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Yummy carrot cake in cookie form with cream cheese filling. These are a family favorite and a best seller at my bakery.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
1 hr 30 mins
total:
2 hrs 15 mins
Servings:
25
Yield:
25 sandwich cookies
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Cookies:
Cream Cheese Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

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  • Combine white sugar, brown sugar, and butter for cookies in a mixing bowl. Beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla extract and mix on medium speed until well combined.

  • Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Mix into butter mixture on low speed until well combined. Mix in oats and carrots, followed by raisins and walnuts.

  • Chill for 1 hour in the refrigerator.

  • Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop, leaving about 2 inches between cookies.

  • Bake in the preheated oven until edges are set, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.

  • Beat cream cheese in a mixing bowl to soften. Add butter and mix until combined. Beat in confectioners' sugar, followed by vanilla extract. Beat 30 seconds more to lighten.

  • Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.

Cook's Notes:

You can use 1 cup raisins or 1 cup finely chopped walnuts instead of 1/2 cup of each.

I like to flatten the scoops of dough out with my finger a little bit so that the cookies spread more while they are baking but this is just my personal preference, you don't have to.

Nutrition Facts

340 calories; protein 3.7g; carbohydrates 45.7g; fat 16.7g; cholesterol 52.2mg; sodium 134.2mg. Full Nutrition
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