Carrot Cake Cookies
30 Aug 2010
I hope you all had a lovely weekend. Looking through a blog a few months ago, though I can't remember which one, I spied a story on Carrot Whoopie Pies. We don't have Whoopie Pies in Australia so I was keen to find what the fuss was all about.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbqVCaRhE1l6KArDqvtMSCr06qOdaJbPkWoZyqLfgWt_vZBzmWpXHohXT12beMwwofJVDb5g5YNz9mW2yDe92x4A9GDilRoYrQU86ADAM9gPF_toHQjTldSWAIGu10eq8C2zMTg/s1600/blog-1.JPG)
I tracked back the recipe for Carrot Cookies to Gourmet Magazine and thought I'd make them for work. As always, I adapted the recipe somewhat. I doubled the cinnamon and halved the quantity of walnuts and sultanas in the cookie mixture. Instead of honey flavoured cream cheese, I sandwiched the 2 halves together with cream cheese icing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSR0_tGb8jZdk5oXBmr5U-1kMGIJTc1twln0LZAU7FJwcYsGGaV7DSU1RF0nJB3VKskiLsOTTO-dYuV6LFvW5J1QcLM8PqPMplpSNhIIvkE93_mKHr9x5E2cR-osq9U0qOHGjf_Q/s1600/blog-2.JPG)
I stored the cookies overnight in an airtight tin and took them into work the next day. The cookies disappeared very quickly and a 'very yummy' note was taped to the biscuit tin. The cookies were a great success.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18grE9FgKDKacBSMjbXRX-xpAAlJw8yTM23qhHYUI05dpA5ShEzk3EdfLWkfH0Uw9X4S_V0myhCUiqzkONhTRz0mCm1TSt0m8YSuCrJKF1EKe3SC0kx3gu6llkFZSIsoBGvlkdQ/s1600/blog-3.JPG)
I've since made a batch for myself and they were just as delicious the second time around. They're like a mini serving of carrot cake but I found one cookie wasn't quite enough and 2 cookies were too many. I still have 1 left in the biscuit tin to have with my evening cup of tea.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qq6_RqIKApJYpZUPH5_dp3i1qO4EEJ_RkFR6gn7WlNKLaKRnCWrrvqM06G58n3leejrL5UZe1YRrhVUyneUB1w2Ph8oOm9qzmK4iYuI4lqdzwzVlBkNyaMI9VcioSi5dAqDIhQ/s1600/blog-4+%25283%2529.JPG)
I'll be back again on Wednesday with something new for you, so until then,
Jillian
I tracked back the recipe for Carrot Cookies to Gourmet Magazine and thought I'd make them for work. As always, I adapted the recipe somewhat. I doubled the cinnamon and halved the quantity of walnuts and sultanas in the cookie mixture. Instead of honey flavoured cream cheese, I sandwiched the 2 halves together with cream cheese icing.
I stored the cookies overnight in an airtight tin and took them into work the next day. The cookies disappeared very quickly and a 'very yummy' note was taped to the biscuit tin. The cookies were a great success.
I've since made a batch for myself and they were just as delicious the second time around. They're like a mini serving of carrot cake but I found one cookie wasn't quite enough and 2 cookies were too many. I still have 1 left in the biscuit tin to have with my evening cup of tea.
I'll be back again on Wednesday with something new for you, so until then,
Jillian