Carrot Cake Cookies

Drum roll please!! The cookie recipe all of my coworkers have been waiting for! No seriously- they are my CMO’s favorite cookie. These. Are. A-mazing! Let me give you an example. My boss gave me a call the other day and it went something like this:
V: Hey Molly
Me: Hey V! What’s up!
V: Molly, I need you to take one for the team.
Me: um, ok? (cringe)
V: I need you to make those carrot cake cookies for R (higher up dude)’s visit on Thursday so we have a leg up over the other team’s presenting.

These cookies are always a hit. I think the record time for them to vanish from my desk at work was 4 minutes. They are homey, delicious, and full of flavor. You know how when you have a cake you always make sure each bite has the right amount of cake to icing? Well, maybe that’s just me. These cookies are like that- the right amount of icing in the middle surrounded by a chewy cookie. Yum!
These cookies can be a smidge finicky. Sometimes they will spread too thin which results in a crispy cookie that falls apart or they stick to the cookie sheet.
Here’s my tips for making these cookies:
1.   Follow the directions exactly.
2.   Use old-fashioned oats not quick or instant.
3.   Make sure your batter has chilled before your bake it. This is probably the most important tip for this recipe. Chilling the batter keeps it from spreading too thin. I will make the batter the day before, chill it over night, and even chill it between each batch for the oven.
4.   Use a cookie scoop. The cookies need to be about the same size in order to match up and make a sandwich. A scoop makes this super easy.
5.   Parchment paper is your friend with these. J
Start by grating the carrots. You can use a grater or a food processor makes this a sinch!
Mix together the batter.
Feed extra carrots to your pup. This is an essential step, that is not to be skipped.
Chill!!! For at least an hour. Overnight is great!
Bake until lightly golden. Cool completely.
Make the cream cheese icing and get to sandwiching!
Carrot Cake Cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup light brown sugar
1 cup granulated sugar
2 large eggs, room temp
1 teaspoon pure vanilla extract
2 ¼ cups all-purpose flour
1 teapsoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 cups old-fashioned rolled oats
1 ½ cup grated carrots (about 3 medium carrots)
1 cup raisins (optional) *I’ve actually never made these with raisins!
Cream Cheese Frosting
1.    Line two baking sheets with parchment paper. In an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, 3-4 minutes. Add eggs and vanilla, beat on medium until well combined.
2.   Sift or whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour mixture to butter mixture; mix on low speed until just blended. Mix in oats, carrots, and raisins (if adding). Chill at least one hour.
3.   Preheat oven to 350 degrees. Shape tablespoons of dough into balls, and place on prepared baking sheets, placing 2 inches apart.
4.   Bake until lightly browned on top, 12-15 minutes. Transfer to a wire rack to cool completely. Sandwich two cookies between cream cheese frosting. And eat 10 of these J tehe.
Cream Cheese Frosting
8 ounces cream cheese, room temperature
½ cup (1 stick) of butter
1 cup confectioners sugar (powdered sugar)
1 teaspoon vanilla
Beat cream cheese and butter together in a mixing bowl on medium speed. Sift confectioners sugar and add to butter mixture. Mix in vanilla and stir to combine.

29 thoughts on “Carrot Cake Cookies”

  • Your pup is gorgeous. Not to detract from you lovely looking cookies, they look quite scrumptious!

  • Oh wowww those looks fantastic..never tried it before, but it looks so tempting and delicious!

  • You know they're good when you get a request like that from the boss!!! They look fantastic…I"m surprised they lasted 4 minutes!

  • These look fantastic! I remember seeing them in my sister-in-law's copy of the MS Cookies book. You did them justice!

  • My boyfriend love carrot cake.. I will definitely have to make these for him! And your dog is adorable! 😛

  • I've made carrot cake cupcakes, but never carrot cake cookies. Yours look so good! I'm bookmarking this one.

  • These are the cookies that resulted in your pay raise, right 😉 They look delicious but I may fail because I can't follow one of the directions – feed extra carrots to your pup-I don't have a pup, yet. I am going to have to use a stand-in.

  • Love it!! My hubby's family is SO picky about desserts and one thing they all love is Carrot Cake, and I can see these being a huge hit! Thanks!!

  • I love carrot cake and I own this book, but somehow I missed these little beauties. They look delicious!

  • @Susi Well you will just have to try these! My book now automatically opens to the page. haha – One thing I have found, you need to add an additional 1/4 cup of flour then what the recipe calls for so they don't spread so thin. Enjoy- these are killer!

  • Holy Cannoli – or should I say Holy Carrot Cake! These look and sound amazing. I definitely have these bookmarked!!

  • I like that you used an icecream scooper, everyone always looks at me funny when I mention it, but they make such nice round cookies!

  • @Beloved Green Hey There! The icecream scoop is super helpful for these cookies! I used one that was teaspoon sized. It ensures that all of the cookies are just about the same size- making sandwiching a cinch! You could also use a measuring spoon coated with baking spray so the dough comes out easily.

  • OMG my pup will NOT eat veggies. I've even tried putting them in her dish with her food and she literally picks them out and leaves them on the floor! Green beans, carrots, broccoli, it doesn't matter.

  • do you have a westie?? it looks like my cairn terrier! these cookies look soo good.. i wonder if i could use egg replacer since im vegan instead of eggs? thanks for joining my site, i'm a follower of yours now too 🙂

  • @Michele Hey Michele! Peanut's actually a mutt. They told me he was part cairn when I got him though! I'm sure you could use egg replacer for these. If you end up posting them on your blog, let me know and I'll put a link at the bottom to the vegan version 😉 Happy Baking!

  • Hey, do these cookies end up being like a cookie or kind of moist like a cake?

  • @Apron Appeal Great Question! It's kind of a mix between the two. Ever had a whoopie pie? It's like that but the cookies are a smidge more crunchy on top than what you would get with a whoopie pie. As far as the cake side, it's like getting to eat my favorite part. I don't like icing so I always go for the middle parts of cake slices where theres cake on the outside and icing in the middle. yummm!!

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