About Me

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Colorado Springs, CO
Hey Everyone!! I'm Erika. I'm a 28 year old, fashion loving, food blogging, midwestern girl! I grew up on hearty meals and enjoying the simple life of South Dakota. Ever since leaving home I have found a love for baking and cooking. I started this blog for my family and friends so that they can see how food blog recipes REALLY turn out. When I'm not too busy running the fashion world and have time for the blogging world, I will try to update the blog weekly. I am not a professional and probably never will be, so don't expect too much from me. :) I just love to have fun, get messy and make the simple things. ENJOY!

Friday, September 9, 2011

Carrot Cake Sandwich Cookies

For those of you that know me well, you also know my love for carrot cake. I do not know what it is about this wonderful dessert but I am in love with it and couldn't resist making these when I found the recipe.

As I have stated in my prior blog, I am already in fall mode. When I made these cookies, my want and need for fall climbed even higher. The smells that come from this recipe will make your mouth water and your house smell of everything wonderful...cinnamon, ginger, nutmeg.

I have eaten four of these cookies in the last day and not only for mid day snacks.... for an early breakfast too!! These are sure to win over anyone and are easy to make! Have fun..

photo credit: Every Last Cookie
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
1 cup raisins

Cream Cheese Frosting:
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Step One:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Step Two:
In a large mixing bowl, combine sugars and butter and mix on med/high for 3-4 mins. After combined, add eggs and vanilla. Beat on high until mixture becomes smooth.

Step Three:
Combine flour, salt, cinnamon, nutmeg, ginger, baking powder and baking soda in a medium size mixing bowl. 

 Step Four:
Add flour to the butter mixture slowly, mix on med/low speed. Than add oats, carrots and raisins. Mix well. Place dough into the refrigerator for an hour to harden. 

Step Five:
While the dough is in the fridge, start making the cream cheese filling. Take the cream cheese and soften with a rubber spatula. Chop up the soften butter and mix with the cream cheese.

Step Six:
Add confectioners sugar and mix well. Next, add vanilla and finish mixing.

Step Seven:
Using an ice cream scoop, scoop dough and place onto baking sheets. Bake until golden and crispy, about 12-15 minutes.
Step Eight:
Let cookies cool by placing on a cooling rack for about 15 mins. Once cookies have completely cooled off, spread cream cheese onto one cookie and top with another cookie (like a sandwich). You have now made the most amazing dessert... ENJOY!!

Original Recipe:

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