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Carrot Cake Sandwich Cookies with Cream Cheese Filling

September 16, 2014 by overtimecook 14 Comments

Carrot Cake Sandwich Cookies are perfect for fall: soft and cake-y cookies with cream cheese filling in the middle!

Carrot Cake Sandwich Cookies on OvertimeCook

I don’t have much to say today. Or maybe I have too much to say? All I know is that I’m exhausted, thinking too much about food – holiday food in particular – and it’s not even Rosh Hashanah yet. I love hearing from all of you, seeing pictures of the recipes you’re making from this blog, advising you on menu plans, etc. And it leaves me wondering…are you all exhausted too? Do you feel the burnout yet? Or does the thought of having your freezer stocked with all the holiday food you could ever need keep you going?

Well either way, I really hope there’s room for one more season, freezer-friendly, and absolutely delicious recipe yet. Carrot Cake Sandwich Cookies really are the perfect dessert recipe for Rosh Hashanah, what with the carrots (they’re a Rosh Hashanah tradition), the seasonal flavors, and the holiday like presentation of these gorgeous desserts.

But here’s the thing. If you aren’t in the mood of making fancy shmancy sandwich cookies, you can totally just make the cookies and serve them as is. Trust me, they’re good enough to serve plain too!

5.0 from 1 reviews
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Carrot Cake Sandwich Cookies with Cream Cheese Filling
Author: Miriam Pascal, OvertimeCook.com
Recipe type: Dessert
Prep time:  10 mins
Cook time:  12 mins
Total time:  22 mins
Serves: 18
 
Ingredients
Cookies
  • 1 cup (2 sticks) butter or margarine
  • ¾ cup dark brown sugar
  • ¾ cup granulated sugar
  • 1 egg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ground ginger (optional, but highly recommended)
  • ¼ teaspoon ground nutmeg (optional, but highly recommended)
  • 1 teaspoon vanilla extract
  • 1 ½ cups finely shredded carrots
  • 2 cups flour
  • 1 cup oatmeal
Cream cheese filling:
  • 1 stick (½ cup) butter or margarine
  • 8 ounces cream cheese, unwhipped (tofutti works)
  • 1 teaspoon vanilla bean paste of vanilla extract
  • 3 cups confectioner’s sugar
Instructions
  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of an electric mixer on medium speed, beat together butter and sugars until combined and creamy. Add egg, baking powder, baking soda, cinnamon, ginger, nutmeg, and vanilla. Beat until combined. Beat in the shredded carrots. Mixture will be thick. Add flour and oatmeal and beat until just combined.
  3. Using a medium cookie scoop, spoon the mixture onto the prepared baking sheets. Leave plenty of room for spreading between cookies. For a neater look, roll the scoops between your palms into even balls. Bake for 12 minutes. Set aside to cool completely before forming sandwiches.
  4. Prepare the icing. In the bowl of an electric mixer (or using a hand mixer), blend all ingredients together until smooth and creamy.
  5. To assemble the cookies, spoon icing on top of half the cookies, then top with the remaining cookies. For a fancier look (as pictured), pipe the filling in a circle using a large star tip such as a Wilton 1M.
To make ahead and freeze:
  1. Make the cookies as directed and store in the freeze. Make the filling and assemble just before serving.
  2. (You can actually freeze these completely assembled, but it's better to freeze without the filling.)
3.2.2708

Carrot Cake Sandwich Cookies

If you liked this recipe, you’ll also love: 

Strawberry Lemonade Sandwich Cookies

Nutella Chocolate Chip Sandwich Cookies

Maple Sandwich Cookies with Toasted Pecans

Some more great Rosh Hashanah Desserts: 

Lemon Glazed Honey Cookies

Mini Apple and Honey Tarts

Honey Cupcakes with Cream Cheese Frosting

Chocolate Pomegranate Bundt Cake

Tools used in this recipe:

Cookie Sheets

Thanks for stopping by! Happy cooking and baking… -Miriam

Disclosure: this post contains an affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.

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Filed Under: Cheesecake/Dairy Desserts, Cookies, Dessert, Holiday, Rosh Hashanah, Seasonal Tagged With: carrot, Cookies, dessert, Recipes, sandwich cookies


Comments

  1. Sarah says

    September 16, 2014 at 3:45 pm

    These look AWESOME!! Thanks for sharing! I’d really like to try them.

    Reply
  2. Liz @ Tip Top Shape says

    September 17, 2014 at 10:15 am

    I love carrot cake! It’s my favorite!!! This looks delicious!

    Reply
  3. shoshana says

    September 17, 2014 at 11:43 am

    They look amazing! Do you know if I can substitute baby carrot food jars in place of the grated carrots and how many? Thanks!

    Reply
    • overtimecook says

      September 17, 2014 at 12:43 pm

      I don’t recommend it.

      Reply
  4. malkie says

    September 17, 2014 at 12:33 pm

    How would I make these not in a sandwich cookie but still with that delicious sounding frosting?

    Reply
    • overtimecook says

      September 17, 2014 at 12:41 pm

      Your best bet is to drizzle this cream cheese glaze over the cookies: http://overtimecook.com/2013/01/10/mini-red-velvet-bundt-cakes-with-cream-cheese-glaze/

      Reply
  5. eta says

    September 18, 2014 at 12:32 pm

    have you played with less margarine or sugar?

    thanks.

    Reply
  6. Anna (Hidden Ponies) says

    October 1, 2014 at 12:44 pm

    These are incredible! I love how special sandwich cookies feel, and carrot cake is one of my favourites.

    Reply
  7. deveaux says

    January 20, 2015 at 10:16 pm

    what kind of oatmeal? readymade or raw oats?

    Reply
    • overtimecook says

      January 20, 2015 at 11:11 pm

      Raw oats.

      Reply
  8. Amy @ Chew Out Loud says

    January 21, 2015 at 1:53 am

    Oh, yummers!!! Carrot cake is my favorite cake, esp. with creamy cream cheese frosting. Now in this cookie form, yikes, I’m in for it!! It’s on my list of to-bakes for sure now. Great job, this looks outstanding 🙂

    Reply
  9. Aviva says

    July 27, 2015 at 8:20 am

    Hi,

    I made the carrot cookies and they came out delicious! However, the batter was not as thick as described and when they came out of the oven they were very thin and pan-cake like. Any suggestions as to how I can make the cookies come out thicker? Thank you again for such an amazing recipe.

    Reply
  10. Perele says

    September 25, 2016 at 8:30 pm

    Looks amazing, can I make it as muffins?

    Reply
    • overtimecook says

      September 27, 2016 at 4:08 pm

      I don’t recommend it as the texture wouldn’t work so well. Do a search though – I have a great carrot muffin recipe.

      Reply

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