CARROT CAKE COOKIES WITH CREAM CHEESE FILLING
Yummy carrot cake in cookie form with cream cheese filling. These are a family favorite and a best seller at my bakery.
Provided by Shawna
Categories Desserts Cookies Sandwich Cookie Recipes
Time 2h15m
Yield 25
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Combine white sugar, brown sugar, and butter for cookies in a mixing bowl. Beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla extract and mix on medium speed until well combined.
- Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Mix into butter mixture on low speed until well combined. Mix in oats and carrots, followed by raisins and walnuts.
- Chill for 1 hour in the refrigerator.
- Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop, leaving about 2 inches between cookies.
- Bake in the preheated oven until edges are set, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.
- Beat cream cheese in a mixing bowl to soften. Add butter and mix until combined. Beat in confectioners' sugar, followed by vanilla extract. Beat 30 seconds more to lighten.
- Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 45.7 g, Cholesterol 52.2 mg, Fat 16.7 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 9.3 g, Sodium 134.2 mg, Sugar 32 g
CARROT CAKE COOKIES RECIPE BY TASTY
A tasty twist on a classic cake! Crunchy pecans paired with chewy raisins and sweet shredded carrots make these cookies the perfect no-fork-needed dessert. And let's not forget, each cookie oozes with a delectable cream cheese filling.
Provided by Betsy Carter
Categories Desserts
Yield 16 cookies
Number Of Ingredients 16
Steps:
- Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
- Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
- Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
- In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
- Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
- Add the flour mixture and beat until just incorporated.
- Fold in the carrots, raisins, and pecans with a rubber spatula.
- Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
- Place a frozen icing ball in the center of each dough round.
- Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
- Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
- Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
- Enjoy!
Nutrition Facts : Calories 293 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 27 grams
CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING
This is a wonderful filled Bundt® cake with the frosting inside! It is always a favorite at carry-in dinners and potlucks.
Provided by Donna
Categories Desserts Cakes Carrot Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
- Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 53.4 g, Cholesterol 82.5 mg, Fat 26.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 7 g, Sodium 505.7 mg, Sugar 35.1 g
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