A twist on the original, these soft baked Carrot Cake Cream Pies are filled with silky cream cheese frosting, freshly grated carrots and warm cinnamon flavor.
These soft sandwiches offer the the delight of rich carrot cake in a fun sized package. Make a batch to share with family and friends. Then make a batch for yourself. Go ahead, I won’t judge!
I give you my absolute favorite fall cookie for so many reasons: Carrot Cake Cream Pies
Soft & delicate…
If you love carrot cake… be prepared to find your new obsession!
Here’s what you’ll need:
- 1/2 cup softened butter
- 1/2 cup quick oats
- 1 1/4 cups flour
- 1 1/2 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1 1/2 cup grated or finely chopped carrots
- 1/2 cup walnuts (optional)
- 4 oz softened cream cheese
- 6 tablespoons unsalted butter, softened
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- In a large bowl, whisk flour, oats, spices, baking soda, and salt. Set aside
- In a mixing bowl, cream butter and sugars until incorporated, about 30 seconds
- Blend in vanilla and egg. Slowly mix in dry mixture and blend until eveything is well incorporated. Dough will be very sticky. This is normal!
- Fold in carrots and walnuts. Cover and refrigerate for 45 mins
- During the last 10 mins of dough setting, preheat oven to 350, grease cookie sheets or line with parchment paper
- Scoop about a tablespoon of dough (or use a cookie scoop), roll into a firm ball and place on cookie sheet. Continue until sheet is full. Bake for 12-13 mins.
- DO NOT UNDERBAKE!
- For the cream cheese frosting, use a hand mixer and cream butter and cream cheese together until smooth. Add vanilla and salt. Blend in powdered sugar and mix on medium for about 1 min
- Once cookies are cool, use a spoon or piping bag to apply frosting between two cookies. Use a little (or a lot!) whatever your heart desires! My husband loves extra cream cheese so I pipe the centers high and full 😊
Until next time 😊
This recipe is near and dear to my heart and is dedicated to my step father, the man who spread laughter, love and brilliance where ever he went. We miss you, Glen.
My step father was not a man who indulged in sweet treats. In fact, he was just the opposite- a man who loved the smelliest of foods. Brussels sprouts, deviled eggs, onion and cheese whiz sandwiches. I look back and chuckle!
There was ONE exception though. When it came to these carrot cake cookies… he absolutely loved them.
He loved the time and passion I put into baking. He pushed me to share and develop more recipes, and hoped that I’d attend pastry school. At one point in my early 20’s, that was my plan. But as it goes, life got in the way and baking fell to the bottom of my priority list. My gosh, if only he could see my blog now!
We lost him January 5, 2016 to aggressive cancer. It all happened so quickly. I remember the Dr coming in on Christmas Eve with the diagnosis none of us were prepared for: we’d be lucky if we had 6 months with him. I remember the feeling of my world coming to a standstill. Hearing what seems like an expiration date being given to a parent. Within 2 weeks of being admitted to the ICU, he was gone. There is nothing in this world that can prepare you for the loss of a parent.
Glen left such a profound impression on my life.
If you’re a step parent, be the BEST one you can be. You’ve been given an opportunity to make a tremendous impact on a child’s life. To shape and mold them. Anyone can be a mother/father. But it truly takes someone with character, a selfless spirit and love that knows no limits to be a parent. In a world full of dead beats, choose to be a Glen.
Wherever you are out there in the cosmos, I miss your smile and think about you every day.
This ones for you ~