I have a final recipe that combines carrot cake with cheesecake. Imagine this delicacy being so delicate and delicious that it dissolves in your mouth, filled with rich flavors, moist freshly ground ...

But carrot cake cookies also use dark brown sugar for its molasses, which adds moisture and rich flavor. Additionally, you can’t have carrot cake cookies without spices like cinnamon and nutmeg ...

Step 14: Line Up Cookies Once cookies are completely cool, line up bottoms and tops to create sandwiches, flipping the bottom cookies (the ones without extra walnuts) over to serve as the bases.

The specialty dessert carrot cake is laden with pecans, walnuts, pineapple and golden raisins and then topped with cream cheese icing. The typical 8-inch dessert carrot cake feeds 12 to16 guests.

Yield: About 2 dozen cookies Note: To remove excess water from the shredded carrots, place the carrots in a piece of cheesecloth, gather up the sides and twist into a small bundle.

Ingredients For cake: Cooking spray 1 1/4 cup all-purpose flour 1/2 cup walnuts, pecans or pistachios, ground 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons kosher salt 2 teaspoons ...

Originally published in Martha Stewart Living ‘s March 2016 issue, Stewart’s Carrot-Cake Thumbprint Cookies recipe calls for a cast of delicious ingredients, including the aforementioned ...

Carrot Cake Yield: 16 to 20 servings Time: 1½ to 2 hours, partially unattended Oil or butter for greasing the pan 2 cups all-purpose flour ½ cup unsweetened shredded coconut ½ cup chopped ...