Carrot Cake Cookie Sandwich

cook time:

1 hr 0 min

total time:

1 hr 0 min

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Yo Gingis, if you’re like me and can’t resist the charm of classic carrot cake, but you’re yearning for something more on-the-go, let me introduce you to your next obsession: Carrot Cake Cookie Sandwiches! I have seen so many carrot cake recipes recently, so I decided to spice things up a bit. Imagine the rich flavors of carrot cake packed into soft, chewy cookies with an unexpected twist – a dollop of labaneh frosting that’ll blow your taste buds away! These cookies are a creative take on the beloved carrot cake, and the labaneh frosting? It’s a game-changer! The delightful interplay between the natural sweetness of carrots (and the cookies, of course) and the savory notes of labaneh creates a flavor symphony that’s nothing short of perfect. Now, what’s truly fantastic about this recipe is how darn easy it is to whip up these scrumptious treats. In less than an hour, you’ll go from craving carrot cake to savoring your very own batch of Carrot Cake Cookie Sandwiches.

Ingredients

For the cookie:

  • 240 gr AP flour
  • 150 gr white sugar
  • 150 gr brown sugar
  • 270 gr rolled oats
  • 4 gr baking soda
  • 2 gr baking powder
  • 3 gr salt
  • 2 gr cinnamon powder
  • 1 gr cardamom powder
  • 1 gr clove powder
  • ½ nutmeg, grated
  • 2 pasture raised eggs, room temperature
  • 120 gr olive oil
  • 5 gr vanilla paste
  • 6 carrots, grated

Ingredients

For the filling:

  • 120 gr heavy cream, cold
  • 115 gr labaneh or cream cheese
  • 5 gr vanilla paste

Ingredients

For the cookie:

  • 240 gr AP flour
  • 150 gr white sugar
  • 150 gr brown sugar
  • 270 gr rolled oats
  • 4 gr baking soda
  • 2 gr baking powder
  • 3 gr salt
  • 2 gr cinnamon powder
  • 1 gr cardamom powder
  • 1 gr clove powder
  • ½ nutmeg, grated
  • 2 pasture raised eggs, room temperature
  • 120 gr olive oil
  • 5 gr vanilla paste
  • 6 carrots, grated

Ingredients

For the filling:

  • 120 gr heavy cream, cold
  • 115 gr labaneh or cream cheese
  • 5 gr vanilla paste

Ingredients

For the cookie:

  • 240 gr AP flour
  • 150 gr white sugar
  • 150 gr brown sugar
  • 270 gr rolled oats
  • 4 gr baking soda
  • 2 gr baking powder
  • 3 gr salt
  • 2 gr cinnamon powder
  • 1 gr cardamom powder
  • 1 gr clove powder
  • ½ nutmeg, grated
  • 2 pasture raised eggs, room temperature
  • 120 gr olive oil
  • 5 gr vanilla paste
  • 6 carrots, grated

Ingredients

For the filling:

  • 120 gr heavy cream, cold
  • 115 gr labaneh or cream cheese
  • 5 gr vanilla paste
Equipment

Bowls
Whisk
Spatula
Cookie cutter
Scale
Baking tray
Parchment paper
Piping bag

Lets Start Cooking!

step 1

Preheat the oven to 350°F or 180°C.

step 2

In a bowl, combine the dry ingredients: flour, white sugar, brown sugar, rolled oats, baking soda, baking powder, salt, cinnamon powder, ginger powder, clove powder, and nutmeg. Mix and set aside.

step 3

Grate the carrots finely. Add them to a bowl with olive oil, vanilla paste, and eggs. Mix until homogeneous.

step 4

Pour the wet mix into the dry mix, and fold until fully combined.

step 5

Scoop ping pong-sized pieces batter and place 2-3 inches apart on a baking tray lined with a parchment paper.

step 6

Bake for 10-12 minutes, you should expect them to spread widely. While baking, prepare the filling.

step 7

In a bowl, whip the heavy cream with vanilla paste. Once whipped, add the labaneh cheese and fold it in. Mix until combined and smooth. Transfer to a piping bag.

step 8

Once the cookies cool down completely, pipe the filling on the bottom part of one cookie and close into a cookie sandwich with additional cookie.

step 9

YASSS!

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