Zutaten für Inside Out Carrot Cake Cookies
- All Purpose Flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- 1 large egg
- Carrot
- Walnuts
- ½ cup raisins
- 4 ounces cream cheese, softened
- 2 tablespoons honey
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Zubereitung von Inside Out Carrot Cake Cookies
- Preheat oven to 375°F (190°C). Position oven racks in the upper and lower thirds of the oven.
- Butter two baking sheets.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, ¾ cup packed brown sugar, 1 large egg, and 1 teaspoon vanilla extract using an electric mixer on medium speed until light and fluffy (about 2 minutes).
- Reduce mixer speed to low. Add 2 cups grated carrots, 1 cup chopped walnuts or pecans, and ½ cup raisins. Mix until combined. Gradually add the dry ingredients (from step 3) and mix until just combined, being careful not to overmix.
- Drop rounded 1 ½ tablespoons of batter onto prepared baking sheets, leaving 2 inches between each cookie. Bake for 12-16 minutes, rotating baking sheets halfway through, until the edges are lightly golden brown and the centers are set.
- Let cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
- While the cookies are baking, combine 4 ounces cream cheese, softened, and 2 tablespoons honey in a food processor. Process until completely smooth and creamy.
- Once the cookies are completely cool, spread a generous amount of the cream cheese filling onto the flat side of one cookie. Top with another cookie to create a sandwich.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
103g
Fat
48g
Carbs
12g
