These Carrot Cake Cookies have all the flavors of your favorite carrot cake rolled into cookies. Soft, chewy, and sandwiched with a wonderful cream cheese frosting!
And if you’ve never had Brazilian Carrot Cake, you must try it!
Carrot Cake Cookie Recipe
It has come to my attention that I don’t have nearly enough carrot cake recipes in my catalog. I’m working on it. Starting with these Carrot Cake Cookies! Not the same thing, but a fun twist on a classic, equally delicious, and individual servings. So yay!
These easy carrot cake cookies are soft and tender, with just the right amount of sweetness. They are definitely fantastic on their own, but taken up several notches with a sweet cream cheese frosting!
Here’s what you need to make these carrot cake sandwich cookies.
(Scroll below to the printable recipe card for details and measurements.)
- All-purpose flour – Spooned and leveled for accurate measuring.
- Sugars – Both brown sugar and granulated sugar.
- Oats – You need old fashioned rolled oats for these cookies, not steel cut or instant.
- Egg yolk – Yep, just the yolk.
- Salt – To enhance the other flavors.
- Carrots – Peeled and finely grated.
- Raisins – We love raisins in our carrot cake.
- Filling – The filling for these sandwich cookies serves as the frosting you would put on carrot cake. You’ll need softened cream cheese, softened unsalted butter, powdered sugar, and vanilla.
How to Make Carrot Cake Cookies
Making these carrot cake sandwich cookies is easy in just a few steps.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Make the filling. Beat cream cheese and butter together with an electric mixer until well-combined and smooth. Mix in vanilla. Gradually beat in confectioner’s sugar until totally incorporated. Refrigerate until ready to use.
- Make the cookies. Whisk together butter, both sugars, and egg yolk. Add in the flour and salt; stir until thoroughly combined. Mix in the oats, carrots, and raisins.
- Form the cookies. Form mixture into tight tablespoon balls, squeezing/molding just a few times. Drop, 2 inches apart, onto parchment-lined baking sheets. Spray the bottom of your hand or a glass and flatten the cookies. (Dough will be sticky.)
- Bake. Bake at 350F for 15 to 18 minutes, rotating baking sheets halfway, until the edges are golden. Transfer cookies to a wire rack to cool completely.
- Assemble. Remove frosting from refrigerator until soft enough to spread. Flip one of each cookie pair over, bottom side up. Dollop out the cream cheese filling over cookie. Top with remaining cookie and press gently to spread the filling to the edges.
Tips for Success
- Use a cookie scoop. This ensures the cookies are all uniform in size and bake in the same amount of time. Plus, it’s easier!
- Knead and roll the cookie balls tightly. This will ensure they don’t crumble after baking and cooling.
- Line your baking sheets with parchment paper. Your cookies will stick otherwise. Plus, easier clean up!
- Flatten the Cookies. These cookies don’t spread or flatten much on their own, so you need to press down on them. Spray the back of your hand (or bottom of a glass) with nonstick spray and press gently on the cookie dough balls.
- Make ahead and storing leftovers. Before spreading with the frosting, the cookies can be kept in an airtight container at room temperature for up to three days. The filling can be made ahead and chilled for up to three days. After cooked and assembled, these are best when served within a couple hours.
- To freeze. You can also freeze these cookies frosted or unfrosted. Let the cookies completely cool, then place them (frosted or unfrosted) on a baking sheet, leaving space in-between. Transfer baking sheet to the freezer and freeze the cookies until solid. Wrap each cookie individually in plastic wrap and add to a freezer bag and seal. When ready to serve, grab however many cookies you want from the freezer bag, and remove the plastic wrap (to avoid condensation.) Allow the cookies to thaw on the counter for about 20 minutes.
More Carrot Cake Recipes:
- Carrot Cake Steel Cut Oatmeal
- Carrot Cake Energy Balls
- Brazilian Carrot Cake
- Carrot Cake Smoothie
- Carrot Cake Dog Treats
Carrot Cake Cookies
For the Cream Cheese Frosting
- 2 ounces cream cheese, room temperature
- 2 ounces unsalted butter, softened
- 2 teaspoons vanilla
- 1/2 cup powdered sugar
For the Cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup rolled oats
- 3/4 cup packed, finely grated carrots
- 1/3 cup raisins
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.
- For the filling, beat cream cheese and butter with an electric mixer until well-combined and smooth. Mix in vanilla. Gradually beat in confectioner’s sugar until totally incorporated. Refrigerate until ready to use.
- Make the cookies: In a large bowl, whisk together butter, both sugars, and egg yolk. Add in the flour and salt; stir until thoroughly combined.
- Mix in the oats, carrots, and raisins.
- Form mixture into tight tablespoon balls, squeezing/molding just a few times (this will help prevent crumbling after baking and cooling.) Drop, 2 inches apart, onto prepared baking sheets. (You should have 20 balls.) Spray the bottom of your hand or a glass and flatten the cookies. (Dough will be sticky.)
- Bake until the edges are golden, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
- Remove frosting from refrigerator until soft enough to spread. Flip one of each cookie pair over, bottom side up. Dollop out the cream cheese filling over cookie. Top with remaining cookie and press gently to spread the filling to the edges.
- Serve and enjoy!