Carrot Cake Cookies with a cream cheese filling are a great way to get all the wonderful flavors of a carrot cake but in smaller form. No fork needed.
Yesterday was National Carrot Cake day and while I didn’t get a slice, it reminded me of this wonderful recipe for a cookie version. Carrot cake cookies are so much easier on your waistline then having a cake around. For some reason, if I have a cake in the house, I feel obligated to eat an entire slice and no matter how small you slice it, it’s a lot bigger than a cookie. I feel that either I have to eat the whole cake before it gets stale or freeze it. Since I love carrot cake so much, I just don’t have the will power to eat it in moderation. However, with cookies, you can get all the wonderful flavors of carrot cake, including the yummy cream cheese icing, in a smallish cookie form.
Natalie and I played around with these sandwich cookies when she was home and they are easy to make and look so fancy. Who doesn’t like a sandwich cookie. These live up to their name with carrots, raisins and cinnamon. The recipe is one of Martha Stewart’s. I can always count on her cookies to come out perfectly.
Carrot Cake Cookies
Carrot Cake Cookies with a cream cheese filling are a great way to get all the wonderful flavors of a carrot cake but in smaller form. No fork needed.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 3 dozen 1x
- Category: Dessert
Scale
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs, room temp
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 2 cups old fashioned oatmeal
- 1 ½ cups carrots, finely grated
- 1 cup raisins
- CREAM CHEESE FROSTING
- 8 ounces cream cheese
- ½ cup butter, room temp
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla
Instructions
- With an electric mixer, beat butter and sugars on medium speed until light and fluffy. Add eggs and vanilla and beat until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Gradually add to butter mixture mixing until just combined. Mix in oats, carrots and raisins. Chill for at least 1 hour, until firm.
- Preheat oven to 350º and line cookie sheets with parchment paper.
- Using a medium ice cream scoop, shape dough into balls using about 1-2 tablespoons of dough. Place on cookie sheets and bake for 12-15 minutes. Let cool completely on a wire rack.
- For the frosting, use a hand mixer to beat the cream cheese until smooth, add butter and beat until well blended. Add confectioners sugar and vanilla and continue beating until smooth.
- Place as much frosting as you like on half of the cookies and sandwich them together.
- Makes 2-3 dozen depending on the size of the cookies.
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