Easter Carrot Cake Cookie Sandwiches

The Easter Bunny Is Coming

Easter is almost here and we have a delicious carrot cake cookie recipe that the Easter Bunny would definitely approve of. It’s an update on a classic: carrot cake! Your kids will love these carrot cake cookie sandwiches. They have a yummy cream cheese filling and they’re a fun recipe to make with the whole family.

Yummy Easter Treats

These carrot cake cookies are chock-full of carrots, a yummy vegetable that gives your body a healthy dose of vitamin A, vitamin C, vitamin K, and fiber. These nutrients can lower your cholesterol, prevent memory loss, and keep your eyes in tip-top shape.

If you’re ready to make these sweet treats for Easter, check out the recipe listed below.

Carrot Cake Cookie Sandwiches with Cream Cheese Filling

(Recipe from Cooking Light)

 Ingredients

• 2 cups of shredded carrot
• 2/3 cup of packed brown sugar, divided
• 1/4 cup of unsalted butter, divided
• 2 tablespoons of canola oil
• 1 teaspoon of grated orange rind
• 3/4 teaspoon of vanilla extract, divided
• 1 large egg
• 5 ounces of unbleached all-purpose flour (about 1 cup)
• 1 teaspoon of ground cinnamon
• 3/8 teaspoon of salt, divided
• 1/4 teaspoon of baking soda
• 4 ounces 1/3-less-fat cream cheese, softened
• 1 cup of powdered sugar

 Directions

1. Preheat oven to 350°. Cover two baking sheets with parchment paper and set them aside.
2. Combine the carrots and 3 tablespoons of brown sugar in a bowl. Toss to coat the carrots. Place carrot mixture in a fine mesh sieve and let stand to drain for 10 minutes. Discard liquid.
3. Place 2 tablespoons of butter in a medium microwave-safe bowl and heat until melted. Add the oil, rind, 1/2 teaspoon of the vanilla extract, and the egg. Stir with a whisk until well combined.
4. Combine flour, remaining brown sugar (about 1/2 cup), cinnamon, 1/4 teaspoon of the salt, and the baking soda in a large bowl; stir well with a whisk. Add the carrot mixture and the butter mixture. Blend until just combined.
5. Drop dough by tablespoonfuls at least two inches apart onto prepared baking sheets. There should be a total of 28 cookies (14 per baking sheet). Gently pat dough down to form 2-inch circles. Bake the cookies at 350° for 11 minutes or until set. Remove pans from oven and let stand for three minutes. Remove cookies from pans and let them cool completely on a wire rack.
6. Combine cream cheese, the remaining two tablespoons of butter, the remaining 1/4 teaspoon of vanilla extract, and the remaining 1/8 teaspoon of salt in a medium bowl. Beat the mixture until fluffy. Add powdered sugar and beat until well combined (but do not overbeat).
7. Spread about 1 tablespoon of icing on the bottom side of one cookie and top with another cookie, flat side down. Repeat the procedure with remaining cookies and filling.

Easter Filling Ideas

To make these cookies super fun for Easter, get creative with your filling. Split the cream cheese filling into three separate bowls to make three separate fillings. One filling can be for adults—just add finely chopped raisins, walnuts, and shredded coconut to the cream cheese. For the other two bowls add a few drops of food coloring (pink or yellow in one and blue or green) in another. These two fillings will be great for your kids.