Carrot Cake Oatmeal Cream Pies
INGREDIENTS
Ingredients:
1 ¼ cup (2 ½ sticks) unsalted butter, softened to room temperature
1 cup brown sugar, packed
1/3 cup granulated sugar
1 large egg
1 tbsp pure vanilla extract
1 cup grated carrots
3 cups quick-cooking oats
1 ¾ cup all-purpose flour
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
1 tsp baking soda
½ tsp salt
Maple Buttercream:
¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
3 cups powdered sugar
4 tbsp maple syrup
3 tbsp heavy cream
1 tsp pure vanilla extract
1/8 tsp sea salt
PREPARATION
Instructions:
Preheat oven to 375F. Line two sheet pans with parchment paper.
In a large bowl whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt.
In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, add the butter and beat on high speed for 1 minute until light and fluffy. Add the white and brown sugar and continue to beat on high for 2-3 minutes.
Add the egg and vanilla extract. Beat for 1 minute. Mix in the shredded carrots and quick oats.
Add the flour mixture and mix on medium-low speed until fully combined. Place in the refrigerator to chill 30 minutes.
Scoop the dough, about 2 heaping tablespoons of dough per cookie, and arrange 3 inches apart on the prepared pans.
Bake for 8-10 minutes, until centers are set but are very lightly golden around the edges. Allow to cool for 10 minutes before transferring to wire rack to cool completely.
Maple Buttercream:
Meanwhile, make the maple buttercream: add softened butter to a large bowl or stand mixer with the whisk attachment. Beat on medium-high speed for 2 minutes until light and creamy.
Add the remaining ingredients (powdered sugar, maple syrup, heavy cream, vanilla extract and salt) and mix on low speed for 1-2 minutes, until mostly incorporated. Increase the speed to high and beat for 7 minutes until the texture is fluffy and light in color.
Transfer to piping bag and pipe onto the center half of the cookies and gently press down to make a sandwich. Store in airtight container for up to 5-7 days. Enjoy!