Carrot Cake Cookies

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. 




  1. With an electric mixer, beat butter and sugars on medium speed until light and fluffy. Add eggs and vanilla and beat until well combined.
  2. 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.
  3. Preheat oven to 350º and line cookie sheets with parchment paper.
  4. 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.
  5. 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.
  6. Place as much frosting as you like on half of the cookies and sandwich them together.
  7. Makes 2-3 dozen depending on the size of the cookies.