Carrot Cake Cookies with Cream Cheese Filling Recipe

Introduction

Carrot Cake Cookies combine the warm spices and sweet flavors of traditional carrot cake into a perfectly portable treat. Soft, chewy, and filled with raisins and coconut, these cookies are topped with a luscious cream cheese frosting to create a delightful dessert everyone will enjoy.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, lightly packed
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 cup old fashioned rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups finely grated carrots
• 1 cup unsweetened coconut
• 1 cup California raisins
• 6 ounces cream cheese, softened
• 8 tablespoons butter, softened
• 1 teaspoon vanilla (for frosting)
• 2 1/3 cups powdered sugar

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper and set aside.
2. Step 2: In a large bowl or with a stand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
3. Step 3: Add the eggs and vanilla, mixing until well combined.
4. Step 4: Add the flour, oats, baking soda, baking powder, cinnamon, and salt. Mix until combined.
5. Step 5: Stir in the grated carrots, coconut, and raisins evenly throughout the dough.
6. Step 6: Drop the dough by the tablespoonful onto the prepared baking sheets, spacing them about 2 inches apart. For smoother, uniform cookies, gently smooth the edges with damp hands.
7. Step 7: Bake for 9-10 minutes, until the edges begin to brown and the tops lose their shiny appearance.
8. Step 8: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: To make the frosting, whip the cream cheese, butter, and vanilla with an electric mixer until smooth.
10. Step 10: Gradually add powdered sugar, whipping after each addition until the frosting is smooth and creamy.
11. Step 11: Using a tablespoon-sized scoop, spread 1 tablespoon of frosting on the smooth side of a cookie. Top with another cookie’s smooth side and press gently to spread the frosting.
12. Step 12: Let the frosting set for 1-2 hours before serving.

Tips & Variations

• For a nutty crunch, add 1/2 cup chopped walnuts or pecans to the dough.
• If coconut is not your preference, substitute with extra oats or chopped nuts.
• To make the cookies ahead, bake and store unfrosted cookies, then frost just before serving.
• Use a cookie scoop for even-sized cookies that bake uniformly.

Storage

Store the frosted cookies between layers of wax paper in an airtight container in the refrigerator for 5 to 7 days. Allow the cookies to come to room temperature or warm slightly before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze carrot cake cookies?

Yes, you can freeze unfrosted cookies in an airtight container for up to 3 months. Thaw completely before frosting and serving.

Can I substitute raisins with another dried fruit?

Absolutely. Dried cranberries, chopped dates, or chopped apricots work well as alternatives if you prefer.

Carrot Cake Cookies with Cream Cheese Filling Recipe

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★★★★★

4.7 from 53 reviews

• Author: Hugo
• Total Time: 30 minutes
• Yield: Approximately 24 sandwich cookies 1x

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Description

Delightfully moist and flavorful carrot cake cookies filled with grated carrots, oats, coconut, and raisins, sandwiched with a smooth cream cheese frosting. These bite-sized treats combine the classic taste of carrot cake with the convenience of a cookie, perfect for snack time or dessert.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup brown sugar, lightly packed
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup old fashioned rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups finely grated carrots
• 1 cup unsweetened shredded coconut
• 1 cup California raisins

Cream Cheese Frosting

• 6 ounces cream cheese, softened
• 8 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 1/3 cups powdered sugar

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper and set aside to ensure cookies don’t stick.
2. Cream Butter and Sugars: In a large bowl or using a stand mixer, cream the softened unsalted butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, creating a well-aerated base for the cookies.
3. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture, mixing well until all ingredients are thoroughly combined.
4. Mix Dry Ingredients: Add all-purpose flour, rolled oats, baking soda, baking powder, ground cinnamon, and salt into the wet ingredients. Mix until you achieve a uniform dough.
5. Fold in Carrots, Coconut, and Raisins: Gently stir in the finely grated carrots, unsweetened shredded coconut, and California raisins to distribute evenly throughout the dough.
6. Portion Dough: Using a tablespoon-sized cookie scoop, drop dough balls spaced about 2 inches apart on the prepared baking sheets. The dough will be sticky; smooth the edges with damp hands if desired for a neater shape.
7. Bake Cookies: Bake in the preheated oven for 9-10 minutes, until the edges start to brown and the tops lose their shiny appearance.
8. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
9. Prepare Frosting: Using an electric mixer, whip together softened cream cheese, softened butter, and vanilla extract until smooth and creamy.
10. Add Powdered Sugar: Gradually add powdered sugar while continuing to whip the mixture after each addition until the frosting is smooth and fluffy.
11. Assemble Cookies: Using a tablespoon-sized scoop, place about 1 tablespoon of frosting onto the smooth side of one cookie. Sandwich it with another cookie’s smooth side, gently pressing to spread the frosting evenly between.
12. Set Frosting: Let the assembled cookies sit for 1-2 hours so the frosting can set properly, enhancing texture and flavor.
13. Store Cookies: Store sandwich cookies in an airtight container layered with wax paper in the refrigerator for 5-7 days to maintain freshness.

Notes

• The dough is sticky—dampening your hands can help shape the cookies more easily.
• For a smoother frosting application, ensure both cream cheese and butter are fully softened before mixing.
• Cookies can be stored in the fridge for up to a week and can be frozen for longer storage.
• Use parchment paper for easy cleanup and to prevent cookies from sticking to the baking sheets.
• Make sure cookies are completely cool before frosting to prevent melting.
• Adjust baking time slightly if your cookies are larger or smaller than tablespoon-sized.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: carrot cake cookies, cream cheese frosting, carrot cookies, sandwich cookies, holiday cookies, baked treats