Carrot Cake Cookies with Pineapple Cream Cheese Filling
The recipe Carrot Cake Cookies with Pineapple Cream Cheese Filling can be made in approximately 25 minutes. For 64 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 371 calories, 5g of protein, and 16g of fat. This recipe serves 12. 214 people have made this recipe and would make it again. A mixture of pecans, salt, raisins, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Easter event. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Cookie Madness. With a spoonacular score of 32%, this dish is not so awesome. Similar recipes include Carrot Cake Sandwich Cookies With Cream Cheese Filling, Carrot Cake With Pecan Cream Filling and Cream Cheese Icing, and Carrot cake with cream cheese frosting and marmalade filling.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 tsp. baking powder
1/2 teaspoon baking soda
4 ounces butter, room temp
3/4 cup shredded carrots, squeezed dry
2 tsp. cinnamon
8 ounces cream cheese, softened
2 eggs
2 cups all-purpose flour
1 cup light brown sugar
Chopped pecans
1/2 cup crushed pineapple, drained and pressed dry
1 cup powdered sugar (plus more if desired)
3/4 cup raisins
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon vanilla extract
Equipment:
baking sheet
mixing bowl
aluminum foil
oven
Cooking instruction summary:
Preheat oven to 350 degrees F. Line two baking sheets with foil.In a mixing bowl, beat the butter with sugar until creamy. Beat in the eggs and vanilla, then stir in carrots and raisins.Mix the dry ingredients (flour, baking powder, soda, salt and cinnamon) together, then add them to the creamed mixture, stirring just until mixed.Drop by rounded spoonfuls (if you have a medium cookie scoop, it works well) on to the sheets. Sprinkle pecans over half of the cookies.Bake 15 to 20 minutes. Let cool on sheets for a while. When completely cool, sandwich 2 cookies together with the cream cheese filling. Use a pecan topped cookie for the top cookie.Beat the cream cheese, gradually adding the butter. Beat until smooth. Sift in sugar. Beat well. Add pineapple and vanilla. Rub cream cheese frosting over the bottom of half of the cookies and use the remaining cookies to top the sandwiches.
Step by step:
1. Preheat oven to 350 degrees F. Line two baking sheets with foil.In a mixing bowl, beat the butter with sugar until creamy. Beat in the eggs and vanilla, then stir in carrots and raisins.
2. Mix the dry ingredients (flour, baking powder, soda, salt and cinnamon) together, then add them to the creamed mixture, stirring just until mixed.Drop by rounded spoonfuls (if you have a medium cookie scoop, it works well) on to the sheets. Sprinkle pecans over half of the cookies.
3. Bake 15 to 20 minutes.
4. Let cool on sheets for a while. When completely cool, sandwich 2 cookies together with the cream cheese filling. Use a pecan topped cookie for the top cookie.Beat the cream cheese, gradually adding the butter. Beat until smooth. Sift in sugar. Beat well.
5. Add pineapple and vanilla. Rub cream cheese frosting over the bottom of half of the cookies and use the remaining cookies to top the sandwiches.
Nutrition Information:
covered percent of daily need
