Blue Ribbon Carrot Cake Cookies |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 48 |
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I created this recipe because I just love carrot cake. I wanted something that I could take with me anywhere and not need a fork. I entered my recipe in the Los Angeles County Fair in 2007 and the cookies not only won first place, but were also named Best of Division. Ingredients:
1 cup butter, softened |
1 cup packed brown sugar |
3/4 cup sugar |
2 eggs |
1-1/2 teaspoons vanilla extract |
1/2 teaspoon rum extract |
3 cups king arthur unbleached all-purpose flour |
1/2 cup old-fashioned oats |
1-1/2 teaspoons ground cinnamon |
3/4 teaspoon salt |
3/4 teaspoon baking soda |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1 cup chopped walnuts, toasted |
3/4 cup shredded carrots |
3/4 cup raisins |
filling: |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
1-1/4 cups confectioners' sugar |
1 teaspoon vanilla extract |
1/2 cup chopped walnuts, toasted |
2 tablespoons crushed pineapple |
additional confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool completely.
3. In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator. Yield: 4 dozen.
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