introduction
I remember the night my youngest asked for something “carroty and sweet” after soccer practice and I had five minutes to save snacks and sanity. I dug through the fridge and pantry and pulled together a quick batter that felt like a tiny dessert and a big hug at once. We sat at the table with milk and shared warm sandwich cookies filled with tangy cream cheese frosting while homework waited. These cookies are easy to make on a weeknight, bake fast, and their soft, spiced centers hide a bit of crunch from oats and coconut—everything kids love. If you want a lighter twist or a gluten-free swap for the same idea, check this version of healthy carrot cake oatmeal cookies for more inspiration.
why make this recipe
Make these cookies because they hit familiar, comforting notes in a new form. They combine the warm spice of carrot cake with the hand-held ease of a cookie, which makes them perfect for lunchboxes, after-school snacks, or dessert plates at family gatherings. The cream cheese filling adds a soft tang that balances the sweet dough, and the oats and coconut keep texture interesting. This recipe also uses pantry-friendly items and simple steps, so you can quickly pull it together even on busy days. If you love bold flavor combos you might also enjoy a twist on dessert cookies like gingerbread cheesecake cookies, which use the same idea of sandwiching a creamy filling between two soft cookies.
how to make Carrot Cake Cookies
Start by creaming the butter and sugars until light. Add eggs and vanilla, then fold the dry mix in so it just comes together. Stir in finely grated carrots, coconut, and raisins so the batter stays moist but holds its shape. Scoop dough by tablespoonfuls onto lined sheets, keeping space between each cookie because they spread slightly. Bake until edges just brown and tops lose shine, then cool briefly on the pan so they finish setting. Whip a smooth cream cheese filling with butter, vanilla, and powdered sugar, then sandwich a tablespoon of frosting between two cookies. Chill a bit so the frosting firms up and they slice nicely. Work in small batches if your dough feels sticky—the hands-on shaping takes a minute but gives tidy, uniform cookies.
Ingredients :
1 cup unsalted butter, softened, 1 cup brown sugar, lightly packed, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla, 2 cups all-purpose flour, 1 cup old fashioned rolled oats, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 1/2 cups finely grated carrots, 1 cup unsweetened coconut, 1 cup California Raisins, 6 ounces cream cheese, softened, 8 tablespoons butter, softened, 1 teaspoon vanilla, 2 1/3 cups powdered sugar
Directions :
Preheat the oven to 350 degrees F., Line several baking sheets with parchment paper and set aside., In a large bowl, or with a stand mixer, cream the butter, brown sugar, and sugar, until light and fluffy., Add the eggs and vanilla and mix until well combined., Add the flour, oats, baking soda, baking powder, cinnamon, and salt, and mix until combined., Stir in the carrots, coconut, and raisins., Drop the dough by the tablespoonful, 2 inches apart, onto the prepared cookie sheet. This is easiest with a 1 tablespoon sized cookie scoop. The dough will be very sticky. If you want the cookies to be smoother and more uniform, you can smooth the edges of the cookie dough balls with damp hands., Bake the cookies for 9-10 minutes, just until the edges are starting to brown and the tops don’t look shiny anymore., Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely., Once the cookies are cool, make the frosting. With an electric mixer, whip the cream cheese, butter, and vanilla, until smooth., Add the powdered sugar slowly, whipping after each addition until the mixture is smooth., Using a 1 tablespoon sized cookie scoop, place 1 tablespoon of frosting on the smooth side of a cookie and top with the smooth side of a second cookie, pressing them together gently to spread the frosting out between them., Let the frosting set for 1-2 hours before serving. , Store the cookies between layers of wax paper in an airtight container in the fridge for 5-7 days.
