Ingredients
Scale
- 1 cup grated carrots
- 1 cup flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine the grated carrots, flour, brown sugar, granulated sugar, vegetable oil, baking powder, baking soda, cinnamon, ginger, salt, and the egg. Stir until well combined.
- In another bowl, whip together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Take a tablespoon of the carrot cake batter, flatten it in your palm, add a small dollop of cheesecake filling in the center, and wrap the carrot cake dough around it. Roll into a ball and place on a baking sheet.
- Preheat the oven to 350°F (175°C) and bake for 12-15 minutes or until the edges are golden brown. Allow to cool on a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week or refrigerate for extended shelf life.
- You can freeze these cookies for longer storage in a freezer-safe container.
- For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg