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This post was sponsored by Bob's Red Mill as part of their spring baking campaign.  Yay for spring baking! So, carrot cake is definitely one of my very favorite spring desserts.  It's filled with delicious spices,

Total time

30 minutes





  • 1.75 cups Bob’s Red Mill Paleo Baking Flour
  • 1.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 0.25 tsp each ground cloves and nutmeg
  • pinch coarse salt
  • 0.5 cup brown sugar or honey
  • 0.25 cup soft butter or oil
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 cup grated carrots
  • 0.25 cup golden raisins
  • 4 oz Neufchatel cheese or mascarpone
  • 2.5 tbsp powdered sugar
  • 0.25 tsp pure vanilla extract
  • 2 tbsp unsweetened coconut flakes


  1. In a medium mixing bowl, whisk together flour, baking powder, cinnamon, cloves, nutmeg and salt. Set aside. In another medium mixing bowl, use a hand mixer on medium speed to whip together brown sugar/honey and butter/oil. Once fluffy, add eggs, one at a time until incorporated. Whisk in vanilla extract. Slowing whisk wet ingredient mixture into dry ingredients, on low, until incorporated. Fold in carrots and raisins. Place batter in the refrigerator for 30 minutes. Preheat oven to 325 degrees. Use a medium cookie scoop to form 2-inch mounds on a baking sheet lined with parchment paper, about 2 inches apart. Bake 8-10 minutes, until soft but slightly browned. Allow to completely cool. To make filling, whip cream cheese/mascarpone on high with a hand mixer or in a stand mixer until fluffy. Whip in sugar and vanilla extract. Spread a 1-inch layer of filling onto the bottom side of half of the cookies. Place remaining cookies on top of the filling, bottom side down, to form cookie sandwiches. Roll edges in coconut, if desired. Keep refrigerated.