This post was sponsored by Bob’s Red Mill as part of their spring baking campaign.
Yay for spring baking!
So, carrot cake is definitely one of my very favorite spring desserts. It’s filled with delicious spices, is generally very moist and tender, has loads of sweet carrots and is layered and topped with CREAM CHEESE frosting. Seriously, how can you go wrong?
Well today’s carrot cake dessert has all of those things, but it’s even better (yes, it’s possible).
Reason number one is because it’s made with Bob’s Red Mill Paleo Baking Flour that is nutrient-packed (from all that almond and coconut flour, you guys!), which happens to have a few grams of fiber per serving and you know I looooove all that. It’s the perfect flour mix for all of your baking needs because it can be subbed in for any other flour in a recipe. Ta-da! Yummy baked goods at ya’ fingertips. (There is even a recipe for flatbread right on the bag – I’m all over it.)
The second reason this dessert is so special is because they’re carrot cake cookies instead of a whole cake. Why is that cool? 1) They’re basically mini cakes, 2) they cook a whole lot faster, and I’m impatient, 3) they’re portion controlled, and 4) they’re stuffed with CREAM CHEESE FROSTING.
Oh, and third? They’re rolled in coconut flakes to make ’em extra extra yummy.
And really, they’re just super adorable.
I could keep counting the reasons, but basically these carrot cake cookie sandwiches are everything we’ve ever wanted in life.
This post was sponsored by Bob’s Red Mill. All views are my own (yep – their products are my fave).
- 1 ¾ cups Bob’s Red Mill Paleo Baking Flour
- 1 ½ tsp. baking powder
- 1 ½ tsp. ground cinnamon
- ¼ tsp. each ground cloves and nutmeg
- Pinch coarse salt
- ½ cup brown sugar or honey
- ¼ cup soft butter or oil
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 cup grated carrots
- ¼ cup golden raisins
- 4 oz. Neufchatel cheese or mascarpone
- 2 ½ Tbsp. powdered sugar
- ¼ tsp. pure vanilla extract
- 2 Tbsp. unsweetened coconut flakes (optional)
- In a medium mixing bowl, whisk together flour, baking powder, cinnamon, cloves, nutmeg and salt. Set aside.
- In another medium mixing bowl, use a hand mixer on medium speed to whip together brown sugar/honey and butter/oil. Once fluffy, add eggs, one at a time until incorporated. Whisk in vanilla extract.
- Slowing whisk wet ingredient mixture into dry ingredients, on low, until incorporated. Fold in carrots and raisins. Place batter in the refrigerator for 30 minutes.
- Preheat oven to 325 degrees. Use a medium cookie scoop to form 2-inch mounds on a baking sheet lined with parchment paper, about 2 inches apart. Bake 8-10 minutes, until soft but slightly browned. Allow to completely cool.
- To make filling, whip cream cheese/mascarpone on high with a hand mixer or in a stand mixer until fluffy. Whip in sugar and vanilla extract.
- Spread a 1-inch layer of filling onto the bottom side of half of the cookies. Place remaining cookies on top of the filling, bottom side down, to form cookie sandwiches. Roll edges in coconut, if desired. Keep refrigerated.