This easy carrot cake sandwich cookies recipe with cream cheese frosting filling is tasty, fun, and the perfect springtime and Easter dessert!
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I love making these carrot cake sandwich cookies for Easter! They're these fun little bite-sized sandwich cookies that everyone always compliments when they see them!
If you like carrot cake recipes just as much as me, then try these carrot cake oatmeal cookies with cream cheese glaze, carrot cake bars with cake mix, carrot cake mix cookies with cream cheese frosting, and easy carrot cake using cake mix too!
Why you'll love this recipe
- Easy: With simple pantry staple ingredients and easy-to-follow steps, you'll find this cookie recipe super easy!
- Delicious: Packed with velvety smooth cream cheese frosting filling and an incredibly chewy cookie exterior, these little whoopie pies are going to remind you of a delicious carrot cake in cookie form.
- Festive: These are the perfect Easter cookies with their festive carrot flavour!
Ingredients
- Butter
- Brown Sugar
- Granulated Sugar
- Egg
- Vanilla Extract
- Flour
- Baking Soda
- Baking Powder
- Cinnamon
- Salt
- Carrots
- Oats
- Cream Cheese
- Icing Sugar
See the recipe card below for the ingredient measurements.
Alternative Ingredients
- Chopped Walnuts
- Shredded Coconut
- Rasins
Step-by-Step Instructions
Step 1. Prepare: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Step 2. Mix: To a large bowl, combine and mix the softened butter, brown sugar, and granulated sugar with an electric hand mixer until fluffy. Add the egg and vanilla extract and mix again. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
Step 3. Combine: Add the bowl with the dry ingredient mixture to the bowl of wet ingredients and mix until combined. Fold in the shredded carrots and then the oats.
Step 4. Bake the Cookies: Scoop cookie dough balls by the tablespoon and them place 1 inch apart on the baking sheet and bake them for 9-11 minutes.
Step 5. Frost the Cookies: To a separate bowl, combine and mix the softened butter and softened cream cheese and mix on high until smooth. Add the icing sugar and mix on low until fully incorporated. Wait until the cookies are completely cooled, and then spread frosting on the underside of half of the cookies and place the remaining half of the cookies atop the frosted cookies like a sandwich.
Storage
Store the cookies in an airtight container at room temperature or in the fridge for up to 1 week.
Kitchen Tools
- Mixing Bowls: You'll need one for the wet ingredients and dry ingredients and one more to make the icing.
- Whisk: For mixing the dry ingredients.
- Electric Hand Mixer: To mix the cookie dough and frosting.
- Potato Peeler: For peeling the carrots.
- Cheese Grater: For shredding the carrots.
- Measuring Spoons and Cups: These are used to measure the ingredients.
- Baking Sheets: For baking the cookies.
Helpful Tips
- To make the cookies perfectly round, use a drinking glass with a wider rim than the cookies and turn it upside down over each cookie, moving the glass in a circular motion until they're round. This has to happen as soon as the cookies come out of the oven and are still hot!
- Frost the cookies after the cookies have completely cooled to ensure the frosting doesn't melt.
Frequently Asked Questions
The side with the large holes.
You can simply use a butter knife or the back of a spoon to spread the frosting on to the cookies. You could also transfer the frosting to a piping bag or sandwich bag and cut a hole in it and then pipe on the frosting.
Related Recipes
- Carrot Cake Oatmeal Cookies with Cream Cheese Glaze
- Carrot Cake Bars with Cake Mix
- Carrot Cake Mix Cookies with Cream Cheese Frosting
- Easy Carrot Cake using Cake Mix
- Easy Cream Cheese Frosting Recipe
📖 Recipe
Easy Carrot Cake Sandwich Cookies Recipe
- Total Time: 25 minutes
- Yield: 15 sandwich cookies
- Diet: Vegetarian
Description
This easy carrot cake sandwich cookies recipe are chewy, delicious, and the best Easter dessert!
Ingredients
Cookies
- Butter: 1 cup, softened
- Brown Sugar: ½ cup
- Granulated Sugar: ½ cup
- Egg: 1
- Vanilla Extract: 1 teaspoon
- Flour: 1 and ½ cups
- Baking Soda: ¼ teaspoon
- Baking Powder: ¼ teaspoon
- Cinnamon: 2 tablespoons
- Salt: ¼ teaspoon
- Carrots: 1 cup, shredded
- Oats: ½ cup
Frosting
- Butter: ½ cup, softened
- Cream Cheese: 4 oz, softened
- Icing Sugar: 2 cups
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Mix: To a large bowl, combine and mix the softened butter, brown sugar, and granulated sugar with an electric hand mixer until fluffy. Add the egg and vanilla extract and mix again. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
- Combine: Add the bowl with the dry ingredient mixture to the bowl of wet ingredients and mix until combined. Fold in the shredded carrots and then the oats.
- Bake the Cookies: Scoop cookie dough balls by the tablespoon and them place 1 inch apart on the baking sheet and bake them for 9-11 minutes.
- Frost the Cookies: To a separate bowl, combine and mix the softened butter and softened cream cheese and mix on high until smooth. Add the icing sugar and mix on low until fully incorporated. Wait until the cookies are completely cooled, and then spread frosting on the underside of half of the cookies and place the remaining half of the cookies atop the frosted cookies like a sandwich.
Notes
To make the cookies perfectly round, use a drinking glass with a wider rim than the cookies and turn it upside down over each cookie, moving the glass in a circular motion until they're round. This has to happen as soon as the cookies come out of the oven and are still hot!
Frost the cookies after the cookies have completely cooled to ensure the frosting doesn't melt.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dessert, cookies
- Method: bake
- Cuisine: american
Ann Van Hove says
I made these cookies today. I followed the '2x' (doubling the recipe) and things didn't go so well.
More specifically the amount of flour to be used when the recipe is doubled.
It says: Flour 1 and 1 cup - that is a confusing measurement so I guessed.
Well they tasted good, but all of the cookies turned into 1 giant cookie. You might want to re-word the flour amounts on the 'x2' part. I think it should say 2 C. flour ?? Not sure.
Thanks
Andrea says
Hi Ann, I'm so sorry these didn't turn out how you'd hoped! It looks like there is an issue with the conversion tool for "2x", so i've gone ahead and disabled it for now until it's fixed. Again, so sorry this recipe didn't go as expected! If you are doubling the recipe, you would need 3 cups of flour.