Soft and chewy Stuffed Carrot Cake Cookies filled with orange cream cheese, roasted carrots, pecans, and coconut. The perfect twist on a classic!
Okay, picture this: a rainy Sunday afternoon, a craving for carrot cake (because it feels almost healthy), and a fridge full of random ingredients that don’t scream “bake a cake.” That’s how these cookies came to life.
I remember staring at those carrots and thinking, Could this work? Could I turn carrot cake into a cookie? Spoiler alert: yes, yes I could. But, let me tell you, the real lightbulb moment was the filling. Regular cookies were too predictable. I wanted that “Whoa, what is this?!” reaction when someone took a bite. Enter the orange cream cheese center—a little burst of creamy, citrusy magic that makes these cookies unforgettable.
The first batch wasn’t perfect. The filling leaked out of a few cookies, and one tray came out looking… rustic, let’s say. But when my family devoured them and fought over the last one? I knew I was onto something. These cookies aren’t just dessert—they’re a conversation starter, a cozy treat, and, honestly, the best excuse to eat “cake” with your hands.
Why You’ll Love This Stuffed Carrot Cake Cookies Recipe?
Let’s get real—these cookies are kind of a big deal. Here’s why:
- Carrot cake without the fork: It’s the flavor you love, but in a cookie that’s easy to grab and enjoy.
- A surprise in every bite: That orange cream cheese filling? Game. Changer.
- Perfectly spiced: Just enough cinnamon and nutmeg to give you those warm, cozy vibes.
- Customizable: Feeling creative? Add raisins, swap the pecans, or make them gluten-free—these cookies are as flexible as they are delicious.
Ingredient Notes:
Let’s talk about why these cookies work so well:
- Browned Butter: This isn’t just regular butter—it’s butter with attitude. Browning it adds a nutty, caramel-like flavor that takes these cookies to the next level.
- Roasted Carrots: Roasting draws out their sweetness and makes sure your cookies don’t turn into a soggy mess.
- Spiced Pecans: They add crunch and just a hint of warmth that pairs perfectly with the soft, chewy texture.
- Coconut: Sweet and slightly chewy, it balances the carrots and spices beautifully.
- Orange Zest: This little addition in the cream cheese filling brings a bright, citrusy punch that makes every bite unforgettable.
Pro Tip: If you’re feeling fancy, toast the coconut before mixing it in—it adds a whole new layer of flavor.
How To Make Stuffed Carrot Cake Cookies?
Don’t worry, these cookies are easier than they look! Let me walk you through it:
Step 1: Make the filling.
Start by mixing cream cheese, powdered sugar, vanilla, and orange zest until it’s smooth and creamy. Pop it in the fridge to chill—this step makes it easier to handle later.
Step 2: Roast the carrots.
Spread the grated carrots onto a parchment-lined baking sheet. Roast them at 375°F for about 20 minutes, stirring halfway through. This step might feel extra, but trust me, it’s worth it. Roasting brings out a sweet, caramel-like flavor that’s a game-changer. Let them cool completely.
Step 3: Mix the dough.
Combine browned butter, granulated sugar, and brown sugar in a large bowl. Stir in the egg, vanilla, cinnamon, nutmeg, and ginger until everything’s smooth. Gradually add the flour, baking soda, and oats. Then fold in the roasted carrots, pecans, and coconut.
Step 4: Stuff the cookies.
Scoop out portions of dough (about 3 tablespoons each) and flatten them into discs. Place a teaspoon of the cream cheese filling in the center, then wrap the dough around it, sealing the edges. This part might get a little messy, but it’s all part of the fun! Chill the stuffed dough balls for at least an hour.
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Step 5: Bake.
Preheat your oven to 325°F. Arrange the cookies on a parchment-lined baking sheet, spacing them apart. Bake for 14–16 minutes, or until the edges are golden. Let them cool on the sheet for at least an hour—this helps the filling set.
Storage Options:
Got leftovers? Here’s how to keep them fresh (though they rarely last long):
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: These cookies keep well in the fridge for up to 5 days. Let them warm to room temperature before enjoying.
- Freezer: Freeze the stuffed dough balls unbaked. When ready to bake, pop them straight into the oven (just add a couple of extra minutes to the bake time).
Variations and Substitutions:
Want to mix things up? Here are some fun ideas:
- Raisins or Cranberries: Add dried fruit for a little extra chewiness and sweetness.
- Gluten-free: Swap the all-purpose flour for a gluten-free baking blend and make sure your oats are certified gluten-free.
- Nut-free: Leave out the pecans and add more coconut or shredded carrots.
- Extra spice: A pinch of cardamom or allspice would take the cozy factor up a notch.
What to Serve with Stuffed Carrot Cake Cookies?
These cookies are a treat all on their own, but they shine even brighter when paired with:
- Coffee or chai tea: The warm spices in the cookies complement a hot, spiced drink perfectly.
- Ice cream: Sandwich a cookie with vanilla or cream cheese ice cream for a dessert that’s downright indulgent.
- Brunch spreads: Add them to your brunch table alongside fresh fruit, muffins, and mimosas.
Frequently Asked Questions:
Do I really need to roast the carrots?
Technically, no, but it’s totally worth it. Roasting enhances the flavor and ensures your cookies don’t get soggy.
Can I make these ahead of time?
Absolutely! Chill the dough balls overnight or freeze them for up to a month. You can bake them straight from the freezer—just add a minute or two to the bake time.
What if I don’t have orange zest?
You can skip it or replace it with a splash of orange juice. It won’t have quite the same zing, but it’ll still be delicious.
So, are you ready to bake these show-stopping Stuffed Carrot Cake Cookies? I’d love to hear how they turn out—especially if you add your own twist! Don’t forget to share your thoughts in the comments.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Stuffed Carrot Cake Cookies
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 ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 3 medium carrots finely grated and roasted
- 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 softened
- 4 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
Prepare the 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. Refrigerate the filling until firm and ready for use.
Roast the Carrots:
- Preheat the oven to 375°F (190°C). Spread the finely grated carrots evenly on a parchment-lined baking sheet. Roast for 10 minutes, then stir to ensure even cooking. Roast for an additional 10 minutes, or until the carrots are fragrant and slightly caramelized. Remove from the oven and allow to cool completely.
Prepare the Cookie Dough:
- In a large mixing bowl, combine the browned butter, granulated sugar, brown sugar, and salt. Mix until smooth. Add the egg, vanilla extract, cinnamon, ginger, and nutmeg, mixing thoroughly until combined.
Incorporate Dry Ingredients:
- Sift the flour and baking soda together. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. Fold in the roasted carrots, oats, pecans, and shredded coconut, ensuring even distribution throughout the dough.
Stuff and Shape the Cookies:
- Using a cookie scoop or tablespoon, portion the dough into eight evenly sized balls. Flatten each ball into a disc. Place 1 teaspoon of the chilled cream cheese filling in the center of each disc, then carefully fold the dough around the filling, sealing the edges to form a ball.
Chill the Dough:
- Place the filled dough balls on a baking sheet lined with parchment paper. Refrigerate for at least one hour or overnight to firm up.
Bake the Cookies:
- Preheat the oven to 325°F (163°C). Arrange the chilled dough balls on a parchment-lined baking sheet, ensuring sufficient space between each cookie. Bake for 14–16 minutes, or until the cookies are golden brown at the edges and slightly domed.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for at least one hour before serving. This ensures the filling sets and the flavors meld perfectly.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
