Carrot Cake Cookies

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Difficulty: Easy - for beginners

Preparation time:
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Dietary guidance: v 

Tags: cheese · dessert · snack · cake · cream · cookies · carrot ·


1 1/8 cups all-purpose flour
1 and a half teaspoons cinnamon
1 tsp. of powdered ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped
1/2 cup craisins (2 1/2 ounces)

Cream Cheese Frosting
2 cups. confectioners sugar
8 oz. cream cheese, softened
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1 Tablespoon milk
pinch of salt


Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Whisk together flour, cinnamon, ginger, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, sift the confectioners sugar over the cream cheese in the bowl of a stand mixer or use a hand mixer to beat at medium speed until light and fluffy, ~2 minutes. Beat in the extracts, salt, & milk until just incorporated

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.


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