Carrot Cake Cookies w/Cream Cheese Filling

Prep Time



Cook Time





Serves Up To




  • Cookies

  • ½ cup butter, softened

  • ⅓ cup packed brown sugar

  • ⅓ cup sugar

  • 1 egg + 1 egg white

  • ½ teaspoon pineapple extract (optional)

  • 2 cups Blue Diamond Almond Flour

  • ½ cup rolled oats

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • 1½ cups coarsely shredded carrots

  • Cream Cheese Filling:

  • 2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 4 ounces ⅓ less fat cream cheese, softened

  • ¼ cup butter, softened


  1. 1

    Preheat oven to 375°F.

  2. 2

    Line two baking sheets with parchment paper.

  3. 3

    Beat together butter, sugars, eggs and extract until creamy.

  4. 4

    Stir in almond flour, oats, baking soda, salt and nutmeg until well mixed, then stir in carrots.

  5. 5

    Drop teaspoons of dough two inches apart on prepared baking sheets.

  6. 6

    Bake for 12 minutes or until lightly browned. Let cool completely.

  7. 7

    Beat all filling ingredients together in a large bowl until light and fluffy. Spread equal amounts of filling over half the cookies; top with remaining cookies.

  8. 8

    Cover and refrigerate until ready to serve.

  9. 9

    These cookies are very delicate. Keep refrigerated to keep them firm.

Made with these products:

Almond Flour Photo

Almond Flour

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