Best carrot cake sandwich cookies! These cookies have light and fluffy cream cheese frosting between moist carrot cake cookies.
Originally published 4/18/14. Last updated 4/16/19.
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!
How to store the cookies
Store the cookies in a single layer in a resealable container in the fridge.
More carrot cake recipes!
- Blue Ribbon Carrot Sheet Cake
- Overnight Crock Pot Carrot Cake Oatmeal
- Flourless Oatmeal Carrot Cake Cookies
If you’ve tried this carrot cake sandwich cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Carrot Cake Sandwich 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 grated carrot
- 1/2 cup chopped pecans (optional)
- 1/2 cup shredded coconut (optional)
- Cream Cheese Frosting
- Preheat the oven to 350 F. Line two baking sheets with parchment paper; 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.
- If you like your carrot cake to be more of a carrot-spice cake, I suggest doubling the given amounts on the spices.
- Nutrition values are for cookies only and are estimates.
cookies adapted from Serious Eats.