Carrot Cake Cookie Sandwiches With Cream Cheese Frosting

24 Cookies
25 min

Carrot Cake Cookies pack all the traditional flavors of a classic carrot cake but are super easy to make and are ready to eat in half the time.


I was one of those people who spent my formative years thinking that carrot cake must be gross because it had carrots in it. Poor poor young Sara who had no idea that she was missing out on some of the best cake that the world has to offer.


Carrot cake is moist and delicious with a heavy crumb and is chock full of nuts and warm spices like cinnamon, nutmeg, and ginger; and is usually topped with a delightful cream cheese frosting.

Some places put little carrot decorations on there too, which is freaking adorable.


I adore a good carrot cake, but in general I have neither the time nor the patience for making layer cakes. And I know that carrot cakes can be made as sheet cakes, but half of the fun of a carrot cake is that perfect slice of orangey brown cake with creamy white frosting between the layers and little hints of pecans and raisins peeking out.


And now that being said, I love this recipe for carrot cake cookies, because sometimes you just don’t want to spend hours creating that perfect layer cake, but you still want all of the traditional flavors of a carrot cake.


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Carrot Cake Cookie Sandwiches With Cream Cheese Frosting

Recipe details

  • 24  Cookies
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients

Carrot Cake Cookies

  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup packed brown sugar
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup grated carrots
  • 1/2 cup raisins
  • 1/2 cup pecans, chopped

Cream Cheese Frosting

  • 4 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

To Make Carrot Cake Cookies

Preheat oven to 325.
In a large bowl, cream together butter and sugar until well combined, about 3-4 minutes.  
Add the egg and vanilla and mix well. Add the baking powder, cinnamon, baking soda and salt and mix to combine, then add the flour and mix to combine.
Gently stir in the carrots, raisins and pecans. Batter will be very thick.
Drop by rounded tablespoonfuls onto baking sheets lined with parchment. If you want larger flatter cookies, spray the bottom of a glass with non-stick spray and press down on each cookie to flatten it a bit.
Bake for 12-15 minutes, or until edges of the cookies are browned and the cookies are set. Cool on the baking sheet for 2 minutes and then remove to a wire cooling rack.

To Make the Cream Cheese Frosting

Using a hand mixer, cream together the butter and cream cheese until well combined.
Add the powdered sugar a half cup at a time, mixing well after each addition.
Add the vanilla and mix to combine.
Frost the cookies either individually or add frosting the the bottom of a cookie, and press another cookie on top to make carrot cake cookie sandwiches.

Tips

  • Cookies are best after being allowed to cool completely.

Sara's Tiny Kitchen
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Comments

  • Tammy Oliver-Cox Tammy Oliver-Cox on Jul 31, 2021

    this is so yummy! I have recently found these cookies at my Walmart. I just happened upon this recipe! Its exactly what I have been hooked on. This is a brilliant recipe! Thanks for sharing!

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