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Carrot Cake Cookie Sandwiches

Delightful and soft carrot cake cookie sandwiches filled with creamy frosting, merging flavors of carrots and spices into a convenient dessert.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 sandwiches
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 2 large eggs
Main Ingredients
  • 2 cups grated carrots (about 2-3 medium carrots)
  • 1 cup chopped walnuts or pecans (optional, for crunch)
Frosting
  • 1 cup cream cheese for the frosting
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a large mixing bowl, beat the softened butter, brown sugar, and white sugar until fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the grated carrots and optional nuts, mixing just until combined.
  6. Slowly add the dry ingredients to the wet mixture and mix until just combined.
  7. Use a tablespoon to drop rounded cookies onto the prepared baking sheet, leaving space between them.
Baking
  1. Bake for 10-12 minutes until the edges are golden and the centers are set.
  2. Let cool on a wire rack.
Frosting Preparation
  1. While the cookies cool, beat together the cream cheese, powdered sugar, and vanilla.
  2. Spread a generous layer of frosting on the flat side of one cookie and sandwich it with another.

Notes

For gluten-free, substitute all-purpose flour with a gluten-free blend. For a vegan option, use flax eggs and plant-based butter.