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Carrot Cake Cookies with Cream Cheese Filling
Carrot Cake Cookies with Cream Cheese Filling
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
135 minutes
Indulge in carrot cake sandwich cookies with luscious cream cheese filling for a delightful twist on a classic treat!
Ingredients:
  • 2 cups white sugar
  • 1 cup packed light brown sugar
  • 1 cup unsalted butter, at room temperature
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 2 cups old-fashioned rolled oats
  • 1.5 cups finely grated carrots
  • 0.5 cup raisins
  • 0.5 cup finely chopped walnuts
  • 1 (8 ounce) package cream cheese, at room temperature
  • 0.5 cup unsalted butter, at room temperature
  • 1 cup confectioners' sugar
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare baking sheets with parchment paper.
  • In a mixing bowl, cream together white sugar, brown sugar, and butter until light and fluffy, about 3 to 4 minutes. Mix in eggs and vanilla extract on medium speed until fully combined.
  • Sift together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Add to the butter mixture on low speed until well combined. Stir in oats and carrots, then mix in raisins and walnuts.
  • Refrigerate for 1 hour until chilled.
  • Using a tablespoon-sized scoop, place batter on the lined baking sheets, ensuring there is a 2-inch space between each cookie.
  • Bake in the preheated oven for 12 to 15 minutes until the edges are set. Then, transfer to a wire rack to cool.
  • In a mixing bowl, cream the softened cream cheese. Mix in the butter until combined. Add confectioners' sugar and vanilla extract, then beat for an additional 30 seconds to lighten the mixture.
  • Frost one cooled cookie and sandwich with another. Repeat with the rest of the cookies.

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