 59.37mg 6%, Copper 0.06mg 3%, Zinc 0.29mg 2%, Panto 0.28mg 3%, Biotin 1.72mcg 573%, Iodine 2.21mcg 1%, Magnesium 9.15mg 2%, Iron 1.21mg 7%, Vitamin B6 2%, Vitamin C 1%, Vitamin B12 2%, Vitamin D 6%, Vit E-a-Toco 2%, Vitamin A 40%. Percent Daily Values are based on a 2,000 calorie diet.

source FoodChannel http://ift.tt/1R1xv0w