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Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
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Carrot Cake Cookies:
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1½ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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½ teaspoon ground ginger
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½ cup unsalted butter, softened
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¾ cup brown sugar, packed
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¼ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1½ cups finely grated carrots
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½ cup chopped walnuts or pecans (optional)
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¼ cup raisins (optional)
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Cream Cheese Filling:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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1½ cups powdered sugar
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1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Gradually mix in the dry ingredients until just incorporated.
- Fold in the grated carrots, nuts, and raisins if using.
- Scoop dough into tablespoon-sized mounds onto prepared baking sheets, spacing them apart.
- Bake for 12–14 minutes, or until edges are set and tops are lightly golden.
- Cool completely on a wire rack before filling.
- To make the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until fluffy.
- Spread or pipe filling onto the flat side of one cookie and top with another to form a sandwich.
Notes
- Finely grate carrots for soft, cake-like cookies.
- Chill the filling slightly for cleaner sandwich assembly.
- Add shredded coconut or pineapple for extra carrot cake vibes.

These Carrot Cake Cookie Sandwiches are a fun, handheld twist on the classic dessert. Soft, spiced carrot cake cookies are sandwiched with a rich, creamy frosting for the perfect balance of cozy flavors and sweetness. They’re easy to make, irresistibly cute, and perfect for sharing—or keeping all to yourself.
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