These little bits of happiness pack a punch of flavour with every bite! They are absolutely to die for and I promise if you love carrot cake you’re going to love these carrot cake cookies 100% more! It’s like eating fresh, moist cake but in your hand!
The recipe makes a lot which isn’t a bad thing, at all! They make a great treat for Easter or special events as they feed a crowd. They are perfect to pop into lunch boxes, and I’m not going to lie – even with your morning coffee! The cookies also freeze really well, so you can save any leftover carrot cake cookies for a rainy day or when a craving hits!
Carrot cake cookies are loaded with ingredients and although it may take some time to prep, it’s worth it in the end. Not everyone likes the same ingredients in carrot cake, which makes them easy to customize with all sorts of add-ins, from crunchy nuts to chewy raisins to sweet pineapple. However you like your carrot cake cookies you can find all your baking needs at your local Bulk Barn store.
- All-purpose flour
- Large flaked oats
- Unsalted butter
- Brown sugar, granulated sugar & icing sugar
- Unsweetened coconut
- Golden raisins
- Cream cheese
- Vanilla extract
- Ground cinnamon
- Baking soda
These sandwich cookies are a great option to make the day ahead (as the next day I find they are at their best). This makes them a good choice for Easter or holidays when you want to prep as far in advance as possible. The cookies and icing need a little time to set or else the icing will squish out once bitten into. I find the flavours absorb and blend together once given some time. They also freeze really well.
By following these tips, you can make perfect carrot cake sandwich cookies every time!
- Toasted pecans go a long way in flavour. Take the extra step and toast your pecans.
- Grate carrots finely. If your carrots are too large they will add more texture and a crunch. There’s already a lot going on inside these cookies, so a finely grated carrot adds the right amount of moisture and texture.
- Stay away from using baby carrots as they seem to have more moisture in them.
- Use fresh large carrots, don’t buy pre-grated carrots.
- Use room temperature ingredients. Make sure your butter, cream cheese and eggs are at room temperature before starting the recipe. Room temperature ingredients will mix more easily, which will result in perfect cookies.
- Be careful not to overmix the batter as this will cause a tough and dense cookie.
- If your raisins are dried out, soak them in warm water for approx. 8-10 minutes. This will plump them back up!
- If the batter is too sticky to handle, refrigerate it to slightly firm up.
- Make the cookies on the smaller side as each sandwich includes two cookies and frosting. Plus you get more cookies this way.
- Don’t overcrowd cookies on the baking sheet. Leave lots of room between the cookies so they can bake evenly.
- Allow the cookies to cool on the baking sheet before removing them.
How To Make Carrot Cake Cookies
Step One: Toast your pecans and grate your carrots finely and set aside.
Step Two: Make your batter, being careful not to overmix. Then spoon 1 tablespoon balls of batter on your baking sheets, leaving lots of room in between. Slightly flatten the cookies with the palm of your hand. Bake for 10 minutes, just until the bottoms are browning and the edges start to brown. Remove the cookies from the oven and let them continue to bake on the cookie sheet until cool.
Step Three: While the cookies cool, make your icing. Then pipe or spoon icing on the flat side of one cookie and sandwich another cookie on top, pressing them together. Let the cookies and icing set for approx. 30 minutes before serving.Print
Carrot Cake Cookies
Love carrot cake? Then you are going to love these carrot cake cookies sandwiched together with fluffy cream cheese icing. They are super soft, chewy and full of flaked oats, sweet carrots and coconut, and toasted pecans!
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 30 Sandwich Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- 1 1/2 cups all-purpose flour
- 1 1/2 cups large flaked oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup carrots, finely grated
- 1/3 cup unsweetened coconut
- 1/2 cup golden raisins
- 1/2 cup pecans, roughly chopped and toasted
Cream Cheese Icing
- 3/4 cup cream cheese, at room temperature
- 1/4 cup unsalted butter, at room temperature
- 2 1/2 cups icing sugar, sifted
- Preheat oven to 350˚F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl add flour, oats, cinnamon, baking soda and salt. Mix to combine ingredients and set aside.
- In a stand mixer, beat butter and sugars together until light and fluffy. Add eggs one at a time and vanilla extract. Beat until smooth and well incorporated.
- Slowly add the dry ingredients to the butter mixture and beat on low until combined.
- Add grated carrots, coconut, raisins, and toasted pecans, and gently mix to combine all the ingredients.
- Spoon 1 tablespoon balls of batter on your prepared baking sheets, leaving lots of room in between. The batter will be sticky, place the batter in the fridge while you work to help handle the batter a little easier.
- Bake for 10-12 minutes, just until the bottoms are browning and the edges start to brown. Remove the cookies and let them continue to bake on the cookie sheet until cool.
- Meanwhile, make your icing. In a stand mixer with the whisk attachment, whip cream cheese, butter and icing sugar together until light and fluffy.
- Once the cookies have completely cooled pipe or spoon icing on the flat side of one cookie and sandwich another cookie on top, pressing them gently together. Repeat with all of the cookies.
- Let the cookies and icing set for approx. 30 minutes to 1 hour before serving.
Store the carrot cake cookies in an airtight container in the fridge for 5 days or freeze for up to one month.
Bake time can vary with these cookies depending on the size or if the batter has been refrigerated. Remember they will continue to bake on the cookie sheet.
If the batter has been refrigerated before baking you may need to add 2-3 extra minutes to your final bake time. You may also want to slightly flatten the balls if the batter is cold as the butter will have firmed up and the cookies will not spread very much.
The recipe can be cut in half to make a smaller batch as the recipe feeds a crowd!
- Serving Size: 1 Sandwich Cookie
- Calories: 215
- Sugar: 19.6g
- Sodium: 150mg
- Fat: 10.5g
- Saturated Fat: 5.7g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 28.7g
- Fiber: 1.1g
- Protein: 2.5g
- Cholesterol: 35mg
Keywords: Carrot Cake, Cookies, Sandwich Cookies, Easter, Cream Cheese
The best way to grate carrots for cookies is to use full large carrots and to use the small holes on a box grater. You want the carrots to be finely grated for this recipe.
Storing carrot cake cookies in the fridge will keep your cookies lasting longer and fresher than at room temperature. You can keep the cookies out for 2 days at room temperature and after that, they should be refrigerated for up to 3-5 days or frozen for up to a month.
No, you can make carrot cake cookies as regular cookies and drizzle or ice the tops of the cookies instead of sandwiching them together.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.
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