Carrot Cake Sandwich Food

CARROT-CAKE COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
• Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
• Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
• Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

CARROT CAKE SANDWICH

Steps:

• Lightly toast both halves of English muffin.
• Place shredded carrots in a small bowl and sprinkle with nutmeg.
• Spread peanut butter on one side of English muffin.
• Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.

CARROT CAKE SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
• In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
• Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

CARROT CAKE

Steps:

• grease and base line two 18cm (7 inch) sandwich tins and pre-heat oven 180oC (160oC fan oven) mark 4. whisk the oil and sugar together (use hand held whisk) then whisk in eggs, one at a time. sift flour, salt and spices together over the mixture and gently fold in using large metal spoon. mix in grated carrots (I use food processor to grate carrots as quicker than a hand-held grater).
• divide mixture between cake tins and bake at 180oC (160oC fan oven) mark 4 for 30-40 mins (my fan oven takes 50 mins to cook this cake) or until golden and a skewer inserted in middle comes out clean. Leave in tins for 10 minutes then turn out onto wire rack to cool
• To make frosting, beat the butter and cream cheese together in a bowl until light and fluffy, sift in icing sugar, add the vanilla extract and beat well until smooth. Spread some of the frosting over one cake and sandwich together with the other cake. Spread the remaining frosting on top and sprinkle with pecans ( lovely cake with or without the nuts)
• cake will keep for up to a week if stored in airtight container if it is stored before the frosting is added. (i very often do this and cake still moist when eaten)

CARROT "CAKE" TEA SANDWICHES

Steps:

• Trim crusts off of bread.
• Combine frosting, cream cheese, carrot and nuts.
• Spread filling evenly on bread, top with another slice of trimmed bread to create sandwiches.
• Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes.
• Chill for at least an hour before serving.

CARROT CAKE SANDWICH COOKIES FROM SOUTHERN LIVING

Steps:

• Toss together first 4 ingredients in a large bowl. Stir raisins into carrot mixture.
• Tear cookie dough into pieces, and stir into carrot mixture until well combined.
• Drop cookie dough mixture by tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. (Dough should make 24 cookies.).
• Bake at 350° for 15 to 18 minutes or until edges are crisp. Cool on baking sheets 5 minutes. Remove to wire racks, and cool 10 minutes or until completely cool.
• Turn half of cookies over, bottom sides up. Spread each with 1 tablespoons chilled Cream Cheese Icing. Top with remaining cookies, bottom sides down, and press gently to spread filling to edges of cookies.
• Note: For testing purposes only, we used Pillsbury Create 'n Bake Sugar refrigerated cookie dough.
• Icing Instructions:.
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• Beat Cream cheese and butter at medium spped with an electric mixer until creamy.
• Add remaining ingredients, beating until smooth. Cover and chilll 30 minutes or until spreading consistency.

CARROT CAKE SANDWICH COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
• Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets.
• Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes. Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.