Lowen Cakes

Key Ingredients You’ll Need

• Freshly grated carrots – for moisture and that classic texture (use the fine side of a grater).
• Brown sugar – adds a deeper, caramelized flavor.
• Cinnamon + nutmeg – warm spice without being overpowering.
• Cream cheese & butter – for the smooth, fluffy filling.
• Optional chopped walnuts – for a little crunch if you like it classic.

Tips for Perfect Cake Cookies

The dough will be wetter than regular cookie dough – this is normal! Chilling helps.

Use a cookie scoop or tablespoon to portion evenly

Let the cookies cool completely before filling so the frosting doesn’t melt.

If you want ultra-pretty sandwiches, pipe the cream cheese filling using a round tip.

Use a cookie cutter or small bowl or just a knife to cut the edges of the warm, baked cookies to get them perfectly round.

FAQ

Can I use store-bought shredded carrots?
Freshly grated is best—store-bought tends to be too dry and coarse.

Can I make smaller sandwiches?
Yes! This batter makes 6 large cookies (3 sandwiches) but you can easily double those counts by make smaller cookies.

Can I add raisins or coconut?
Totally! Add up to ¼ cup of either for a twist.

🧊 Storage Tips

• Store filled cookies in an airtight container in the fridge for up to 4 days.
• Bring to room temperature before serving for the best flavor and softness.
• The cookies (without filling) can be frozen for up to 2 months.
• You can make the cream cheese filling a few days ahead and keep it chilled.

Ingredients

For the Cookies

• 2100g (¾ cup + 2 tbsp) all-purpose flour
• ½ tsp baking soda
• ½ tsp ground cinnamon
• Pinch of ground nutmeg
• ¼ tsp salt
• 60g (¼ cup) unsalted butter, melted
• 100g (½ cup) light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 80g (¾ cup) finely grated carrot
• Optional: 40g (⅓ cup) chopped walnuts or pecans

For the Cream Cheese Filling

• 113g (4 oz) full-fat cream cheese, softened
• 56g (¼ cup) unsalted butter, softened
• 150g (1 ¼ cups) powdered sugar, sifted
• ½ tsp vanilla extract

Directions

1. Mix dry ingredients:
   • Whisk flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
2. Make the wet mixture:
   • In a large bowl, whisk melted butter and brown sugar until glossy. Add the egg and vanilla, whisking until smooth.
3. Combine and fold:
   • Stir in the grated carrots (and nuts, if using).
   • Fold in the dry ingredients until just combined. The batter will be soft and slightly wet.
4. Chill the dough (optional but helpful):
   • Refrigerate for 30 minutes to make scooping easier and help cookies hold their shape.
5. Scoop and bake:
   • Preheat the oven to 175°C (350°F).
   • Line a tray with parchment.
   • Scoop ~1 tablespoon of dough per cookie, spacing them 2 inches apart.
   • Bake for 10–12 minutes until just golden at the edges. Let cool fully.
6. Make the Filling:
   • Beat cream cheese and butter until smooth.
   • Add powdered sugar and vanilla, beating until light and fluffy. If too soft, chill before piping.
7. Assemble the sandwiches:
   • Pair similar-sized cookies. Pipe or spoon cream cheese filling onto the flat side of one, then sandwich with another.

Notes

These cookies do spread a little so expect them to be a quarter to a third bigger then when you scoop them on the pan.