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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.

Source: Everyday Food, April 2004
Total Time Prep Yield


For The Filling

For The Cookies


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.

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How would you rate this recipe?
  • 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...

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