After getting several nights of 9 + hours of sleep, guzzling orange juice over the last few days (with a couple of diet cokes in there), and sucking on about a million cough drops…I’m finally feeling better.
And I finally did some baking. I figured I ought to squeeze in an Easter dessert for everyone. These Inside-Out Carrot Cookies are a fun twist on Carrot Cake, especially for a cookie lover like me who almost always prefers a cookie over a piece of cake! I really love the cream cheese filling in these that is just subtly sweetened with honey.
The first time I attempted these cookies I followed the recipe to a T but when I pulled them out of the oven I saw this….
Talk about a major disappointment. But then I tried one and they tasted amazing. Then my son saw one and asked for a pancake…and another, and another. Maybe I should have told Brett we were having Carrot Cake Pancakes for dinner? Maybe you guys would have liked a Carrot Cake Pancake recipe?
The recipe was so easy that I decided to try again right away, making a few adaptations and crossing my fingers that they’d turn out.
Second time was a charm! Phewwww!
Inside-Out Carrot Cake Cookies
1 1/2 cups flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter, soft
1/3 cup plus 2 tbsp. granulated sugar
1/2 cup plus 2 tbsp. light brown sugar
1/2 tsp. vanilla
1 cup grated carrots
1/2 cup oats
8 ounces cream cheese, soft
1/4 cup honey
Put oven racks in upper and lower thirds of oven and preheat to 375.
In a medium bowl whisk together flour, cinnamon, baking soda, and salt, and set aside.
In a stand mixer, beat together, butter, sugars, vanilla, and egg until fluffy. Mix in grated carrots.
Stir in flour mixture and beat until just combined (or stir by hand).
Drop rounds of 1 1/2 tbsp cookie batter onto cookie sheets lined with parchment paper.
Bake for 12-14 minutes, switching position of the cookie sheets half way through (from upper to lower). Bake until cookies are lightly browned and springy to the touch.
Remove from oven and let cool on cookie sheet for one minute before transferring to a cooling rack.
While the cookies are baking, blend or beat the cream cheese and honey together until smooth and creamy.
When cookies have cooled completely, sandwich cookies together with a thick layer of cream cheese filling in between.