Carrot Cake Cookies
The best oatmeal cookie recipe loaded with carrots, raisins and spice. Sandwich them with cream cheese frosting or enjoy them plain.
sandwich cookies
Ingredients
Cookie Dough
- 6 oz carrots (about 2 medium)
- 2 tablespoons all purpose flour
- 5 oz all purpose flour (1 cups, see note)
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon table salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 6 oz unsalted butter (room temperature)
- 4 oz brown sugar (½ cup, packed)
- 6 oz granulated sugar (½ cup)
- 1 large egg
- 1 teaspoon vanilla extract
- 6 oz old-fashioned rolled oats (2 cups)
- 2 ½ oz raisins (½ cup, optional)
- 2 oz walnuts (½ cup, chopped)
Cream Cheese Frosting (optional)
- 2 oz unsalted butter (room temperature)
- 6 oz confectioner sugar (1 ½ cups)
- 2 oz cream cheese (room temperature)
- ¼ tsp vanilla extract
- ¼ tsp lemon juice
Instructions
Cookie Dough
- Place a paper towel under a box grater. Using the medium side of the grater, shred 6 oz carrots directly onto the paper towel. Roll up the towel to absorb moisture from the carrots. Unroll the towel over a small bowl to transfer the carrots. Sprinkle 2 tablespoons all purpose flour over the carrots and toss to coat. Set the carrots aside.
- Preheat oven to 375 °F. Line 2 baking sheets with parchment paper.
- In a bowl combine 5 oz all purpose flour, ¾ teaspoon baking soda, 1 teaspoon cinnamon ½ teaspoon table salt, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves. Whisk to distribute the spices and leavening. Set aside.
- In a large mixing bowl or on a stand mixer cream 6 oz unsalted butter, 4 oz brown sugar and 6 oz granulated sugar on medium speed for about 2-3 minutes. Scrape the bowl. Add 1 large egg, and mix to combine. Add the shredded carrots and 1 teaspoon vanilla extract and mix to combine, scrape the bowl. With the mixer running on low speed, add the flour mixture and 6 oz old-fashioned rolled oats all at once and mix to combine. Add 2 ½ oz raisins and 2 oz walnuts. You may need to finish mixing the dough by hand to incorporate all the ingredients evenly.
- Using a 1½ oz cookie scoop or a spoon, scoop the dough into 1½" balls. Set the cookies onto the prepared baking sheet at least 2" apart (see note). Flatten each ball to a disc.
- Bake the cookies until golden brown around the edges and the center is set. Allow the cookies to cool completely before filling.
Frosting & Assembly
- While the cookies are cooling, make the cream cheese frosting. Cream 2 oz unsalted butter in a mixing bowl until softened. Add 6 oz confectioner sugar and mix until combined.
- With the mixer running on low speed, toss in 2 oz cream cheese, ¼ tsp vanilla extract and ¼ tsp lemon juice. Mix until combined then turn the mixer to high and beat until light and fluffy.
- Spread cream cheese frosting on the flat side of half of the cookies. Top with another cookie to form a sandwich. Serve immediately. (See note)
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The portioned cookie dough can be frozen on a sheet pan and then packed into freezer bags. Defrost and flatten before baking if making sandwich cookies.
Once the cookies are filled they can be kept at room temperature for 6-8 hours. After that time they should be refrigerated or frozen. If you won't be serving all the cookies at once the unfilled cookies can be held at room temperature and the frosting should be refrigerated. Fill as needed for serving.
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