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Carrot Cake Cookie Sandwiches

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These Carrot Cake Cookie Sandwiches take the two best parts of carrot cake, the fluffy, tender carrot cake and sweet cream cheese frosting, and put them in cookie form. They're easy to make but are so fun and festive, especially for spring time.

  • Author: Marisa Bakes
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 5-6 servings
  • Category: Dessert

Ingredients

Carrot Cake Cookies

  • 240 grams (2 cups) flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 4 oz (1/2 cup) unsalted butter, softened
  • 99 grams (1/2 cup) sugar
  • 106 grams (1/2 cup) brown sugar
  • 85 grams (3/4 cup) finely shredded carrots, not packed
  • 1 egg, depending on liquid let off by carrots*

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 4 oz (1/2 cup) unsalted butter, softened
  • 283 grams (2 1/2 cups) powdered sugar
  • 28 grams (1 tbsp) heavy cream

Instructions

Carrot Cake Cookies

  1. Preheat oven to 350° F.
  2. In a large bowl, whisk together the flour, baking soda, salt and spices and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.
  4. With the mixer on low, slowly add in the flour mixture followed by the shredded carrots. Scrape down the sides of the bowl to ensure it is fully incorporated. *See note.
  5. Using a 2 tbsp scoop, form cookies into balls and place them a few inches apart on a parchment lined cookie sheet.
  6. Bake for 14-16 minutes until cookies are slightly firm around the edges but still a little soft in the middle.
  7. Let cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack.

Cream Cheese Frosting

  1. Cream together the butter and cream cheese until smooth.
  2. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream.
  3. Scrape down the sides of the bowl and mix until light and fluffy.
  4. Immediately transfer to a pastry bag with an Ateco 807 or similar piping tip. If you don't have that type of big round piping tip, cut the tip of the bag until you have a hole about the size of a dime.

Assembly

  1. Turn half of the cookies upside down. Starting on the outer rim of the bottom of the cookie, pipe a swirl, moving further into the center.
  2. Top with another cookie so that the tops of the cookies are facing outward. Repeat this process with the rest of the cookies. Enjoy!

Notes

  • Make sure you use whole carrots and wash, peel, and grate them until they are fine. Do not use baby carrots or pre-shredded carrots. You’ll need about 2-3 large carrots.
  • *If the batter is still too dry once mixed, add 1 egg and mix just until combined. The dough will be a little softer but can be chilled for about 10 minutes before scooping. This is only necessary if your carrots don't provide enough juice.
  • Leftover cookie sandwiches can be stored in an airtight container in the fridge for several days. You can reheat them in the microwave for 10-15 seconds.

Find it online: https://marisabakes.com/2025/04/16/carrot-cake-cookie-sandwiches/