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Carrot Cake Cookies


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  • cream cheese filling:
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup butter or margarine
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour, plus more for flattening cookies
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups finely grated carrots (about 3 large)
  • 1 cup raisins
  • 8 oz cream cheese, room temperature
  • 8 tbsp butter, room temperature
  • 1 cup confectioners sugar
  • 1 tsp vanilla


Servings 45


Step 1

Heat oven to 350. Grease cookie sheets.

With a mixer, combine sugars and butter; beat until light and fluffy. Add eggs and vanilla; beat until well combined.

In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add flour to butter mixture just until blended. Mix in oats, carrots, and raisins.

Chill dough in refrigerator for 30 minutes. Using 1/2 oz ice-cream scoop, scoop dough onto prepared baking sheets. Flatten cookies with bottom of a glass, using flour if necessary to prevent sticking. Bake for 10-12 minutes. Cool on wire rack. Once completely cooled spread with 2 tsp cream cheese filling onto each cookies. Sandwich together with a second cookies.

For filling:
Using a mixer, blend all ingredients until smooth.

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