Lots of Easter menu planning is going on over here and I typically love to have a traditional coconuty carrot cake on my table, but this year I have opted for something even better! I have a thing for cookies lately, I just think they are so easy and everyone loves them and eats them. Sometimes I find when you have cake, no one wants to wait for the cake to be cut, so they don't eat dessert. So this year I have created the perfect combination of the simplicity of a cookie with your favorite carrot cake flavors. I also felt I could make it even better....Pineapple Cream Cheese Filling! Carrot cake cookie sandwiches will be a great addition to you Easter celebration...or any celebration for that matter!
Carrot Cake Cookie Sandwiches
Ingredients
Scale
- ½ cup light brown sugar
- ½ cup granulated sugar
- 8 Tbsp butter (1 stick)
- 4 eggs
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ⅛ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- 1 cup old fashion rolled oats
- 1 cup finely shredded carrots
- ½ cup shredded coconut, unsweetened
Instructions
- preheat oven to 350 degrees F
- combine sugar and butter; beat until light and fluffy
- add eggs and vanilla extract and beat until well combined
- in a large bowl, sift the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg
- slowly add the flour mixture to butter mixture
- mix in oats, carrots and coconut
- chill dough in the refrigerator for at least 1 hour (until firm)
- scoop dough into 2" balls using ice cream scoop
- bake until light brown
- allow the cookie to cool completely before filling with pineapple cream cheese filling
Pineapple Cream Cheese Filling
Ingredients
Scale
- ½lb butter (2 sticks)
- 16oz of cream cheese
- 6 cups powdered sugar
- 2 tsp vanilla extract
- ½ cup chopped pineapple (DRAINED)
Instructions
- With paddle beat butter and cream cheese until smooth
- add powdered sugar and vanilla extract
- fold in chopped pineapple (make sure it is drained very well)
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