Inside Out Carrot Cake Cookies
Indulge in the ultimate fusion of dessert classics with these irresistible Inside Out Carrot Cake Cookies! Perfectly soft and chewy, these oatmeal-based cookies are infused with warm spices, finely grated carrots, and a touch of sweetness, capturing all the comforting flavors of a traditional carrot cake. Sandwiched between each pair of cookies is a luscious cream cheese filling, adding a rich, tangy contrast that takes these treats to the next level. Easy to make with simple ingredients like rolled oats, brown sugar, and cinnamon, this recipe comes together in under 40 minutes, making it ideal for holidays, gatherings, or satisfying midday cravings. Whether you're a carrot cake enthusiast or just love decadent cookie creations, these snack-sized delights are bound to impress!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.75 cup old-fashioned rolled oats
- 0.75 cup carrots, finely grated
- 4 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 0.5 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats and grated carrots using a spatula.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the cream cheese filling. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Once the cookies are entirely cooled, pipe or spread a layer of cream cheese filling onto the flat side of one cookie. Top with a second cookie to create a sandwich.
Repeat with the remaining cookies and filling.
Store the cookies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 18.3 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
