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
