This is a recipe for ye of a well-stocked pantry. However, if you go buy all of these things, I promise you will use them up on this specific recipe. I think carrot cake is the favorite dessert option. There are comfort flavors (vanilla, cinnamon), textures (pecans, carrots) and frosting that kicks buttercream booty.

These nubs of goodness are healthy enough to eat for breakfast! I wish I could say these lasted longer than the afternoon that we made them.

Though I’m not much of an ‘exact’ kind of cook, this recipe is an exception. To make a cake-like cookie, you need a specific consistency so the cookie puffs up nice without running into a pancake. A pancake I’m sure you could solicit people to eat, but aesthetics are a priority here. You will notice that the ‘frosting’ is a bit more heart healthy than your cream cheese alternative, but you are welcome to substitute whichever you prefer. I do suggest giving the yogurt a try, the tang is nice and the treat doesn’t sit like a rock in your stomach. cccookies_02cccookies_03cccookies_04

CARROT CAKEY COOKIE ‘WICHES // Makes 20 Minis or 10 Jumbos

1 Cup Organic Whole Wheat Pastry Flour
½ Cup Wheat Bran
1 Cup Oatmeal
½ tsp Baking Soda
½ tsp Baking Powder
1 tsp Salt
1 tbsp Cinnamon
1 tsp. Pumpkin Pie Spice (or fresh nutmeg, cause I’m sure you’re more likely to have that around)
3/4 Cup Chopped Pecans
1 tbsp. Real Vanilla Extract
1 1/2 Cups Shredded Carrot (not store bought- freshly grated in a cheese grater)
2 Eggs
½ Cup Unsweetened Applesauce
2 tbsp. Butter, room temperature
½ Cup Brown Sugar
½ Cup Golden Raisins

17.6 oz Container (about 2 Cups) 2% Greek Yogurt (Fage brand recommended)
¼ Cup Local Honey
1 tsp. Cinnamoncccookies_05

Oven to 325’

1. In a small bowl, pour about half cup of hot water over the raisins and let them soak. In a bowl, whisk the eggs well. Add applesauce, butter, brown sugar and stir. Drain the raisins and add them, and the carrots to the wet mixture. In another large bowl, mix all dry ingredients and the nuts.
2. Gently, in thirds add the dry ingredients to the wet. You should get a pretty thick dough at this point, firm enough keep form on a baking sheet, but still more moist than your typical cookie.
3.Line the baking sheet with parchment paper. Use an ice cream scoop for large cookies, or a tablespoon for smaller ones and set them 2’’ apart. Bake for 12-16, depending on cookie size, until edges brown a little and the middle is just set. Timing will vary.
In the meantime, mix all filling ingredients with a whisk and put in fridge to firm up.

*Allow cakey cookies to cool before assembling the sandwiches. Then bring them to me. Or use desired amount of filling and eat immediately as the yogurt gets a bit messy once it starts to soften. You could also freeze them for about 30 minutes, which would make them much easier to eat.

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    This is an awesome, excellent and wonderful post in terms of content, ideas and resources. reis

Reader Comments (42)

mmmmmmmmmmm those look really tasty

and the photos are tasty too

June 2, 2009 | Unregistered CommenterMackel

Seriously?! These look AMAZING!! Dare I say it Sara....this blog is better than- well, you know who! ;)

June 2, 2009 | Unregistered CommenterLeah

This looks like an absolute masterpiece!

June 2, 2009 | Unregistered Commenterkristine

Those look amazing!! Making me really crave home.

June 3, 2009 | Unregistered CommenterChasen Armour

I love love love your blog and food philosophy (ie delicious fresh, healthy, fruit and veggie centric) can't wait for new entries! and the pictures are fun! I can't wait to try this recipe

June 3, 2009 | Unregistered Commenterrachel

This is an awesome site! You do amazing work!!!!

June 3, 2009 | Unregistered CommenterNellie Strange

Everything looks so delicious Sara! You and Hugh have done an amazing job! I can't wait to see where all this takes you!! You are one seriously talented young lady!
Love Ya! Cyndi

June 3, 2009 | Unregistered CommenterCyndi Uhlenhoff

@rachel - so good to hear from you! congrats on your great race time. keep visiting blog :)

@cyndi - thank you for the encouragement!

@leah - I will save you one next time, promise.

June 3, 2009 | Unregistered CommenterSprouted Kitchen

Sara~ you are amazing! Everything on the website looks devine! Can't wait for another BBQ to indulge in your fabulous creations. Love you and Congrats on the website!

June 5, 2009 | Unregistered CommenterTori

i am totally making these. tomorrow!!

June 7, 2009 | Unregistered Commenterstacey

these look AMAZING!!

June 11, 2009 | Unregistered Commentergina

lovely cookies. I like the addition of pastry flour and wheat germ. It makes for a hearty yet satisfying cookie.

June 11, 2009 | Unregistered CommenterAmanda

These look amazing- great photos! So glad to have found your blog! Looks like we have the same vegi & eating seasonal obsessions :)

June 12, 2009 | Unregistered Commenterfresh365

WOW! Your photos are amazing. BEAUTIFUL!

June 12, 2009 | Unregistered CommenterMae Bird

Wow! Looks delicious! I couldn't resist adding this to our link luv roundup! Come take a peek, it will be up tomorrow.

June 12, 2009 | Unregistered CommenterShannon

Mmmm...these look yummy! Truth to tell, I much prefer carrots in vegetable or salad dishes. But I think your cakey cookies and these carrot-pineapple muffins I had seen on another well-written site ( make me change my mind.

Congratulations on your new blog! Lovely photos to make me drool and to go alongside a good piece of writing always do it for me.

