Why You’ll Love This Recipe
- Flavorful Fusion: Combines the beloved tastes of carrot cake into a convenient cookie form.
- Texture Delight: Enjoy the chewy cookie exterior with a creamy, tangy center.
- Perfect for Gatherings: Ideal for holidays, especially Easter, or any special occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Filling: Mix softened cream cheese with powdered sugar and orange zest until smooth. Chill in the refrigerator to firm up.
- Roast the Carrots: Toss shredded carrots with a bit of oil and roast in the oven until slightly caramelized.
- Toast the Pecans: In a skillet, toast pecans with butter and spices until fragrant.
- Make the Dough: Combine brown butter with sugars, then add eggs and vanilla. Mix in dry ingredients—flour, baking soda, spices, oats, and coconut—until a dough forms. Fold in the roasted carrots and spiced pecans.
- Assemble the Cookies: Scoop dough balls, flatten them, place a dollop of cream cheese filling in the center, and fold the dough around to encase the filling completely.
- Bake: Place stuffed dough balls on a parchment-lined baking sheet and bake until edges are golden brown.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: This recipe yields approximately 8 extra-large stuffed cookies.
- Preparation Time: About 30 minutes.
- Cooking Time: Approximately 20-22 minutes per batch.
- Total Time: Around 1 hour, considering cooling and assembly.
Variations
- Nut Alternatives: Substitute walnuts for pecans if preferred.
- Add-ins: Incorporate raisins or crushed pineapple for additional flavor.
- Gluten-Free: Use gluten-free flour and oats to accommodate dietary needs.
Storage/Reheating
- Storage: Place cooled cookies in an airtight container and refrigerate for up to 5 days.
- Freezing: Freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
- Reheating: Thaw frozen cookies at room temperature. For a warm treat, heat in a preheated oven at 350°F (175°C) for 5-7 minutes.
FAQs
What makes these cookies taste like carrot cake?
The combination of roasted carrots, warm spices (cinnamon, ginger, nutmeg), and a tangy cream cheese filling mimics the classic flavors of carrot cake.
Can I make the dough ahead of time?
Yes, you can prepare the dough and filling in advance. Store them separately in the refrigerator for up to 24 hours before assembling and baking.
Do I have to roast the carrots?
Roasting enhances the natural sweetness and reduces moisture, improving the cookie’s texture. It’s recommended but not mandatory.
Can I omit the coconut?
Yes, if you’re not a fan of coconut, you can leave it out or replace it with additional oats.
How do I prevent the filling from leaking out?
Ensure the cream cheese filling is well-chilled and completely encased by the dough, pinching the edges to seal any gaps.
Can I use regular butter instead of brown butter?
Brown butter adds a nutty depth of flavor, but you can substitute regular melted butter if preferred.
Are these cookies suitable for freezing?
Yes, they freeze well. Ensure they’re completely cooled before freezing to maintain quality.
What type of oats should I use?
Instant oats are recommended as they blend seamlessly into the dough, but old-fashioned rolled oats can work if you prefer more texture.
Can I add other spices?
Feel free to adjust the spice blend to your liking; allspice or cloves can be nice additions.
How can I make the cookies less sweet?
Reduce the amount of sugar in the dough or opt for unsweetened coconut to decrease overall sweetness.
Conclusion
Carrot Cake Cookies-Stuffed offer a delightful way to enjoy the classic flavors of carrot cake in a portable form. With their chewy texture, warm spices, and creamy orange-infused center, they’re sure to become a favorite treat for any occasion.
Carrot Cake Cookies-Stuffed
- Total Time: 1 hour
- Yield: 8 extra-large cookies
- Diet: Vegetarian
Description
Carrot Cake Cookies-Stuffed are a delightful dessert blending roasted carrots, spiced pecans, oats, and coconut, encasing a tangy orange cream cheese filling. These cookies bring the comforting flavors of carrot cake into a portable, chewy treat ideal for holidays or special occasions.
Ingredients
- Cream cheese
- Powdered sugar
- Orange zest
- Shredded carrots
- Olive oil
- Pecans
- Butter (brown butter preferred)
- Cinnamon, ginger, nutmeg
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Instant oats
- Shredded coconut
Instructions
- Prepare Filling: Mix cream cheese, powdered sugar, and orange zest until smooth; chill.
- Roast Carrots: Toss shredded carrots with oil; roast until caramelized.
- Toast Pecans: Toast pecans with butter and spices in a skillet.
- Make Dough: Combine brown butter, sugars, eggs, and vanilla. Mix in dry ingredients. Fold in carrots and pecans.
- Assemble Cookies: Encase cream cheese filling in dough balls.
- Bake: Bake on a parchment-lined sheet at 350°F (175°C) until edges are golden.
- Cool: Cool on the sheet for a few minutes before transferring to a wire rack.
Notes
- Ensure filling is well-chilled to avoid leakage.
- Substitute pecans with walnuts or add raisins for variations.
- Gluten-free options are available with gluten-free flour and oats.
- Prep Time: 30 minutes
- Cook Time: 20-22 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
