Carrot Cake Sandwich Cookies Recipe

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Carrot Cake Sandwich Cookies Recipe: There are a lot of people who enjoy carrot cake because of its moist texture and warm spices. It is a classic dessert. However, have you ever considered the possibility of transforming this well-liked cake into sandwich cookies?



Carrot Cake Sandwich Cookies Recipe

In order to make these delectable treats suitable for any event, they combine the flavours of carrot cake with a filling that is creamy. I am going to share with you in this blog post a recipe for carrot cake sandwich cookies that is not only easy to make but also highly delicious. These cookies are sure to impress your friends and family.




For the cookies:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

For the cream cheese filling:

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

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  • Line two baking sheets with parchment paper and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • To make the batter, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl and whisk them together. Put aside for later.


  • The butter that has been softened, the granulated sugar, and the brown sugar should be mixed together in a large mixing bowl until the mixture is fluffy and light.
  • Beat the butter mixture until it is completely incorporated with the egg and vanilla extract after adding them.


  • Mix the dry ingredients into the wet ingredients in a slow and steady manner until they are almost completely incorporated.
  • The grated carrots, chopped nuts, and raisins should be mixed in with the dough until they are distributed evenly throughout the pastry.


  • Use a tablespoon-sized scoop of dough to place the dough on the baking sheets that have been prepared, making sure to leave some space between each cookie.
  • Once the oven has been preheated, place the cookies inside and bake them for ten to twelve minutes, or until the edges are golden brown.


  • After removing the cookies from the oven, allow them to cool for five minutes on the baking sheets before moving them to a wire rack to finish cooling completely.
  • Cream cheese that has been softened and butter should be mixed together in a medium-sized mixing bowl until the mixture is smooth and creamy.


  • While continuing to beat the cream cheese mixture, gradually add the powdered sugar and vanilla extract. Continue to beat until the mixture is smooth and fluffy.
  • At the point in time when the cookies have reached their final state of cooling, spread a substantial quantity of the cream cheese filling onto the underside of half of the cookies.


  • The sandwich cookies are created by placing another cookie on top of each frosted cookie, with the bottom side facing down.
  • Using light pressure, secure the filling between the cookies by pressing down on them.


  • This process should be repeated with the remaining cookies and filling until all of the sandwich cookies have been formed.


Nutrition Information

  • Calories: 247 total
  • Fat: 17 g
  • saturated Fat: 9 g
  • trans Fat: 0 g
  • unsaturated Fat: 7 g
  • cholesterol: 50 mg
  • sodium: 136 mg
  • carbohydrates: 21 g
  • fiber: 1 g
  • sugar: 8 g
  • protein: 3 g


Make ahead of time and store extras. Before frosting, the cookies can be kept at room temperature for up to three days in a container that keeps air out. You can make the filling ahead of time and keep it in the fridge for up to three days.



These are best served within a couple of hours of being cooked and put together. To get cold. You can also freeze these cookies with or without the frosting on top. After the cookies are completely cool, put them on a baking sheet, leaving space between them. You can do this with frosted or plain cookies.



Put the baking sheet in the freezer and freeze the cookies until they are solid. Put one piece of plastic wrap around each cookie and put them all in a freezer bag. Seal the bag. When you’re ready to serve, take out as many cookies as you want from the freezer bag and peel off the plastic wrap. Put the cookies on the counter for about 20 minutes to thaw.


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