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+ servings
carrot cake cookies

Inside Out Carrot Cake Cookies

Carrot Cake Cookies with a cream cheese filling.
Course Dessert
Cuisine American
Prep Time 26 minutes
Cook Time 12 minutes
Total Time 38 minutes
Servings 13
Author Cookie Madness


  • 1 1/8 cups all-purpose flour 5 ounces/140 grams**
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick 114 grams unsalted butter, softened
  • 1/3 cup plus 2 tablespoons packed light brown sugar 100 grams
  • 1/3 cup plus 2 tablespoons granulated sugar 90 grams
  • 1 large egg 48 grams
  • 1 teaspoon vanilla
  • 1 cup coarsely grated carrots 2 medium – 110 grams
  • 1 cup walnuts toasted and chopped
  • 1/3 cup raisins


  • 8 ounces cream cheese softened
  • 2 ounces unsalted butter softened
  • 1 1/3 heaping cups powdered sugar plus more to taste
  • 1 teaspoon vanilla extract


  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Mix the flour, baking soda, salt and cinnamon together in a bowl.
  • Beat butter until creamy. Add both sugars, egg, and vanilla and beat just until mixed. Add the flour mixture and stir until fully blended.
  • Mix in carrots, nuts and raisins.
  • Drop 26 mounds of dough onto parchment lined baking sheets spacing at least 2 ½ inches apart.
  • Bake 1 sheet at a time on center rack for 12 -14 minutes or until edges are browned and centers appear set. Let cookies cool on baking sheet for about 4 minutes, then carefully transfer to a wire rack.
  • Prepare Filling. Beat together the softened butter and cream cheese, then gradually add sugar, beating and scraping bowl often. Beat in the vanilla.
  • Sandwich the icing between two cookies.


Note: To toast walnuts, spread them on a baking sheet and bake at 350 for about 8 minutes. If you leave the nuts out and you are weighing your flour, you may want to go with 5 1/2 oz flour.