Carrot Cake Cookies Pipped with Coconut Cream Filling

Carrot Cake Cookies Pipped with Coconut Cream Filling

Carrot cake cookies are soft and chewy and taste like bite size cakes! A dollop of coconut cream cheese frosting is piped on the flat side of the cookie, and lightly placed on another cookie to form a sandwich!

This recipe first appeared on the blog in 2014.  This post has been updated with new photos and content!

 

Carrot Cake Cookies

Well, friends, this recipe was first posted it in 2014, and I’ve made them several times since then, but usually only during the spring-time. Why, though?!  These should be enjoyed year round!

Ingredients

  • 2 cups shredded carrot
  • 2/3 cup packed brown sugar, divided
  • 2 tablespoons butter, unsalted
  • 2 tablespoons oil (coconut melted and cooled)
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • FILLING
  • 2 tablespoons butter, unsalted
  • 1/4 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons cream of coconut
Read the whole recipe on The Foodie Affair