Carrot Cake Cookies Pipped with Coconut Cream Filling

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Carrot cake cookies are soft and chewy and taste like bite size cakes! 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!

This recipe first appeared on the blog in 2014.  This post has been updated with new photos and content! 

 

Carrot cake cookies on a white plate

Carrot Cake Cookies

Well, friends, this recipe was first posted it in 2014, and I’ve made them several times since then, but usually only during the spring-time. Why, though?!  These should be enjoyed year round!

These cookies aren’t low carb, but they are lightened up and modified from a Cooking Light recipe to include some whole wheat flour and a coconut flavored filling.

Thankfully, this is a recipe that has been tested several times.  See, when I attempted to add an updated pin for Pinterest to this post and some prettier pictures, I wiped out my whole blog post.  I have no idea how I did that.  Not fun.

The cookie angels were watching over me though because after some much needed time-out (with a glass of wine), I dug up a binder full of my handwritten recipes.

 

stacked carrot cake cookies with coconut filling

 

My food stained notes were shoved in the side pocket with my recipe modifications!  I’m never getting rid of that binder now!

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!

carrot cake cookie ingredients in a clear bowl

 

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.

 

Batter for carrot cake cookies in clear bowl

 

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 cookies with coconut filling

 

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!

 

Carrot cake cookies wrapped in a cloth napkin

 

Try my carrot cake cookies a try, then check out these recipes!

  1. Carrot cake protein pancakes 
  2. Carrot patch cake roll
  3. Carrot cake cheesecake 
  4. Carrot cake cheesecake bars 

 

carrot cake cookies with a bite taken

Carrot cake cookies on a white plate

 

 

5.0 rating
5 reviews

Carrot Cake Cookies Pipped with Coconut Cream Filling

Prep Time 20 mins Cook Time 11 mins Yields 14

These carrot cake sandwich cookies are soft and chewy with a delicious coconut flavored 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
  • 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

Directions

  1. Preheat oven to 350. Line 2 baking sheets with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. FILLING: Combine cream cheese, 2 tablespoons butter, ¼ 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.

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Carrot Cake Cookies filled with coconut cream! These delicious bite size cookie sandwiches taste just like cake! #carrotcake #cookie #bake | www.thefoodieaffair.com

 

Sandra @ The Foodie Affair
 

24 Comments on Carrot Cake Cookies Pipped with Coconut Cream Filling

  1. April 11, 2014

    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?

    • April 11, 2014

      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!!

  2. Shelby says:
    April 11, 2014

    I saw these on CL too Sandra, they are awesome 🙂 and I bet Grumpy would love them! Great photos!

    • April 12, 2014

      Thank you, Shelby! I love these cookies 🙂 Surprise Grumpy with these and then tell me what he thought of them 🙂

  3. April 11, 2014

    Delicious cookies, they look so addictive 😀

    Cheers
    Choc Chip Uru

    • April 12, 2014

      They can be addictive, but look at is as getting some extra veggies in your diet 😉

  4. April 11, 2014

    G’day! These look ABSOLUTELY delicious Sandra! WISH I could go for one of these with my coffee!
    Cheers! Joanne

    • April 12, 2014

      Perfect with coffee or milk or tea…. Thank you, Joanne!

  5. April 12, 2014

    Oh, these look soft and sweet! Great sounding filling!

    • April 13, 2014

      The filling….is so darn good!The coconut flavor is subtle, but boy is it tasty!

  6. Adri says:
    April 12, 2014

    Hi Sandra,

    Well I love Carrot Cake, so these little darlings should be right up my alley! they look delicious!

    • April 13, 2014

      Thank you, Adri! These little ones are quite tasty 🙂

  7. Liz says:
    April 17, 2014

    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 🙂

    • April 17, 2014

      Thanks, Liz! I would want a fudge lamb too. That sounds amazing!! One day our kids will take over some of the traditions…

  8. Debra C. says:
    March 3, 2018

    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!!!

    5.0 rating

  9. michele says:
    March 4, 2018

    These were absolutely fabulous! Easy to make and the coconut cream added the best flavor to my favorite cookie!

    5.0 rating

  10. March 4, 2018

    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!

  11. Julie says:
    March 5, 2018

    I’d love a couple of those delicious cookies! They look so moist and tender.

    5.0 rating

  12. March 6, 2018

    Love the fun photos in this post!! I love carrot cake and that added frosting? Delish!!

    5.0 rating

  13. March 22, 2018

    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!

    5.0 rating

  14. March 26, 2018

    Great that you were able to find your printed recipe and adaptations. Now with your terrific photos, you have another winning post.

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