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
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 cookies need to 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.
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!
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 protein pancakes
- Carrot patch cake roll
- Carrot cake cheesecake
- Carrot cake cheesecake bars
- 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
- 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
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.
Amount Per Serving: Calories: 227 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 30mg Sodium: 172mg Carbohydrates: 31g Fiber: 2g Sugar: 13g Protein: 4g