Decadent Carrot Cake Cookies-Stuffed with Creamy Filling

Indulge in these delicious Carrot Cake Cookies-Stuffed with a creamy orange filling, perfect for spring gatherings.

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Prep Time 40

Cook Time 16

Chilling Time 1

Total Time 1 56

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookies

9 tbsp Unsalted Butter Adds moisture and flavor; brown it for a richer taste.
¼ cup Granulated Sugar Provides sweetness; can substitute with coconut sugar for a lower glycemic index.
½ cup Brown Sugar Enhances flavor depth and moisture; use dark brown for added richness.
1 large Egg Binds ingredients together.
1 tsp Ground Cinnamon Necessary for warmth and flavor.
½ tsp Ground Ginger Adds a spicy note; substitute with fresh ginger or omit if sensitive.
½ tsp Nutmeg Complements warm spices; fresh nutmeg provides a more vibrant flavor.
½ tsp Baking Soda Helps cookies rise.
¼ tsp Salt Balances sweetness.
1½ tsp Vanilla Extract Adds aromatic sweetness; use pure vanilla extract for best results.
3 medium Grated Carrots Main flavor component; roast before adding to enhance sweetness.
½ cup Spiced Pecans Adds crunch and richness.
⅓ cup Shredded Sweetened Coconut Adds texture and mild sweetness.
1¼ cup All-Purpose Flour Provides structure; for gluten-free, use almond flour.
¾ cup Instant Oats Enhances chewiness.

For the Orange Cream Cheese Filling

4 oz Cream Cheese Base of the filling; can use low-fat for a lighter option.
4 tbsp Powdered Sugar Sweetens the filling; can adjust based on personal preference.
½ tsp Vanilla Extract Enhances flavor.
1 tsp Orange Zest Adds fresh citrus aroma.

Equipment

Mixing bowl
Baking sheet
parchment paper
Whisk
hand mixer

Method

Step-by-Step Instructions

In a medium bowl, combine cream cheese, powdered sugar, orange zest, and vanilla extract until smooth and creamy. Refrigerate filling while preparing cookies.
Preheat oven to 375°F (190°C). Spread out grated carrots on a baking sheet and roast for 20 minutes, stirring halfway through.
Brown unsalted butter in a large mixing bowl, then stir in granulated sugar, brown sugar, and salt. Add egg, vanilla, cinnamon, ginger, and nutmeg, mixing until smooth.
Gradually fold in flour and baking soda. Incorporate roasted carrots, oats, pecans, and coconut until evenly distributed.
Scoop and flatten dough, place filling in center, and seal the edges to form a ball. Space cookies evenly on a baking sheet.
Refrigerate assembled cookies for 1 hour. Preheat oven to 325°F (160°C).
Bake cookies for 14-16 minutes or until edges are lightly golden. Allow to cool on baking sheet.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Chill the assembled dough for the best texture and flavor. Use roasted carrots for enhanced sweetness and flavor.

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