Carrot Cake Cookies

READY IN: 1hr 45mins
Recipe by Esuka

Found these on and someone has to try them! I have yet to, but I'm considering passing them out as birthday treats...

Top Review by Cathleen Colbert

OK, I messed up somewhere. I live at 500 above sea level and tried these at 4200 feet. As written the recipe does not work well at high altitude. I ended up adding another 1/2 cup of flour. The first batch was very sticky, almost cake batter and spread so thin on the cookie sheets that they were ruined. But once the dough was thickened they worked much better. I was also surprised when the recipe called for cream cheese filling and there were no ingredients or recipe attached. I had to scramble to find one and was lucky to have some cream cheese handy.

Ingredients Nutrition


  1. Preheat oven to 350 deg. Line two baking sheets with parchment paper. In the bowl of an electric mixer combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
  2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
  3. Using an ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use a spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

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