Recipe for Carrot Oatmeal Cream Pies, a twist on the classic Little Debbie Creme Pie. Flavorful oatmeal cookies packed with shredded carrots and sandwiched with lemon zest cream cheese frosting!
I’m going to be honest with you..I’m not a big carrot fan. However, I LOVE carrot cake, its one of my favorites! Weird, yes I know. These Carrot Oatmeal Cream Pies offer the same carrot cake enjoyment in an easy handheld sandwich. When making an entire cake just won’t do, try these instead.
5 reasons why you should make Carrot Oatmeal Cream Pies!
- Fresh carrot and raisins makes these pies a healthier version than store bought.
- Substitute the wheat flour with almond meal for a Gluten Free option.
- Substitute the egg with a vegan egg for a Vegan option.
- Perfect treat for a Spring or Easter party.
- They’re delicious!
Can you freeze Carrot Oatmeal Cream Pies?
Yes! You can easily freeze individual cookie sandwiches for several months. Wrap each Carrot Oatmeal Cream Pie twice with plastic wrap and once with aluminum foil to prevent freezer burn.
Are Carrot Oatmeal Cream Pies Healthy?
To stick with a healthier option, make your cookies and eat them without the icing. The cookie dough is made without refined sugar and is a healthier option to the having the cream pie.
Carrot Oatmeal Cream Pies
Recipe for Carrot Oatmeal Cream Pies a twist on the classic Little Debbie Creme Pie. Flavorful oatmeal cookies packed with shredded carrots and sandwiched with lemon zest cream cheese frosting! Easily freeze individual cookie sandwiches for several months.
- 1 cup grated carrots
- 1/2 cup raisins
- 1 cup old fashioned oats
- ¾ cup whole wheat flour
- 1 ½ tsp baking powder
- 1 1/2 tsp cinnamon
- Pinch of salt
- 2 Tbsp coconut oil-melted and cooled
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup honey or agave
- 1/4 cup maple syrup
- 1 package room temp cream cheese cut into cubes
- 1/4 cup coconut milk
- 2 cups powdered sugar
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 Tbsp vanilla extract
In medium bowl stir together sifted flour, oats, baking powder, cinnamon and salt.
In a separate smaller bowl whisk egg, vanilla, and coconut oil until thoroughly combined.
Pour wet ingredients into flour mixture and stir to create cookie dough.
Fold in carrots and raisins.
Cover bowl with plastic wrap and set in fridge to chill for 1 hour to set. Chilling allows oats to absorb moisture and create a better rise.
Line two baking sheets with parchment paper.
Using an ice cream scoop plop balls of cookie dough onto pan spacing 1.5-2 inches apart.
Next take your fingers and gently press cookie balls down slightly to form a cookie shape. (don't over flatten)
Bake at 350 F for 12-14 minutes until slightly golden on edges.
Cool completely before icing.
Combine all ingredients into a clean stand mixer bowl.
On medium with whisk attachment, whip until creamy.
Can add more powdered sugar or coconut milk for desired consistency.
Take a piping bag and fill with frosting. Trim just the tip of off your bag with scissors.
Flip one cookie upside down. Begin piping in the center and spiral slowly outward until entire face of cookie is covered.
Place second cookie on top of icing to create sandwich.
Store cookies in the fridge for up to 2 weeks. Freeze individually by wrapping twice with plastic wrap and once with aluminum foil.