These carrot cake cookies are soft, spiced, and stuffed with a creamy cheesecake center for a surprise in every bite. Perfectly chewy with a decorative touch, they’re the ultimate carrot cake lovers’ treat.
Filled with fresh carrots, warm cinnamon, and a velvety cream cheese core, carrot cake cookies deliver everything you love about the classic cake in a handheld, frosting-topped bite.
Star Ingredients That Make These Carrot Cake Cookies Shine
- Finely grated carrots – The soul of the recipe, adding natural sweetness, color, and moisture. Freshly grated carrots are essential for flavor and texture.
- Unsalted butter – Melted and cooled to give the cookies a chewy texture and deep buttery taste without overpowering the spices.
- Brown sugar – Adds richness and depth while contributing to the cookie’s soft chew and molasses undertone.
- Cinnamon and nutmeg – The classic warm duo that brings the unmistakable carrot cake spice to life in every bite.
- Egg yolks – Just the yolks keep the cookies rich and tender, avoiding any cakey texture.
- Cream cheese – Used both inside and out, it adds tang and indulgence. Frozen dollops create a gooey, hidden center that sets these cookies apart.
How to Make These Chewy Carrot Cake Cookies with a Surprise Inside
Begin with the creamy center: beat cream cheese, sugar, and vanilla until smooth. Scoop small dollops and freeze them until firm.
Prepare the carrots by finely grating and drying them well with paper towels. This step ensures the cookies don’t turn out soggy.
Mix dry ingredients in one bowl. In another, beat melted butter with sugars, then blend in the carrots, egg yolks, and vanilla. Gently combine with the dry mix until just incorporated.
Scoop the dough, press in a frozen cheesecake center, and seal it back up. Chill again briefly to prevent spreading. Then bake until golden and just set.
For decoration, whip up a small batch of frosting. Tint some orange and some green to pipe charming mini carrots on top.
Tips & Twists to Perfect Your Carrot Cake Cookies
Dry your carrots thoroughly—don’t skip this. Excess moisture will affect texture and prevent proper baking. Use paper towels to soak up as much liquid as possible after grating.
Freeze the cheesecake centers until firm. This ensures they stay in place during baking, creating a gooey middle rather than melting out.
Let the cookie dough rest after mixing. This allows the flour to fully absorb moisture and leads to a more uniform, bakery-style cookie.
For a fun twist, fold in chopped toasted pecans or walnuts for crunch. You can also skip the frosting if you prefer a more rustic cookie, but the piped carrot adds charm for springtime celebrations or Easter.
Storing These Cookies the Smart Way
Once cooled, keep the cookies in an airtight container in the fridge. Their cream cheese filling makes them taste even better chilled.
To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Thaw in the fridge overnight before enjoying.
For reheating, a quick zap in the microwave for 10–15 seconds softens them just enough without compromising the filling.
Carrot Cake Cookies
Ingredients
Cheesecake Filling
- 3 tablespoons white granulated sugar
- 6 ounces cream cheese softened to room temperature
- 1 teaspoon pure vanilla extract
Carrot Cookies
- 2 large egg yolks at room temperature
- 1 cup finely grated carrots freshly grated and moisture-reduced with paper towels
- 1 cup unsalted butter melted and fully cooled
- 2 teaspoons ground cinnamon
- 1 cup light or dark brown sugar packed
- 1/2 cup white granulated sugar
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 teaspoon pure vanilla extract
Frosting for Decoration (Optional)
- 3/4 cup sifted powdered sugar
- 2 ounces cream cheese softened
- 2 tablespoons unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
Instructions
Cheesecake Filling
- Using a hand mixer, beat the cream cheese on high until smooth. Blend in the sugar and vanilla extract until fully combined. Line a baking sheet with wax paper and, using a 1/2 tablespoon measure, portion out 14 dollops. Freeze until solid.
Carrot Cookies
- Finely grate carrots and press them between layers of paper towel to remove excess moisture. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, beat the cooled melted butter with both sugars for two minutes on high speed. Incorporate the grated carrots, vanilla extract, and egg yolks, mixing on medium until integrated. Gradually add in the dry ingredients, mixing on low just until combined. Preheat the oven to 350°F and prepare two baking sheets with parchment paper. Let the dough rest for 10 minutes.
- Scoop out dough using a large 2-ounce (or 2-tablespoon) cookie scoop. Press a deep indent into each dough ball with your thumb. Insert a frozen cheesecake center into each cavity and encase it fully with cookie dough. Freeze the formed cookies for 10 minutes. Arrange six dough balls per sheet and bake one sheet at a time for 13 to 15 minutes. Avoid moving them during baking to preserve the cream cheese center. Cool on the baking tray for 10–15 minutes before transferring to a wire rack. Store chilled for best flavor and texture.
Frosting for Decoration
- If desired, beat the cream cheese and butter until fluffy. Mix in the powdered sugar and vanilla until smooth. Separate into two portions: color two-thirds orange and one-third green with gel dyes. Using piping tips (Wilton 4 and 65), pipe decorative carrots onto each cookie.
