Carrot Cake Sandwich Cookies
by Martha Stewart – modified by Me!
Makes about 25 sandwiches
1 cup packed light brown sugar
1 cup granulated sugar
1/2 pound (2 sticks or 1 cup) milk-free margarine (not “light”), room temperature
2 large eggs, room temperature
1 teaspoon 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– I have found the the Cream Cheese frostings that are pre-made actually contain NO DAIRY! Go check them out, I’m not even kidding! If not, I will attempt a homemade version and post it here in the future. You could always use a dairy free vanilla frosting.
Preheat oven to 350F. Line two baking sheets with parchment paper and set aside. In a very large bowl, beat margarine and sugars till light and fluffy, about 3-4 minutes. Add eggs and vanilla, beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Stir to combine. Gradually add flour to butter mixture, mix on low speed until just blended. Mix in oats, carrots and raisins. Chill dough in refrigerator until firm, at least 1 hour.
Using a 1/2 ounce ice cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula or a knife to spread about 2 teaspoons (or more…) of frosting onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an air tight container for up to 3 days in the refrigerator.