Print Recipe

Ingredients

For the carrot cake cookies

  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1¾ cups all-purpose flour scooped then leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 cups old-fashioned rolled oats
  • 2 cups old-fashioned rolled oats
  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups finely grated carrots (about 3 large carrots)

For the citrus cream cheese frosting

  • 8 ounces 1 block of full fat cream cheese, room temperature
  • ½ cup 1 stick unsalted butter, room temperature
  • 1 ¾ - 2 cups confectioner’s sugar
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon orange zest
  • 2 teaspoons orange juice

Instructions

Make the cookie dough:

  • Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper. Set aside.
  • In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Stir this jammy to combine and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter. Beat on medium/high speed until light and fluffy, 3 to 4 minutes. Add eggs one and a time, beating well after each addition. Add the vanilla extract.
  • Reduce the mixer speed to low. Gradually add flour until just blended. Add the oats and carrots. Remove bowl from mixer and transfer dough to an airtight container. Cover and chill the dough in the refrigerator for at least 30 minutes. While the dough is chilling make the citrus cream cheese frosting.

Make the citrus cream cheese frosting:

  • In a bowl of an electric mixer fitted with a whisk attachment, combine the cream cheese and butter. Mix on medium speed until combined, about 45 seconds or so. Turn off the mixer and add confectioners’ sugar. Mix on low speed until the sugar is mostly combined with the butter and cream cheese. Add the vanilla bean paste, orange zest, and orange juice. Increase the speed to high and mix until the cream cheese is light and fluffy, about 3-5 minutes.
  • Remove bowl from mixer and cover with plastic wrap. Place in the refrigerator until ready to use. Store any unused frosting in an airtight container. Frosting will last about 3 days or so in the refrigerator.

Bake the cookies:

  • Remove cookie dough from the refrigerator and using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving about 2 inches between each cookie. Bake for about 12 minutes or until the cookies are browned, making sure to rotate the pan halfway through to ensure even baking and color. Remove cookies from the oven. Allow to cool for about 5 minutes or so, then transfer to a wire rack to cool completely.

Assemble the sandwich cookies:

  • Place half the cookies flat side up. Using a cookie scoop or an offset spatula spread about 2 teaspoons of cream-cheese filling onto each cookie. Top with another cookie. Repeat. Cookies will keep in an airtight container for about 3 days. Makes about 3 dozen sandwich cookies.