Carrot Cake Cookies Pipped with Coconut Cream Filling
Carrot cake cookies are soft and chewy and taste like bite size cakes! When you want all the flavors of carrot cake, but prefer small portions, this is the dessert you’ll want.
A dollop of coconut cream cheese frosting is piped on the flat side of the cookie, and lightly placed on another cookie to form a sandwich!
Why You’ll Love These Carrot Cake Cookies
- These cookies are a lightened-up modified recipe from Cooking Light recipe. I’ve included whole wheat flour and a coconut flavored filling.
- This recipe has been tested several times and requested by my family year after year.
- The bite size are perfect for portion control. Just one cookie will satisfy your sweet tooth.
- Kids will enjoy making these cookies too. Let them help with the piping.
Equipment Needed
You will need just a few basic baking items to make these cookies. Gather these items;
- Baking Sheets
- Parchment paper or silicon baking mat
- Mixing bowl
- Paper towels or clean kitchen tea towel
Ingredients Needed
For the cookie batter
- Fresh carrots – shred yourself. I don’t recommend pre-shredded carrots.
- Flour – I use all purpose and white whole wheat pastry flour
- Sugar – brown sugar
- Butter and coconut oil
- Vanilla extract
- Egg
- Baking soda
For the Coconut Filling
- Cream cheese – I use lower fat in this recipe
- Butter
- Vanilla
- Coconut cream or coconut extract
How to Make Carrot Cake Cookies
I love sharing these cookies for Easter get togethers for co-workers and family. They’re portable and fancier than just a plain ‘ole cookie since you basically get two for one with this sandwich style cookie.
These are more like mini cakes!
Let’s get baking!
First shred your fresh carrots and toss the shreds with the brown sugar, then you want to drain some of the moisture from the carrots.
One way to remove the moisture is to put the carrots in a fine mesh sieve and let it sit. With that method I found that the carrots still remain too wet.
The preferred process is to put a couple of layers of paper towels on the counter, then gently lay the carrots on the paper towels. Place more paper towels on top and let the moisture soak through the towels.
Gently press down on the towels before adding all the ingredients in a mixing bowl.
Once the cookies are baked and cooled, mix the ingredients for the filling and place it in a piping bag.
If you don’t have a piping bag, no worries! You can easily make a piping bag.
Carrot Cake Sandwich Cookies
Adding the filling is probably the funnest part of baking these cookies, especially when the two cookies are gently sandwiched together.
This is the part when you can get your kiddos to help out!
They’ll love assembling each cookie! When my kids were little I would make bunny cakes every year.
Today we’re adding bubbly drinks to our festivities and delicious bite size cookies! The bunny cake might make an appearance again, someday 🙂
This recipe is one you will want to make over and over again, especially if the bunny cake doesn’t make a regular appearance to your table in the spring anymore!
Try my carrot cake cookies a try, then check out these recipes!
Carrot Cake Cookies with Coconut Cream Filling
Ingredients
- 2 cups shredded carrot
- 2/3 cup packed brown sugar divided
- 2 tablespoons butter unsalted
- 2 tablespoons oil coconut melted and cooled
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup all purpose flour
- 1/2 cup whole wheat pastry flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- COCONUT CREAM FILLING
- 4 ounces 1/3-less-fat cream cheese softened
- 2 tablespoons butter unsalted
- 1/4 teaspoon vanilla extract
- pinch of salt
- 2 tablespoons cream of coconut OR 1/2 teaspoon coconut extract
Instructions
- Preheat oven to 350. Line 2 baking sheets with parchment paper and set aside.
- Combine carrot and 3 tablespoons brown sugar in a bowl. Fold sugar coating all the pieces of carrots. Place carrot mixture on 3 layers of paper towels and let sit as the moisture releases for at least 10 minutes. Discard wet paper towels.
- Place 2 tablespoons butter in a medium microwave-safe bowl. Microwave at for 20-30 seconds or until melted. Add oil, vanilla extract, and egg. Stir until well combined.
