Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Carrot-Cake Cookies 3.1 (212) 34 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hr 15 mins Yield: 18 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. Ingredients For The Filling 2 ounces bar cream cheese, room temperature 2 ounces unsalted butter, room temperature ¼ cup confectioners' sugar 1 teaspoon fresh lemon juice For The Cookies ½ cup (1 stick) unsalted butter, melted ½ cup packed light-brown sugar ¼ cup granulated sugar 1 large egg yolk ¾ cup all-purpose flour 1 teaspoon ground ginger ½ teaspoon salt 1 cup rolled oats ¾ cup packed, finely grated, peeled carrots ⅓ cup dried currants Directions 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. 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. 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. 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. Rate it Print