Skip Nav
Taste Test
We Tried the Viral Blue Wine and Here's What Happened
Summer
A Last-Minute Party Dip That Looks Like You Tried Hard
Fast and Easy
Sweet Dreams Are Made of This (6-Ingredient Churro Cheesecake Bars )

A Perfect Fall Dessert: Carrot Cake Cookies


The other day I was chatting with DearSugar about our most-liked desserts. She named carrot cake as one of her all-time favorites, and it got me thinking about making a deconstructed version of carrot cake. Then, I found the perfect recipe in the form of carrot cake cookies!

Carrots, oats, and brown sugar flavor these fragrant and delicious cookies. Filled with a sweet cream cheese frosting, these sandwich cookies are the ideal companion to a steaming cup of hot cocoa. You know you want to make these so get the recipe now and



Carrot-Cake Cookies
From Everyday Food magazine

For the filling:
2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice
For the cookies:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. Make filling: with an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
  3. Meanwhile, make cookies: in a large bowl, whisk together butter, sugars, and egg yolk.
  4. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
  5. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand.
  6. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
  7. Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Makes 18 sandwiches.

Around The Web
Join The Conversation
JClo JClo 6 years
Stumbled upon this recipe, and just had to make it, delicious!
kiwitwist kiwitwist 8 years
these sounds great!
thearith thearith 8 years
sounds sooooooooooooooooooooo good!!!! i want to make it
megania megania 8 years
Oh, my goodness. These sound soooo good. I am definitely going to try these. I just need to buy oats and cream cheese.
askmetostay askmetostay 8 years
my boyfriend LOVES carrot cake....this may be a surprise for him soon =)
Liz7757 Liz7757 8 years
I love carrot cake so much. These look delightful!
Diana172 Diana172 8 years
Wow, these look really, really good.
fragiletearz fragiletearz 8 years
mhmmm those look delish!
Twinkle1 Twinkle1 8 years
God these sound so good. :drool:
aimeeb aimeeb 8 years
Yesssssssssssssssssssssssssssssssssssssssssssssss
Taquitos Recipes
Waffle Recipes
Lemon-Artichoke Hummus
Best Sandwiches For Traveling
Egg and Sausage Breakfast Sandwich Recipe
Best Recipes of 2016
Jeff Mauro's Sandwich Tips

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Food
X