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Carrot Cake Sandwich Cookies

Transform the classic flavors of carrot cake into an easy-to-eat sandwich cookie. This recipe is packed with raisins and walnuts, and stuffed with store-bought cream cheese frosting.

Serves 12
Ready in 40 mins
Prep time 25 mins
Cooking time 15 mins
412 calories per serving


> 1 1/2 cups all-purpose flour
> 3/4 cup old-fashioned rolled oats
> 1 tbsp pumpkin pie spice
> 1/2 tsp baking soda
> 1/2 tsp salt
> 1 1/2 sticks (12 tbsp) unsalted butter, room temperature
> 1/4 cup granulated sugar
> 1/2 cup light brown sugar
> 1 large egg
> 3/4 cup finely grated carrots
> 1/4 cup raisins
> 1/4 cup chopped walnuts
> 1 (16 oz) can prepared cream cheese frosting


Preheat oven to 350°F. Line two baking sheets with parchment. In a medium bowl, combine the flour, oats, pumpkin pie spice, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Beat on medium-high 5 min., until light and fluffy. Add the egg and beat 1 min., until fully incorporated, scraping down the sides and bottom of bowl.
To stand mixer bowl, add flour mixture and beat 1 min., until just combined. Using a spatula, fold in grated carrots, raisins, and walnuts until just incorporated into batter.
Scoop dough in rounded tablespoons onto prepared baking sheets, about 2 inches apart. Bake 15–17 min., rotating pans halfway through, until edges are set but centers are still a bit soft. Transfer baking sheets to a rack and allow cookies to cool completely.
Once cooled, spread about 1 tbsp frosting on the flat side of half of the cookies. Top with remaining cookies to make sandwiches.

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