Sourdough Carrot Cake Cookie Sandwiches

Nothing says Easter sweets quite like carrot cake. We have been feeling quite under the weather the past week leading up to Easter and it caused me to fall behind on a lot of planning. Luckily I was able to whip up these as a sweet treat for my kids on Easter and they LOVED them. The dough is really easy to throw together the night before and since you’re letting it ferment in the fridge (if you choose to do it that way), you’re getting extra gut health benefits from the sourdough starter!

For the cookies:

Ingredients:

• 8 tbsp butter

• 1c raw cane sugar

• 1 tsp molasses (alternatively you could do 1/2 cup white sugar and 1/2 cup brown sugar)

• 1 egg + 1 yolk (I used duck eggs)

• Dash vanilla (measure with your ❤️)

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• Pinch salt

• 2 carrots peeled and grated

• 1tsp cinnamon

• 1/2 tsp dried ginger

• 1/4 tsp nutmeg

• 1/2 cup sourdough discard

• 2 1/4 cup all purpose flour

Method:

1. Add your butter, sugar, molasses, and egg to a bowl and cream using your stand mixer or a hand mixer

2. Add in your spices, vanilla, salt carrots, baking powder and baking soda and mix again

3. Lastly, add in your sourdough starter and flour

4. Cover and allow to ferment in the refrigerator over night

5. The next morning preheat your oven to 350 degrees Fahrenheit

6. Using a cookie scoop, scoop your cookies onto a pre greased baking sheet and bake at 350 for 12 minutes

Allow to cool before adding your frosting!

For the frosting

Ingredients:

• 1 Block cream cheese

• 3/4 cup powdered sugar (I suggest making your own with a blender to save $ and avoid unnecessary additives)

• Dash vanilla

Method:

1. Combine all your ingredients together using a stand mixer

2. Add a dollop in between 2 of your sourdough carrot cake cookies and create a “sandwich” with them

Enjoy!

Let me know if you tried these and what you think!