As I said in my last post, I’ve been in a baking mood. And I mean really in a baking mood. So, on top of red velvet brownies (not literally, but yum!) I also made carrot cake cookies! My boyfriend is a huge fan of carrot cake. This year, I made one for his birthday, and it was a huge hit. I was in the autumn spirit today, and since this recipe for carrot cake cookies calls for pumpkin pie spice, I thought it would be perfect. They turned out deliciously well. The addition of oats gives the cookies a nice chewy texture. I sandwiched some cream cheese frosting between two cookies, but the cookies are pretty damn good by themselves, too. I used canned frosting (Gasp! I know.) and it turned out pretty well.

Here’s the link to the original blog entry:

Preheat your oven to 350 degrees F. You might want to line some cookies sheets with parchment paper. I have nonstick cookie sheets, but there was still some sticking going on.

Cream 1 cup each of packed brown sugar and granulated sugar with 2 sticks of room-temperature butter. Your mixture should be light and fluffy.

Add 2 room-temperature eggs and 1 teaspoon pure vanilla extract. Combine well.

In a large bowl, combine 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt and 1 1/2 teaspoon pumpkin pie spice. Slowly add the flour mixture to the butter mixture, stirring only until just blended.

Grate 1 1/2 cups of carrots, or 2-3 large carrots.

Mix in the grated carrots and 2 cups old-fashioned rolled oats.

I then used my small cookie scoop to make 1 inch balls of dough, and placed them onto cookie sheets.

Bake at 350 degrees F for 10-15 minutes, rotating half way through for evenness. I didn’t have to bake my cookies as long as the recipe calls for. Set the timer for the shorter amount of time. They can always sit in the oven for a few more minutes. Transfer to a wire cooling rack until cooled completely.

When the cookies are cooled, spread some cream cheese frosting on the back of a cookie and then smoosh a second cookie in the frosting the make a sandwich cookie.

They look delicious, don’t they?! They are. Oh, they are. I hope you enjoy this recipe! Here’s the whole kit and caboodle for those whole like to copy and paste like I do:


Carrot Cake Cookies

•    1 cup packed light-brown sugar
•    1 cup granulated sugar
•    1/2 pound (2 sticks) unsalted butter, room temperature
•    2 large eggs, room temperature
•    1 teaspoon pure vanilla extract
•    2 cups all-purpose flour
•    1 teaspoon baking soda
•    1 teaspoon baking powder
•    1/4 teaspoon salt
•    1 1/2 teaspoon pumpkin pie spice
•    2 cups old-fashioned rolled oats
•    1 1/2 cups finely grated carrots, (about 3 large carrots)
•    Cream Cheese Frosting

1.    Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
2.    Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat at medium speed until well combined.
3.    In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine.
4.    Gradually add flour to butter mixture; mix on a low speed until just blended.
5.    Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.
6.    Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough.
7.    Once cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie.
8.    Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.