Carrot Cake Cookies with Coconut Cream Filling
User Reviews
4.9
Carrot Cake Cookies with Coconut Cream Filling
Description
The cookies combine grated carrot coated with brown sugar and dried slightly before mixing into a dough of butter, oil, vanilla, egg, flours, cinnamon, salt, and baking soda. They bake into tender rounds with a gentle chew and warm spice notes from cinnamon. Their texture is moist but structured due to the flour combination and baking soda leavening.
The filling is a blend of softened cream cheese, butter, vanilla, salt, and cream of coconut, whipped until fluffy. Its creamy texture contrasts the cookies’ tender crumb, while the coconut flavor offers a tropical twist reminiscent of traditional carrot cake frosting variations.
These cookies are suited for snack times or dessert, bringing carrot cake flavors into a portable, hand-held treat. Cooling the cookies fully before filling is essential to prevent melting the cream cheese mixture.
Ingredients
- 2 cups carrot shredded
- 2/3 cup brown sugar divided, packed
- 2 tablespoons butter unsalted
- 2 tablespoons neutral cooking oil coconut melted and cooled, generic cooking oil
- 1/2 teaspoon vanilla extract
- 1 egg large
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- COCONUT CREAM FILLING
- 4 ounces cream cheese softened, 1/3 less fat
- 2 tablespoons butter unsalted
- 1/4 teaspoon vanilla extract
- pinch salt
- 2 tablespoons cream of coconut or 1/2 teaspoon coconut extract
Instructions
- Preheat oven to 350. Line 2 baking sheets with parchment paper and set aside.
- Combine carrot and 3 tablespoons brown sugar in a bowl. Fold sugar coating all the pieces of carrots. Place carrot mixture on 3 layers of paper towels and let sit as the moisture releases for at least 10 minutes. Discard wet paper towels.
- Place 2 tablespoons butter in a medium microwave-safe bowl. Microwave at for 20-30 seconds or until melted. Add oil, vanilla extract, and egg. Stir until well combined.
- Whisk together flours, remaining brown sugar, cinnamon, salt, and baking soda in a large bowl. Add carrot mixture and butter mixture; stir until just combined.
- Drop dough by tablespoonfuls 2 inches apart onto baking sheets. Pat dough down to form 2" circles. Bake for 11 minutes or until set. Cool completely on a wire rack.
- FILLING: Combine cream cheese, 2 tablespoons butter, 1/4 teaspoon vanilla extract, and a pinch of salt in a medium bowl; beat with a mixer at medium speed until fluffy. Place in a piping bag or with a knife spread on one side of the cookie. Top with another cookie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 227kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 30mg | 10% |
| Sodium | 172mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
