Carrot Cake Cookies – All the flavors of carrot cake rolled into tasty cookies! Tender oatmeal cookies filled with cinnamon, grated carrots, coconut and walnuts, filled with cream cheese frosting. VIDEO below!
It’s no secret that I love carrot cake. Carrot cake was always my most requested birthday cake as a child, and this here is the 5th carrot cake recipe I’ve shared. If you just can’t get enough carrot cake you will be happy to have stumbled upon this post. Scroll down to see all of my favorite carrot cake recipes. There’s sure to be one you will love!
Cream Cheese Frosting – In a Cookie!
Now, let’s talk about these cookies. If we’re being honest with each other, the best part of carrot cake is the cream cheese frosting, right? It’s sweet and tangy, rich and creamy and So. Darn. Good. These cookies are the perfect vehicle for getting more cream cheese frosting into your life. And aren’t we all trying to increase our consumption of cream cheese frosting? 😉
Carrot Cake Cookies
This recipe takes all the flavors of carrot cake (carrots, cinnamon, walnuts and coconut) and loads them into soft and chewy cookies sandwiching a generous filling of cream cheese frosting. These cookies are faster and easier than making a whole carrot cake. They are easily portable and they can be eaten with one hand. No plate or fork needed! Check out the video below to see how easy it is!
This recipe is dangerously delicious. If you like carrot cake and cream cheese frosting you have to try these Carrot Cake Cookies!
Trouble viewing the video? Click here.
Related CARROT CAKE RECIPES:
Also, don’t miss these delicous CARROT RECIPES from my friends!
Homemade Carrot Cake from Bread Booze Bacon
Carrot Cake Pancakes from White Lights on Wednesday
Blue Ribbon Carrot Sheet Cake from I Heart Eating
Paleo Maple Carrot Cupcakes from Cooking with Curls
Carrot Orzo from Home.Made.Interest.
Carrot Orange Punch from Sugar & Soul
Maple Butter Carrots from The Two Bite Club
Mini Carrot Cake Loaves from It Bakes Me Happy
Carrot Cake Sandwich Cookies
Tender oatmeal cookies filled with cinnamon, grated carrots, coconut and walnuts, filled with cream cheese frosting.
For the cookies:
- 1/2 cup unsalted butter softened slightly
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 1/2 cup shredded coconut sweetened or unsweetened
- 3/4 cup finely grated carrots
- 1/2 cup chopped walnuts
For the cream cheese frosting:
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 heaping cup powdered sugar
- 1/4 teaspoon pure vanilla extract
For the cookies:
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
Beat butter and sugars for several minutes until light and fluffy. Add egg and vanilla and beat to combine, scraping the bowl if necessary.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add the flour mixture to the butter mixture and beat on low until just combined. Stir in the oats, coconut, carrots and walnuts by hand.
See note below regarding the option to chill the dough. Scoop the dough evenly into 2 teaspoon sized mounds and place a couple inches apart on the cookie sheets. You want to ensure that the cookies will be similar in size since the cookies will be sandwiched.
Bake for 9-11 minutes, until golden brown and still slightly soft in the center. Rotate your cookie sheets halfway through the baking time to ensure even baking. Cool the cookies completely on the baking sheets and fill with frosting.
For the frosting:
Beat cream cheese and butter for several minutes, until combined. Add powdered sugar and vanilla extract. Beat for a couple more minutes until smooth and creamy. If the frosting appears too thin, add a little more powdered sugar or place it in the refrigerator for 20 minutes to slightly firm up
These cookies are best within 1-2 days of making them. Store them in the refrigerator and bring to room temp before serving.
If your ingredients are too warm (butter specifically) these cookies might come out flatter than they should. The butter should be softened just slightly. If your butter is too soft, or the cookies spread more than you would like, you can refrigerate the dough for 30 minutes. I do not recommend chilling for longer that that or the cookies won't spread enough and they'll be quite thick.
I like to use a 2 teaspoon cookie scoop for these cookies. Since one sandwich is made up of two cookies and a generous amount of frosting, I find that smaller cookies are better. Also, when dropping your dough onto the baking sheets, you need to make sure that your dough is all the same size. You want the cookies to bake up evenly so that when you sandwich them, the top and bottom halves are similar in size.
Recipe adapted from Cooking Channel