Name: Stuffed Carrot Cake Cookies Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: Unsalted Butter – 9 tbsp (browned); Granulated Sugar – ¼ cup; Brown Sugar – ½ cup; Egg – 1 large; Ground Cinnamon – 1 tsp; Ground Ginger – ½ tsp; Nutmeg – ½ tsp; Baking Soda – ½ tsp; Salt – ¼ tsp; Vanilla Extract – 1½ tsp; Medium Carrots – 3 (grated and roasted); Spiced Pecans – ½ cup (chopped); Shredded Sweetened Coconut – ⅓ cup; All-Purpose Flour – 1¼ cup; Instant Oats – ¾ cup; Cream Cheese – 4 oz (room temp); Powdered Sugar – 4 tbsp; Vanilla Extract – ½ tsp (for filling); Orange Zest – 1 tsp

Stuffed Carrot Cake Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These aren’t your average cookies. We’ve taken the classic flavors of a moist carrot cake—warm spices, toasted nuts, and sweet coconut—and transformed them into a handheld masterpiece. By roasting the carrots first and using browned butter, we’ve achieved a depth of flavor that traditional recipes lack. The crowning jewel? A tangy, orange-scented cream cheese center that oozes out with every bite.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes
Yield: 8 large cookies
Cuisine: American

Ingredients

Unsalted Butter – 9 tbsp (browned)

Granulated Sugar – ¼ cup

Brown Sugar – ½ cup

Egg – 1 large

Ground Cinnamon – 1 tsp

Ground Ginger – ½ tsp

Nutmeg – ½ tsp

Baking Soda – ½ tsp

Salt – ¼ tsp

Vanilla Extract – 1½ tsp

Medium Carrots – 3 (grated and roasted)

Spiced Pecans – ½ cup (chopped)

Shredded Sweetened Coconut – ⅓ cup

All-Purpose Flour – 1¼ cup

Instant Oats – ¾ cup

Cream Cheese – 4 oz (room temp)

Powdered Sugar – 4 tbsp

Vanilla Extract – ½ tsp (for filling)

Orange Zest – 1 tsp

Cook Mode Prevent your screen from going dark

Instructions

Combine cream cheese, powdered sugar, orange zest, and vanilla for the filling. Mix until smooth and chill in the fridge.

Preheat oven to 375°F. Spread finely grated carrots on a parchment-lined sheet and roast for 20 minutes, stirring halfway, until fragrant.

Let carrots cool. In a large bowl, whisk cooled browned butter with granulated and brown sugars and salt.

Add spices, egg, and vanilla to the butter mixture. Whisk until glossy and smooth.

Stir in flour and baking soda until a soft dough forms.

Fold in the cooled roasted carrots, oats, chopped pecans, and coconut.

Scoop 3-ounce portions of dough (about 8 total). Flatten into a disc, place a teaspoon of filling in the center, and pinch closed.

Chill the stuffed dough balls in the fridge for at least 1 hour (or overnight).

Preheat oven to 325°F. Bake cookies for 14-16 minutes until edges are golden.

Allow to cool completely on the sheet for at least one hour to set the filling.

Notes

• Ensure the browned butter is liquid but not hot when adding to the sugar to prevent cooking the egg.

• Roasting the carrots is essential to remove moisture; do not skip this step or the cookies will be mushy.

• Use a kitchen scale for the 3-ounce portions to ensure even baking.

• If the dough is too soft to handle, chill it for 15 minutes before stuffing.

Find it online: https://pinchofwarmthbakes.com/stuffed-carrot-cake-cookies/