- Whisk together flours, remaining brown sugar, cinnamon, salt, and baking soda in a large bowl. Add carrot mixture and butter mixture; stir until just combined.
- Drop dough by tablespoonfuls 2 inches apart onto baking sheets. Pat dough down to form 2″ circles. Bake for 11 minutes or until set. Cool completely on a wire rack.
- FILLING: Combine cream cheese, 2 tablespoons butter, 1/4 teaspoon vanilla extract, and a pinch of salt in a medium bowl; beat with a mixer at medium speed until fluffy. Place in a piping bag or with a knife spread on one side of the cookie. Top with another cookie.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This recipe first appeared on the blog in 2014. This post has been updated with new photos and content!
I love the addition of the different flour! They turned out great except that I should have doubled the batch!
These look fabulous and the coconut cream filling sounds wonderful.
I can NOT get enough of these carrot cake cookies!!!
Carrot cake is one of my favorites, and now I get to enjoy them in cookie form too!! Thank you!! These are so darn good!
That’s awesome that you were able to locate the recipe! I lost one of mine (not sure how) and I haven’t been able to find my notes anywhere! These cookies are perfect for Easter! Such a yummy treat!
I need these fabulous cookies in my life!! That coconut creams sounds AMAZING!!
I’d love one (ok 2) of these beautiful cookies. I love all of the flavor, soft texture, and oh all that filling please!
These look amazing. And that coconut cream filling looks like I may just eat that with a spoon!
Great that you were able to find your printed recipe and adaptations. Now with your terrific photos, you have another winning post.
So sorry to hear that you wiped out your whole post. A little extra space of period or any extra HTML code and whammo puff. So glad you found your recipe. These look magnificently chewy and delicious. Can’t wait to give this recipe a go!
Love the fun photos in this post!! I love carrot cake and that added frosting? Delish!!
I’d love a couple of those delicious cookies! They look so moist and tender.
Aaaah… So many memories of bunny cakes!! They were sure fun growing up, but I’m very much in the mood for this grown-up version now! I can’t wait to try them!
These were absolutely fabulous! Easy to make and the coconut cream added the best flavor to my favorite cookie!
These cookies are perfection!! It seems like carrot cakes and cookies always come with raisins and I prefer them without – your recipe is right up my alley!!!
These look terrific!!! I love carrot cake, so your lovely carrot cake cookies would make me very happy! My children are in the same age range and they expect a fudge lamb every Easter…at least there are no more egg hunts 🙂
Thanks, Liz! I would want a fudge lamb too. That sounds amazing!! One day our kids will take over some of the traditions…
The filling….is so darn good!The coconut flavor is subtle, but boy is it tasty!
Hi Sandra,
Well I love Carrot Cake, so these little darlings should be right up my alley! they look delicious!
Thank you, Adri! These little ones are quite tasty 🙂
Swoon….you had me at cookie! lol these look wonderful!
Thanks, Renee!! They got my attention too. haha
Delicious cookies, they look so addictive 😀
Cheers
Choc Chip Uru
They can be addictive, but look at is as getting some extra veggies in your diet 😉
I saw these on CL too Sandra, they are awesome 🙂 and I bet Grumpy would love them! Great photos!
Thank you, Shelby! I love these cookies 🙂 Surprise Grumpy with these and then tell me what he thought of them 🙂
Sandra these cookies sound amazing. I love carrot cake with cream cheese frosting just one of my favorites and now in a portable cookie. I’m on board! What is cream of coconut? Is that the same thing as coconut cream in the can? Pinning this one! Do you happen to know an Easter pinning board?
Hi Bam! The cream of coconut is sweeter than the canned coconut milk. I used is the same type (Coco Lopez) that you use for cocktails, like pina coladas. It’s actually found in the same section that stores sell alcohol, but it doesn’t have any alcohol in it. I have a SPRING board on Pinterest. Thanks so much!!
What can I replace the whole wheat pastry flour with ?
Cake flour is a good substitute or you can use all-purpose flour. The cookies will just be a little more dense.