Carrot Cake Cookie Sandwiches

Carrot Cake Cookie Sandwiches – Soft and chewy Carrot Cake Cookies sandwiched together with light and fluffy Cream Cheese Buttercream.

Carrot Cake is the perfect flavour for this time of year. It’s super moist and full of amazing texture and warm spices. That is exactly what I went for with these cookies! They are soft, chewy and full of delicious spice. Using brown butter is the key here and gives these cookies an amazing toffee-like, caramel, nutty flavour. Paired with my Cream Cheese Buttercream, they are truly like Carrot Cake in cookie form!

What you will need

Unsalted butter

Granulated sugar

Brown sugar

1 egg

Vanilla extract

All-purpose flour

Old-fashioned rolled oats – Be sure to use large flake rolled oats and not instant. 

Baking soda

Cinnamon

Ginger

Nutmeg

Salt

2-3 medium Carrots – Shred your carrots as fine as you can! I used the side on my box grater with the smallest blade that I would normally use for lemon zest. I find that finely grated carrots give a better texture in these cookies, than big pieces of carrot. 

Shredded coconut – You can use unsweetened or sweetened shredded coconut. Whatever you prefer!

Cream Cheese – Use full fat cream cheese for the best consistency in the Cream Cheese Buttercream. 

Powdered Sugar – Be sure to sift your powdered sugar if you notice any clumps in it. Sifting will make for a super smooth buttercream. 

Heavy Cream – 35% heavy whipping cream. You only need a little bit in the buttercream, but it makes it so light and fluffy. 

How to make Carrot Cake Cookie Sandwiches 

For the Cookies

Preheat your oven to 350 degrees F. Line large baking sheets with parchment paper. Set aside.

The first thing you’ll need to do is brown the butter for the cookies. Cut the butter up into small pieces and place in a skillet. Over medium heat, melt the butter, stirring continuously. Once all the butter has melted, it will begin to foam. Continue stirring for 5-10 minutes. The butter will begin to brown and you will see brown specks on the bottom of the pan. It will also give off a nutty aroma. Once browned, remove the butter from the heat and let cool for about 10 minutes. You can speed this process up by sticking it in the fridge. 

In the bowl of your handheld or stand mixer, fitted with the whisk attachment, whisk the slightly cooled butter and sugars together on high speed until light and fluffy.

Add the egg and vanilla. Mix well, scraping down the sides of the bowl so all is combined.

In a medium size bowl, whisk together the all purpose flour, oats, baking soda, cinnamon, nutmeg, ginger and salt.

With the mixer on low speed, add the dry ingredients to wet and mix until combined.

Before adding the shredded carrot, be sure to pat out any excess moisture. You can use a paper towel or cloth and press down on the carrots. I find it easiest to do this right in the measuring cup. The carrots should reduce down in volume by half. 

Add the shredded carrots and coconut. Mix until combined. 

Using a cookie scoop, scoop the dough (about 11/2 tablespoons) and place on prepared baking sheets, spacing 2 inches apart.

Bake for about 8-9 minutes. 

Let cool on baking sheet for 5-10 minutes before transferring cookies to a wire rack to cool completely.

For the Cream Cheese Buttercream

In the bowl of your handheld or stand mixer, fitted with the paddle attachment, beat the butter and cream cheese together on high speed until smooth.

With the mixer on low speed, slowly add the powdered sugar and beat until combined.

Add the vanilla and heavy cream and beat on high until light and fluffy.

Assembly

Once the cookies have cooled, spread or pipe the cream cheese frosting onto the bottom of one cookie and sandwich another one on top. Repeat with the rest of the cookies!

This recipe makes more buttercream than you will need for the cookie sandwiches. I wanted there to be enough whether you were piping it on the cookies or spreading. I find when you are piping, you usually use more. You can keep any extra in the fridge for about 2 weeks.

How to make these Carrot Cake Cookie Sandwiches Gluten-Free

These Carrot Cake Cookies taste just as good…maybe even better…gluten-free! Just swap the

all-purpose flour for a 1:1 gluten free flour that includes xanthan gum. I like Bob’s Red Mill 1:1 baking flour or Robin

Hood’s gluten-free all purpose flour. I find that the gluten-free version of these cookies are a little puffier and

chewier than the regular. They should take about 8 minutes to bake. 

