Happy Easter! Easter is one of my favorite holidays. In fact, it might be my favorite (don’t tell Christmas!). Yeah Christmas has lots of presents, but it’s in the middle of winter. Yuck! Easter means spring is here. The days are longer and the sun shines more. The daffodils are up and the grass is greener. I love to hear the birds sing. Oh, and I bet one of our backyard bunnies will make an appearance. They are giant – almost the size of cats. They always make me smile 
Candy is pretty stellar at Easter too. So many holidays are all about chocolate, but not Easter. I am stocked up on jelly beans from now to eternity. I even got an Easter basket. Thanks, Mom and Dad!
I’ll be spending today coloring eggs, baking a little, hopefully taking a walk (it’s supposed to be 70!), spending time with my parents, and just trying to relax. After all, that’s the best thing about any holiday: taking a break.
Carrot cake is another awesome thing about Easter. I’m not sure how the two became so connected but you pretty much can’t have one without the other. These Carrot Cake Cookies are a fun, easy twist on the traditional layer cake. They really do taste just like carrot cake too! Dad proclaimed them his favorite thing I’ve made. The soft, lightly spiced cookies are delightful, especially with the pop of flavor from the raisins. I sandwiched them with traditional vanilla buttercream, but cream cheese frosting or even vanilla ice cream would be killer. Fill them however you like, or don’t fill them at all. It’s up to you! You won’t want to wait for next Easter to make them again!
Carrot Cake Sandwich Cookies
Makes 24 cookies, 12 sandwiches
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoons ground ginger
1 cup old fashioned rolled oats
2 sticks unsalted butter
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup shredded or flaked unsweetened coconut
2 cups grated carrots
1 cup raisins
In a medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon, ginger, and rolled oats.
In a large bowl cream butter and sugars until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Mix in the vanilla. Add the eggs and mix until once again light and fluffy.
Add the flour mixture and stir until just combined. Add the coconut, carrots, and raisins and stir until evenly distributed. Chill dough in the refrigerator for at least 1 hour and up to overnight.
When ready to bake the cookies, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Scoop the dough onto the sheets, spacing them as far apart as possible. They will spread and may run into each other during baking, but that’s okay. Bake for 15-20 minutes, rotating halfway through, until cookies are mostly set. Cool cookies completely on trays. Once cool, serve or sandwich with frosting. Store unfilled cookies in an airtight container at room temperature for up to 3 days, while filled cookies will need to be stored in the refrigerator. Filled or unfilled cookies may be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.
Recipe adapted from Cooking Channel
Don’t forget to check out all the other Sunday Supper dishes!
Breakfast/Brunch
Colomba Muffins from Manu’s Menu
Strawberry Amaretto Coffee Cake from Savvy Eats
Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
Spinach Bacon Breakfast Cups from Runner’s Tales
Appetizers:
Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
Egg Salad Deviled Eggs from Noshing With The Nolands
Savory and Sweet Breads:
Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
Whole Wheat Croissants from What Smells so Good?
Hot Cross Pretzels from Jane’s Adventures in Dinner
Italian Easter Bread from Curious Cuisiniere
Greek Easter Bread from Hip Foodie Mom
Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
Paska Bread from Seduction in the Kitchen
Sides and Salads:
Aunt Ruthie Mashed Potatoes from Melanie Makes
Vegetarian Cornbread Stuffing from Pescetarian Journal
Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
Passover Kugel: Veggie-Style from Take A Bite Out of Boca
Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips
Main Dishes:
Pan Seared Lamb Chops from The Foodie Army Wife
Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
Italian Easter Torta from La Bella Vita Cucina
Desserts:
Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
Easter Basket Cupcakes from MealDiva
Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
Lemon Blueberry Basil Cupcakes from Brunch with Joy
Banana Carrot Cake Bread from Peanut Butter and Peppers
Individual Cakes with Peanut Butter Whipped Frosting from Momma’s Meals
Gluten Free Easter Cupcakes from Gluten Free Crumbley
Lemon Coconut Bars from Magnolia Days
Lemon Icebox “Pie” from girlichef
Easter Basket Cupcakes from The Ninja Baker
Carrot Cake Sandwich Cookies from Pies and Plots
Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
Passover Chocolate Chip Cookie Bars from Food Lust People Love
Strawberry Filled Crepes from Try Anything Once Culinary
Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva
Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog
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Original article: Carrot Cake Sandwich Cookies #SundaySupper
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