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soft frosted carrot cake cookies - featured image

Soft Frosted Carrot Cake Cookies with Cream Cheese Filling

  • Author: Julia
  • Total Time: 45 minutes
  • Yield: 24 cookie sandwiches 1x

Description

Soft, tender carrot cake-inspired cookies sandwiched with a luscious cream cheese filling that’s just sweet enough and totally addictive. Perfect for cozy desserts and family gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (230g) unsalted butter, softened
  • ¾ cup packed (150g) brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ½ cups (about 150g) grated carrots
  • ½ cup (60g) chopped walnuts or pecans, toasted (optional)
  • Cream Cheese Filling:
  • 8 oz (225g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons (28g) unsalted butter, softened

Instructions

  1. Prep and grate carrots finely. Soften butter and cream cheese by leaving them out for about 30 minutes before starting. Measure all ingredients.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, cream softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add egg and vanilla extract, mixing until combined.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
  6. Fold in grated carrots and nuts (if using) with a spatula. Dough will be thick and sticky.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Use a cookie scoop or spoon to drop dough onto sheets, spacing about 2 inches apart, about 2 tablespoons dough each.
  9. Bake for 12-15 minutes until edges are set but centers still look soft. Cookies will firm up as they cool.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to cooling rack to cool completely before filling.
  11. For the cream cheese filling, beat softened cream cheese and butter in a medium bowl until smooth.
  12. Add powdered sugar and vanilla extract, mixing until creamy and fluffy.
  13. Spread a generous tablespoon of cream cheese filling on the flat side of one cookie.
  14. Top with another cookie, flat side down, gently pressing to spread filling evenly.
  15. Repeat with remaining cookies and filling.
  16. Optional: Chill assembled cookies in fridge for 10 minutes to firm up filling before serving.

Notes

Use fresh grated carrots for best texture. Don’t overbake cookies; they should look just set when removed from oven. Chill dough if kitchen is warm to help with scooping. Toast nuts before adding for extra flavor. Make filling ahead and keep refrigerated. If filling is too soft, add more powdered sugar or chill longer. Cookies keep up to 4 days refrigerated when assembled.

  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie sandwich
  • Calories: 250
  • Sugar: 18
  • Sodium: 140
  • Fat: 13
  • Saturated Fat: 7
  • Carbohydrates: 30
  • Fiber: 1
  • Protein: 3

Keywords: carrot cake cookies, cream cheese filling, soft cookies, dessert, holiday treats, family-friendly, easy baking

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Find it online: https://mealuv.com/soft-frosted-carrot-cake-cookies-with-cream-cheese-filling-recipe-your-family-will-crave/