Carrot Cake Sandwich Cookies

Decadent, soft and tender carrot cake cookies filled with cream cheese. All the flavors of carrot cake rolled into cookies!

We just entered the carrot cake season and nothing could make me happier as I am literally obsessed with carrot cakes! They are moist, sweet and packed with delicious flavors. Really, what’s not to love about carrot cake?

I have a bunch of carrot cake recipes on the blog and you can easily find some inspiration for Easter. Among them, there are my so-called Best Ever Carrot Cake (so moist!) , my Skinny Carrot Cake Muffins with Coconut Cream, and also my Brown Butter Zucchini Carrot Cake. This year, I’m back with something a little bit different: a carrot cake cookie!

The recipe is part of my 2019 baking challenge: a cookie recipe a month! Last month I shared some decadent fudgy chocolate brownie cookies and for March I figured I should prepare something more seasonal to put us in the mood for spring, hence this idea of carrot cake cookies.

We could debate the identity of these sweet treats. They look like sandwich cookies or whoopie pie, and they taste like inside-out carrot cake muffins. Very moist and tender in the inside, with a generous layer of frosting. Whatever you choose to call them, one thing is sure: you need them in your life! They will of course be perfect for Easter, but they would also work for any other occasion all year round.

These carrot cake cookies are not your average cookies. Expect a super soft and tender texture, while the taste is not too sweet and perfectly balanced with the cream cheese frosting filling. Again, you really have all the flavors of a classic carrot cake, in a bite-size portion.

At first, I thought that it would take some time to prepare them but I became pleasantly surprised while making them. For the carrot cake cookies, the only part that requires a little bit of effort, at least if you do it by hand, is to grate the carrot (I like mine finely grated so it can bring all the moistness to the cookies).

This part aside, mix all the ingredients together (do not overmix), and chill the dough. The dough will be very sticky and it’s totally normal. Using an ice cream scoop or two tablespoons, scoop out the dough onto a prepared baking sheet and bake for 12-13 minutes. Unlike classic cookies, you want them set in the center. Just tap with your fingers gently to do the test. Before using the cookies, make sure you let them cool completely.

When your cookies are ready to use, prepare the cream cheese frosting. Again, nothing difficult here: just combine all the ingredients until fluffy. For assembling the sandwich cookies, I like to use a piping bag to pipe the frosting onto the flat surface of the cookie. You are welcome to do the same for a beautiful finish, or simply use a knife to spread the filling over. Cover with the other cookie and your carrot cake sandwich cookie is ready!

Carrot Cake Sandwich Cookies

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• Author: Delphine Fortin
• Prep Time: 20 mins
• Cook Time: 12 mins
• Total Time: 32 minutes
• Yield: 16 sandwich cookies 1x

Decadent, soft and tender carrot cake cookies filled with cream cheese. All the flavors of carrot cake rolled into cookies!

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Ingredients

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For the carrot cake cookies:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 cup (50g) quick oats
• 3/4 teaspoon baking soda
• 1 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1 pinch of salt
• 1/2 cup (120g) unsalted butter , softened at room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (90g) packed light-brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups (65g) finely grated carrots
• 3/4 cup (90g) chopped walnuts

For the filling:

• 6 ounces (170g) cream cheese , softened at room temperature
• 9 Tablespoons (130g) unsalted butter , softened at room temperature
• 1 pinch salt
• 1/2 teaspoon vanilla extract (optional)
• 1 cup (125) powdered sugar

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Instructions

For the cookies:

1. In a medium size bowl, mix together flour, oats, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
2. Using an electric stand mixer fitted with the paddle attachment, cream together butter with both sugars, until combined. Mix in the egg and vanilla extract.
3. Set mixer on low speed and slowly add in the flour mixture and mix just until combined. Stir in the grated carrots, then fold in walnuts. Cover the bowl and chill the dough for about 1 hour.
4. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
5. Shape balls, using 2 tablespoons of dough for each of them, then place on the prepared baking sheet, spacing cookies about 2-inches apart.
6. Bake for about 12 – 13 minutes, or until center is set. Allow to cool on baking sheet for a few minutes, then transfer to a wire rack to cool.

For the cream cheese filling:

1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese, butter and salt until smooth and fluffy.
2. Stir in vanilla and powdered sugar and continue to whip until smooth and very fluffy.
3. Sandwich 2 cookies together with the cream cheese filling, and enjoy!

Notes

Recipe inspired and adapted from Cooking Classy.

Cookies, Fall, Snacks, Spring

Did you make this recipe?

Lastly, if you make this Carrot Cake Sandwich Cookies, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!