May 2, 2012

Carrot Cake Cookies with Cream Cheese Filling

Sorry for the lack of new recipes lately! I've been so busy the past few weeks - cooking and baking has taken a back seat! Part of what has been taking up my time is pretty exciting though! I'm going to be moving to Minneapolis later this week! I found a really great apartment and I just started packing up my things. When I get all settled I'll get back to my regular schedule of recipe posts!

I made these carrot cake cookies for my family's Easter get-together at my Grandparents' house this year. I wasn't really planning on sharing because I didn't have a ton to pass around, but once my family saw me eating a cookie - they started asking questions. My family tends to get excited whenever I bring desserts to a party. I asked them if they wanted to try a bite and they, of course, said yes. Let's just say they went into the kitchen and helped themselves to some cookies. Vegan success!

*Recipe based off of this Martha Steward recipe*

Frosting Ingredients:
  • 1/4 cup non-dairy cream cheese
  • 1/4 cup vegetable shortening
  • 1/4 cup powdered sugar
  • 1 tsp lemon juice

In a medium bowl blend together the cream cheese and shortening with a hand mixer. Add in the sugar and lemon juice and beat until well combined. Cool in your refrigerator for about 30 minutes while your making your dough, baking the cookies, and allowing them to cool.

Cookie Ingredients:
  • 1/2 cup shortening
  • 1/2 cup brown sugar
  • 1/4 cup regular sugar
  • 1/4 cup applesauce
  • 1 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup rolled oats
  • 3/4 cup packed, finely grated carrots
  • 1/3 cup raisins

Preheat the oven to 350 degrees F.

In a large bowl blend together the shortening, brown sugar, regular sugar, applesauce, and vanilla. Blend until well combined. 

In a medium bowl whisk together the flour, ginger, cinnamon, and salt. Once the dry ingredients are well combined - add into the wet ingredients and blend with hand blender until incorporated. Stir in the oats, carrots, and raisins.

Drop the dough onto greased cookie sheets by the tablespoon (or mini ice cream scoop) full. Flatten the balls of dough with the palm of your hand. Bake until the edges are crisp - for 15-18 minutes. Transfer the cookies to a wire rack to cool.

Once the cookies are cooled take the frosting out of the fridge. To assemble the cookie sandwiches - turn one cookie upside down, spread a small amount of frosting on the bottom, and place another cookie on top!