Blue Ribbon Carrot Cake Cookies Recipe
Blue Ribbon Carrot Cake Cookies Recipe photo by Taste of Home

Blue Ribbon Carrot Cake Cookies Recipe

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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 and the cookies not only won first place, but were also named Best of Division. —Marina Castle, Canyon Country, California
TOTAL TIME: Prep: 50 min. Bake 10 min./batch + cooling
MAKES:48 servings
Test Kitchen Approved
TOTAL TIME: Prep: 50 min. Bake 10 min./batch + cooling
MAKES: 48 servings


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 2 large 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
  • 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

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Blue Ribbon Carrot Cake Cookies in Taste of Home Christmas Annual Annual 2012, p128

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Reviewed Nov. 15, 2015

"best cookie ever ! my daughter's favorite cake is carrot cake, I had to try this recipe, and I was not desappointed!"

Reviewed Feb. 25, 2015

"Hard to eat just one. These are fabulous. I didn't have pineapple, so I left it out."

Reviewed Feb. 17, 2015

"I am going to use this recipe the next time my Kingdom Hall (church) has a get together."

Reviewed Feb. 16, 2015

"I made these for my sister-in-law's baby shower because she loves carrot cake. These cookies were amazing! My sister-in-law loved them and so did everyone else who had them. Definitely will make again!"

Reviewed Feb. 13, 2015

"Delicious! Our church treats our local teachers to cookies once per month. I made these for my turn at baking because I love carrot cake. Instead of making sandwiches, I iced each cookie and sprinkled the toasted nuts on top. I made smaller ones which looked very elegant. Toasting the nuts is a must."

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