I wonder who invented Carrot Cake? Someone, somewhere said, “Maybe if I put vegetables in a cake, it will be delicious!” Who would have thought. I don’t know why we associate Carrot Cake with Easter. I guess it’s the whole bunny thing. Regardless of why we insist on carrot dishes at Easter, this is the perfect recipe for your dessert table this Easter. I tend to get bored with just doing a cake and always want a different take on some classic desserts. These sandwich cookies give you all the flavors you love about carrot cake, but in cookie form!
If you have young kids, this is totally a recipe they can help you make. Eden had a blast help me make these. I have found, too, that kids are more likely to try things if they help you make them!
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Cookie Recipe:
STEP 1: Add flour, cinnamon, baking soda, salt & nutmeg to a bowl and whisk together.
STEP 2: In another bowl, beat butter and brown sugar until light and fluffy.
STEP 3: Add eggs, 1 at a time, and mix until combined.
STEP 4: Add vanilla and mix.
STEP 5: Add flour mixture gradually and mix until just combined.
STEP 6: Add shredded carrots and pecans and fold into batter.
STEP 7: Chill dough in fridge for at least an hour or overnight.
STEP 8: When ready to bake, preheat the oven to 350 degrees and line your cookie sheets with parchment.
STEP 9: Roll dough into balls. (I used a small cookie scoop to measure it out and rolled from there) Place onto prepared cookie sheets about 2″ apart.
STEP 10: Bake cookies for 8-10 minutes. Let cool slightly and then transfer to a wire rack to cool completely.
FILLING RECIPE:
STEP 11: When the cookies are completely cooled, make the filling by adding cream cheese and honey to a bowl and mixing until well combined.
STEP 12: Add vanilla, pinch cinnamon, salt and powdered sugar until well combined. You can more or less powdered sugar to taste and consistency.
STEP 13: Assemble cookies by adding about a tablespoon of filling to one side of each cookie and then sandwiching together.
Do you need more Easter ideas? Check out these other posts!:
Carrot Cake Cupcakes
Tie-Dyed Easter Eggs
Speckled Easter Eggs
Cadbury Creme Egg Brownies
Want more recipes, design tips, DIY and Party planning fun: follow me on Pinterest and Instagram!
Printable Recipe:
Ingredients
- COOKIES:
- 1 cup brown sugar
- 1 stick butter
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- FILLING:
- 8 ounces cream cheese
- 2 tablespoons honey
- 1/2 teaspoon vanilla
- pinch cinnamon
- 1 cup powdered sugar
Instructions
- Add flour, cinnamon, baking soda, salt & nutmeg to a bowl and whisk together.
- In another bowl, beat butter and brown sugar until light and fluffy.
- Add eggs, 1 at a time, and mix until combined.
- Add vanilla and mix.
- Add flour mixture gradually and mix until just combined.
- Add shredded carrots and pecans and fold into batter.
- Chill dough in fridge for at least an hour or overnight.
- When ready to bake, preheat the oven to 350 degrees and line your cookie sheets with parchment.
- Roll dough into balls. Place on prepared cookie sheets about 2 inches apart.
- Bake cookies for 8-10 minutes. Let cool slightly and then transfer to a wire rack to cool completely.
- When the cookies are completely cooled, make the filling by adding cream cheese and honey to a bowl and mixing until well combined.
- Add vanilla, cinnamon and powdered sugar until well combined.
- Assemble cookies by adding about a tablespoon of filling to one side of each cookie and sandwich together.
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