Tuesday 3 February marked National Carrot Cake Day, bringing with it the perfect excuse to indulge in everyone’s favourite spiced delight!
For carrot cake lovers who dream of moist cake, warm cinnamon, and creamy frosting, this Carrot Cake Cookie Sandwiches recipe from Food Lover’s Market transforms your beloved dessert into an irresistible handheld treat. Simple to make, impossible to resist!
What you’ll need
For the cookies:
- 500 ml (2 cups) carrots, peeled and grated
- 125 ml (1/2 cup) raisins or cranberries
- 500 ml (2 cups) rolled oats
- 125 ml (½ cup) pea protein
- 125 ml (½ cup) almond flour
- 30 ml (2 tbsp) xylitol
- 10 ml (2 tsp) ground cinnamon
- 5 ml (1 tsp) nutmeg
- 5 ml (1 tsp) baking soda
- pinch of salt
- 250 ml (1 cup) unsweetened apple sauce
- 45 ml (3 tbsp) honey
- 10 ml (2 tsp) apple cider vinegar
- 10 ml (2 tsp) vanilla extract
For the cream-cheese icing:
- 250 g full-fat cream cheese
- 45 ml (3 tbsp) xylitol icing sugar
- 10 ml (2 tsp) vanilla extract
Here’s what to do
For the cookies:
- Preheat the oven to 180°C. Line 2 baking sheets with baking paper and spray with a non-stick cooking spray.
- In a large mixing bowl, combine the grated carrots, raisins or cranberries and all dry ingredients.
- In a smaller mixing bowl, combine the apple sauce, honey, vinegar, and vanilla.
- Make a well in the dry ingredients and combine the wet mixture with the dry ingredients. Mix using a wooden spoon until the mixture forms a ball.
- Use your hands and divide the mixture into 12. Roll each piece into a golf ball-sized ball and flatten on the baking sheet.
- Bake the cookies for about 25-30 minutes, or until cooked. They will harden on cooling.
For the icing:
7. Combine all ingredients and mix well.
8. Once the cookies are completely cooled down, spread the cream cheese icing on six of the cookies and smash with the remaining cookies to create a sandwich.
