Small soft cookies filled with fresh carrots, raisins, and brown sugar inspired by traditional, and fan favorite, carrot cake. Sandwiched between the cookies is creamy and smooth cream cheese frosting studded with sweet vanilla flavors. An easy and simple treat that is perfect for spring.
What is a more perfect treat for spring than carrot cake? Carrot cake is a staple for spring and Easter baking, and it is one of my favorites. I love all the different add-in options, shredded carrots, raisins, coconut, pineapple, and nuts….so many delicious option.
I wanted to try something different and combining one of my favorite cakes with a cookie seemed like a delicious way to celebrate carrot cake.
These cookies are so yummy, and so simple to make because a lot of the work is done by the stand mixer! I opted to use carrots (obviously), and raisins as my mix-ins. You could, of course, opt for some coconut or nuts and it would be a tasty addition as well.
These cookies are a little larger than a silver dollar and a perfect little bite. I love to pipe a thick layer of frosting between the cookies because we all know that the best carrot cake needs a creamy and rich cream cheese frosting.
What do you need to make Carrot Cake Sandwich Cookies?
For Cookies:
- brown sugar
- granulated white sugar
- butter
- large eggs
- vanilla extract
- all-purpose flour
- baking powder
- baking soda
- cinnamon
- salt
- shredded carrots
- raisins
For Frosting:
- unsalted butter
- cream cheese
- vanilla extract
- powdered sugar
How do you make Carrot Cake Sandwich Cookies?
For Cookies:
- Preheat the oven to 350°F and line a baking sheet with parchment paper or baking mat. Set aside.
- Using a stand-mixer with a paddle attachment or a hand mixer, beat the butter and sugars for about 2 minutes until light and fluffy. Add in the eggs one at a time and beat till combined. Add the vanilla and beat until combined.
- In a separate medium bowl, mix the flour, baking powder, baking soda, cinnamon and salt together. Slowly mix the dry ingredients into the wet ingredients.
- Scrape down the sides of the bowl. Gently stir in the carrots and raisins. Using a medium cookie scoop (you want them a little larger than a silver dollar), scoop the dough onto the prepared baking sheet, leaving about 1 1/2 inches between each cookie. Bake for 10-12 minutes. The cookies should begin to brown on the edges. Remove from the oven and allow the cookies to cool.
For Frosting:
- Put the butter and cream cheese in the bowl of a stand mixer with a whisk attachment. Whip the butter and cream cheese until light and fluffy for about 3 minutes. Add the vanilla extract. Slowly add the powdered sugar and whip to combine. The frosting will be thick, but fluffy.
- Transfer the frosting to a plastic bag and snip off the end. Pipe a thick layer of frosting on one cookie and place another one on top to sandwich together. Repeat with the remaining cookies.
Now it is time for you to go and try these cookies! You deserve the extra pat on the back these days with a tasty baked treat! However, don’t let it stop you it springtime is not here because these cookies are amazing at any point in the year! Keep this tasty cream cheese frosting recipe on hand as well because it is perfect for cookies, bars, and other cakes!
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Carrot Cake Sandwich Cookies
Ingredients
For Cookies
- 1/2 cup brown sugar
- 1/4 cup granulated white sugar
- 1/2 cup butter, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/4 cup shredded carrots
- 1/3 cup raisins
For Frosting
- 1/2 cup unsalted butter, room temperature
- 6 oz cream cheese, softened
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
Instructions
For Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper or baking mat. Set aside.
- Using a stand-mixer with a paddle attachment or a hand mixer, beat the butter and sugars for about 2 minutes until light and fluffy. Add in the eggs one at a time and beat till combined. Add the vanilla and beat until combined.
- In a separate medium bowl, mix the flour, baking powder, baking soda, cinnamon and salt together. Slowly mix the dry ingredients into the wet ingredients.
- Scrape down the sides of the bowl. Gently stir in the carrots and raisins. Using a medium cookie scoop (you want them a little larger than a silver dollar), scoop the dough onto the prepared baking sheet, leaving about 1 1/2 inches between each cookie. Bake for 10-12 minutes. The cookies should begin to brown on the edges. Remove from the oven and allow the cookies to cool.
For Frosting
- Put the butter and cream cheese in the bowl of a stand mixer with a whisk attachment. Whip the butter and cream cheese until light and fluffy for about 3 minutes. Add the vanilla extract. Slowly add the powdered sugar and whip to combine. The frosting will be thick, but fluffy.
- Transfer the frosting to a plastic bag and snip off the end. Pipe a thick layer of frosting on one cookie and place another one on top to sandwich together. Repeat with the remaining cookies.
I am looking at this recipe with my 14 year son next to me and he is literally begging me to make it right away. Carrot cake is one of our favorite cake and these cookies are just so perfect. Love the abundance of frosting in the cookie.
Those carrot cake cookies look absolutely delicious and adorable. Such a perfect treat for spring. Love that frosting as well. Would love to try these for my family soon.
This carrot cake cookie sandwiches looks delicious, I am yet to make carrot cake cookies, perfect treat for kids as they are siting at home. I am going to try with my kids.
These look so soft, and small, and yummy… I will probably need to make a huuuuge batch of these because they won’t last long in my house! 🙂