Who needs to spend hours making a carrot cake when you can have all of the deliciousness of a slice in handheld cookie form! These Carrot Cake Cookie Sandwiches are chock full of cinnamon, shredded carrots, and oats, then topped with a luscious, silky cream cheese frosting and sandwiched together by yet another yummy cookie!
Sometimes you really just want a slice of cake without having to make the whole cake. Making carrot cake is not as difficult as it is time consuming. That’s why these cookies are so great. You get all of the delicious flavors in one bite, in half the time!
These cookie sandwiches remind me of whoopie pies, but not as cakey. The oats, raisins, and shredded carrots give the cookie a slight chewiness, something that I personally prefer in a cookie. They are delightfully thick and dense so one cookie sandwich (or half) will definitely hit the spot.
Now, if you are still not convinced by the photos, and insist on making the whole carrot cake, I don’t blame you. I love a traditional carrot cake too. So much, in fact, I have at least 3 recipes on the blog. An oldie but goodie Purple Carrot Cake, a Gluten Free Carrot Cake, and a Robin’s Egg French Macaron Topped Carrot Cake. But do me a favor, try these cookies out too. If you love carrot cake, you will love these! Enjoy!
- 1 cup butter , softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup shredded carrots
- 1/2 cup raisins
- 2 cups old-fashioned oats
- Cream Cheese Frosting-
- 1/4 cup butter , softened
- 4 ounces cream cheese , softened
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 1-1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a the bowl of your mixer, beat butter and sugar until light and fluffy.
Add eggs, one at a time, and vanilla extract; beat until well mixed.
Add flour, baking soda, cinnamon and salt; beat at low speed, scraping bowl often, until well mixed.
Stir in carrots, rasins, and oats.
Drop rounded tablespoonfuls of dough onto greased cookie sheets.
Bake 11-13 minutes or until lightly browned around edges. Cool completely.
To make the frosting, beat butter, cream cheese, vanilla, and powdered sugar until smooth.
Once cookies are completely cooled, spread about 1 tablespoon icing on flat side of 1 cookie; top with another cookie, flat side down.
Repeat with remaining cookies and filling. Makes approximately 1 dozen cookie sandwiches.