We’re taking you on a trip down memory lane with this Disney recipe, friends! (And, you’re going to want to grab your bowls and cookie sheets ASAP after you read it!)
Long before Woody’s Lunch Box and Ronto Roasters existed, the Writer’s Stop was an AH-MAZING spot in Hollywood Studios. You could go inside the niche little bookstore and grab some coffee, a treat, and a new read while you relaxed in the park. We were pretty heartbroken when the Writer’s Stop closed (the area is now home to BaseLine Tap House). Buuut, we’ve got a little bit of Disney nostalgia you can make right in your kitchens!
Although the Writer’s Stop had plenty of tasty treats, the fan-favorite Carrot Cake Cookie Sandwich brought guests from far and wide into the store. While these cookies live on in the Trolley Car Cafe, they don’t have the same recipe anymore (sigh). BUT!! We’ve got the original Carrot Cake Cookie Sandwich recipe all the way from Writer’s Stop for you to make at home! Yeah, we told you that you’d be excited… 😉
- 1 box Carrot Cake mix
- 3/4 cup of water (per box instructions)
- 1/3 cup of vegetable oil (per box instructions)
- 3 large eggs (per box instructions)
- 8 oz of cream cheese
- 8 tablespoons of butter
- 1 cup of confectioners (powdered) sugar
- 1/2 cup of crushed and drained pineapple
- 1 teaspoon of vanilla extract
You’ll want to start by making the Carrot Cake recipe listed on the back of the standard box. Before you get mixing, be sure to preheat your oven to 350 °F and grease a cookie sheet.
Place 3 large eggs…
…your vegetable oil…
…and Carrot Cake mix into a large bowl.
Blend your cake mix, water, oil, and eggs at a low speed until moistened (about 30 seconds). Then, beat the mixture at medium speed for about 2 minutes.
After this, drop off rounded spoonfuls onto your cookie sheets…
…before you place them into the oven for about 10 minutes.
Take them out of the oven once they’ve been baked (look at how yummy they are!!)…
…and set them aside to cool so you can begin making the icing.
In another large bowl, sift your powdered sugar.
Then, place your butter and cream cheese inside the bowl.
Drain your crushed pineapple in the sifter over your sink…
…before adding it and the vanilla extract to the rest of the ingredients in the bowl!
Blend the ingredients together until the frosting is creamy (our mouths are already watering).
Place a tablespoon (or more!) of icing on each cookie and sandwich them together…
…and then you’ll have your very own Writer’s Stop Carrot Cake Cookie Sandwich! WHAT a blast from the past, you guys!!
The best part about these cookies is that you can have them any time of the year — whenever you’re missing Disney World. While we might miss visiting the Writer’s Stop, we’re still happy we can make our favorite treat from the shop!
Oh, and there’s no shame in having two (or three) of these DELICIOUS cookies!! ;D
Did you ever have one of the original Carrot Cake Cookie Sandwiches from the Writer’s Stop? Let us know in the comments below!