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Blue-Ribbon Carrot Cake Cookies

Name: Blue-Ribbon Carrot Cake Cookies
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 4 dozen.
Ingredients: 1 cup butter, softened; 1 cup packed brown sugar; 3/4 cup sugar; 2 large eggs, room temperature; 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

11 reviews

Test Kitchen Approved

Total Time

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

Makes

4 dozen

Updated: Apr. 24, 2022

I created this recipe because I just love carrot cake. I wanted something I could take with me anywhere, that would 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-Kelley, Canyon Country, California

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

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Ingredients

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
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

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. 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 the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator.

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.

Nutrition Facts

1 sandwich cookie: 176 calories, 10g fat (5g saturated fat), 29mg cholesterol, 117mg sodium, 20g carbohydrate (12g sugars, 1g fiber), 2g protein.

Blue-Ribbon Carrot Cake Cookies

Ingredients

Directions

Nutrition Facts

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