Fun and portable, this easy dessert stuffs sweet cream cheese icing between two flat cylinders of spiced carrot cake. They’re perfect for lunch boxes, picnics, or church bake sales.
Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.
Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.
Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 tsp. vanilla.
Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.
Note: Nutritional analysis is per cake.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.