If you've ever wished a carrot cake cookie had the chewy, crisp-edged texture of a true bakery cookie instead of a soft, cakey bite… this recipe is for you. This inside out cookie takes everything you love about carrot cake and transforms it into a perfectly structured carrot cookie-with just the right balance of texture, spice, and cream cheese filling tucked inside.
I love a good carrot cake. My 6-inch carrot cake version is packed with flavor and perfect for a small gathering-but let's be honest, it's still a bit of a baking project. The kind you plan for. The kind you make for an occasion.
But I don't always want an occasion. Sometimes, I just want carrot cake with lots of cream cheese frosting.
At my food cooperative, they make an "inside-out" carrot cake cookie-two soft cookies sandwiched with cream cheese frosting. It's good… but I couldn't stop thinking about how to make it better. I wanted the flavor of my favorite carrot cake, but with a true cookie texture-crisp edges, a moist center, and enough structure to hold a generous layer of cream cheese frosting.
It took three tries to get there.
The breakthrough? Melted butter for structure and chew-and removing as much moisture as possible from the carrots. That one step transforms the dough from a wet, cake-like batter into a cookie dough that actually holds its shape.
And that's how these carrot cake sandwich cookies were born.
Why This Carrot Cake Cookie Recipe Works
- Small batch carrot cake cookies → Makes just 6 cookies (or 3 sandwich cookies), perfect for when you are craving carrot cake
- Real cookie texture → Crisp edges with a soft, structured center (not cakey)
- Moisture control is key → Removing excess liquid from carrots prevents dense, flat cookies
- Quick carrot prep → Only one carrot needed-no giant pile of prep
- Inside-out cookie format → Cream cheese frosting tucked inside for the perfect bite - add as much as you want!
- Faster than cake → No layers, no assembly stress-just mix, bake, sandwich
Jump to:
How to make Carrot Cake Cookies
Alright, let's do this-grab your bowl and I'll walk you through it step by step with photos. Nothing fussy, I promise.
Note: Want the quick-glance version with exact measurements and timing? Head to the recipe card below-you can print it, build a shopping list, or keep it open in cook mode while you go.
1. Prep the Carrots
Start by shredding one carrot-you're looking for about a scant ⅔ cup.
Toss those carrots in a fine mesh sieve over a bowl with a little sugar and a pinch of salt and just let them hang out for about 30 minutes. This helps draw out the extra moisture.
Now here's the important part. Scoop the carrots into a clean dish towel, gather it up, and twist over the sink. Don't be shy-give it a good squeeze.
You'll actually see liquid drip out (about ⅛ cup!). That's exactly what we want. This is what turns these from a cakey carrot cake cookie into a true cookie with structure.
2. Mix the Dough
While the carrots are doing their thing (or right after squeezing), let's get the dough going.
In one bowl, whisk together your flour, cinnamon, baking soda, cocoa powder, and salt. (see photo 1)
In another bowl, whisk melted butter, brown sugar, egg yolk, vanilla, and the rest of the sugar until smooth and glossy. (see photo 2)
Now pour the dry ingredients into the wet and stir just until it comes together-don't overmix. (see photo 3)
Fold in your squeezed carrots, nuts, and raisins. (see photo 4)
At this point, the dough should feel thick and scoopable-not loose or wet. (see photo 5)
3. Scoop and Shape
Scoop about 2 tablespoons of dough per cookie-you'll get 6 cookies total.
Place them on a parchment-lined baking sheet and gently press them down a bit so they're about ¾-inch thick.
They won't spread much, so what you see here is pretty close to what you'll get.
4. Bake
Pop them into a 350°F oven and bake for 16-20 minutes.
You're looking for set edges and just a little browning around the sides. The centers will still feel soft-that's perfect.
Let them cool on the pan for about 5 minutes, then move them to a rack to cool completely.
5. Fill and Sandwich (The Inside Out Cookie Moment)
Once the cookies are completely cool, spread a generous spoonful of cream cheese frosting on the flat side of one cookie, then top it with another.
Gently press until the frosting reaches the edges.
And just like that-you've got your inside out cookie. All the goodness of carrot cake, tucked right inside.
If you can wait (I know…), pop them in the fridge for a bit to set, then let them sit out for 10 minutes before eating.
That first bite? Soft, spiced carrot cookie, creamy center, just a little chew on the edges-it's everything you want from carrot cake, just way easier.
That first bite? Soft, spiced carrot cookie, creamy center, just a little chew on the edges-it's everything you want from carrot cake, just way easier.
Remember to head to the recipe card below-you can print it, build a shopping list, or keep it open in cook mode while you make the carrot cookies.
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Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Too much moisture in the carrots or too little flour. Be sure to squeeze the carrots thoroughly.
Yes-store assembled cookies in the fridge for up to 3 days.
Freeze unfrosted cookies for best results. Add frosting after thawing.
Related
Looking for other small batch baking recipes like this? Try these:
The Carrot Cake Cookie Recipe
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Equipment
Ingredients
Carrot Cookies
- 4 ounces carrots about 1 carrot, peeled and finely shredded
- ½ teaspoon granulated sugar + 4 tablespoons
- Salt
- ⅔ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- ½ tablespoon unsweetened cocoa powder
- ⅔ cup packed light brown sugar
- 4 tablespoons unsalted butter melted and cooled
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup chopped toasted walnuts or pecans
- ¼ cup raisins
Cream Cheese Frosting
- 2 tablespoons unsalted butter softened
- 1 cup confectioners' sugar
- 2 ounces cream cheese softened, cut into 3 pieces
- ½ teaspoon vanilla extract
Instructions
Before You Begin
- Grate the carrots using the shredding disk of a food processor or on the large holes of a box grater (the Rösle Coarse Grater is our favorite)Do not use packaged preshredded carrots..
For The Carrot Cookies
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine carrots, ½ teaspoon granulated sugar, and ⅛ teaspoon salt in bowl. Transfer carrots to a fine mesh sieve placed over a bowl and let sit for 30 minutes.
- Place carrots in center of clean dish towel, gather ends of towel to form bundle, and twist to remove as much moisture from carrots as possible (you should squeeze off about ⅛ cup liquid).
- Whisk flour, cinnamon, baking soda, cocoa powder, and ⅛ teaspoon salt together in bowl. brown sugar, melted butter, egg and yolk, vanilla, and remaining 4 tablespoons granulated sugar in separate large bowl until fully combined. Stir flour mixture into butter mixture until just combined.
- Stir in carrots, walnuts, and raisins.
- Drop 2-tablespoon portions of dough onto prepared sheets, staggering 6 portions on prepared baking sheet. (Distribute any remaining dough evenly.)
- Using your fingers, lightly press cookies to even ¾-inch thickness. Bake cookies until edges are set and beginning to brown, 16 to 20 minutes. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely before frosting.
For The Frosting
- Using stand mixer fitted with paddle, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating after each addition, until fully incorporated. Add vanilla and mix until no lumps remain.
- Spread about 1 - 2 tablespoons frosting on flat side of half of the cooled cookies, leaving a ¼-inch border. Place remaining cookies, flat side down, on top of cream cheese frosting, pressing lightly to push frosting to edges of cookies. Cover and refrigerate util ready to serve. Let stand at room temperature for 10 minutes to soften slightly before serving.
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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