Carrot Cake Cookies with Cream Cheese Filling

Experience the sweet taste of carrot cake in a cookie form with these easy sandwich cookies stuffed with a cream cheese filling!

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 340 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup raisins
• ½ cup finely chopped walnuts
• 1 cup confectioners' sugar
• 1 cup packed light brown sugar
• ½ cup unsalted butter, at room temperature
• 1 ½ cups finely grated carrots
• 1 (8 ounce) package cream cheese, at room temperature
• 1 cup unsalted butter, at room temperature
• 2 each eggs
• 1 teaspoon pure vanilla extract
• 2 cups old-fashioned rolled oats

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Step 2

Combine white sugar, brown sugar, and butter for cookies in a mixing bowl. Beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla extract and mix on medium speed until well combined.

Step 3

Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Mix into butter mixture on low speed until well combined. Mix in oats and carrots, followed by raisins and walnuts.

Step 4

Chill for 1 hour in the refrigerator.

Step 5

Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop, leaving about 2 inches between cookies.

Step 6

Bake in the preheated oven until edges are set, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.

Step 7

Beat cream cheese in a mixing bowl to soften. Add butter and mix until combined. Beat in confectioners' sugar, followed by vanilla extract. Beat 30 seconds more to lighten.

Step 8

Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.