Carrot Cake Cookie Recipe

Name: Carrot Cake Cookie Sandwiches Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 69 min
Ingredients: For the Batter; 1 1/2 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup butter (unsalted), plus 1 tablespoon for greasing; 1/2 cup soft brown sugar; 1/4 cup granulated sugar; 1 large free-range egg; 1/2 teaspoon vanilla extract; 1/2 cup carrots (finely grated); 1 cup steel-cut oats; 1/2 cup walnuts (chopped); 1/2 cup dried mixed fruits; For the Orange Cream Frosting; 1/4 cup soft cream cheese; 2 tablespoon butter (unsalted); 1 1/2 cup powdered sugar; 2 drops orange food coloring (or 1 drop red with 1 drop yellow)

Prep: 25 mins

Cook: 14 mins

Chill: 30 mins

Total: 69 mins

Servings: 18

Yield: 18 cookie sandwiches

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Nutrition Facts (per serving)
418	Calories
22g	Fat
52g	Carbs
5g	Protein

Nutrition Facts
Servings: 18
Amount per serving
Calories	418
% Daily Value*
Total Fat 22g	28%
Saturated Fat 14g	68%
Cholesterol 74mg	25%
Sodium 326mg	14%
Total Carbohydrate 52g	19%
Dietary Fiber 2g	7%
Total Sugars 33g
Protein 5g
Vitamin C 0mg	2%
Calcium 40mg	3%
Iron 1mg	8%
Potassium 130mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you love classic, homemade carrot cake, you are going to love these carrot cake cookies. They are easier and faster to assemble than a cake, and will still give you all the chewy, slightly spiced carrot cake vibes of which you covet, but in the convenient form of a cookie.

Although some folks make carrot cake cookies from a cake mix, these cuties are assembled completely from scratch. They call for instant oats and finely grated carrots, both of which contribute to a chewy texture, without making the cookies tough; as well as the regular cookies suspects: flour, sugar, eggs, butter, etc. A microplane is great for finely grating the carrots, but you can also use a box grater in a pinch.

And, if you’re wondering what to fill carrot cake cookies with, the answer is, of course, cream cheese frosting. Although, we love these as sandwich cookies, you could just as easily spread frosting on each individual cookie and serve them almost as little cakes, instead. These would make a lovely addition to an Easter lunch, or around the winter holidays, and would be the MOST popular item at the bake sale.

They are simple to make, transport, and share. And if you have leftover carrots, check out these recipes for all of the delicious things you can make with them.

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"These were like a delicious carrot cake-cookie hybrid. The oats and coconut add a really nice texture. My cookie sandwiches were very moreish but also fairly large and filling, so next time I would probably use a slightly smaller scoop to portion out my dough." — Julia Hartbeck

For the Cookies

1 cup unsalted butter, melted and slightly cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon kosher salt
1 lightly packed cup finely grated carrots, from about 2 large carrots
3/4 cup lightly packed sweetened shredded coconut
2 1/4 cups quick cooking oats
2 cups all-purpose flour

For the Cream Cheese Filling

8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
2 1/2 cups confectioners' sugar

Prepare the Cookies

Gather the ingredients.

The Spruce Eats / Julia Hartbeck
Line 3 baking sheets with parchment paper.

The Spruce Eats / Julia Hartbeck
Whisk the melted butter, sugars, and vanilla in a large bowl. Whisk in the eggs.

The Spruce Eats / Julia Hartbeck
Sprinkle the baking soda, cinnamon, and salt into the bowl, one at a time, vigorously whisking after each.

The Spruce Eats / Julia Hartbeck
Gently fold in the carrots with a rubber spatula, then fold in the coconut and oats.

The Spruce Eats / Julia Hartbeck
Gently fold in the flour just until the last few streaks disappear. Do not overmix.

The Spruce Eats / Julia Hartbeck
Using a 2-tablespoon portion scoop, or measuring spoons, generously scoop the dough into about 36 dough balls, placing all of them on one of the prepared baking sheets. Freeze for 30 minutes or refrigerate for 45 minutes.

The Spruce Eats / Julia Hartbeck
Preheat the oven to 350 F. Evenly divide the dough between all 3 baking sheets, so that there are 12 balls on each sheet.

The Spruce Eats / Julia Hartbeck
Bake the cookies until lightly browned and set, about 14 minutes, rotating the baking sheets at the halfway point.

The Spruce Eats / Julia Hartbeck
Once the cookies are out of the oven, lightly press each with a spatula to flatten as the cookies will be quite domed. Let cool for 5 minutes, then transfer to a cooling rack to cool completely while you make the filling.

The Spruce Eats / Julia Hartbeck

Making the Filling & Assemble

Gather the ingredients

The Spruce Eats / Julia Hartbeck
Beat the cream cheese and butter in the bowl of an electric stand mixer fitted with the paddle attachment on medium-low just until combined.

The Spruce Eats / Julia Hartbeck
Beat in the vanilla and salt. Gradually beat in the sugar, then continue to beat for an additional 30 seconds on medium speed.

The Spruce Eats / Julia Hartbeck
Flip half of the cookies upside down, then dollop each with a generous tablespoon of frosting.

The Spruce Eats / Julia Hartbeck
Place the other half of the cookies right side up on top of the frosting and press lightly to adhere.

The Spruce Eats / Julia Hartbeck
Place in the refrigerator for 30 minutes to set the frosting before serving.

The Spruce Eats / Julia Hartbeck

Storage

These cookies can be stored in the refrigerator in an airtight container for up to 3 days and in the freezer for up to 2 weeks.
Prior to filling the cookies, you may keep them in an airtight container on the counter for up to 3 days or in the freezer for up to a month.
You may also keep the frosting tightly covered in plastic wrap in the refrigerator for up to 3 days.
You can freeze the cookie dough after you scoop it on a baking sheet wrapped in plastic wrap for up to a month.

Tips

The portioned cookies chill briefly in the freezer (30 minutes) or refrigerator (45 minutes) before being baked, but can be left overnight, as well. Cover in plastic wrap if extending the chill time.

Recipe Variations

Want to add even more goodness to these delightful cookies? Then switch out half of the oats for crushed barley flakes. The barley adds extra fiber, texture, and flavor.
Add 1/2 cup of finely chopped nuts and/or raisins along with the coconut.
Spread frosting on the top of each cookie, if you do not want to make sandwich cookies.

How long can you let the cookies sit out?

You might be wondering how long you can keep your cookies out of the refrigerator when serving them and the answer is a couple of hours. You would not want to leave them out all day, but if you brought them to a party, it would be okay for them to sit on the dessert table for several hours. Although, the cookies are best when the cream cheese filling is cold.

How long can cream cheese sit out for baking?

The same holds true for a block of cream cheese: it’s okay to leave it out on the counter while you bring it to room temperature for instance, which can take several hours, but once it is room temperature, it is a good idea to use it right away. And it would not be a good idea to eat cream cheese or the cream cheese frosting for these cookies, if it had sat out all night on the counter.

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