After getting several nights of 9 + hours of sleep, guzzling orange juice over the last few days (with a couple of diet cokes in there), and sucking on about a million cough drops…I’m finally feeling better.
And I finally did some baking. I figured I ought to squeeze in an Easter dessert for everyone. These Inside-Out Carrot Cookies are a fun twist on Carrot Cake, especially for a cookie lover like me who almost always prefers a cookie over a piece of cake! I really love the cream cheese filling in these that is just subtly sweetened with honey.
The first time I attempted these cookies I followed the recipe to a T but when I pulled them out of the oven I saw this….
Talk about a major disappointment. But then I tried one and they tasted amazing. Then my son saw one and asked for a pancake…and another, and another. Maybe I should have told Brett we were having Carrot Cake Pancakes for dinner? Maybe you guys would have liked a Carrot Cake Pancake recipe?
The recipe was so easy that I decided to try again right away, making a few adaptations and crossing my fingers that they’d turn out.
Second time was a charm! Phewwww!
Inside-Out Carrot Cake Cookies
Ingredients
1 1/2 cups flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter, soft
1/3 cup plus 2 tbsp. granulated sugar
1/2 cup plus 2 tbsp. light brown sugar
1/2 tsp. vanilla
1 egg
1 cup grated carrots
1/2 cup oats
8 ounces cream cheese, soft
1/4 cup honey
Instructions
Put oven racks in upper and lower thirds of oven and preheat to 375.
In a medium bowl whisk together flour, cinnamon, baking soda, and salt, and set aside.
In a stand mixer, beat together, butter, sugars, vanilla, and egg until fluffy. Mix in grated carrots.
Stir in flour mixture and beat until just combined (or stir by hand).
Drop rounds of 1 1/2 tbsp cookie batter onto cookie sheets lined with parchment paper.
Bake for 12-14 minutes, switching position of the cookie sheets half way through (from upper to lower). Bake until cookies are lightly browned and springy to the touch.
Remove from oven and let cool on cookie sheet for one minute before transferring to a cooling rack.
While the cookies are baking, blend or beat the cream cheese and honey together until smooth and creamy.
When cookies have cooled completely, sandwich cookies together with a thick layer of cream cheese filling in between.
adapted from Epicurious
Yum!!
They look wonderful and thanks for the re-trial. I hate it when cookies spread like that and it’s back to the drawing board…but it was worth it!
Mmm these sound unreal! Love it!
This I could make… Thanks!!!
Mmmm…those look really good. Glad you were change the recipe enought o make them just right.
Kristy,
Brett brought your cookies to the office today and I had one !! The cookie is so good. It’s one of the best carrot cake cookies.
Happy Easter,
Noi
I’m loving this recipe! Yum!
Kristy, these loook gorgeous!
thanks for stopping by my blog! I adore Kristy and I have loved your blog too! I’m making these! I have been craving carrot cake.
Delish! Love these. Glad they worked the second time. Glad you are feeling better!
Ok I made these this weekend and everyone loved it…. I also noticed that you listed 1/2 cups oats in the ingredients, but in the directions they weren’t listed… haha I thought I misread it, or maybe I can’t see where you added it… but I just mixed it with the dry ingredients.
Thanks for sharing again!! These came out nice.
this is bloody rediculous! my batter did not turn out anything like this and I “followed the recipe to a T”! What a waste of good ingredients. You should be ashamed of yourself!
Well other people have told me they turned out good for them, sorry yours didn’t! If you notice my first attempt at the original recipe was a complete fail, so I adapted it to work for me. At any rate, I hope leaving a nasty comment like this makes you feel better!
where do the oats come in?
Very delish,although I added another 4 oz. of cream cheese for the filling. Also, the recipe does not say to add the oats. It should also say how many cookies it makes because it’s difficult to measure 1 1/2 Tbsp. per cookie. I got 17 which made 8 doubles, and 1 to taste – couldn’t wait.
Very delish – I added another 4oz. of cream cheese although did not use it all for the filling, but saved the rest for bagels. How bad can that be! You did not say to add the oats in the recipe, and how many cookies the recipe makes. It is difficult to measure 1 1/2 Tbsp. of batter, but I got 17, 16 for doubles to make 8, and one extra to taste with my hubby. Couldn’t wait!
I also got 17 cookies! These are still cooling on a rack and I don’t know if I can wait to ice them! Have already devoured my lucky #17 and it was absolutely delicious. I am not generally a carrot cake fan but am a lover of cookies and had an oversupply of carrots in my fridge. Perfect! I have no hesitation in pinning and sharing this recipe. Thank you!