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stack of carrot cake oatmeal cookie cream pies

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.

Course Dessert, Snack
Cuisine American
Keyword carrot cake, oatmeal cookies, oatmeal cream pies
Prep Time 10 minutes
Cook Time 12 minutes
chilling time 1 hour
Total Time 22 minutes
Servings 6 sandwhiches
Calories 122 kcal

Ingredients

Cookie Dough

  • 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

Icing

  • 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

Instructions

Cookie Dough

  1. In medium bowl stir together sifted flour, oats, baking powder, cinnamon and salt.
  2. In a separate smaller bowl whisk egg, vanilla, and coconut oil until thoroughly combined.
  3. Pour wet ingredients into flour mixture and stir to create cookie dough.
  4. Fold in carrots and raisins.
  5. 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.
  6. Line two baking sheets with parchment paper.
  7. Using an ice cream scoop plop balls of cookie dough onto pan spacing 1.5-2 inches apart.
  8. Next take your fingers and gently press cookie balls down slightly to form a cookie shape. (don't over flatten)
  9. Bake at 350 F for 12-14 minutes until slightly golden on edges.
  10. Cool completely before icing.

Icing

  1. Combine all ingredients into a clean stand mixer bowl.
  2. On medium with whisk attachment, whip until creamy.
  3. Can add more powdered sugar or coconut milk for desired consistency.
  4. Make Pies
  5. Take a piping bag and fill with frosting. Trim just the tip of off your bag with scissors.
  6. Flip one cookie upside down. Begin piping in the center and spiral slowly outward until entire face of cookie is covered.
  7. Place second cookie on top of icing to create sandwich.

Recipe Notes

Store cookies in the fridge for up to 2 weeks. Freeze individually by wrapping twice with plastic wrap and once with aluminum foil.