Carrot Cake Sandwich Cookies

  • prep time25 min
  • total time 37 min
  • serves
Anna Olson
Anna Olson

These soft, cake-like cookies are already tasty enough to be served as a treat on their own, but the cream cheese filling makes them even better. They look stunning on a holiday dessert table.

Makes 18 assembled cookies.

44 Ratings
Directions for: Carrot Cake Sandwich Cookies



½ cup unsalted butter, at room temperature

½ cup packed light brown sugar

1 large egg, at room temperature

1 tsp pure vanilla extract

1 cup all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp fine sea salt

1 cup finely grated carrots

½ cup regular rolled oats (not instant)

½ cup flaked sweetened coconut

½ cup dried currants


½ cup cream cheese, at room temperature

¼ cup unsalted butter, at room temperature

½ cup icing sugar, sifted

1 tsp vanilla bean paste or pure vanilla extract



1. Preheat the oven to 350°F (180°C) and line 2 baking trays with parchment paper.

2. For the cookies, beat the butter and brown sugar together by hand until well blended and almost fluffy, about a minute. Beat in the egg, followed by the vanilla.

3. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg and salt and stir until evenly combined. Stir in the carrots, followed by the oats and coconut. Stir in the currants.

4. Use a small ice cream scoop to drop levelled amounts of the batter onto the baking trays, 2 inches (5 cm) apart. It’s important to drop level scoops so that the cookies bake with nice domed tops.

5. Bake the cookies for about 12 minutes, until they lift easily from the tray. Cool on the trays on wire racks.


1. For the filling, beat the cream cheese and butter by hand until smooth. Add the icing sugar and vanilla and beat again until fluffy and well blended.

2. To assemble the sandwiches, spoon the filling into a piping bag fitted with a large plain piping tip and pipe a layer of filling over the flat side of a cookie (or use a spatula to spread a generous dollop of the filling instead). Press a second cookie, flat side down, on top of the filling.

Tips and Substitutions

These cookies are soft, almost like a muffin. Unfilled, they can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months. Thaw them at room temper-ature until soft. Once assembled, they will keep, refrigerated in an airtight container to preserve the cream cheese frosting, for up to 5 days.

Source and Credits

Excerpted from Set for the Holidays with Anna Olson

Courtesy of Penguin Random House

See more: Bake, Cheese, Cookies

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