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Stuffed Carrot Cake Cookies | Easter

Hop into the flavors of Easter with these delicious stuffed carrot cake cookies! Each bite is a delightful surprise, blending the warm spices of classic carrot cake with a dreamy cream cheese center that’s simply irresistible!

Looking for some inspiration?… For more Easter recipes, click HERE! ; for more Recipes with carrots, click HERE!Recipes with Chocolate, click HERE! ; for more Cookie Recipes, click HERE! ; for more Recipes with Cinnamon, click HERE! ; for more Christmas Cookies, click HERE! ; and for more French Bredele Holiday Cookies, click HERE!

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Stuffed Carrot Cake Cookies | Easter

bakingwithnessa
Hop into the flavors of Easter with these delicious stuffed carrot cake cookies! Each bite is a delightful surprise, blending the warm spices of classic carrot cake with a dreamy cream cheese center that's simply irresistible!
Prep Time 10 minutes
Bake Time 15 minutes
CHILL 30 minutes
Total Time 55 minutes
Course Cookies
Cuisine American
Servings 15

Ingredients
 

CARROT CAKE FILLING

  • 8 oz (227 g) cream cheese (Philadelphia)
  • 1.76 oz (50 g) granulated sugar
  • 1 tsp (4 g) vanilla extract

CARROT CAKE COOKIE DOUGH

  • 7.65 oz (217 g) all-purpose flour
  • 1/2 tsp (2 g) baking soda
  • 1 tsp (2 g) ground cinnamon
  • 1/4 tsp (0.5 g) ground ginger
  • 1/4 tsp (1.5 g) sea salt
  • 4 oz (115 g) butter (Softened | At Room Temperature)
  • 5.29 oz (150 g) light brown sugar
  • 1 egg (Large | At Room Temperature)
  • 1 tsp (4 g) vanilla extract
  • 3.18 oz (90 g) shredded carrots (About 1 Carrot)
  • 3 oz (85 g) white chocolate chips (For topping)
  • Sprinkles (Foliay | It's Carrot Time Mix)

Instructions
 

CARROT CAKE FILLING PREPARATION

  • In a mixing bowl, using a handheld mixer, beat the cream cheese, together with the granulated sugar, and the vanilla extract until smooth.
    8 oz cream cheese, 1.76 oz granulated sugar, 1 tsp vanilla extract
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  • Scoop even-sized (about 1 Tablespoon) balls of the cheesecake mixture onto a small tray. Freeze while preparing the cookie dough.
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CARROT CAKE COOKIE DOUGH PREPARATION

  • In a mixing bowl, whisk the all-purpose flour, together with the baking soda, cinnamon, ginger and salt. Set aside.
    7.65 oz all-purpose flour, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp sea salt
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  • In a separate mixing bowl, cream the softened butter together with the light brown sugar, using a handheld mixer, for about 1 to 2 minutes.
    4 oz butter, 5.29 oz light brown sugar
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  • Mix in the egg and vanilla extract until smooth.
    1 egg, 1 tsp vanilla extract
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  • Add the flour mixture and mix until smooth. NOTE: Do not over mix.
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  • Stir in the carrots. NOTE: Be sure to shred the carrots yourself instead of buying them pre-shredded, which tend to be thicker and won't perform as well in the recipe.
    3.18 oz shredded carrots
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CHILL

  • Scoop even-sized (about 1 Tablespoon) balls of cookie dough onto the prepared baking sheet and flatten them evenly. Chill the dough for 30 minutes.
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ASSEMBLY

  • Preheat oven to 350F/180C. 
  • After chilling, remove the cookie dough from the refrigerator and the frozen cheesecake filling balls from the freezer. NOTE: The assembly step is a bit messy, so place a small bowl of warm water next to your work station.
    Place the cheesecake ball in between to cookie dough disks. Pinch to seal edges and roll between the palm of your hands to form a cohesive ball. NOTE: The dough is sticky, so lightly wet your hands as needed so it does not stick too much. Place each cookie at least 4 inches | 10 cm apart on the prepared cookie sheet.
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BAKE!

  • Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 12 minutes). It is ready when they have lost their glossy sheen.
    Once your Stuffed Carrot Cake Cookies are out the oven let them cool down completely on your baking sheet.
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  • Melt the white chocolate in a heatproof bowl over a double boiler or in the microwave using 20-second intervals. Stir between intervals to ensure a smooth, lump-free consistency.
    Place the white chocolate in a piping bag and drizzle on the cool down cookies as desired. NOTE: I made this recipe during Easter and used the cutest themed sprinkles to gift to my friends.
    3 oz white chocolate chips, Sprinkles
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  • Store in an airtight container for up to 3 days. Enjoy & Bon Appétit!
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Video

Nutrition

Nutrition Facts
Stuffed Carrot Cake Cookies | Easter
Amount Per Serving
Calories 250 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 44mg15%
Sodium 188mg8%
Potassium 92mg3%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 1414IU28%
Vitamin C 0.4mg0%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bon cook, Carrot Cake Cookies, Cinnamon, Cream Cheese, easter, easter cookies, easy carrot cake, guy demarle, White Chocolate
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

Credit: Stuffed Carrot Cake Cookies from author Dorothy Kern. Book: Crazy for Cookies, Brownies & Bars

Avec cette recette, je participe au Défi Culinaire mensuel du Bal du Livre crée et organisé par Alicia du blog Bal des Saveurs qui se tient tous les derniers Lundi du mois.

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Ces Cookies façon “Carrot Cake” fourrés au Fromage Frais sont ultra cozy avec leur petit air d’automne. Ils sont aussi parfaits pour les fêtes de Pâques ; vos gourmands se réserveront avec plaisir! Bises, ~Nessa

La liste des participant(e)s au défi Culinaire du Bal du Livre…  C’est par ici : 

  1. Vanessa du blog La Popote de Petit Bohnium avec un Mug Cake et son cœur au spéculoos
  2. Annyvonne du blog Les Délices de Thithoad avec des Sablés coco
  3. Irisa du blog Cuisine et Couleurs avec un “Mijouté” de cochon de Laurent Mariotte
  4. Nathalie du blog Une Cuisine pour Voozenoo avec un Poulet caramélisé, nouilles chinoises
  5. Jackie du blog La Cuisine de Jackie avec une Tarte sucrée aux épinards et aux fruits confits
  6. Delphine du blog Oh la Gourmande avec des Fettucine marinara
  7. Michèle du blog Croquant Fondant Gourmand avec des Pommes de terre en robe des champs roquefort et épinards
  8. Catherine du blog Le Chat Gourmet avec Confiture de citron de Lenôtre
  9. Emmanuelle du blog Aux Délices de Manue avec un Colombo de cabillaud des 5 drôles de sœurs en cuisine -light
  10. Michelle du blog Plaisirs de la Maison avec des Macarons d’Amiens
  11. Rachida du blog Recettes Algériennes et d’ailleurs avec un Tajine Yahni, Plat Traditionnel Algérien
  12. Nessa du blog Baking with Nessa avec des Cookies façon Carrot Cake, fourrés au Fromage Frais
  13. Virginie du blog Ca ne sent pas un peu le brûlé là? avec des Frites saucisse 2 en 1 (recette de Laurent Mariotte)
  14. Céline du blog La Cuisine de Silena avec un Pain à l’ancienne
  15. Isabelle du blog La Cuisine d’Isca avec des Escargots à la feta & à l’aneth
  16. Christine du blog Pause Nature avec des Galettes de maïs rapides
  17. Alicia du blog Bal des saveurs avec des Gnocchi de carotte

On se retrouve le mois prochain pour une autre recette d’un autre livre. Bises, ~Nessa

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