Other recipes to try:

If you love Cookie Sandwiches like me, be sure to check out these other recipes!

Pumpkin Spice Cookie Sandwiches

Red Velvet Cookie Sandwiches

Birthday Cake Cookie Sandwiches

If you tried this recipe, I would love to know what you think! Leave a comment below or tag me on Instagram @cremedelacombe!

Carrot Cake Cookie Sandwiches

Recipe by Kelsey LacombeCourse: Dessert, SnacksDifficulty: Medium

Servings

10

cookie sandwiches

Prep time

30

minutes

Bake time

10

minutes

Soft and chewy Carrot Cake Cookies sandwiched together with light and fluffy Cream Cheese Buttercream!

Ingredients

• Carrot Cake Cookies

• 1/2 cup unsalted butter, browned

• 1/4 cup + 2 tablespoons granulated sugar

• 1/2 cup brown sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 3/4 cup old-fashioned rolled oats

• 1/2 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/2 teaspoon ginger

• 1/2 teaspoon nutmeg

• 1/4 teaspoon salt

• 3/4 cup finely grated carrot (2-3 medium carrots)

• 1/3 cup shredded sweetened coconut

• Cream Cheese Buttercream

• 1/2 cup unsalted butter, softened

• 1/4 cup cream cheese, chilled

• 2 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon heavy cream

Directions

• For the Cookies
• Preheat your oven to 350 degrees F. Line large baking sheets with parchment paper. Set aside.
• Brown the butter for the cookies. Cut the butter up into small pieces and place in a skillet. Over medium heat, melt the butter, stirring continuously. Once all the butter has melted, it will begin to foam. Continue stirring for 5-10 minutes. The butter will begin to brown and you will see brown specks on the bottom of the pan. It will also give off a nutty aroma. Once browned, remove the butter from the heat and let cool for about 10 minutes. You can speed this process up by sticking it in the fridge.
• In the bowl of your handheld or stand mixer, fitted with the whisk attachment, whisk the slightly cooled butter and sugars together on high speed until light and fluffy.
• Add the egg and vanilla. Mix well, scraping down the sides of the bowl so all is combined.
• In a medium size bowl, whisk together the all purpose flour, oats, baking soda, cinnamon, nutmeg, ginger and salt.
• With the mixer on low speed, add the dry ingredients to wet and mix until combined.
• Pat out any excess moisture in the carrots. You can use a paper towel or cloth and press down on the carrots. I find it easiest to do this right in the measuring cup. The carrots should reduce down in volume by half.
• Add the shredded carrots and coconut. Mix until combined.
• Using a cookie scoop, scoop the dough (about 11/2 tablespoons) and place on prepared baking sheets, spacing 2 inches apart.
• Bake for about 8-9 minutes.
• Let cool on baking sheet for 5-10 minutes before transferring cookies to a wire rack to cool completely.
• For the Cream Cheese Buttercream
• In the bowl of your handheld or stand mixer, fitted with the paddle attachment, beat the butter and cream cheese together on high speed until smooth.
• With the mixer on low speed, slowly add the powdered sugar and beat until combined.
• Add the vanilla and heavy cream and beat on high until light and fluffy.
• Assembly
• Once the cookies have cooled, spread or pipe the cream cheese frosting onto the bottom of one cookie and sandwich another one on top. Repeat with the rest of the cookies!
• This recipe makes more buttercream than you will need for the cookie sandwiches. I wanted there to be enough whether you were piping it on the cookies or spreading. I find when you are piping, you usually use more. You can keep any extra in the fridge for about 2 weeks.

Notes

• To make these cookie sandwiches gluten-free, just swap the all-purpose flour for a 1:1 gluten free blend with xanthan gum and be sure to use gluten-free rolled oats. I like using Bob’s Red Mill 1:1 baking flour and Robin Hood’s gluten-free all purpose flour. They will only take about 8 minutes to bake and will be a little puffier than the regular ones.

This post contains affiliate links. To learn more, please read my privacy policy.