Yummy carrot cake in cookie form with cream cheese filling. These are a family favorite and a best seller at my bakery.
Ingredients
- white sugar: 2 cups
- packed light brown sugar: 1 cup
- unsalted butter, at room temperature: 1 cup
- eggs: 2 piece
- pure vanilla extract: 1 tsp
- all-purpose flour: 2 cups
- baking soda: 1 tsp
- baking powder: 1 tsp
- ground cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- ground ginger: 0.5 tsp
- salt: 0.25 tsp
- old-fashioned rolled oats: 2 cups
- ½ cups finely grated carrots: 1 piece
- raisins: 0.5 cup
- walnuts: 0.5 cup (finely chopped)
- cream cheese, at room temperature: 1 pack (8 ounce pack)
- unsalted butter, at room temperature: 0.5 cup
- confectioners' sugar: 1 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
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Combine white sugar, brown sugar, and butter for cookies in a mixing bowl. Beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla extract and mix on medium speed until well combined.
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Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Mix into butter mixture on low speed until well combined. Mix in oats and carrots, followed by raisins and walnuts.
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Chill for 1 hour in the refrigerator.
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Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop, leaving about 2 inches between cookies.
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Bake in the preheated oven until edges are set, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.
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Beat cream cheese in a mixing bowl to soften. Add butter and mix until combined. Beat in confectioners' sugar, followed by vanilla extract. Beat 30 seconds more to lighten.
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Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.
