Blue-Ribbon Carrot Cake Cookies

Total Time:Prep: 50 min. Bake 10 min./batch + cooling

Recipe by Marina Castle Kelley, Canyon Country, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 18, 2023

I created this recipe because I just love carrot cake. I wanted something I could take with me anywhere, that would not need a fork. I entered my recipe in the Los Angeles County Fair, and the cookies not only won first place but were also named best of the division. —Marina Castle-Kelley, Canyon Country, California

To make ahead: Package cookies in an airtight container, separating layers with waxed paper and freeze for up to 1 month. Thaw in a single layer before filling.
TEST KITCHEN APPROVED

Blue-Ribbon Carrot Cake Cookies

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Yield:4 dozen
Prep:50 min
Cook:10 min
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Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon rum extract
  • 3 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped walnuts, toasted
  • 3/4 cup shredded carrots
  • 3/4 cup raisins
  • filling:
    • 1 package (8 ounces) cream cheese, softened
    • 1/2 cup butter, softened
    • 1-1/4 cups confectioners' sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup chopped walnuts, toasted
    • 2 tablespoons crushed pineapple
    • Additional confectioners' sugar
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Directions

  1. 1
    Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and extracts. Combine flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in walnuts, carrots and raisins.
  2. 2
    Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° until lightly browned, 9-11 minutes. Remove to wire racks to cool completely.
  3. 3
    In a small bowl, beat cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator.

Nutrition Facts

1 sandwich cookie: 176 calories, 10g fat (5g saturated fat), 29mg cholesterol, 117mg sodium, 20g carbohydrate (12g sugars, 1g fiber), 2g protein.
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