Best 2 Inside Out Carrot Cake Cookies Recipes

Do you have an appetite for something tantalizingly different? Are you looking to surprise and delight your taste buds with a sweet treat that combines tradition and innovation? Then "Inside Out Carrot Cake Cookies" are your next baking adventure! These heavenly morsels take the familiar flavors of carrot cake and flip them upside down, creating a unique and unforgettable experience. With a crispy outer layer and a moist, carrot-filled center, these cookies promise a symphony of textures and flavors. From the sweet crunch of the crust to the warm, inviting spices of cinnamon and nutmeg, each bite is a celebration of culinary artistry. So, prepare to embark on a baking journey where the ordinary becomes extraordinary, and discover the magic of "Inside Out Carrot Cake Cookies."

Check out the recipes below so you can choose the best recipe for yourself!

INSIDE-OUT CARROT CAKE COOKIES

INSIDE-OUT CARROT CAKE COOKIES image

CARROT CAKE COOKIES...WHAT A FUN RECIPE THIS IS...I LOVE CARROT CAKE AND I REALLY THINK THESE WOULD FREEZE GOOD. ALMOST LIKE A CARROT CAKE ICE CREAM SANDWICH.

Provided by Kimi Gaines

Categories Cookies

Time 30m

Number Of Ingredients 14

Ingredients

1 1/8 c all-purpose flour
1 tsp cinnamon, ground
1/2 tsp baking soda
1/2 tsp salt
1/2 c unsalted butter, softened
1/3 c light brown sugar, packed
1/3 c granulated sugar
1 egg
1/2 tsp vanilla extract
1 c carrots, coarsley grated, 2 medium
1 c chopped walnuts
1/2 c raisins
8 oz cream cheese
1/4 c honey

Steps:

1. PREHEAT OVEN TO 375F. GREASE 2 BAKING SHEETS.
2. WHISK TOGETHER FLOUR, CINNAMON, BAKING SODA AND SALT IN MEDIUM BOWL.
3. BEAT TOGETHER BUTTER, SUGARS, EGG AND VANILLA IN A BOWL WITH AN ELECTRIC MIXER AT MEDIUM SPEED UNTIL PALE AND FLUFFY, ABOUT 2 MINUTES.
4. MIX IN CARROTS, NUTS AND RAISINS AT LOW SPEED. ADD IN FLOUR AND BEAT UNTIL JUST COMBINED.
5. DROP BY 1 1/2 TBSP OF BATTER PER COOKIE 2 INCHES APART ON BAKING SHEETS AND BAKE, ABOUT 12-16 MINUTES OR UNTIL COOKIES ARE LIGHTLY BROWN AND SPRING BAKE WHEN TOUCHED.
6. COOL COOKIE FOR 1 MINUTE, THEN TRANSFER TO RACKS TO COOL COMPLETELY.
7. WHILE COOKIES COOL, BLEND CREAM CHEESE AND HONEY UNTIL SMOOTH. FROST ON FLAT SIDES WIT A TBSP OF FILLING. PRESS TOGETHER.

INSIDE-OUT CARROT CAKE COOKIES

Inside-Out Carrot Cake Cookies image

Categories Cookies Mixer Nut Vegetable Dessert Bake Kid-Friendly Quick & Easy Mother's Day Back to School Cream Cheese Raisin Walnut Carrot Spring Honey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes about 13 cookies

Number Of Ingredients 14

Ingredients

1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped
1/2 cup raisins (2 1/2 ounces)
8 ounces cream cheese
1/4 cup honey

Steps:

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Tips:

Use fresh carrots: Fresh carrots have a sweeter taste and more nutrients than older carrots. You can shred the carrots using a food processor, box grater, or vegetable peeler.
Don't overmix the batter: Overmixing the batter can make the cookies tough. Mix just until the ingredients are combined.
Chill the dough before baking: Chilling the dough before baking helps to prevent the cookies from spreading too much and keeps them chewy.
Bake the cookies at a high temperature: Baking the cookies at a high temperature helps to create a crispy exterior and a chewy interior.
Don't overbake the cookies: Overbaking the cookies will make them dry and crumbly. Bake them just until the edges are golden brown and the centers are set.
Let the cookies cool before frosting: Let the cookies cool before frosting them, otherwise the frosting will melt.
Decorate the cookies as desired: You can decorate the cookies with cream cheese frosting, powdered sugar, sprinkles, or other desired toppings.

Conclusion:

Carrot cake cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are a great way to use up leftover carrots, and they are also a fun and festive treat for parties and holidays. With their sweet and spicy flavor, these cookies are sure to be a hit with everyone who tries them.