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 arenât we all trying to increase our consumption of cream cheese frosting? đ
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:
Healthier Carrot Cake (Naturally Sweetened & Whole Grain)
Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
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.
Ingredients
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
Instructions
For the cookies:
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Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
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Beat butter and sugars for several minutes until light and fluffy. Add egg and vanilla and beat to combine, scraping the bowl if necessary.
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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.
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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.
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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:
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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
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These cookies are best within 1-2 days of making them. Store them in the refrigerator and bring to room temp before serving.
Recipe Notes
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
Looks fantastic! Yum.
Thanks! They are possibly my favorite cookies ever! đ
Where can you get full recipe. Other than video I want bake time temp xcetra thank you please e-mail this to me at Krohnkara@yahoo.com
When making this cookie does a half a cup of butter go in with the cookie dough recipe or do you share some of that butter with the cream cheese frosting
Kara, the ingredients for the cookies and the frosting are separated. 1/2 cup butter goes into the cookies and 4 tablespoons goes into the frosting. If you’re still having trouble finding the recipe it is at the link below. You might need to click the “read more” button to expand the page. http://celebratingsweets.com/carrot-cake-sandwich-cookies/
So delicious! Thanks for linking up with What’s Cookin’ Wednesday!
OK thank you I made these and I did put the 1/2 cup of butter in the cookies were flat. They tasted delicious but I was embarrassed to serve them. Maybe I need to add more flour and oats?any suggestions? Everyone who trotted them poked them but they shouldn’t be so flat. Thanks for all your help!
These cookies are fairly thin but they shouldn’t be flat. My guess is that your butter was too soft. The butter should be barely softened. The dough can be refrigerated for 30 minutes or so to firm it up before baking the cookies. I’ll add some notes to the recipe itself regarding this. Thanks for sharing!
I looooove this idea! My family is full of carrot cake lovers, I’m sure these will be a hit!
I’m a carrot cake fiend, but I don’t have a recipe on my site yet — mostly because I keep asking others to make them for me on my birthday. These cookies would be a nice compromise!
i love sandwich cookies with creamy fillings!
These carrot cookies look absolutely delightful!! Pinning for later!
My boyfriend loves the Oatwhiches from Whole Foods…not only do these sound right up his alley, but I think he’d like these even more! They sound amazing and oh so delicious!
Yum!!! Love these!!
That looks perfectly baked cookies.
LOVE the addition of rolled oats in the cookie!!
I love carrot cake and these look awesome!
Genius idea! I love it. PINNED!
Thanks, Valentina!
Can these be made without the walnuts? To make sure they are the right consistency should I add more flour or oats? My nephew has a nut allergy but want to make these for Easter
Hi, Jody. You can just leave the walnuts out. I have made them with and without nuts, and no other changes were necessary. I’ve also had luck swapping the nuts for raisins. Enjoy!
Can I leave out the coconut flakes? Or sub it with more oats?
Hi, Stephanie. You can just leave it out. Enjoy!
Cookies taste great! Very sticky tho. How do you get them to come off the parchment paper with out breaking the cookie?
Hi, Nichol. I haven’t had trouble with them sticking. Make sure they are completely cool and try peeling the parchment off the bottom of the cookie rather than lifting the cookie off the parchment. Thanks for stopping by! Enjoy!
I made these and they taste soooo good. But I need help. Mine tasted like mini cakes, the structure wasn’t cookie like. I didn’t have a 2 tsp scoop, so I used 2 teaspoons but they came out too big. I gave it 10 mins in the oven. I wanna perfect these. Any advice on how to make them a little harder. I also didn’t add coconut and walnuts.
Hi, Shauna. The coconut and walnuts shouldn’t have affected the structure. Here are a few suggestions…
– If the cookies were too big they probably spread too much. Usually that happens if the butter is too warm. It should only be slightly softened, definitely not too soft, you can always chill the dough in the fridge for 30 minutes if the butter is too soft (see my recipe notes for more on this).
– Feel free to increase the bake time if they’re too soft. Maybe my oven bakes warmer/faster than yours?
– Make sure that the flour is measured properly. I typically fluff the flour with the measuring cup, then scoop it until it’s heaping, and level it off with the back of a knife.
– Double check the freshness of your baking powder and baking soda – if they’re old they might not have done their job properly.
– Did you remember to add the oats (I know this recipe has a lot of ingredients)? The oats help with structure too, and they make these similar to an oatmeal cookie.
I hope these tips helped. Thanks for stopping by, and please let me know if you need anything else. Happy baking!
My family and friends are obsessed with these cookies! What an amazing recipe!!
Yay! I’m so glad that you like them. Thanks for stopping by!
Please, could you tell me how many grams is 1/2 cup of butter? Thank you!
I believe it is 115 grams.