Carrot Cake Cookies with Cream Cheese Filling

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(1)

Yummy carrot cake in cookie form with cream cheese filling. These are a family favorite and a best seller at my bakery.

3
Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
1 hr 30 mins
Total Time:
2 hrs 15 mins
Servings:
25
Yield:
25 sandwich cookies
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Ingredients

Original recipe (1X) yields 25 servings

Cookies:

  • 2 cups white sugar

  • 1 cup packed light brown sugar

  • 1 cup unsalted butter, at room temperature

  • 2 eggs

  • 1 teaspoon pure vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • ¼ teaspoon salt

  • 2 cups old-fashioned rolled oats

  • 1 ½ cups finely grated carrots

  • ½ cup raisins

  • ½ cup finely chopped walnuts

Cream Cheese Filling:

  • 1 (8 ounce) package cream cheese, at room temperature

  • ½ cup unsalted butter, at room temperature

  • 1 cup confectioners' sugar

  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

  2. Combine white sugar, brown sugar, and butter for cookies in a mixing bowl. Beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla extract and mix on medium speed until well combined.

  3. Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Mix into butter mixture on low speed until well combined. Mix in oats and carrots, followed by raisins and walnuts.

  4. Chill for 1 hour in the refrigerator.

  5. Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop, leaving about 2 inches between cookies.

  6. Bake in the preheated oven until edges are set, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.

  7. Beat cream cheese in a mixing bowl to soften. Add butter and mix until combined. Beat in confectioners' sugar, followed by vanilla extract. Beat 30 seconds more to lighten.

  8. Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.

Cook's Notes:

You can use 1 cup raisins or 1 cup finely chopped walnuts instead of 1/2 cup of each.

I like to flatten the scoops of dough out with my finger a little bit so that the cookies spread more while they are baking but this is just my personal preference, you don't have to.

Nutrition Facts (per serving)

340 Calories
17g Fat
46g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 25
Calories 340
% Daily Value *
Total Fat 17g 21%
Saturated Fat 9g 47%
Cholesterol 52mg 17%
Sodium 134mg 6%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 5%
Total Sugars 32g
Protein 4g 7%
Vitamin C 1mg 1%
Calcium 43mg 3%
Iron 1mg 7%
Potassium 123mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.