Inside Out Carrot Cake Cookies Food
INSIDE OUT CARROT CAKE COOKIES
Make and share this Inside out Carrot Cake Cookies recipe from Food.com.
Provided by greysangel
Categories Drop Cookies
Time 35m
Yield 1 1/2 dozen, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 375. Butter 2 baking sheets
- Whisk together flour, cinnamon, baking soda, salt in a bowl.
- Beat together butter, sugars, egg and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts and raisins at low speed, then add flour mixture until combined.
- Drop 1-1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly brown and springy to the touch, 12 to 16 minutes total.
- Cool cookies on sheets on rack for 1 minute, then transfer to racks to cool completely.
- While cookies are baking, blend cream cheese and honey in a food processor until smooth
- Sandwich flat sides of cookies together with generous tablespoons of cream cheese filling between.
Nutrition Facts : Calories 351.4, Fat 21.2, SaturatedFat 9.8, Cholesterol 58.8, Sodium 223.2, Carbohydrate 38.3, Fiber 1.6, Sugar 25.9, Protein 5
INSIDE-OUT CARROT CAKE
A different kind of carrot cake. Cream cheese in the center instead of the outside. A good way to use up extra carrots too!
Provided by pies and cakes and
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a small mixing bowl, beat filling ingredients till well mixed. Set aside. In a large mixing bowl, make the cake mix: Combine eggs and sugar and beat till light. Add carrots and oil and beat till well combined. In another bowl, mix dry ingredients and add to carrot mixture. Stir in walnuts and raisins.
- Grease and flour a 10 inch fluted tube pan. Place 3 cups of mix into pan and top with filling mixture. Place remaining batter on top of filling covering as much as possible. Bake 350° for 55-60 minutes. Cool for 15 minutes and remove from pan. Cool completely and sprinkle with powdered sugar. Refrigerate leftovers.
Nutrition Facts : Calories 519.1, Fat 29.9, SaturatedFat 7.4, Cholesterol 91.3, Sodium 503.1, Carbohydrate 58.3, Fiber 2.1, Sugar 38.5, Protein 6.9
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