My all-time favorite cake has to be carrot cake. It’s something I inherited from my dad…along with the same birthday. Which is tomorrow by the way! For the last 3 years, Suz has made me the carrot cake our friends Bill and Hayley made in their first book Make It Paleo (rumor is, they’re working on a sequel right now and it’s awesome). She even made it for my 30th birthday while simultaneously planning a surprise party for me that night. She’s the best right? Well, this year I’m in Vancouver, BC for work for the birthday season, I won’t be privy to that magical cake made by Suz.
While I was worried, I wouldn’t get my carrot cake fix this year, I remembered that in the latest shipment from Steve’s Club, there was a huge bag of Carrot Cake PaleoKrunch. When I broke it out for a taste test, I was elated. All those carrot cake flavors came rushing in. Now, I had wanted to do a Faux Oatmeal cookie recipe using PaleoKrunch for awhile and this seemed like the perfect opportunity to not only make an awesome cookie, but get my birthday carrot cake fix at the same time.
And really, what’s a carrot cake without that amazing cream cheese frosting? Nothing. That’s what. So I had to incorporate the frosting somehow and then it hit me: I could make these Carrot Cake Faux Oatmeal Cream Pies! I’m not usually the baker between me and Suz but I have to say, this is one of the tastiest cookie creations I have made possibly ever. I’m definitely having one (or three) of these for my birthday tomorrow.
- 2 cups almond flour
- 1 cup Carrot Cake PaleoKrunch
- 1/2 tsp baking soda
- 1/4 cup dates, pitted and chopped
- 1/2 cup coconut nectar
- 3/4 cup palm shortening
- 2 large eggs
- 1 tbs vanilla extract
- 8oz cream cheese
- ⅓ cup coconut nectar
- 1 tbsp vanilla extract
- 1 tsp lime zest, optional
- Preheat oven to 300° F
- Add chopped dates and carrot cake granola to a food processor and blend until evenly incorporated.
- Using a hand mixer or stand mixer, combine coconut nectar, palm shortening, eggs and vanilla over medium-low speed until thoroughly mixed.
- Add remaining ingredients to stand mixer, including date and carrot cake mixture and mix until evenly combined
- Place tablespoon sized portions of cookie dough onto a parchment lined baking sheet.
- Bake cookies for 8-10 minutes. Remove and let cool.
- Once cool, spread frosting in between two cookies and sandwich together.
- Add all ingredients to stand mixer and combine until evenly incorporated. Place is glass container in the fridge for about 30 minutes
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