Carrot Cake Sandwich Cookies


½ c unsalted butter, softened slightly
½ c brown sugar packed
½ c granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 c all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
¾ tsp. ground cinnamon
¼ tsp. salt
½ c rolled oats
½ c shredded coconut
¾ c finely grated carrots
½ c chopped walnuts


For the cream cheese frosting:
4 oz. cream cheese, softened
4 Tbsp. unsalted butter, softened
1 c (heaping) powdered sugar
¼ tsp. pure vanilla extract

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners. Beat butter and sugars for several minutes until light and fluffy. Add egg and vanilla and beat to combine, scraping the bowl if necessary.

In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Add the flour mixture to the butter mixture and beat on low until just combined. Stir in the oats, coconut, carrots and walnuts by hand.

Chill the dough for 30 minutes. Scoop the dough evenly into 2 teaspoon sized mounds and place a couple of inches apart on the cookie sheets. You want to ensure the cookies will be similar size since the cookies will be sandwiched. Bake for 9-11 minutes, until golden brown and still slightly soft in the center. Rotate the cookie sheets half way through the baking time to ensure even baking. Cool the cookies completely on the baking sheets and fill with frosting.

To make the frosting; beat cream cheese and butter for several minutes, until combined. Add powdered sugar and vanilla extract. Beat for a couple more minutes until smooth and creamy. If the frosting appears a bit thin, add a little more powdered sugar or place it in the refrigerator to firm up. Enjoy