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Carrot Oatmeal Cream Pies


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 18 cream pies 1x

Description

Carrot Oatmeal Cream Pies are a fun spin on a nostalgic, childhood treat. Two soft cookies that are loaded with fresh carrot, oats and spices are smooshed together with a decadent, cream cheese frosting. Each bite will take you back in time! These cookie sandwiches are the perfect combination between a carrot cake and a classic oatmeal cream pie. They will disappear before you know it!


Ingredients

Scale

For the cookies:

  • 2 sticks (16 tablespoons) butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups rolled oats
  • 3/4 cup shredded carrot

For the frosting:

  • 8 oz cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the cookies:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one egg at time, making sure to wipe down the sides of the bowl in between each addition. Mix in the vanilla extract.
  2. Add in the flour, baking soda, salt, cinnamon and oats on low speed until combined and a cookie batter has formed. Gently mix in the shredded carrot until combined. Using a medium-sized cookie scoop, scoop the cookie batter out onto baking sheets, placing them a couple inches apart.
  3. Bake for 11-12 minutes, or until the cookies are slightly golden brown. Let the cookies cool slightly on the baking sheets before transferring them to a cooling rack to cool completely.

For the frosting:

  1. In the bowl of an electric mixer, cream together the cream cheese and butter on medium speed until smooth, about a couple minutes. Reduce the speed to low and add in one cup of powdered sugar at a time until a smooth frosting forms.Mix in the vanilla extract.

To assemble:

  1. Once the cookies are completely cooled, flip half of the cookies over and evenly spread about a 1-2 tablespoons of the frosting on each bottom, stay away from the edges of the cookies. Top each frosted bottom with a cookie top and gently push together to form a frosted cookie sandwich. The frosting should be evenly at the sides and not spilling out. Enjoy!

Notes

  • Make sure that the cookies are completely cooled before assembling. Otherwise the frosting will melt from the heat of the cookies and will not hold together.
  • Store these Carrot Oatmeal Cream Pies gently stacked in an air-tight container in the refrigerator. Take them out and bring them to room temperature before serving so that they are not cold and hard.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 386
  • Sugar: 27.7g
  • Sodium: 296mg
  • Fat: 20.8g
  • Carbohydrates: 46.4g
  • Fiber: 1.3g
  • Protein: 4.6g
  • Cholesterol: 75mg

Keywords: Carrot Oatmeal Cream Pies

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