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Carrot-Cake Cookies

Although carrot cake didn't appear in U.S. cookbooks until the second half of the twentieth century, today it is indisputably a classic and beloved American dessert. These delicious carrot-cake cookies incorporate the same ingredients into two wafers, which are sandwiched together with a layer of rich cream-cheese frosting.

  • prep: 30 mins
    total time: 1 hour 15 mins
  • yield: Makes 18

Ingredients

For The Filling

  • 2 ounces bar cream cheese, room temperature
  • 2 ounces unsalted butter, room temperature
  • 1/4 cup confectioners' sugar
  • 1 teaspoon fresh lemon juice

For The Cookies

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 3/4 cup packed, finely grated, peeled carrots
  • 1/3 cup dried currants

Cook's Note

Before being filled, the cookies can be kept in an airtight container at room temperature for up to three days. The filling can be made ahead and chilled for up to five days.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.

  2. Step 2

    Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.

  3. Step 3

    Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

  4. Step 4

    Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Source
Everyday Food, November 2004

Reviews (43)

  • 14 May, 2014

    I made these this evening. I really liked the texture that the oats gave the cookies, but I didn't care for ginger being the only spice. I think they would have been better with cinnamon and nutmeg instead.

  • 17 Feb, 2014

    Amazing. These are a bit like oatmeal raisin cookies, so if you like those you will probably like these too. Highly recommended.

  • 28 Apr, 2013

    EWWW... I was really excited about making these. They are no good though. I will rename them horse cookies, The ingredients I feed horses. Such high hopes disappointed.

  • 21 Feb, 2013

    need to see this for may project

  • 20 Jul, 2012

    the filling part "2 ounces unsalted butter" should be "2 Tbsp of butter".
    2 ounces is too much and makes the filling taste savory/greasy instead of sweet.

  • 12 Sep, 2011

    I have a great tip for fine grated carrot. Peel and chop your carrots into small pieces. Use the your food processor. While the food processor is running on high drop the carrot pieces into the food tube it will grind the carrots down and stick to the sides. Scrape down and pulse if there are any chunks of carrot left.

  • 10 Sep, 2011

    should one grate one's own carrots or are bagged grated carrots fine enough for the recipe.

  • 26 Jun, 2011

    This is a very easy and quick recipe that provides very impressive results that always wow! I usually make a double batch and I use raisins instead of currants. They have a great flavor!

  • 7 Mar, 2011

    Delicious and filling! I was a little worried because the batter is very thick--but it all worked out perfectly! My changes: substituted chopped candied ginger for currants, added a dash of cinnamon, dash of vanilla extract, dash of cardamom and tripled the filling recipe. 1tsp filling?! Puh-lease!

  • 4 Oct, 2010

    I made these Sunday night to take to work on Monday and they were a hit! They are pretty, tasty, and filling! I bought currants (never used them before) but I think you could make it just as well with plain old raisins. I think maybe next time I will roll the dough out really thick and use my maple leaf-cookie cutter to give them shape...

  • 29 Sep, 2010

    I'm an avid calorie counter and thought this one was quite low for a sandwich cookie with frosting. Just a normal sized chocolate chip cookie usually packs on 200 calories.

  • 18 Sep, 2010

    If you consider that you are getting 2 cookies for the caloric price of 1, plus frosting, 168 calories isn't that bad. The trick is to eat just one! I haven't made them yet but they look delicious and I would assume more spice than ginger is needed. Can't wait to try!

  • 17 Sep, 2010

    Delicious with diced up dates instead of currants and rolled in oats! Yummo, as we say here in Australia, Sincerely Toni-Maree x

  • 17 Sep, 2010

    Yipes! I just entered the recipe into a calculator to find the Nutritional info per cookie, based on 18 servings, and the numbers are kind of high for one cookie!

    Amount Per Serving
    Calories 167.6
    Total Fat 9.4 g
    Saturated Fat 5.7 g
    Polyunsaturated Fat 0.6 g
    Monounsaturated Fat 2.8 g
    Cholesterol 35.6 mg
    Sodium 82.4 mg
    Potassium 93.0 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 1.4 g
    Sugars 14.3 g
    Protein 1.6 g

  • 17 Sep, 2010

    Here is a link to the carrot ginger layer cake
    http://www.grouprecipes.com/61391/carrot-ginger-cake--courtsey-of-martha...
    Enjoy!

  • 17 Sep, 2010

    I have the recipe to the carrot gineger layer cake, found it on the web, do you still need it

  • 17 Sep, 2010

    If anybody has it I would LOVE the carrot ginger layer cake recipe. I just searched the website with no luck. Help? Thanks!

  • 16 Aug, 2010

    Wow, these cookies are SUPER easy! and yummy, but cut the ginger in half and add cinamon in its place.

