These Carrot Cake Cookies with Cream Cheese Filling should come with a warning. Seriously. While these are baking get to your computer immediately and print out a giant label to place next to these cookies. You can choose your own words, but the gist should be Under No Circumstances Will You Be Able to Eat Just One of These Cookies. Any variation of this message will be fine, but you really won’t be able to stop with just one.

If carrot cake is your thing, these cookies will be right up your alley. They’re everything we love about carrot cake, but in cookie form.

My daughter loves baking cookies and I love the fact that this recipe actually contains a vegetable. I know it’s still a cookie but it seems far less decadent knowing that those bits of shredded carrot are in there. They bake up like tiny cakes, moist and delicious with a classic cream cheese frosting in the center.

Carrot Cake Cookies with Cream Cheese Frosting

If bite-sized carrot cake sounds good to you, these Carrot Cake Cookies with Cream Cheese Frosting are for you! Seriously, a soft carrot cake cookie topped with a dreamy vanilla cream cheese frosting and, yes, another carrot cake cookie. Behold confection perfection!

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Carrot Cake Cookies with Cream Cheese Frosting

February 3, 2013

by Chef Danielle

Ingredients

1¼ cups all-purpose flour
¾ cup old fashioned oats
1 teaspoon baking powder
½ teaspoon ground cinnamon
pinch of salt
1 stick (4-ounces) unsalted butter
1 cup light brown sugar
1 large egg
1 teaspoon vanilla
1 cup grated carrots
Cream Cheese Frosting:
4 ounces cream cheese, softened
2 ounces butter, softened
½ – ¾ cup powdered sugar (depending on how sweet you like your frosting)
½ teaspoon vanilla

Instructions

Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
Whisk the flour, oats, baking powder, cinnamon and salt together in a medium bowl.
Beat butter and sugar together in the bowl of a mixer until fluffy. Add the egg and vanilla and mix until just blended. Gradually add the dry ingredients, carrots then stir in the nuts.
Drop dough by rounded teaspoons onto prepared baking sheets. Bake 10-12 minutes until golden brown and firm when touched lightly in the center.
Make Frosting: Combine cream cheese and butter in the bowl of a mixer ad mix until fluffy. Gradually add the powdered sugar, then the vanilla.
Assemble the Cookies: Divide the frosting evenly among half the cookies. Top with the remaining cookies and serve.12 sandwich cookies