Make this carrot cake sandwich cooke recipe for spring

Carrot Cake Cookie Recipe

I dreamed up my Carrot Cake Sandwich Cookie Recipe for Easter, as a twist on the classic traditional carrot cake. If you love carrot cake and cream cheese filling, this recipe is what you need in your life.

On Easter, I posted a picture of these cookies and I got requests for the recipe. So here we are. I am sharing them with you!

Carrot Cake Cookie Recipe
Carrot Cake Sandwich Cookies with Cream Cheese Filling

Don’t they look nearly divine?

We spent our Easter en casa (at home) this year like many of you. These cookies seemed to be just the tiny joy we needed. Even the Littles enjoyed them.

I must confess that these are not healthy in the slighted. Sorry, we did not cut back on the sugar or the fat. But one carrot cake cookie sandwich is enough because of the rich icing, so moderation, right?

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Carrot Cake Sandwich Cookies Recipe Tips

First Tip

Before we get started on the carrot cake cookie sandwich recipe, I wanted to give you a few tips. First, set out the butter and cream cheese for the recipe at least an hour before getting started so they are softened, but not melted.

Second Tip

The second tip is to use a medium (1″) cookie scoop to drop the cookies on the cookie sheet. This will give a nice uniformity to the size allowing them to cook evenly and turn out in a similar size and shape so you can frost one and pair them up in a snap. I love Wilton supplies for the kitchen. You can purchase a quality scoop on Amazon here.

Third Tip

The third tip for this carrot cake sandwich cookie recipe is to use parchment paper if you have it. This keeps the bottoms from scorching or sticking. These are kind of a soft cookie, so getting them off the pan *might* be tricky so the parchment is that pro touch that will add to your success.

Fourth Tip

And for my final tip: Flatten to cookies with a sugared glass bottom. Huh? Let me explain.

Pour about 1/4 Cup of White Sugar onto a saucer.

With a clean, damp cloth, moisten the bottom of the glass.

Press the glass into the sugar on the saucer, then press the cookie dough ball to flatten it.

Press the glass back in the sugar between each cookie, repeat. This will not only flatten the dough to make it into a more suitable cookie sandwich side, but it also adds a little sparkly glam. We all need a little of that, right?

Now for the carrot cake sandwich cookie recipe as promises…

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Carrot Cake Sandwich Cookie Recipe

Preheat Oven to 350 degrees Fahrenheit
Baking Time: 10 Minutes
Prep Time: 15 Minutes
Makes about 18 Cookie Sandwiches

Carrot Cake Sandwich Cookie Recipe

Filling Icing Ingredients and Recipe

4 oz Full-Fat Cream Cheese
4 Tablespoons Butter, Softened
1/2 Teaspoon Cinnamon
1/2 Teaspoon Vanilla Extract
Pinch of Salt
Add the ingredients above to a mixing bowl and cream together with a mixer.
4 Cups of Powdered/Confectioners Sugar
Add the Sugar to the Cream Cheese mixture 1/4 Cup at a time, beat of medium-high until fully incorporated and the correct icing consistency. Beat for 2 minutes more.

Cookie Ingredients

Cookie Dry Ingredients
2 Cups All-Purpose Flour
1 Cup Quick Oats
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
Pinch of Salt
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Clove
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Ginger

Cookie Wet Ingredients
1 Cup of Butter, softened (2 sticks)
1 1/2 Cups Light Brown Sugar
1 Egg, Beaten
1 Teaspoon Vanilla Extract
1/4 Teaspoon Almond Extract (optional)
1 Carrot Grated (about 1 Cup)
1 Cup Chopped Pecans (optional)

Cookie Directions
Add the dry ingredients in a medium bowl and stir together until well incorporated.
In a large mixing bowl, cream the butter and sugar together.
Add the egg and extract then beat for one minute more.
Fold in the shredded carrots and pecans, if using.
Fold in the flour mixture until fully incorporated. Do not over mix.

Using a 1″ cookie scoop, drop on to a cookie sheet about 2″ apart and press with a sugared glass (see tip above the recipe).
Bake for 10 minutes or until the edges start to get golden ever so slightly. Do not over-bake.
Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack or parchment on the counter to cool completely.

Once completely cool, add approximately 2 Tablespoons of icing filling to one cookie and spread evenly. Add the second cookie to make the cookie sandwich.


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About the Author, Jaime

Jaime Ragsdale
Jaime Ragsdale, Founder of Altogether Mostly

Here at Altogether Mostly, you will find grace, compassion, joy, and beauty. I use empathy and a little tough love to bring out the best in people. I live in the Midwest United States with my loving husband and awesome children. 
For more about me and Altogether Mostly, please visit my about page here.

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