i'd rather be baking

1.  It’s been raining in Portland for approximately 27 days straight. We had a few clear hours this morning and I couldn’t figure out why I suddenly felt so much more cheerful. My crazy brain is turning on its end…and I keep thinking to myself (broken record style), it’s fine, it’s totally fine. Dear sunshine, please come back soon.

2.  I started a new work gig last week and it’s unbelievably cool. But I’m still a little confused about what day it is. It’s a good thing (it’s fine, it’s totally fine).

3.  Blog posts are just not coming to the crazy brain. I’ve had some baking fails…which pretty much led me to this cake mix. And cream cheese frosting. Because cream cheese frosting can do no wrong (it’s fine, it’s totally fine). Amen.

Carrot Cake Sandwich Cookies with Citrus Cream Cheese Frosting
Adapted from Duncan Hines

Makes about 2 dozen sandwich cookies

1 box Duncan Hines Classic Carrot Cake Mix
2 eggs
1/2 cup butter or margarine, softened
1 cup hot water
1 cup oatmeal
citrus cream cheese frosting, below

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats and set aside.

In a small bowl, combine hot water and pouch of carrots and raisins (included in the box). Let carrots and raisins hydrate for at least five minutes before draining and pressing out excess water.

In a large bowl, beat together butter and cake mix until well combined. Mix in eggs, carrot/raisin mixture, and oatmeal.

Scoop dough by teaspoons onto baking sheets, pressing down on dough slightly with the back of a spoon (the cookies won’t spread very much). Bake for 10-12 minutes, until set and lightly browned. Cool on baking sheets about 5 minutes before transferring to wire racks to cool completely before frosting.

Citrus Cream Cheese Frosting

1 8-oz package cream cheese (reduced-fat is okay but not fat-free), softened
zest of one orange or tangerine
1 teaspoon orange juice
about 4 1/2 cups powdered sugar

In a medium bowl, beat cream cheese until light and fluffy, then add zest and juice. Beat in powdered sugar a cup at a time until you reach your desired consistency. Pipe or spread about a tablespoon of frosting onto half of your cookies, topping with the rest of the cookies.

This is a sponsored post. The Foodbuzz Tastemakers program provided cake mix for my use, but my opinions (and the resulting calories) are definitely my own.