Go Back Email Link
–+ servings

Stuffed Carrot Cake Cookies

Prep Time 10 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Indulge in the irresistible combination of fresh carrots, crunchy pecans, and a creamy orange cream cheese filling with these Stuffed Carrot Cake Cookies. A delightful twist on the classic carrot cake, these cookies are packed with flavor, texture, and a touch of citrusy sweetness.

Ingredients

For the Cookies:

  • 9 tablespoons unsalted butter browned and cooled
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons vanilla extract
  • 3 medium carrots finely grated
  • ½ cup spiced pecans chopped
  • ⅓ cup sweetened shredded coconut
  • 1¼ cups all-purpose flour
  • ¾ cup instant oats

For the Orange Cream Cheese Filling:

  • 4 ounces cream cheese at room temperature
  • 4 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon orange zest

Instructions

Step 1: Prepare the Orange Cream Cheese Filling

  • In a medium bowl, combine the cream cheese, powdered sugar, vanilla extract, and orange zest. Beat with an electric mixer until smooth and creamy.
  • Chill the filling in the refrigerator until ready to use.

Step 2: Roast the Carrots

  • Preheat the oven to 375°F (190°C).
  • Spread the grated carrots evenly on a parchment-lined baking sheet.
  • Roast for 10 minutes, then stir to ensure even cooking. Continue roasting for another 10 minutes, or until fragrant and lightly browned.
  • Allow the carrots to cool completely on the baking sheet.

Step 3: Prepare the Cookie Dough

  • In a large mixing bowl, combine the cooled brown butter, granulated sugar, brown sugar, and salt. Mix until well combined.
  • Add the egg, vanilla extract, cinnamon, ginger, and nutmeg. Stir until the mixture is smooth and glossy.
  • Sift the flour and baking soda together, then gradually fold them into the wet ingredients until a soft dough forms.
  • Gently fold in the roasted carrots, oats, pecans, and shredded coconut until evenly distributed.
  • Use a cookie scoop or tablespoon to portion the dough into eight equal pieces.

Step 4: Assemble the Cookies

  • Flatten each portion of dough into a disc.
  • Remove the cream cheese filling from the refrigerator and place 1 teaspoon of filling in the center of each dough disc.
  • Fold the dough around the filling, pinching the edges to seal completely. Roll into a smooth ball.

Step 5: Chill the Cookies

  • Place the filled dough balls onto a cookie sheet and refrigerate for at least 1 hour or overnight for best results.

Step 6: Bake the Cookies

  • Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
  • Arrange the chilled cookie dough balls on the baking sheet, spacing them apart to allow for spreading.
  • Bake for 14-16 minutes, or until the edges are golden and the cookies are slightly domed.
  • Let the cookies cool on the baking sheet for 1 hour to set properly.