Carrot Cake Sandwich Cookies with Cream Cheese Filling
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 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
  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.)
Recipe by Overtime Cook at