Carrot Cake Cookies with Cream Cheese Filling – Weekend Baking

Carrot Cake Cookies
I’m a little over cupcakes for the moment so I decided to make my very favourite cake – carrot cake. However, I didn’t want to make a full cake. Luckily I found this great recipe for carrot cake cookies sandwiched together with cream cheese icing on the cravingchronicles.com blog. I remember seeing somewhere that if you eat a slice of carrot cake with cream cheese icing, that is basically your calorie allowance for the day if you are not wanting to gain weight. A rather daunting thought but hey, I only bake in the weekend and I have people to help me eat them. There’s also something therapeutic about baking and sharing it around.



Carrot Cake CookiesCarrot Cake Cookies


3/4 cup golden raisins BUY HERE
1 1/4 cups flour
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
pinch of cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
114g unsalted butter, softened
1/3 cup packed dark brown sugar BUY HERE
1/3 + 3 tablespoons cup granulated sugar
1 large egg
1/2 teaspoon vanilla BUY HERE
1 cup finely grated carrots
1 cup walnuts, chopped BUY HERE

225g cream cheese
4 tablespoons unsalted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla BUY HERE


Place raisins in a small bowl and add enough hot water to cover. Set aside for 5-10 minutes, then drain thoroughly and pat dry.

In a small bowl, whisk together flour, spices, baking soda and salt.

In the bowl of an electric mixer, beat butter, sugars, egg and vanilla until smooth and fluffy, about 2 minutes. Mix in carrots, walnuts and raisins (drained!). Add flour mixture and blend just until combined. Set dough in refrigerator to chill for 15-30 minutes – this stops it from spreading so much while cooking.

Preheat oven to 200°C. Line a baking tray with baking paper.

Drop 1 1/2 tablespoons of dough per cookie onto baking sheet about 2 inches apart. Bake 13-15 minutes or until centres spring back to the touch. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.

To make the frosting, pulse cream cheese and butter in a food processor, scraping down sides with a spatula as needed, until smooth. Add powdered sugar and vanilla, and pulse until combined.

If making ahead, store cookies at room temperature and icing in refrigerator. Ice cookies before serving.




  1. Mmmmm….these look fabulous! As someone who always requests carrot cake for her birthday, this would be quite a delicious treat!!! Beautiful, too~

    • Carrot cake is always my first choice. I actually enjoy it with a little pineapple in it too – it makes for a very moist cake, but this recipe didn’t have it and since pineapple is quite wet, I would have had to adjust other ingredients and didn’t want to risk mucking up the balance.

  2. OMG … These look amazing!

  3. Remarkable! Its actually remarkable post, I have got much
    clear idea regarding from this post.


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