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+ servings

Carrot Cake Sandwich Cookies

Course Dessert
Cuisine American
Keyword cookies, easter
Prep Time 20 minutes
Cook Time 12 minutes
Servings 24 sandwich cookies


For Cookies

  • ½ cup brown sugar
  • ¼ cup granulated white sugar
  • ½ 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
  • ½ tsp salt
  • 1 ¼ cup shredded carrots
  • cup raisins

For Frosting

  • ½ cup unsalted butter, room temperature
  • 6 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 3 ½ cups powdered sugar


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 ½ 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.


Adapted from Broma Bakery