Description

These carrot cake cookies are soft, chewy, and bursting with cozy spices, grated carrots, coconut, and raisins—sandwiched with a tangy cream cheese frosting. Like your favorite carrot cake, but in a fun, handheld form!

Ingredients

For the Cookies:

1 cup unsalted butter, softened
1 cup brown sugar, lightly packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups finely grated carrots
1 cup unsweetened shredded coconut
1 cup California Raisins

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment.
Make Cookie Dough: Cream butter and sugars until fluffy. Add eggs and vanilla; mix until combined.
Mix Dry Ingredients: In a separate bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, and salt. Gradually mix into wet ingredients.
Add Carrots & Mix-ins: Fold in carrots, coconut, and raisins.
Bake: Drop dough by rounded tablespoons onto sheets. Bake 10–12 minutes until edges are golden. Cool completely.
Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
Assemble Cookies: Spread frosting on one cookie, top with another to form a sandwich. Repeat with remaining cookies.

Notes

Grate carrots finely for best texture.
For nutty flavor, add 1/2 cup chopped walnuts or pecans.
Chill cookies before serving for a firmer sandwich.