  • 16 Jul, 2010

    Great cookies but i think I will use less ground ginger next time.

  • 16 Jul, 2010

    I have a tip for grated carrots. Using your food processor, insert metal chopping blade, turn on high and drop the 1 inch pieces of carrots into the food processor tube. The food processor will grind up the carrots and they will stick to the sides. I do this for garlic too.

  • 9 Jul, 2010

    Where to begin..These cookies were fabulous!! Everyone rated them at least a nine out of ten. I made the cookies slighlty bigger than the recipe and got 10 good size cookies. Yummy!! Several people wanted the recipe and wished I had made more. I added dried cranberries instead of currants and added about a tsp. of cinnamon. This recipe is a must!

  • 21 Oct, 2009

    These turned out SO well! I had trouble getting tablespoons of the dough (really more like a batter) onto the sheets. It took some manipulating with my fingers to get round cookies. The cookies themsevles are moist and tasty, but it's the lemon cream cheese frosting that makes them divine! Next time I may add a little cinnamon to make them more flavorful.

  • 10 Oct, 2009

    I'll betcha the use of pumpkin would be great, too......especially with the dream cheese topping

  • 14 Apr, 2009

    GOOD FOR GO! mel

  • 31 Jul, 2008

    Husband is allergic to oats. What can I use in place of the oats in this recipe?

  • 26 Jul, 2008

    chmurag -- Where can I get the recipe for the Carrott Ginger Layer Cake?
    jmyhogan@aol.com

  • 26 Jul, 2008

    great ccokie
    i added fresh pineapple (when in season) or well drained crushed pineapple to the filling

  • 25 Jul, 2008

    By the way, I just grate the carrots in my food processor with the regular blade and they come out great! Much faster than hand-grating!

  • 25 Jul, 2008

    It is the Carrot Ginger Layer Cake with Orange Cream Cheese Frosting. John Baricelli made it on Martha's old show years ago. I emailed the recipe to fishnlady.

  • 24 Jul, 2008

    I found Martha's recipe for Carrot Ginger Layer Cake with Orange Cream Cheese Frosting. Maybe that's what fishnlady is searching for. It has the addition of 1Tbl. of freshly grated ginger. Hope this helps!!

  • 24 Jul, 2008

    I have a program called "Cook'n with Pillsbury" that allows you to create your own cookbook with recipes you like. It also will calculate all the nutritional information for you once you have typed in the ingredients. I have had it several years, but am sure it is still available since they always have updates.

  • 24 Jul, 2008

    That Orange Ginger Carrot Cake that chmurag mentioned sounds wonderful. Does anyone have the recipe they could send to me. I tried doing a search for those exact words and got other titled recipes that were similar. Can send to fishnlady at gmail.com. Thanks in advance

  • 24 Jul, 2008

    These are one of my most requested cookies. I add grated orange zest and grated fresh ginger to the filling to make it taste like Martha's Orange Ginger Carrot Cake which is the best carrot cake ever!

  • 24 Jul, 2008

    This recipe sounds very good. Although I am careful and selective about what we eat, I do not need the nutritional information. One can tell from the ingredients whether it fits into your own diet lifestyle. Adjustments can be made to suit your own personal health preferences, especially with something like cookies.

  • 24 Jul, 2008

    I as well am always looking for the nutritional information, some treats might be allowed in a diet, or pass as a treat, yet others would be way out of the question. The trent is going towards nutrional information on everything anyhow.

  • 24 Jul, 2008

    I also would appreciate the nutritional information on these recipes. Several in my family have special diet needs but at the same time, I would like work into their diets some treats! Thank you for considering.

  • 24 Jul, 2008

    Great cookies. I always try the recipes exactly as written. If I like the results then maybe I will change this or that. But a lot of time and effort went into all of the recipes so I use those first. Nutritional information would be superfluous - just look at the amounts of sugar and fats and you can pretty much tell if it's loaded with calories.

  • 14 Jul, 2008

    These cookies are really good without the filling as well. First time out I used the large grater (like carrot salad) but the kids didn't like the "stringy" carrot. Tried them again with the fine grater (as per the instructions) and they were much better.

  • 2 Apr, 2008

    This recipe was a great use for the leftover carrots from Easter Sunday's carrot cake. I used golden raisins instead of currants, and a pinch of fresh grated ginger. I was very happy with the final result.

  • 28 Mar, 2008

    we made these for Easter instead of a full carrot cake...then we found that they made a great Breakfast for the kid as the ran out the door...healthier than some things they grab on the way out!!

  • 28 Mar, 2008

    we love the carrot cake cooke. It is the best

  • 28 Mar, 2008

    wish all these great recipes had the nutritional facts included.