Recipes

Disney Parks Snacks – Carrot Cake Cookies

January 29, 2021

We each have a particular snack that we look forward to most when we visit the Disney parks.  My daily must-have on vacation is a Mickey Mouse soft pretzel, with the chocolate ice cream from L’Artisan des Glaces in France at Epcot coming in at a very close second.  If you were to ask my daughter, she would say there is no escaping a trip to Disney’s Hollywood Studios without indulging in one or two (or a few) of their Carrot Cake Cookies.  A generous portion of rich cream cheese frosting is sandwiched between two layers of moist, flavorful carrot cake goodness to make this brilliant whoopie-pie-like creation.

We originally discovered Carrot Cake Cookies at The Writer’s Stop, a sweet little bookstore that doubled as a bakery and coffee shop.  Sadly, The Writer’s Stop closed in 2016 to make room for the construction of Star Wars: Galaxy’s Edge and Toy Story Land.  But, thankfully, its signature snack is still available to purchase at the park’s Starbucks location on Hollywood Boulevard, the Trolley Car Café.  And if a trip to the parks is not in the cards for you in the near future, have no fear – I’ve got you covered!  Using the recipe below you’ll be able to whip up a delicious batch of Carrot Cake Cookies right from the comfort of your own home. Though they are not exactly like those you’d find at Hollywood Studios, they still do an excellent job of transporting us to our happy place with each heavenly bite!

CARROT CAKE COOKIES

INGREDIENTS

CARROT CAKE COOKIES:

  • 12 tablespoons salted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 medium carrots, peeled and grated

CREAM CHEESE BUTTERCREAM ICING:

  • 8 ounces cream cheese, softened
  • 8 tablespoons salted butter, softened
  • 4 cups powdered sugar
  • 1 to 2 tablespoons milk

INSTRUCTIONS

  1. Preheat the oven to 375 degrees. Lightly grease a baking pan with nonstick cooking spray.
  2. In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg, egg yolk, and vanilla until well combined.
  4. Add in the flour, cinnamon, nutmeg, baking soda, and salt, and beat again until well combined.
  5. Blend in the grated carrots to the batter.
  6. Using a large cookie scoop, place scoops of the carrot cake cookie dough about 2 inches apart on the greased baking pan.
  7. Bake 11 minutes. Set the cookies aside to cool once they come out of the oven.
  8. While the cookies are cooling, beat butter and cream cheese in a large bowl until light and fluffy.
  9. Gradually beat in the powdered sugar, one cup at a time, and one tablespoon of the milk. Add more milk as needed, one teaspoon at a time, beating until the icing has reached a smooth consistency.
  10. Transfer the icing into a disposable cake decorating bag fitted with a star cake decorating tip.
  11. To assemble the carrot cake cookies, pipe icing in a circular motion on the underside of one cookie and sandwich with another cookie.

Recipe Source: Adapted from this recipe at Mel’s Kitchen Cafe

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