Carrot Cake Sandwich
The older I get the sweeter this damn tooth gets! I used to dream in savoury and wouldn’t think twice about a starter or dessert debate, always bidding for two starters but here I am calling a mini carrot cake a sandwich so I can eat dessert for lunch and dinner (and breakfast if we are being brutally honest!)
These started as a carrot cake cookie idea but I couldn’t fathom the idea of carrot cake without a cream cheese frosting (a lot of cream cheese frosting) so it would have to be stable enough to hold a lot of frosting and so I decided on a double cookie frosting filled scenario and that evolved into a cookie cake hybrid situation… so, I made the obvious decision to avoid confusion and call it a sandwich!
Me and carrot cake, we got a nice thing going on, I suppose I can share it with you all…
Carrot Cake Sandwich
Recipe
⏲ PREP TIME: 30 minutes
⏲ BAKE TIME: 12 minutes
⏲ RESTING TIME: 10 minutes
🧁 SERVINGS: 24 sandwiches
equipment
stand mixer/hand mixer
food weighing scale
mixing bowl
whisk
grater
baking tray
silicon baking mat
cooling tray
spatula
frosting bag
INGREdients
carrot cake
360g all purpose flour
1 tsp/5g baking soda
1/2 tsp/2.5g baking powder
4g cornstarch
1 tsp/5g cinnamon
112g salted butter
112g vegetable shortening
150g dark brown sugar
150g granulated sugar
2 eggs
1 tsp/5g vanilla extract
150g baby carrots (shredded)
cream cheese frosting
8oz full fat cream cheese
55g butter
300g confectioners sugar
30 mls heavy cream
1 tsp/5g vanilla extract
Instructions
1.
Preheat oven to 350°F, 180°C.
2.
Sieve and mix together your flour, cornstarch, baking soda, baking powder and cinnamon into a bowl and set aside.
Grate your baby carrots and set aside.
3.
Grate your butter and vegetable shortening into your stand mixer bowl. Add granulated and dark brown sugar to the bowl and cream on medium.
I like to use my butter and shortening straight from the freezer to speed up chill time but you can always use it from the fridge or at room temperature if you’re not using your mixture straight away.
3.
Add your eggs one at a time mixing until completely combined.
4.
Add your vanilla extract and grated carrots and mix through.
5.
Add your flour mixture, a little at a time and mix on low/medium until your mixture is thoroughly combined and comes together. It won’t take long.
6. Cover your mixture and put it into the fridge to chill for 2 hours or up to overnight.
7.
Using a tablespoon scoop and leveling off your mixture each time, roll your mix into balls and place on your silicone baking sheet about 2 inches apart, to allow room to spread.
8.
Bake your mini carrot cakes/cookies for 12 minutes, until the outsides have begin to brown and are still soft in the middle.
They’ll continue to bake and firm up on the baking tray, let them cool there completely before moving to a cooling rack.
cream cheese fRosting
1.
Add your room temperature cream cheese and butter to your stand mixer and beat with your whisk or paddle attachment until smooth.
2.
Add your confectioners sugar, a little at a time, and mix on low until sugar is fully incorporated.
3.
Add your heavy cream and vanilla extract and beat on medium for about 2 more minutes until thick, stiff and creamy.
Carrot cake sandwich construction
1.
Your carrot cakes should be completely cooled by now. Pair up your cakes as accurately as you can, it’s okay if they’re a bit off, this bit is actually fun!
2.
Add your cream cheese frosting to a piping bag with a nozzle of your choice or just cut the tip off as little or as large as you would like your flow.
3.
Frost the base of one of your cake pairs and sandwich it with its mate.
