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.


  • 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


  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, ΒΌ 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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