6C’s Sandwich

Carrot Cake Cookie - Cream Cheese Custard Sandwich

PREP: 30mins || COOK: 20min || COOL: 30min // ASSEMBLE: 30min

Carrot Cake Cookies (makes 12)

  • 1/2 Cup Unsalted Butter - Browned

  • 1 1/2 Cups AP Flour

  • 1/2 Tbsp Cinnamon

  • 1/4 Tsp Ground Nutmeg

  • 1/4 Tsp Ground Cardamom

  • 1/2 Tsp Ground Ginger

  • 1/2 Tsp Baking Soda

  • 1/2 Tsp & a pinch Kosher Salt

  • 1/2 Cup Dark Brown Sugar

  • 1/2 Cup White Sugar

  • 1 Tbsp Whole Milk

  • 1 Egg

  • 1 Tsp Vanilla Extract

  • 1 Cup shredded Carrots

  • 1/2 Cup chopped Pecans

  • 1/4 Cup chopped Candied Ginger

  • Flake Salt

Custard Sandwiches

Make the Cookies

  1. Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper

  2. Brown the butter under medium heat in a sautee pan, until the milk solids are just golden, stir, and scrape into a medium sized mixing bowl

  3. Let the butter cool in the fridge for about 20minutes so it firms up a touch

  4. Add the sugars to the cooled butter and beat for 3-5 minutes to cream the sugars into the butter

  5. In a separate bowl sift the flour, cinnamon, nutmeg, cardamom, ginger, Baking Soda, and Salt together

  6. Add the Milk, Egg, and Vanilla to the creamed butter and stir to combine

  7. Then add the shredded carrots and any carrot juice left from the shredding process to the wet ingredients

  8. Slowly add in the dry ingredient mixture a third at a time until fully incorporated

  9. Finally gently mix in the nuts and candied ginger

  10. Scoop 6 cookies per tray about a 1/4 cup per cookie onto the lined baking sheets

  11. Spread the dough out slightly to motivate a thinner cookie

  12. Bake in the oven for 15-18mins, pulling out just before the cookies are done

  13. Using a small bowl or ring cookie cutter, swivel the cookies inside the bowl or ring to help even them out to a round shape

  14. Once re shaped, put back in the oven for the last 2-4 minutes of cooking

  15. Remove from the oven and sprinkle each cookie with flake salt

  16. Let the cookies cool on the trays for 5 minutes, then move to a wire rack to cool completely

Assemble the Sammies

  1. Cut a one foot piece of plastic wrap and lay it flat on the counter

  2. Spread out the golden raisins onto a large dinner plate

  3. Place one cooking upside down on the lower third of the plastic wrap

  4. Scoop custard on top of the cookie generously, avoid a lopsided scoop and try to have at least an inch of cream covering the entire bottom of the cookie

  5. Immediately top with another carrot cake cookie, and roll the custard sides of the cookie sandwich along the raisins

  6. Quickly return the cookie to the plastic wrap and fold over the plastic wrap to seal the custard sandwich tightly

  7. Place in the freezer immediately and rinse and repeat for the remaining 5 sandwiches

Notes

  1. You want to under cook the cookies a bit so they are chewy and not crunchy, this makes for better bread in the frozen sandwich

  2. The ice cream will mount quickly on the counter, so it can be best to keep it in the freezer in between assemblies of sandwiches