Stuffed Carrot Cake Oatmeal Cookies

Stuffed Carrot Cake Oatmeal Cookies
Everyone will love these yummy OUTSTANDING stuffed cookies that are so easy to make! This is a RELAXED and stress-free baking experience, perfect for young bakers,

Secret ingredient: Cake Mix

You probably already know that I’m a massive fan of cake mix cookies. Not only are cake mix cookies quick and easy, but it cuts out most of the measuring and extra ingredients. I zhooshed these cookies by adding oatmeal, raisins, and walnuts, plus some brown sugar and cinnamon. The results are fabulous! These cookies taste like carrot cake, only better. And, just when you think they couldn’t get any more scrumptious, I sandwiched in a cream cheese filling. Oh my goodness! These are some seriously yummy cookies.

image of ingredients

Yet, cookies are super simple. This is a great baking project to include the younger ones and a perfect recipe to give older kids free rein. I used a carrot cake box mix. I buy cake mix only when it’s on sale, and then I stock up on all sorts of flavors. Carrot Cake is not a traditional mix flavor, so I grab a couple of boxes when I see it on sale.

Along with the added “zhooshing” ingredients, the filling requires cream cheese and powder sugar. If you want to make these cookies super quick, just the pre-made canned frosting. There’s a creamy cream cheese frosting (Duncan Hines) which will work just as well. I didn’t have a can in my pantry, so I made my own. It only takes a minute to mix up.

Mix batter in minutes

images of batter in the mixing bowl
Mix the batter with an electric mixer

As I mentioned, these cookies are a little more involved than my usual cake mix cookie recipes. This recipe calls for both butter AND shortening (like Crisco). Butter adds a rich taste but causes the cookies to spread too flat. Shortening, while flavorless, makes baked goods softer, more tender, and “taller.” Using half butter and half shortening is the perfect combination. An electric mixer works best for this recipe, either a hand-held or stand mixer. Mix the shortening, butter, cake mix, water, cinnamon, and egg mixing on medium speed until smooth. Stir in the oats, raisins, and nuts.

cookie dough on a baking sheet/pan
Drop dough 2 inches a part of a prepared baking sheet/pan

Using a cookie scoop or rounded spoon, drop dough about 2 inches apart onto a baking sheet/pan lined with a silicone mat or parchment paper—Bake for 9 to 12 minutes (centers will be soft).

Bake and cool

Cookies on wire rack
Transfer cookies to a wire rack after cooling for 5 minutes on baking pan

Cool 5 minutes; remove from pan and cool on a wire rack.

Stuff cookies with cream cheese filling

Mix cream cheese and powdered sugar to make filling. Spread on cooking bottoms.

While the cookies cool, mix up the cream cheese, butter, and vanilla until reaching the right consistency. Spread the filling on the bottoms of half the cookies and top with the remaining cookies.

stuffed cookies on wire rack
Top frosted bottoms with the other half of the cookies

These cookies are delicious with a cup of coffee, tea, or a cold glass of milk. Enjoy!


Stuffed Carrot Cake Oatmeal Cookies

Recipe by Jane BruceCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy


Prep time


Baking time



Carrot cake cookies stuffed with cream cheese frosting and brimming with a healthy dose of oatmeal and raisins are a yummy afternoon snack or dessert.  Made with a boxed cake mix, these cookies are prepped and in the oven in just minutes.  The cookies are sandwiched together with a creamy cream cheese stuffing.  This is a perfect baking project for young bakers, new bakers and non-bakers!


  • 1 box carrot cake mix

  • ½ cup packed brown sugar

  • ¾ cup (1½ sticks) butter or margarine, softened and divided

  • ½ cup shortening

  • 2 tablespoons water

  • 1½ teaspoons ground cinnamon

  • 1 egg

  • 2 cups quick-cooking or old-fashioned oats

  • 1 cup raisins

  • 1 cup chopped walnuts (optional)

  • 4 ounces cream cheese, softened

  • 1 teaspoon vanilla

  • 2 cups powdered sugar


  • PREP: Preheat oven to 375°F. Set out butter to soften.
  • In large bowl, beat cake mix, brown sugar, 1/2 cup softened butter (1 stick), shortening, water, cinnamon and egg with an electric mixer on medium speed for about 1 minute or until smooth. Stir in oats, raisins and nuts. Using a cookie scoop or rounded spoon drop dough about 2 inches apart onto a baking sheet/pan lined with a silicone mat or parchment paper.
  • Bake 9 to 12 minutes (centers will be soft). Cool 5 minute before removing from pan. Transfer to a wire to completely cool before stuffing with filling.
  • For filling, beat together cream cheese and the remaining 1/4 cup softened butter and vanilla until light and fluffy in a large bowl. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in remaining powdered sugar to reach spreading consistency. Spread bottoms of half of the cookies with cream cheese filling. Top with bottoms of remaining cookies.


  • Filling: Save time by using pre-made frosting (recommended: Creamy Cream Cheese by Duncan Hines)
  • Nuts: Chopped pecans are be used in place of the walnuts

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