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Carrot Cake Cookie Sandwiches

Carrot Cake Cookie Sandwiches
This Recipe Is:

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WebMD Recipe from Foodily.com

Ingredients
  • 1 cup
    organic whole wheat pastry flour
  • 1/2 cup
    wheat bran
  • 1 cup
    oatmeal
  • 1/2 teaspoon
    baking soda
  • 1/2 teaspoon
    baking powder
  • 1 teaspoon
    salt
  • 1 tablespoon
    cinnamon
  • 1 teaspoon
    pumpkin pie spice or fresh nutmeg
  • 3/4 cup
    pecans, chopped
  • 1 tablespoon
    real vanilla extract
  • 1 1/2 cups
    shredded carrot, not store bought - freshly grated in a cheese grater
  • eggs
  • 1/2 cup
    unsweetened applesauce
  • 2 tablespoons
    butter, room temperature
  • 1/2 cup
    brown sugar
  • 1/2 cup
    golden raisins
  • 2 cups
    2% greek yogurt
  • 1/4 cup
    local honey
  • 1 teaspoon
    cinnamon
Instructions
  1. Preheat oven to 325°F.
  2. In a small bowl, pour about half cup of hot water over the raisins and let them soak. In a bowl, whisk the eggs well. Add applesauce, butter, and brown sugar and stir. Drain the raisins and add them, and the carrots to the wet mixture. In another large bowl, mix all dry ingredients and the nuts.
  3. Gently, in thirds add the dry ingredients to the wet. You should get a pretty thick dough at this point, firm enough to keep form on a baking sheet, but still more moist than your typical cookie.
  4. Line the baking sheet with parchment paper. Use an ice cream scoop for large cookies, or a tablespoon for smaller ones and set them 2 inches apart. Bake for 12-16 minutes, depending on cookie size, until edges brown a little and the middle is just set. Timing will vary.
  5. In the meantime, mix all filling ingredients with a whisk and put in fridge to firm up.
  6. Allow cakey cookies to cool before assembling the sandwiches. Use desired amount of filling and eat immediately as the yogurt gets a bit messy once it starts to soften. You could also freeze them for about 30 minutes, which would make them much easier to eat.
Nutritional Information

Makes: 20 servings
  • Calories146
  • Carbohydrates22.5
    • Dietary fiber2.7g
  • Cholesterol22mg
  • Fat5.0g
    • Saturated fat1.2g
  • Sodium190mg
  • Protein3.9g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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