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
Equipment
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
- Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
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
- Scoop even-sized (about 1 Tablespoon) balls of the cheesecake mixture onto a small tray. Freeze while preparing the cookie dough.
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
- 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
- Mix in the egg and vanilla extract until smooth.1 egg, 1 tsp vanilla extract
- Add the flour mixture and mix until smooth. NOTE: Do not over mix.
- 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
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.
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.
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.
- 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
- Store in an airtight container for up to 3 days. Enjoy & Bon Appétit!
Video
Nutrition
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.

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