I love carrot cake.
(Specifically a Paula Deen’s Carrot Cake Recipe.)
Then a few years ago, I had the Carrot Cake Cookie at Walt Disney World and my carrot-cake-loving-heart was turned upside down. That cookie was part carrot cake, part cream cheese frosting, and part Little Debbie Oatmeal Cream Pie.
It was DIVINE.
And like any person with a new addiction, I went to the internet to find a recipe that matched it…and for three years I had no luck…until now. I have recreated the Walt Disney World Carrot Cake Cookie Recipe and it is not only pretty, but delicious.
This cookie has just the right amount of crunch and texture (thank you oatmeal), while the addition of the marshmallow cream takes the filling from frosting to epic (in that Little Debbie way).
And even better, you can hold them in your hand to get your carrot cake fix while on the go.
Carrot Cake Cookies Recipe
This is a Carrot Cake Cookie Recipe is a copycat from Walt Disney World – it’s part cookie, part carrot cake, part cream cheese frosting, and part Little Debbie Oatmeal Cream Pie. And it is divine.
Recipe Yields: 12 Sandwich Cookies (24 individual cookies)
Cookie Ingredients
1.5 cups all-purpose flour
3/4 cup rolled oats
1 teaspoon ground clove
1 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1.5 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
2 small carrots, fine grated
1 egg
Filling Ingredients
1 can marshmallow cream
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 350 degrees.
2. Whisk flour, oats, clove, nutmeg, pumpkin pie spice and baking soda together in a medium bowl. Set aside.
3. Beat butter, sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Between 3 – 6 minutes. Add carrots and mix till combined. Add egg and mix until combined. Stir in flour mixture with a rubber spatula till just combined. Set aside.
4. Using a cookie scoop drop rounded tablespoons of dough approximately two inches apart on to Nordic Ware Baking Sheets lined with Silicone Baking Mats. Each cookie sheet should have approximately 12 cookies.
A cookie scoop, Nordic Ware Baking Sheets (or other commercial baking sheets) and silicone baking mats, is the secret to making perfectly uniform cookies every time. Same size, same browning, same taste. They are an investment, but worth every penny.
5. Bake until cookies are golden and set around the edges, but the centers are still soft, approximately 20 minutes.
6. Transfer baking sheets to cooling racks and let cookies cool completely on baking sheets.
7. While the cookies are cooling, make the filling. Beat marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer at medium speed until thick and fluffy (around 3 minutes).
8. Place marshmallow mixture in a pastry bag (or a sandwich size Ziploc) and pipe out approximately one tablespoon of filling onto the underside of a cookie.
9. Sandwich with remaining cookie.
10. Can be store in an airtight container in the refrigerator for up to two days. Bring to room temperature before serving.
11. Enjoy!
This recipe is part of my 10 Days of Christmas Cookies series. If you liked this recipe, check out past year’s cookie recipes:
- Salted Caramel Pretzel Cookie Recipe
- Kid-Friendly White Chocolate Peanut Butter Krispy Cookies
- White Chocolate Peppermint Bar Recipe
- Chewy Gingersnap Cookie Recipe
- Peanut Butter Toffee Cookie Recipe
- No Bake Cornflake Chocolate Caramel Pecan Cookie Recipe
- Chocolate Peppermint Cookies Recipe
- Citrus-Glazed Shortbread Cookie Recipe
- Chocolate Caramel Cake Cookies Recipe
If you like recipes like these, be sure to follow our Delicious Desserts Board on Pinterest when we share recipes like this everyday.
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LOVE this recipe? Make sure to check out all of our tried and true recipes in the Redefined Mom Recipe Index.
