Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrot cake, carrot cake muffins, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, grated orange, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, shredded carrot, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
You’d be amazed about how tossing sugar with shredded carrots could be so sweet! These creamy, hearty sandwiches can do no wrong. Sweeter than you may think, these sandwich cookies sure know how to make the drill. If for dessert, serve with some vanilla bean ice cream for the ultimate affect.
I still remember the very first time I had carrot cake. I was in my twenties – which is kind of weird, don’t you think? How can one manage to go so long without having a piece of carrot cake? That’s ridiculous! Anyway, a friend of mine brought it to my birthday party and I instantly fell in love with it. But I never would have thought I could also enjoy the beautiful carrot cake flavors in cookie-form! The kids love these so much they could eat nothing but these for a couple of days – and I’m having a hard time trying not to let them, haha!
Recipe and photo courtesy of My Recipes.
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