The first reason you should make Carrot Cake Sandwiches (let’s call them “Cakewiches”) is that you can pretend that you’re eating a serving of vegetables with each one. The second reason is that it’s almost Easter and bunnies like carrots…so you should, too. Lastly (as if you really need more), reason three is that these are pure awesomeness in Carrot Cakewich form.
You might not know it, but reason three – gauging the level of awesomeness for carrot cake – is a science that requires mathematical equations to properly determine. What started as cravings years ago turned into carrot cake connoisseurship, which ultimately led to an Excel spreadsheet (including those mathematical equations) titled “Carrot Cake Extravaganza” on my computer. That spreadsheet is devoted solely to judging the deliciousness of carrot cake. What can I say – carrot cake is serious business in my world.
To me, the best carrot cake is moist, generously spiced, and filled with plump raisins and crunchy walnuts; And the whipped cream cheese frosting should be a compliment to the cake, not the only flavor you taste with each bite. These Carrot Cakewiches meet all of these requirements, with the added bonus that these are hand-held treats. Trust me, the carrot cake in these is divine and the honey cream cheese filling gives it a little extra magic.
Now hop along, Rumblers, get baking, and be sure to save a Carrot Cakewich for the Easter Bunny.
Makes about 10 cookies, 3″ diameter each.
- 1 c. plus 2 tbsp. flour (about 102 g)
- ½ tsp. baking soda
- 1¼ tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. ground cloves
- 1 stick (8 tbsp) salted butter, at room temperature
- ½ c. brown sugar
- ½ c. granulated sugar
- 1 large egg, at room temperature
- 1 tsp. vanilla
- 1 c. carrots, coarsely grated
- ½ c. walnuts, chopped
- 1/3 c. golden raisins
Honey Cream Cheese Frosting
- 8 oz. cream cheese (8 oz.), at room temperature
- ¼ c. honey
- 1 c. confectioners sugar
Heat your oven to 375ºF. Line two cookie sheets with silicone mats or parchment, then generously grease.
In a medium-sized bowl, blend together the flour, cinnamon, nutmeg, cloves, and baking soda. Set aside.
In a standing mixer fitted with a paddle attachment, whip the butter until light and creamy. Add the brown and granulated sugars, and mix well. Add the egg and vanilla and mix until well-incorporated.
Slowly add in the dry ingredients and mix until just combined. Stir in the carrots, walnuts, and raisins.
Drop very rounded tablespoons of batter onto your prepared cookie sheets. Leave at least 2 inches between them – these cookies will grow. Bake for about 12-15 minutes, until they begin brown and spring up when touched in the center.
Cool for 2 minutes on the cookie sheet then transfer to a rack to cool completely.
Honey Cream Cheese Frosting
Whip the cream cheese until a bit fluffy. Add the honey and whip until combined. Slowly add in the confectioner’s sugar and whip well.
Carefully spread a layer of frosting on a cake, and gently press a second cake on top to create a Cakewich. Store on a wax-paper lined cookie sheet or individually wrapped in plastic wrap. Refrigerate up to 2 days.