Pirate Jeni

Kitchen Witch, Singer of Songs, Player of Things with Strings

I haven’t been writing much lately because I’ve been busy over on my Tarot Site having a good time and I’ve been wanting to share my progress in dealing with my social and general anxiety (which is AMAZING, by the way) but I’m going to give you just a little snippet today because I need to tell you about these cookies.  These are Inside Out Carrot Cake Cookies and I’ve been making them for years.  And I love them.

I needed something to bring to a Community Kirtan that my friend David told me about.  Two years ago, I never would have considered going to a new place with new people where I knew only one person.   Never would have happened… and although I call David my friend, we really don’t know each other that well, but he’s one of a growing number of people that I hug as a greeting so…  yeah. Friends. And I went and I didn’t explode or freak out when I got lost or hide in a corner the whole time.  I actually ended up doing tarot readings for 5 people!  I had a lot of fun. I probably won’t go again because although it was lovely, it’s not really my thing.

I decided on these cookies because I’m always looking for a reason to make this deliciousness.   There are some important things left out of this recipe, in my opinion. Which is why I’m posting it here with my revisions.

You will make a better cookie if your eggs and butter are at room temperature.   Before we became refrigeration nuts, humans used to keep eggs and butter on the counter.  And to tell the truth, I still keep my butter out.  I refrigerate my eggs because commercial eggs are washed.  If they come right from the chicken, they have a protective barrier to prevent spoilage.

But yeah, take them out of the fridge a few hours ahead and thank me later.

The other thing is the original recipe tells you to beat your butter, sugar and eggs all together at once.

Don’t do that.

Cream the butter and sugar together.  This is where that room temp thing comes in handy.    King Arthur Flour has a great post on this so I’m not going to reinvent the wheel here.

After you cream the butter and sugar, then add your eggs one at a time and mix until fully incorporated

Another thing is the original recipe says it makes 13 cookies.

It lies.

It makes 6 cookies filled with cream cheese and one lonesome half cookie that has no idea what to do with itself except to be a delivery device for any leftover filling … of which there will be none. So, I double it.

So, here it is.   The Inside Out Carrot Cake Cookie Recipe for your next pot luck or emotional eating party.

Inside Out Carrot Cake Cookies

Recipe by Pirate JeniCourse: Dessert, CookiesCuisine: AmericanDifficulty: Medium
Servings

12

servings
Prep time

30

minutes
Cooking time

18

minutes

Have your cake in cookie form. Carrot cake cookies filled with a dreamy cream cheese and honey filling. Perfect for bringing to your next pot luck

Ingredients

  • For the cookies
  • 2 1/4 cups all purpose flour

  • 2 tsp cinnamon

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 cup unsalted butter, room temperature

  • 2/3 cup + 1/4 cup brown sugar

  • 2/3 cup + 1/4 cup granulated sugar

  • 2 large eggs, room temperature

  • 1 tsp vanilla

  • 4 medium carrots, coarsely grated

  • 2 cups of chopped walnuts

  • 1 cup raisins

  • For the cream cheese filling
  • 16 ounces cream cheese, softened

  • 1/4 cup wildflower honey

Directions

  • For the cookies
  • Preheat oven to 375 degrees. Line baking sheets with parchment paper (I used 6 sheets total. If you don’t have that many, you will need to cool them off before baking a new sheet of cookies)
  • Whisk together flour, cinnamon, baking soda and salt
  • Cream butter and both sugars together until light and fluffy
  • Incorporate eggs into the butter mixture, one at a time until fully combined
  • Stir in the carrots, walnuts and raisins
  • Fold in flour mixture and stir until just combined and all the flour is moistened.
  • Drop cookies by 1½ tablespoons about two inches apart and bake, turning halfway through for 16-18 minutes. They will spread so give them room.
  • Allow to cool on the sheet for one minute and then transfer to a cooling rack.
  • While the cookies are baking, beat the cream cheese and honey together until smooth.
  • When cookies are completely cool, sandwich two cookies together with a big glob of filling.

Notes

  • Inspired by: https://www.epicurious.com/recipes/food/views/inside-out-carrot-cake-cookies-109346

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