These soft and chewy carrot cake sandwich cookies filled with cream cheese frosting are delicious and easy to make.
My family loves carrot cake, but they may love these carrot cake sandwich cookies with cream cheese frosting even more. They are easy to make with a soft and chewy texture. The cream cheese frosting is creamy and smooth stuffed between two cookies.
These carrot cake cookies with cream cheese frosting would be a perfect dessert for Easter (but personally I plan to make them all year long). Some more fun desserts for Easter would be this No Bake BUTTERFINGER® Cream Pie or these Mini Crustless Lemon Meringue Pies. And kids will love these adorable Carrot Patch Dirt Cups.
Carrot Cake Sandwich Cookies with Cream Cheese Frosting
To make carrot cake sandwich cookies with cream cheese frosting, preheat the oven to 350 degrees F. Also, line two cookie sheets with parchment paper. In a large bowl, combine together melted butter, brown sugar, sugar, egg, and vanilla extract. Add the shredded carrots and mix until combined.
Mix in half the flour and oats, along with the baking soda, baking powder, cinnamon, and ground nutmeg. Then mix in the remaining flour and oats.
Using a small cookie scoop, scoop out the cookie dough leaving at least an inch between cookies. Gently flatten the cookies a little bit. Bake for 8-10 minutes. Leave the cookies on the cookie sheet for a couple of minutes before placing them on a cooling rack to cool.
To make the frosting, combine the cream cheese, butter, vanilla extract, and powdered sugar. If the frosting is too thin add more powdered sugar and if the frosting is too thick add a little milk.
Once the cookies are cooled, frost the bottom of one cookie with the frosting and top with another cookie.
Carrot Cake Sandwich Cookies with Cream Cheese Frosting
Ingredients
- 1/4 cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 cup carrots, shredded
- 1 cup flour
- 1 cup oats, old fashioned
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 Tbsp butter, softened
- 1/2 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
- In a large bowl, combine together melted butter, brown sugar, sugar, egg, and vanilla extract. Add the shredded carrots and mix until combined.
- Mix in half the flour and oats, along with the baking soda, baking powder, cinnamon, and ground nutmeg. Then mix in the remaining flour and oats.
- Using a small cookie scoop, scoop out the cookie dough leaving at least an inch between cookies. Gently flatten the cookies a little bit.
- Bake for 8-10 minutes. Leave the cookies on the cookie sheet for a couple of minutes before placing them on a cooling rack to cool.
- To make the frosting, combine the cream cheese, butter, vanilla extract, and powdered sugar. If the frosting is too thin add more powdered sugar and if the frosting is too thick add a little milk.
- Once the cookies are cooled, frost the bottom of one cookie with the frosting and top with another cookie.