June 14, 2009 | Unregistered CommenterR

those cookies look delicious!!!

June 16, 2009 | Unregistered Commenterleni

You know those carrot cake muffs must have been worth the cals if I ate about 10 of them, in the same night!

June 16, 2009 | Unregistered CommenterShannon Patton

found your photo in foodgawker, can't believe how dainty your carrot cake is! i love all the photos

June 17, 2009 | Unregistered Commentereliza

these recipes are making me drool!!!!!

June 17, 2009 | Unregistered Commenterginny wheeler

I love this! I just finished making them. I made a few adjustments, I am curious what you think. I strained the greek yogurt to get a thicker consistency and flattened the batter just a smidge to get more of a sandwich, eatable, cookie. Thank you for sharing this recipe! Where do you get your recipes? Do you make them up yourself? One more thing, I almost forgot the vanilla! You might add that to the recipe directions. I am wondering about soaking the raisins in the vanilla too! I will have to try that another time. Again - great blog, great food. Thank you.

June 21, 2009 | Unregistered Commenterhbrown

I made these... they are delicious! I really impressed a couple friends with this last night. The yogurt is a nice tangy accompaniment.

This one is going in my "special" recipe folder.

June 23, 2009 | Unregistered CommenterMae Bird

[...] healthy and seasonal) but the photography is positively swoon-worthy. I’ve added the Carrot Cakey Cookie  (which I first saw over on The Kitchn), the Pesto Veggie Melts, and the Slow Cooked Eggs to my [...]

Wow, these are adorable! They sort of remind me of those Little Debbie Oatmeal Cream Pies!

July 10, 2009 | Unregistered CommenterHeather - Ghost Bake

[...] This post was Twitted by katewordsmith [...]

Your photos are so impressive and amazing. I wish I had your talent!

July 18, 2009 | Unregistered CommenterWhitneyinchicago@gma

cooking this up on Saturday...not much of a baker, so we'll see how these come out.

August 28, 2009 | Unregistered Commenterisaac

[...] a bread than a cake due to the whole grains and modest amount of sweetener. It definitely needs this yogurt topping, which goes with just about anything, and this fibery gem gets along so lovely with the creamy [...]

October 30, 2009 | Unregistered CommenterHEARTY APPLE LOAF » Spro

your photos are real and fresh

November 6, 2009 | Unregistered Commenteramelia

I love the idea for a yogurt filling on these. I was totally expecting cream cheese as I was scrolling down the page. I had a question about the 1/2 cup of wheat bran, would 1/2 cup of wheat germ be a good substitution or would 1/2 of the wheat flour work equally as well? If I keep the filling separate and sandwich the cookies as they are eaten will the filling turn runny? Thanks for the great recipe!

March 9, 2010 | Unregistered CommenterJenny

Just made Delightfully sweet and carrotty! Thanks for sharing.

March 17, 2010 | Unregistered CommenterLeslie

[...] re-blogged from: dreameveryday: via Sprouted Kitchen [...]

September 5, 2010 | Unregistered Commenterooolook — Jill Cannon» B

[...] Carrot Cakey Cookie ‘Wiches, only 155 calories per mini [...]

The recipe says 1 cup oatmeal- do you mean rolled oats or cooked oatmeal? I am guessing you mean rolled oats, as it looks like that in the photo, but just wanted to check before I make them. Thanks!

September 19, 2012 | Unregistered CommenterMichelle

The recipe says 1 cup oatmeal- do you mean rolled oats or cooked oatmeal? I am guessing you mean rolled oats, as it looks like that in the photo, but just wanted to check before I make them. Thanks!

September 19, 2012 | Unregistered CommenterMichelle

The recipe says 1 cup oatmeal- do you mean rolled oats or cooked oatmeal? I am guessing you mean rolled oats, as it looks like that in the photo, but just wanted to check before I make them. Thanks!

September 19, 2012 | Unregistered CommenterMichelle

@michelle - Ha yes! This is one of the first recipes I ever wrote so things are a bit haphazard!

September 19, 2012 | Registered CommenterSara

Great -thanks! I made these for my son's preschool and they were a hit! Thanks for the recipe.

September 23, 2012 | Unregistered CommenterMichelle

Quite happy to see that my habit of hoarding does pay off at times - my pantry is certainly well-stocked enough to make these cookies right away. I love that there is a yogurt-honey filling!

December 27, 2012 | Unregistered CommenterNeedful Things

Sara, I love your recipes! Your website is quickly becoming my favorite food blog! I had some spare cream cheese frosting that I didn't want to go to waste (a product of decorating red velvet cupcakes for a13th birthday celebration). Naturally, my mind went to carrot cake and I came to your website to see if you had any ideas!

I made a few substitutions based on what I had in my pantry: wheat germ as opposed to wheat bran, I used rolled oats for the oatmeal, 1/4 cup coconut oil in place of the apple sauce, walnuts instead of pecans, I didn't have pumpkin pie spice so I went with the nutmeg, and I used flame raisins.

From the moment I "accidentally" tried some dough I knew that these cookies were never going to be frosted. Between me and my two friends, we each ate at least 7 cookies. I'm positive that the yogurt filling would have been a delicious addition but we had a hard time imagining how they could get any better.

Everyone must try these cookies! They just became my go-to cookie recipe and I make A LOT of cookies.

April 14, 2013 | Unregistered CommenterJess

Just love this recipe - I made it yesterday and turned out beautifully. Thank you for sharing!

June 16, 2013 | Unregistered CommenterPaula

Do you think it would be possible to use this same recipe for a carrot cake? I'm thinking just a single layer. I imagine the cook time would just be longer.....

November 1, 2014 | Unregistered CommenterKristine

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