Best carrot cake sandwich cookies! These cookies have light and fluffy cream cheese frosting between moist carrot cake cookies.
It’s that time of year!
I wish carrot cake was more of a year-round treat, but it seems like it only makes an appearance around certain holidays, like Easter.
So, in honor of all things carrot cake, I decided to make these easy Carrot Sandwich Cookies.
The cookies are nice and moist and are full of carrot-y yumminess.
Then, there’s a layer of light and fluffy cream cheese frosting sandwiched between the cookies.
To say that they’re delicious is an understatement!
Ingredient notes
Flour: To properly measure the flour, weigh or sift/stir the flour to break it up. Lightly spoon into the measuring cup and level.
Spices: If you like your carrot cake to be more of a carrot-spice cake, I suggest doubling the given amounts on the spices.
Coconut oil: Or another neutral oil, like vegetable or canola oil.
Pecans: Feel free to use chopped walnuts or omit the nuts if you prefer.
Coconut: If you like a less sweet cookie, feel free to use unsweetened coconut.
How to make
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
With an electric mixer (either hand or stand), beat together the coconut oil and sugars until light and creamy, about 5 minutes.
Beat in the eggs and the vanilla until combined. Stir in the flour mixture just until combined.
Stir in the carrots, nuts, and coconut. Cover, and chill the batter in the refrigerator for 1 hour.
Using a 1 tablespoon cookie scoop, drop about batter about 2-inches apart onto the prepared baking sheets.
Bake for 8-12 minutes, or until the cookies spring back when pressed gently.
Remove from the oven and let the cakes cool on the sheets for at least 5 minutes.
Transfer to wire cooling rack to cool to room temperature before filling.
To assemble, generously spread half of the cookies with filling.
Top with other half of the cookies. Cover, and store leftover cookies in the fridge.
How to store
Store the cookies in a single layer in a resealable container in the fridge.
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Carrot Cake Sandwich Cookies
Equipment
- Mixer
Ingredients
Cookies
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated carrot
- 1/2 cup chopped pecans optional
- 1/2 cup flaked sweetened shredded coconut optional
- Cream Cheese Frosting
Instructions
- Preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats; set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- With an electric mixer (either hand or stand), beat together the coconut oil and sugars until light and creamy, about 5 minutes.
- Beat in the eggs and the vanilla until combined.
- Stir in the flour mixture just until combined.
- Stir in the carrots, nuts, and coconut.
- Cover, and chill the batter in the refrigerator for 1 hour.
- Using a 1 tablespoon cookie scoop, drop about batter about 2-inches apart onto the prepared baking sheets.
- Bake for 8-12 minutes, or until the cookies spring back when pressed gently.
- Remove from the oven and let the cakes cool on the sheets for at least 5 minutes.
- Transfer to wire cooling rack to cool to room temperature before filling.
- To assemble, generously spread half of the cookies with filling.
- Top with other half of the cookies.
- Cover, and store leftover cookies in the fridge.
Notes
- Flour: To properly measure the flour, weigh or sift/stir the flour to break it up. Lightly spoon into the measuring cup and level.
- Spices: If you like your carrot cake to be more of a carrot-spice cake, I suggest doubling the given amounts on the spices.
- Coconut oil: Or another neutral oil, like vegetable or canola oil.
- Pecans: Feel free to use chopped walnuts or omit the nuts if you prefer.
- Coconut: If you like a less sweet cookie, feel free to use unsweetened coconut.
- Nutrition values are for cookies only and are estimates.
Nutrition
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cookies adapted from Serious Eats.
Originally published 4/18/14. Last updated with additional photos and tips 3/12/21.
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Comments & Reviews
Chelsea says
OMG!!! These are the BEST cookies!! The cream cheese frosting is crazy good!!