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Carrot Cake Cookies

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Soft, chewy carrot cake cookies filled with luscious cream cheese frosting, capturing all the cozy flavors of classic carrot cake in a handheld sandwich treat.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, lightly packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups finely grated carrots
  • 1 cup unsweetened coconut
  • 1 cup raisins
  • Frosting:
  • 6 oz cream cheese, softened
  • 8 tbsp butter, softened
  • 1 tsp vanilla extract
  • 2 1/3 cups powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Mix in eggs and vanilla until well combined.
  4. Add flour, oats, baking soda, baking powder, cinnamon, and salt; mix just until combined.
  5. Stir in grated carrots, coconut, and raisins.
  6. Scoop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
  7. Bake 9–10 minutes, until edges begin to brown and tops lose their shine.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  9. For the frosting, beat cream cheese, butter, and vanilla until smooth.
  10. Gradually add powdered sugar, mixing until fluffy.
  11. Place a tablespoon of frosting on the flat side of one cookie and top with another, pressing gently.
  12. Let filled cookies set for 1–2 hours before serving.

Notes

  • Chill dough briefly if cookies spread too much.
  • Swap raisins for dried cranberries or add nuts for crunch.
  • Use fresh, finely grated carrots for best texture.

Nutrition

Find it online: https://thefamilycooking.com/carrot-cake-cookies/