Ah, our first color challenge. Nothing says orange like carrots, the main ingredient in the quintessential orange dessert that is carrot cake. But who wants to just make plain ol’ carrot cake? Not this girl. Especially when my bicoastal counterpart is making something so special. Carrots + cookies + creamcheesefrosting = magic.
Carrot(s are orange!) Cake Sammich Cookies
- 1/4 cup warm water
- 1/2 package active dry yeast
- 1 cups milk
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup all-purpose flour
- 1 egg, beaten
- 1/8 teaspoon baking soda
- 4 finely grated carrots
- 1/2 cup raisins
- 1 package cream cheese frosting
- 1 cup of powdered sugar
- 4 tbl unsalted butter
- Preheat oven to 325 degrees.
- Put the water in the mixing bowl and sprinkle in the yeast. Allow yeast to dissolve for about 5 minutes.
- Add the butter, milk, salt, sugar and flour to the yeast and stir until smooth.
- Cover the bowl with plastic wrap and let stand for 3 hours, ideally overnight at room temperature.
- Stir in the carrot, eggs, baking soda, and raisins and stir until well mixed.
- Place spoonfuls on a baking sheet and bake for 15 minutes of until sides are slightly brown.
- Assemble cream cheese frosting by beating softened cream cheese on low until creamy.
- Add butter and beat until well combined.
- Slowly add in sugar until well combined.
- Remove cookies from oven, and once cooled completely, assemble sammiches with cream cheese frosting.
These babies are SUPER moist with a pancake-y/waffle-like consistency (maybe because the base was derived from a waffle recipe? I mean, just maybe.) so they’re pretty reminiscent of the cake. I’d consume day-of, and do your best not to refrigerate. They don’t keep too well comparatively to other cookies so I highly encourage consuming the batch in one sitting…if you’re into that sort of thing.