Description
Yummy carrot cake in cookie form with cream cheese filling. These are a family favorite and a best seller at my bakery.
Ingredients
- 2 cups white sugar
- 1 cup packed light brown sugar
- 1 cup unsalted butter, at room temperature
- 2 each eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 ½ cups finely grated carrots
- ½ cup raisins
- ½ cup finely chopped walnuts
- 1 (8 ounce) package cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- 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.
- 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.
- Chill for 1 hour in the refrigerator.
- Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop
- leaving about 2 inches between cookies.
- Bake in the preheated oven until edges are set
- 12 to 15 minutes. Remove from the oven and let cool on a wire rack.
- 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.
- Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 25