Carrot Cake Sandwich Cookies #SundaySupper

Carrot Cake Sandwich Cookies

Happy Easter! Easter is one of my favorite holidays. In fact, it might be my favorite (don’t tell Christmas!). Yeah Christmas has lots of presents, but it’s in the middle of winter. Yuck! Easter means spring is here. The days are longer and the sun shines more. The daffodils are up and the grass is greener. I love to hear the birds sing. Oh, and I bet one of our backyard bunnies will make an appearance. They are giant – almost the size of cats. They always make me smile :)

Candy is pretty stellar at Easter too. So many holidays are all about chocolate, but not Easter. I am stocked up on jelly beans from now to eternity. I even got an Easter basket. Thanks, Mom and Dad!

Carrot Cake Sandwich Cookies

I’ll be spending today coloring eggs, baking a little, hopefully taking a walk (it’s supposed to be 70!), spending time with my parents, and just trying to relax. After all, that’s the best thing about any holiday: taking a break.

Carrot Cake Sandwich Cookies

Carrot cake is another awesome thing about Easter. I’m not sure how the two became so connected but you pretty much can’t have one without the other. These Carrot Cake Cookies are a fun, easy twist on the traditional layer cake. They really do taste just like carrot cake too! Dad proclaimed them his favorite thing I’ve made. The soft, lightly spiced cookies are delightful, especially with the pop of flavor from the raisins. I sandwiched them with traditional vanilla buttercream, but cream cheese frosting or even vanilla ice cream would be killer. Fill them however you like, or don’t fill them at all. It’s up to you! You won’t want to wait for next Easter to make them again!

Carrot Cake Sandwich Cookies

Carrot Cake Sandwich Cookies

Makes 24 cookies, 12 sandwiches

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoons ground ginger
1 cup old fashioned rolled oats
2 sticks unsalted butter
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup shredded or flaked unsweetened coconut
2 cups grated carrots
1 cup raisins

In a medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon, ginger, and rolled oats.

In a large bowl cream butter and sugars until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Mix in the vanilla. Add the eggs and mix until once again light and fluffy.

Add the flour mixture and stir until just combined. Add the coconut, carrots, and raisins and stir until evenly distributed. Chill dough in the refrigerator for at least 1 hour and up to overnight.

When ready to bake the cookies, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Scoop the dough onto the sheets, spacing them as far apart as possible. They will spread and may run into each other during baking, but that’s okay. Bake for 15-20 minutes, rotating halfway through, until cookies are mostly set. Cool cookies completely on trays. Once cool, serve or sandwich with frosting. Store unfilled cookies in an airtight container at room temperature for up to 3 days, while filled cookies will need to be stored in the refrigerator. Filled or unfilled cookies may be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.

Recipe adapted from Cooking Channel

Don’t forget to check out all the other Sunday Supper dishes!



Savory and Sweet Breads:

Sides and Salads:

Main Dishes:


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Panettone French Toast

Panettone French Toast

My eyes are bigger than my stomach.  Not when I’m eating (although that happens on occasion) but when I’m shopping.  Put me in the grocery store and I want it all.

My cart is loaded down with produce before I even contemplate what I’m going to do with everything.  You mean I can’t eat peaches, plums, blueberries, cherries, grapes, and apples all in one week?  But it all looks so good.

Panettone French Toast

Then I hit the snack aisle.  Ten bags of chips later, my cart is overflowing and I’m worried about watching expiration dates.  But there’s no way that bag of chips has ten servings in it, and I’m even good about portion control.  So the chips tend not to last that long anyway because when a bag is ¾ the way full of air, it pretty much can’t.

Sweets are my true love.  I’ve trained myself to avoid most bakery treats because they’re never as good as mine and I bake so much that there’s no way I can eat it all.  Walking through the bakery section always makes me a little wishful to pretty much buy it all and stuff my face.  But I resist!  I do buy candy with reckless abandon, along with special flavors of Golden Oreos.  Gingerbread Oreos still have my heart.

Panettone French Toast

Then there was the panettone staring at me in the pantry.  I had to have it at Christmas and now it’s almost expired.  Panettone lasts a seriously long time because of the way it’s made, in case you were wondering how it’s still good four months later.  I wouldn’t let myself waste it.  So I had to eat it.  I know.  Poor me.

I’ve also been craving French toast, which Mom used to make all the time but I haven’t had in probably ten years.  So Mom and I whipped up a batch of Panettone French Toast, and I am so glad we did.  The creamy, custardy center was perfectly off set by the crispy exterior, and the flavors of the panettone still shined through without ever becoming too sweet.  Maple syrup was okay with it, but I loved blackberry jam.  If you don’t have a panettone staring at you, a lot of grocery stores carry them year round, or a basic raisin bread would work.  I’d just soak it a little longer because it’s not as soft and moist as panettone.  I’m just glad I still have half the panettone left to make more French toast next week.  I mean, I have to eat it, right?

Panettone French Toast


Panettone French Toast

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3-4 servings


½ panettone, sliced into ½-3/4 inch thick slices

4 large eggs

2 cups milk (I used almond, use what you love)

1 teaspoon ground cinnamon (optional)

1 teaspoon pure vanilla extract (optional)

1-2 tablespoons vegetable oil

Pure maple syrup, for serving

Blackberry jam, for serving


In a large bowl, whisk together eggs and milk, as well as cinnamon and vanilla, if using.

Preheat a large skillet over medium heat. Place 1-2 slices of panettone in the custard and allow to soak 1 minute on each side or 2 minutes fully submerged.

Once the skillet is hot, add the oil and swirl to coat the pan. Add the soaked panettone to the skillet and cook 1-2 minutes on each side, until golden brown. Repeat with the other slices of panettone. Serve immediately with maple syrup and jam.

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