Description
Soft and chewy carrot cake sandwich cookies filled with cream cheese frosting, packed with oats, coconut, and raisins.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, lightly packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups finely grated carrots
- 1 cup unsweetened coconut
- 1 cup California raisins
- 6 ounces cream cheese, softened
- 8 tablespoons butter, softened
- 1 teaspoon vanilla
- 2 1/3 cups powdered sugar
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla and mix until combined.
- Mix in flour, oats, baking soda, baking powder, cinnamon, and salt until incorporated.
- Stir in finely grated carrots, coconut, and raisins.
- Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets.
- Bake 9–10 minutes until edges are lightly browned and tops are set.
- Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
- Beat cream cheese, butter, and vanilla until smooth.
- Gradually add powdered sugar and beat until smooth.
- Spread 1 tablespoon frosting on flat side of one cookie and top with another cookie.
- Let frosting set 1–2 hours before serving.
Notes
- Grate carrots finely using the small holes of a box grater.
- Measure grated carrots loosely and avoid packing them.
- Do not use pre-shredded or water-packed carrots.
- Do not overbake to maintain soft texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 200
- Sugar: 18
- Sodium: 120
- Fat: 10
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
- Cholesterol: 35