Carrot Zucchini Cake Cookies with Cream Cheese Filling

These Carrot Zucchini Cake Cookies are one of my favorite sweet treats because they blend the cozy flavors of carrot cake with the soft texture of a cookie. I love how the cream cheese filling adds just the right amount of tangy sweetness, perfectly balancing the warm spices and natural moisture from the vegetables. They’re soft, chewy, and taste like little bites of carrot cake heaven.

Why You’ll Love This Recipe

I love this recipe because it’s a creative twist on classic carrot cake. The grated carrots and shredded zucchini keep the cookies moist without being heavy, while the cinnamon and nutmeg fill my kitchen with that comforting, bakery-style aroma. The cream cheese filling adds a luscious center that makes every bite feel indulgent. They’re also easy to customize for nut-free or gluten-free diets, making them a great choice for any occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup grated carrots
1 cup shredded zucchini
1/2 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans
1 cup cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
For a nut-free version, omit the pecans, or substitute them with sunflower seeds.
To make these cookies gluten-free, replace the all-purpose flour with a gluten-free flour blend. Be aware that this may slightly alter the texture of the cookies.

Directions

1. I start by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. I add the eggs and vanilla extract, mixing until smooth.
4. In a separate bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. I gradually add the dry ingredients to the wet mixture, stirring until combined.
6. I gently fold in the grated carrots, shredded zucchini, and chopped pecans until evenly distributed.
7. Using a cookie scoop, I drop spoonfuls of dough onto the prepared baking sheets, spacing them a few inches apart.
8. I bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set.
9. While the cookies cool, I prepare the cream cheese filling by beating the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
10. Once the cookies are completely cooled, I spread a layer of the cream cheese filling on the bottom of one cookie and sandwich it with another to create a soft, cake-like cookie sandwich.

Servings and Timing

This recipe makes about 12–14 cookie sandwiches. It takes around 20 minutes to prepare, 12 minutes to bake, and another 10 minutes to assemble, so the total time is roughly 45 minutes.

Variations

Sometimes I like to add shredded coconut or raisins for extra texture and sweetness. If I’m craving something richer, I drizzle a little white chocolate over the tops of the assembled cookies. For a dairy-free version, I use vegan butter and dairy-free cream cheese. I’ve also made them as single cookies (without the filling) and served them dusted with powdered sugar for a lighter treat.

Storage/Reheating

I store the cookies in an airtight container in the refrigerator for up to 5 days. Since they contain cream cheese filling, I like to keep them chilled and let them sit at room temperature for about 10 minutes before serving for the perfect texture. They can also be frozen for up to 2 months; I thaw them in the fridge overnight before enjoying.

FAQs

Can I use store-bought cream cheese frosting?

Yes, I can use store-bought frosting for convenience, though homemade filling tastes fresher and creamier.

Do I need to peel the zucchini or carrots?

No, I don’t peel them—just wash well and grate. The skins add extra nutrients and color.

How do I prevent the cookies from getting soggy?

I gently squeeze excess moisture from the grated zucchini before mixing it into the dough.

Can I make the cookies smaller?

Yes, I make bite-sized versions by using a smaller scoop and reducing the baking time by a few minutes.

Can I skip the cream cheese filling?

Absolutely. The cookies are delicious on their own, especially with a sprinkle of powdered sugar.

Can I use whole wheat flour?

Yes, but it makes the cookies slightly denser. I sometimes mix half whole wheat and half all-purpose flour.

How do I make these gluten-free?

I substitute all-purpose flour with a gluten-free blend and add ½ teaspoon of xanthan gum if needed for structure.

What’s the best way to shred the zucchini and carrots?

I use a fine grater or a food processor with a shredding attachment for even texture.

Can I add other spices?

Yes, I sometimes add a pinch of ginger or cloves for extra warmth.

Can I freeze the dough?

Yes, I scoop the dough onto a baking sheet, freeze it until solid, then transfer it to a freezer bag. I bake from frozen, adding 1–2 extra minutes.

Conclusion

These Carrot Zucchini Cake Cookies with Cream Cheese Filling are one of my favorite desserts because they’re soft, flavorful, and perfectly balanced. I love how the gentle spices, moist texture, and creamy filling come together to create a cookie that tastes like a mini carrot cake. They’re great for special occasions or simply when I want a homemade treat that feels cozy and indulgent.

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