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Cookies
Carrot Cake Cookies with Cream Cheese Filling
Everything you love about carrot cake but in a cookie you can eat with one hand while doing literally anything else. These are soft, chewy, warmly spiced cookies packed with real grated carrots and oats, and sandwiched together with a thick layer of tangy cream cheese frosting. It's giving carrot cake energy without the 2-hour cake commitment. The cookies themselves taste like if an oatmeal cookie and carrot cake decided to merge into one superior being. The cinnamon, nutmeg, and ginger hit immediately, the carrots keep everything moist, and the oats add this chewy texture that regular carrot cake can't touch. Then you slather cream cheese frosting between two of them and suddenly you're holding what might be the most perfect Easter cookie ever created. I posted these on my Instagram last spring and my DMs were chaos for a week. These are THAT cookie. The one people screenshot and send to their group chat with 'WE NEED TO MAKE THESE.'
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- 1 cup finely grated carrots (about 2 medium)
- Optional: 1/2 cup raisins or chopped pecans
- Filling: 4 oz cream cheese (softened), 3 tbsp butter (softened), 1 1/2 cups powdered sugar, 1/2 tsp vanilla
Instructions
- 1
Mix dry ingredients
Whisk together 1 1/4 cups flour, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp salt. Set aside.
- 2
Cream butter and sugars
Beat 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar on medium speed for 2-3 minutes until fluffy and pale. Add 1 egg and 1 tsp vanilla, beat until combined. Scrape the bowl.
- 3
Combine everything
Add the flour mixture and mix on low until just incorporated. Fold in 1 cup oats and 1 cup finely grated carrots (squeeze excess moisture out of the carrots with a paper towel first). Fold in raisins or pecans if using. The dough will be thick and slightly sticky.
- 4
Scoop and bake
Preheat oven to 350°F (175°C). Scoop tablespoon-sized balls onto parchment-lined baking sheets, 2 inches apart. These are smaller than regular cookies because they're going to be sandwiched. Bake 10-12 minutes until the edges are set and lightly golden. The centers will look soft. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 5
Make the cream cheese filling
Beat 4 oz softened cream cheese and 3 tbsp softened butter until smooth. Add 1 1/2 cups powdered sugar and 1/2 tsp vanilla. Beat on low first (to avoid a sugar cloud), then increase to medium and beat until fluffy and spreadable, about 2 minutes.
- 6
Assemble the sandwiches
Match cookies into pairs of similar sizes. Spread or pipe about 1 tablespoon of filling onto the flat side of one cookie, then press the flat side of its partner on top. Don't squeeze too hard or the filling will ooze out the sides (although honestly, oozing cream cheese frosting is not the worst problem to have). Store assembled cookies in the fridge. Pull them out 15 minutes before serving so the filling softens slightly.
Baker's Notes
- Squeeze the moisture out of the grated carrots before adding them to the dough. Wet carrots = soggy cookies. A few paper towels and a firm squeeze is all you need.
- Use old-fashioned rolled oats, not quick oats. Rolled oats keep their texture and give the cookies that hearty chew. Quick oats dissolve and the cookies lose their character.
- The filling can be made a day ahead and refrigerated. Let it come to room temp for 15 minutes before spreading so it's soft enough to work with.
- These are incredible unfilled too. If you just want spiced carrot cookies without the sandwich situation, skip the filling and they're still a 10/10.
Nutrition
Calories
210
Fat
10g
Carbs
28g
Protein
3g
Sugar
18g
Serving
1 sandwich cookie
Notes
FAQ
Can I make these without the cream cheese filling?
How do I store these?
Can I add cream cheese frosting on top instead of making sandwiches?
Are these good for Easter baskets and gifts?
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