Name: Carrot Cake Sandwich Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1 cup old-fashioned rolled oats; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup finely grated carrots; Optional: 1/2 cup chopped walnuts, raisins, or shredded coconut; FROSTING: 4 oz cream cheese, softened; 2 tbsp unsalted butter, softened; 1 1/2 cups powdered sugar

Why You’ll Love This Recipe

These sandwich cookies are everything you love about carrot cake—moist, spiced, and full of flavor—transformed into an easy-to-eat, portable treat. They’re ideal for parties, potlucks, or simply enjoying with a cup of tea. The cream cheese filling adds a rich tang that complements the spiced cookie perfectly, making every bite taste like a mini celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Old-fashioned rolled oats
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Grated carrots
Cream cheese
Powdered sugar
Optional: chopped walnuts, raisins, or shredded coconut

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Mix the dry ingredients into the wet ingredients until just combined.
Fold in the grated carrots and any optional mix-ins like nuts or raisins.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until edges are set and cookies are lightly golden.
Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
While cookies cool, prepare the filling by beating cream cheese, butter, and powdered sugar until smooth and fluffy.
Once cookies are fully cooled, spread or pipe the cream cheese frosting onto the flat side of one cookie and sandwich with another.

Servings and timing

This recipe makes about 20 sandwich cookies (40 individual cookies).
Prep time: 20 minutes
Cook time: 12 minutes
Cooling and assembly time: 30 minutes
Total time: 1 hour 2 minutes

Variations

Nutty Twist: Add chopped walnuts or pecans for extra crunch and nutty flavor.
Tropical Touch: Fold in shredded coconut or a bit of crushed pineapple for a tropical variation.
Raisin Boost: Add raisins or golden raisins for a chewy contrast.
Maple Frosting: Replace part of the powdered sugar in the filling with maple syrup for a warm, sweet twist.
Mini Version: Use a smaller cookie scoop and less frosting to make bite-sized sandwich cookies.

Storage/Reheating

Store the assembled sandwich cookies in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator before serving.
These cookies are best enjoyed chilled or at room temperature. No reheating is necessary.

FAQs

Can I use store-bought shredded carrots?

Yes, but freshly grated carrots provide more moisture and flavor. Store-bought shredded carrots are often drier and coarser.

Can I make the cookies ahead of time?

Yes, you can bake the cookies a day or two in advance and store them in an airtight container. Assemble with frosting just before serving for best texture.

What kind of oats should I use?

Old-fashioned rolled oats work best for texture. Avoid instant oats, as they can make the cookies mushy.

Can I use a different filling?

Absolutely. Try a vanilla buttercream, maple frosting, or even a whipped coconut cream for a dairy-free option.

How do I prevent the cookies from being too soft or sticky?

Make sure to let them cool completely before frosting and sandwiching. Chilling them slightly before assembly can also help.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend and gluten-free oats. The texture will be slightly different but still delicious.

Do I need to refrigerate the frosting?

Yes, because of the cream cheese, the frosting (and assembled cookies) should be kept chilled.

How long does the frosting take to set?

It will firm up slightly within 30 minutes in the fridge. For a firmer filling, chill longer before serving.

Can I skip the oats?

You can, but the oats add a pleasant chewiness and structure. Without them, the cookies will be softer and more cake-like.

Are these cookies overly sweet?

No. The spices and cream cheese balance out the sweetness, resulting in a well-rounded flavor profile.

Conclusion

Carrot Cake Sandwich Cookies are the perfect fusion of classic dessert and playful presentation. With soft, spiced cookies and rich cream cheese filling, they offer the comforting flavors of traditional carrot cake in a fun, bite-sized form. Whether for a holiday, a special gathering, or an everyday treat, these cookies are sure to impress.