Carrot Cake Cookies – All the flavors of carrot cake rolled into tasty cookies! Tender oatmeal cookies filled with cinnamon, grated carrots and coconut and filled with cream cheese frosting. VIDEO below!
Who is ready for Spring? Today I’m bringing you a fabulous recipe for Easter, Mother’s Day – any Spring occasion. Everytime I make these Carrot Cake Cookies they are met with rave reviews. I’ve updated the recipe after a few reader comments and I am sure that these will come out great, and you will love them too!
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!
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? 😉 This recipe is dangerously delicious. If you like carrot cake and cream cheese frosting you have to try these Carrot Cake Cookies!
Not into cream cheese frosting (gasp)? These cookies are actually great on their own. They are chewy and moist, and lightly spiced. If you have any misshapen cookies, that don’t work well for sandwiching, you go right and ahead and gobble those up. We call this “quality control” around these parts.
Tips for Making Carrot Cake Cookies
- Only soften the butter slightly, or the cookies will spread too much.
- Use a cookie scoop so that all of the cookies are the same size (I use a 2 tsp scoop).
- Bake the cookies on parchment lined baking sheets.
- Pull the cookies from the oven when the center is just slightly underdone – this will ensure a chewy cookie.
CHECK OUT THE VIDEO BELOW!
If you just can’t get enough carrot cake you will be happy to have stumbled upon this post. Scroll down to see all my favorite carrot cake recipes. There’s sure to be one you will love!
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UPDATE: After several reviews that these cookies spread too much, I have added an additional 3 tablespoons flour to the recipe and added a 30 minute chill time. This makes for a sturdier cookie which will be a tiny bit thicker than the cookies pictured. If you live in a very dry climate (like me!), you could probably get away with 1 cup flour.
Carrot Cake Sandwich Cookies
Ingredients
For the cookies:
- ½ cup unsalted butter, softened slightly
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup plus 3 tablespoons all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup old fashioned rolled oats, not quick oats
- ½ cup shredded coconut, sweetened or unsweetened
- ⅔ cup finely grated carrots, NOT packed, see note
- ⅓ cup finely chopped walnuts, optional
For the cream cheese frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar, plus more, if needed
- ¼ teaspoon pure vanilla extract
Instructions
For the cookies:
- Preheat oven to 350°F. Line two baking sheets with parchment paper (do not place the cookies directly on the baking sheets, they will spread too much).
- Beat butter and sugars for 1-2 minutes until light and creamy. 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. Add the oats, coconut, carrots and walnuts and mix until just combined.
- Place the dough in the refrigerator for 30 minutes. Scoop the dough evenly into 2 teaspoon sized mounds and place a couple inches apart on the cookie sheets (make sure they are mounded and not flat). 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. Once cool, place the cookies in the refrigerator to firm up a little while you prepare the 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.
- Spread frosting on the underside of half of the cookies and top with another cookie.
- These cookies are best within 1-2 days of making them. Store them in the refrigerator and eat them from the fridge or bring to room temp before serving.
Video
Notes
Nutrition
CARROT CAKE RECIPES:
Healthier Carrot Cake (Naturally Sweetened & Whole Grain)
Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
Also, don’t miss these delicious 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
A
Cookies are extremely flat. I did a batch for 13 minutes and they were still underdone and fell apart. The second batch was in for probably 20 min and they do seem to be more firm but I didn’t get enough good ones to make it worth sandwiching them.
Allison
Did you follow the tips in the notes section? Also, they need to cool completely. If you try to pick them up when they are still warm they might fall apart.
gigi
TRying this for first time….pretty awesome! After I shredded my carrots (I only had baby carrots) I let them “dry” a bit spread out in a large bowl. Cookies came out fine, I used a cookie scopp and they barely spread. I baked mine at 350 for about 12 minutes, and let them cool on pan for a minute, then transferred to a wire rack. Still soft but firm enough to fall apart. For icing I only used a cup if conf. sugar b/c I like to taste the cream cheese without it being too sweet. I noticed it was a TAD softer than I wanted it b/c I didnt use all of the conf. sugar, but I was starting to lose that cream cheese flavor b/c the sugar was starting to over power it. It tastes great, but next time maybe I’d add maybe 6oz of cream cheese for more c.c. flavor. Assembled the filling squished out a lot whenI bit down. So I am putting filling in fridge for a bit. GREAT RECIPE thank you
Allison
You’re welcome. Thanks for sharing your experience. 🙂