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–+ servings
Carrot cake cookies with pecans on top. The cookies are cooling on a wire rack

Carrot Cake Cookies

A moist and spicy carrot cookie stuffed with a cream cheese filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 18 cookies

Equipment

  • Baking Sheet
  • Hand Mixer
  • Parchment Paper
  • Saucepan

Ingredients
  

Cookie Batter

  • 1 stick unsalted butter browned and cooled
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • 1 cup shredded carrots
  • 1 ¾ cups flour

Filling

  • 4 ounces cream cheese softened
  • ⅓ cup powdered sugar
  • 1 teaspoon milk

Topping

  • ½ cup pecan halves toasted

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Place the butter in a saucepan and heat on medium-low until the butter has turned golden brown. Pour the butter in a large bowl and let it cool.
  • In the large bowl with the browned butter, add the granulated sugar and brown sugar. Beat until well combined.
  • Add egg and vanilla extract, mixing until smooth.
  • Stir in cinnamon, nutmeg, baking soda, and salt.
  • Gradually add the flour and mix until a thick batter forms. If needed, add an extra tablespoon or two of flour.
  • Fold in the shredded carrots.
  • The dough may be slightly crumbly at first, but use your hands if needed to knead the ingredients into a dough.
  • In a separate bowl, mix softened cream cheese, powdered sugar, and milk until smooth and creamy.
  • Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Use your thumb or the back of a spoon to create a small indentation in the center of each dough ball.
  • Fill each indentation with a small amount of the cream cheese filling, then top with more cookie dough.
  • Bake for 12-14 minutes, or until the edges are lightly golden. Press a pecan on top of the cookies as soon as they are removed from the once.
  • Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • If you use fresh shredded carrots, squeeze the shredded carrots in a clean cloth to remove any excess moisture. Store-bought shredded carrots usually don't have much moisture, but you can still squeeze out the excess just in case. Alternatively, place the shredded carrots on paper towels to soak-up the excess moisture.
  • Toasting the pecans accentuates their flavor. Place the pecans on a baking sheet and toast in a 350 degree oven for 5-8 minutes. 
  • Store cookies in an airtight container in the refrigerator for 2-3 days. 
Keyword A spicy carrot cake cookie with a cream cheese filling stuffed inside
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