So Much More Than Carrot Cake Cookies
Elevate your dessert game with “So Much More Than Carrot Cake Cookies,” a recipe that transforms the flavors of classic carrot cake into irresistibly soft, spiced cookie sandwiches. Packed with finely grated carrots, chewy raisins, and optional crunchy pecans or walnuts, these cookies boast the perfect balance of sweetness and texture. The real indulgence comes in the form of a luscious cream cheese filling, making every bite a delightful combination of creamy, tangy, and warmly spiced goodness. Ideal for spring celebrations, afternoon tea, or any time you’re craving a unique treat, these carrot cake cookies are easy to make and ready in under 40 minutes. With layers of flavor and an elegant presentation, they’re a crowd-pleasing twist on traditional carrot cake that will have everyone coming back for more. Keywords: carrot cake cookies, cream cheese filling, spiced cookies, carrot dessert recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 0.5 teaspoons baking soda
- 0.5 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups brown sugar, packed
- 0.25 cups granulated sugar
- 1 large egg
- 1 teaspoons pure vanilla extract
- 1 cup finely grated carrots
- 0.5 cups raisins
- 0.5 cups pecans or walnuts (optional), chopped
- 4 ounces cream cheese, softened
- 0.5 cups powdered sugar
- 0.5 teaspoons pure vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with a mixer on medium speed until light and fluffy, about 2 minutes.
Add the egg and vanilla extract to the wet mixture, and beat until fully combined.
Gradually mix the dry ingredients into the wet ingredients. Start on low speed to avoid flour clouds, then increase speed to medium as the dough comes together.
Gently fold in the grated carrots, raisins, and chopped pecans or walnuts (if using) with a spatula.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Flatten slightly with the back of a spoon; the cookies will spread a little as they bake.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
To make the cream cheese filling, beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy.
Once the cookies have cooled completely, spread a generous amount of cream cheese filling onto the flat side of one cookie, then top with another cookie to create a sandwich.
Repeat with the remaining cookies and filling. Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 2135 mg | 93% | |
| Total Carbohydrate | 554.3 g | 202% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 327.1 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 553 mg | 43% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2517 mg | 54% | |
*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.
