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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:
  • Total Time:
  • Yield: Makes 18

Source: Everyday Food, April 2004


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


  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. 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. 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. 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.

Cook's Notes

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.

Reviews Add a comment

  • doggmopp
    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.
  • smbreau
    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.
  • kboarderchick85
    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.
  • jomarkcoliat
    21 FEB, 2013
    need to see this for may project
  • Kektklik
    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.
  • TracyDoran
    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.
  • debcee
    10 SEP, 2011
    should one grate one's own carrots or are bagged grated carrots fine enough for the recipe.
  • ElissaSullivan
    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!
  • MissCaraMichelle
    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!
  • misslydia27
    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...