Carrot Cake Cookies with Cardamom Honey Cream Cheese provide the perfect combination of flavors. There is something sophisticated about these Carrot Cake Cookies. The depth of spice with filling that is not overly sweet pairs up perfectly to create an elegant sandwich cookie, allowing all flavors to come through. These Carrot Cake Cookies with Cardamom Honey Cream Cheese are very soft and chewy like an oatmeal creme pie. I could not stop eating them! I am trying to "be good" lately and these buggers tested my will power.....my will power lost.
I scarfed down 4 of them before I could manage to send some over to the neighbors. Four for me, four for the neighbors, two for Dan... That left two lonely cookies overnight in the fridge. I couldn't let them feel left out so I ate half of one before my morning elliptical session and half after. Leaving one...ONE, when Dan got home. He laughed and ate it before I got the chance to embarrass myself any further.
I tell you, exercise and neighborhood teenage boys with appetites where my life saver when it came to these Carrot Cake Cookies with Cardamom Honey Cream Cheese. They are just too dang delicious! Don't be afraid of the nuts and raisins. Dan isn't a huge raisin fan and I don't think he even noticed he was eating them. Both ingredients when chopped small add perfect flavor with with no big lumps and chunks. I tell you, these cookies will take the cake at any party or cookie exchange. Give them a whirl!
Carrot Cake Cookies - Cardamom Honey Cream Cheese
Slightly adapted from In Praise of Leftovers and Willow Bird Baking
1-1/8 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 stick (1/2 cup) unsalted real butter softened to room temperature
1/3 cup plus 2 Tablespoons packed brown sugar - I used dark
1/3 cup plus 2 Tablespoons granulated (white) sugar
1 large egg
1/2 tsp vanilla
1 cup coarsely grated carrots
1 scant cup of chopped pecans. Chopped to approximate size of M&M or black bean
4 Tablespoons of chopped raisins. Chopped to approximate size of green peas
8 oz of cream cheese - I used low fat
1.5 teaspoons of ground cardamom
1/8 tsp of ground nutmeg
2 TB powdered sugar
(Pictures to follow)
-Preheat the oven to 375 degrees
-Line 2 baking sheets with parchment paper
-In a medium bowl mix the flour, cinnamon, baking soda, and salt. Set aside.
-In a mixing bowl, toss the butter, both brown and white sugar, egg, and vanilla. Beat in
mixer about 2 minutes at medium speed. It should look a bit fluffy and pale.
-Next, turn the mixer to low speed and stir in the carrots, nuts and raisins. Mix only until
-Add the flour mixture at low speed until everything in combined. You may have to stop
your mixer and scrape the sides with a spatula.
-When everything is mixed together evenly, use a Tablespoon to drop approx 1 1/2-2 TB
batter blobs on the parchment paper covered cookie sheets. (I highly advise using
parchment paper...if you don't have any you can try buttering your pan or using non stick
-Drop them about 2 inches apart as they will spread while they bake.
-Pop one pan of cookies at a time into the 375 degree oven on the center rack.
-Bake for 13-14 minutes or until the cookies are lightly browned, and spring back when
you tap them on the tops. (Repeat baking time with second pan of cookies.)
-Remove cookies from the oven and let sit on the parchment paper covered cookie sheet
for 2-4 minutes to cool and set a bit.
-Remove warm cookies to a wire cooling rack after they have sat on their hot pan for a
-While cookies are baking and cooling, put your Cream Cheese, honey, cardamom,
nutmeg, and powdered sugar in the mixing bowl.
-Beat the mixture at med to high speed until mixed well together.
-When cookies are cooled, flip half of them over on their tops and glob about 1 1/2 - 2 TB
of cream cheese mixture on them. If there is extra, divide it among them.
-Next use a butter knife or small spatula to spread the cream cheese mixture smoothly onto
-After you have spread the mixture on half of the cookies, top with the remaining half of
the cookies and press down ever so lightly to secure the top.
-Store in an airtight container in the refrigerator.