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A stack of soft carrot cake sandwich cookies filled with cream cheese frosting and rolled in chopped nuts and carrots.

Carrot Cake Sandwich Cookies

Indulge in these delightful carrot cake sandwich cookies, featuring soft, spiced cookies brimming with fresh carrots and a luscious, tangy cream cheese frosting. They capture all the beloved flavors of classic carrot cake in a convenient, bite-sized form.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings: 24 sandwich cookies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake Cookies
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup shredded carrots (about 2 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting
  • 4 oz cream cheese softened, full-fat
  • 1/4 cup unsalted butter softened (1/2 stick)
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch salt

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Rubber Spatula
  • Measuring cups and spoons
  • Baking sheets
  • Parchment Paper
  • Wire cooling rack
  • Small cookie scoop (1.5 tbsp)

Method
 

Prepare the Cookies
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined.
  4. Add the egg and vanilla extract to the wet ingredients, whisking until smooth and creamy.
  5. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix.
  6. Fold in the shredded carrots and chopped pecans/walnuts (if using) until evenly distributed.
  7. Using a small cookie scoop (about 1.5 tablespoons), drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. The cookies will spread slightly.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. They should still be soft to the touch.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting.
Prepare the Cream Cheese Frosting
  1. While the cookies cool, in a medium bowl with an electric mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy (about 2-3 minutes).
  2. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined, then increase to medium speed and beat until light and fluffy. Add the vanilla extract and pinch of salt, beating for another minute.
Assemble the Sandwich Cookies
  1. Once the cookies are completely cool, match them up into pairs of similar size.
  2. Spread or pipe about 1-2 tablespoons of cream cheese frosting onto the flat side of one cookie. Gently place the flat side of a second cookie on top, pressing lightly to create a sandwich.
  3. Repeat with the remaining cookies and frosting. Serve immediately or store for later.

Notes

For best results, ensure your cream cheese and butter are at proper room temperature for a smooth, lump-free frosting. Cookies will stay fresh in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature for about 15-20 minutes before serving for optimal flavor and texture.