Carrot Cake Cookies

Adapted from a Gourmet, April 2004.


  1. 1 cup coarsely grated carrots
  2. 1 cup walnuts, chopped
  3. ½ cup raisins
  4. 1 ¼ cups all-purpose flour
  5. 1 teaspoon cinnamon
  6. ½ teaspoon baking soda
  7. ½ teaspoon salt
  8. 1 stick ( ½ cup) unsalted butter, softened
  9. ½ cup light brown sugar
  10. 1/3 cup granulated sugar
  11. 1 large egg
  12. ½ teaspoon vanilla
  13. 8 oz cream cheese, room temp
  14. ¼ cup honey


Put oven racks in upper and lower thirds of oven and pre-heat oven to 375°F. Prepare two baking sheets with parchment paper

  1. Peel and grate two carrots, or enough to make 1 cup.
  2. Chop the cup of walnuts, and measure out the raisins.  Set these aside.
  3. Sift together the flour, cinnamon, baking soda, and salt, into a bowl and set aside.
  4. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes.
  5. Mix in carrots, nuts, and raisins at low-speed.
  6. Add the flour mixture and beat until just combined.
  7. Drop by rounded tablespoons 2 inches apart on baking sheets and bakes, switching the sheets halfway through baking, until cookies are lightly browned and springy to the touch, about 12-16 minutes.
  8. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
  9. Meanwhile, blend cream cheese and honey at low spend with an electric mixer.
  10. Pair up the cooled cookies so that they will make a nice sandwich, then when all the cookies are paired up, begin to spread about 1 tablespoon of cream cheese mixture on the flat side of a cookie and top with a companion cookie.

Yield:  About 1 dozen if dropped by tablespoons and 2 dozens if dropped by rounded teaspoons.

carrot cake cookie_1

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