Go Back
Stack of four homemade carrot cake sandwich cookies with cream cheese filling on a wooden board.

Carrot Cake Cookie Sandwiches

Indulge in these delightful carrot cake cookie sandwiches, featuring soft, spiced carrot cake-inspired cookies generously filled with a tangy, rich cream cheese frosting. A perfect treat for any occasion!
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 24 minutes
Total Time 59 minutes
Servings: 12 sandwiches
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake Cookies
  • 1/2 cup unsalted butter softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup grated carrots finely grated
  • 1/2 cup chopped pecans or walnuts optional
For the Cream Cheese Frosting
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 1/2 tsp vanilla extract
  • 1-2 tbsp milk or cream as needed

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric Mixer
  • Whisk
  • Rubber Spatula
  • Baking Sheets
  • Parchment Paper
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

For the Carrot Cake Cookies
  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
  3. Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Fold in the finely grated carrots and optional chopped pecans or walnuts using a rubber spatula until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Rotate baking sheets halfway through if needed for even baking.
  9. Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely. Repeat with remaining dough.
For the Cream Cheese Frosting
  1. In a medium mixing bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy (about 2 minutes).
  2. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increasing speed to medium until fluffy.
  3. Beat in the vanilla extract. If the frosting is too thick, add milk or cream 1 teaspoon at a time until desired sandwiching consistency is reached.
Assembly
  1. Once the cookies are completely cool, pair them up by size.
  2. Spread a generous amount of cream cheese frosting on the flat side of one cookie.
  3. Place another cookie on top, flat side down, to create a sandwich.
  4. Repeat with the remaining cookies and frosting.

Notes

For best results, ensure butter, cream cheese, and egg are at room temperature. Finely grating the carrots ensures they blend seamlessly into the cookies. Store carrot cake cookie sandwiches in an airtight container in the refrigerator for up to 3-4 days.