Carrot Cake Sandwich Cookies With Cream Cheese Frosting

Chere Ibrahim
by Chere Ibrahim
10 Cookies
32 min

Have you ever craved a piece of cake but had no desire to go through all the work for just a few bites? I find myself in this dilemma quite often! Plus, I’m a bigger fan of cookies than I am cake! So, I’m here to solve this problem for all my carrot cake lovers. I’m excited to share with you my “Carrot Cake Sandwich Cookies with Cream Cheese Frosting” 🥕🍰 These cookies are so flavorful especially with that decadent cream cheese frosting. I can’t help but sink my teeth into them and wash down the tasty goodness with a cold glass of milk!

Carrot Cake Sandwich Cookies With Cream Cheese Frosting
Recipe details
  • 10  Cookies
  • Prep time: 15 Minutes Cook time: 17 Minutes Total time: 32 min
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Carrot Cake Cookie Ingredients
  • 2 Cups All Purpose Flour
  • 1 1/2 TSP Baking Soda
  • 1 TSP Baking Powder
  • 1 1/2 TSP Ground Cinnamon
  • 1/4 TSP Ground Nutmeg
  • 1 /2 TSP Ground Ginger
  • 1/2 TSP Salt
  • 1/2 Cup Unsalted Butter ~ Room Temperature
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Packed Light Brown Sugar
  • 2 Eggs
  • 1 TSP Vanilla Extract
  • 1 1/2 Cups Shredded Carrots
  • 1/4 Cup Raisons
Cream Cheese Frosting
  • 4oz Cream Cheese ~ Softened
  • 1/2 Cup Unsalted Butter ~ Room Temperature
  • 1 TSP Vanilla Extract
  • 1/2 TSP Salt
  • 3 Cups Powdered Sugar

In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a medium bowl, use a hand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs one at a time, mixing after each addition. Mix in vanilla extract. Gradually add in the dry ingredients until just combined. Don’t over-mix. Stir in the carrots and raisins.
Chill the batter in the fridge for at least 30 minutes to 1 hour.
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Use a large cookie scoop and place dough balls 2 inches apart on baking sheet. Bake for about 12-17 minutes (dependent on your oven) or until edges are lightly golden. Set aside to cool.
To make the cream cheese frosting, use a hand mixer to cream together the cream cheese and butter for about 3 minutes until light and fluffy. Mix in vanilla extract and salt. Gradually add in the powdered sugar until fully combined.
Use a piping bag or spoon to add a thick layer of frosting to the back of one cookie. Place a non-frosted cookie on top to create a sandwich. Repeat with remaining cookies.