Carrot Cake Sandwich Cookies
These carrot cake sandwich cookies combine the soft, moist texture of classic carrot cake with the convenience of a handheld treat. Filled with a rich and tangy cream cheese frosting, they strike the perfect balance between tender cookies and creamy filling for an irresistible dessert.
Ingredients
Carrot Cake Cookies
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1.5 cups finely grated carrots
Cream Cheese Filling
- 200 g cream cheese softened
- 1/4 cup unsalted butter softened
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix brown sugar, granulated sugar, and oil until smooth. Add eggs and vanilla extract and mix well.
- Fold in the grated carrots.
- Gradually combine the dry ingredients with the wet ingredients, mixing just until combined.
- Scoop dough onto prepared baking sheets, spacing evenly.
- Bake for 12–15 minutes until edges are set and centers remain slightly soft.
- Cool completely on a wire rack.
- Prepare the filling by beating cream cheese until smooth, then add butter and mix well. Gradually add powdered sugar and vanilla until creamy.
- Spread or pipe filling onto one cookie and sandwich with another of similar size.
Notes
Use freshly grated carrots for the best moisture and texture. Avoid overmixing the dough to keep cookies soft. Chill the filling if it becomes too soft before assembling. These cookies taste even better the next day as the flavors develop.