Blue Ribbon Carrot Cake Cookies Recipe

Blue Ribbon Carrot Cake Cookies Recipe photo by Taste of Home

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I created this recipe because I just love carrot cake. I wanted something that I could take with me anywhere and not need a fork. I entered my recipe in the Los Angeles County Fair in 2007 and the cookies not only won first place, but were also named Best of Division. —Marina Castle, La Crescenta, California

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Blue Ribbon Carrot Cake Cookies Recipe

Prep: 50 min. Bake 10 min./batch + cooling

Yield: 48 Servings

50 10 60

Ingredients

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
1/2 teaspoon rum extract
3 cups all-purpose flour
1/2 cup old-fashioned oats
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup chopped walnuts, toasted
3/4 cup shredded carrots
3/4 cup raisins
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted
2 tablespoons crushed pineapple
Additional confectioners' sugar

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool completely.
In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator. Yield: 4 dozen.

To Make Ahead: Package cookies in an airtight container, separating layers with waxed paper and freeze for up to 1 month. Thaw in a single layer before filling.

Nutritional Facts 1 sandwich cookie equals 176 calories, 10 g fat (5 g saturated fat), 29 mg cholesterol, 117 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Blue Ribbon Carrot Cake Cookies in Taste of Home Christmas Annual Annual 2012, p128

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Blue Ribbon Carrot Cake Cookies

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(1-1) of 1 reviews

Reviewed on Apr. 07, 2013 by nhatalsky

LOVED these cookies! Left out the rum extract, walnuts, and raisins (not crazy about those ingredients), and the cookies came out tasting just like our favorite carrot cake. Used a family recipe for the cream cheese frosting, put it in a cookie press, and filled the cookies easily that way. (Frosting recipe: 3 ounces cream cheese, 1/4 cup butter, 2 cups powdered sugar, 1 teaspoon vanilla) If we manage to have any left after the weekend, I will wrap them in plastic wrap and freeze them. A great treat for later!