how to serve Carrot Cake Cookies
Serve these cookies slightly chilled or at room temperature. Let them sit out 15–20 minutes if they come straight from the fridge so the cream cheese filling softens a bit. They pair well with a glass of cold milk, a warm mug of tea, or coffee for parents. For a kid-friendly plate, stack two or three and wrap one in wax paper for a quick school snack. For a party or potluck, arrange them on a platter with a light dusting of cinnamon on top for visual appeal. If you want them extra pretty for photos, press a small grated carrot curl or a raisin into the frosting before it sets.
how to store Carrot Cake Cookies
Store cookies in an airtight container layered with wax paper to keep them from sticking. Keep them in the refrigerator for 5–7 days because the cream cheese filling is perishable. For longer storage, freeze assembled cookies for up to 2 months; thaw in the fridge overnight, then bring to room temperature before serving. You can also freeze the plain baked cookies (no frosting) for up to 3 months; thaw, then pipe or spread fresh frosting when ready to eat. Label containers with the date so you always use the oldest batch first.
tips to make Carrot Cake Cookies
- Use very finely grated carrots so the dough stays moist without large strands poking through.
- If dough is too sticky to scoop, chill it for 15–20 minutes or wet your hands to smooth the dough balls.
- Use a tablespoon cookie scoop for consistent size and even baking.
- Whip the cream cheese and butter until perfectly smooth before adding powdered sugar to prevent lumps.
- Let the cookies cool completely before frosting so the filling does not melt.
- For faster chilling, place sandwiches on a baking sheet and chill for 30–45 minutes in the fridge so they set quickly.
For a gluten-free approach or to try a different oat blend, see this gluten-free carrot cake recipe for ideas on swaps and texture tips.
variation (if any)
- Nutty crunch: Fold 1/2 cup chopped pecans or walnuts into the dough for extra texture.
- No coconut: Omit coconut and add 1/2 cup more oats for chew.
- Spiced up: Add 1/4 teaspoon ground nutmeg and a pinch of cloves for deeper spice.
- Mini cookies: Make smaller cookies and use a teaspoon of frosting for bite-size sandwich treats—perfect for lunchboxes.
- Dairy-free: Use a dairy-free cream cheese and vegan butter in the filling, and chill longer to firm up the frosting.
FAQs (minimum three FAQ)
Q: Can I use shredded carrots from the bag instead of grating them fresh?
A: You can, but make sure the bagged carrots are very finely shredded and squeezed to remove excess moisture. Too much water will make the dough loose and affect baking time.
Q: How do I keep cookies from getting soggy with the cream cheese filling?
A: Cool cookies completely before frosting and store in layers with wax paper. Chill the finished cookies so the frosting firms. For transport, keep them in a cooler bag if the weather is warm.
Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate the shaped dough balls on a tray for up to 24 hours before baking. For longer storage, freeze dough balls on a sheet, then transfer to a bag for up to 3 months; bake from frozen, adding a minute or two to the bake time.
Q: Do these cookies freeze well?
A: Yes. Freeze assembled cookies up to 2 months, or freeze baked cookies without frosting up to 3 months. Thaw in the fridge overnight and bring to room temp before serving.
Q: Can I substitute raisins with another dried fruit?
A: Definitely. Dried cranberries, chopped dates, or chopped apricots all work well and change the flavor profile slightly.
Conclusion
These carrot cake sandwich cookies are a simple way to turn pantry staples into a family favorite that kids and adults will reach for again and again. If you want another take on the same idea or to compare texture and presentation, I like the detailed method on Carrot Cake Cookies – Creme De La Crumb for inspiration and photo ideas.
Carrot Cake Cookies
Ingredients
Method
- Preheat the oven to 350°F.
- Line several baking sheets with parchment paper and set aside.
- In a large bowl or with a stand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla and mix until well combined.
- Add the flour, oats, baking soda, baking powder, cinnamon, and salt, and mix until combined.
- Stir in the carrots, coconut, and raisins.
- Drop the dough by heaping tablespoonfuls, 2 inches apart, onto the prepared cookie sheet.
- Bake the cookies for 9-10 minutes, just until the edges start to brown and the tops lose their shine.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- With an electric mixer, whip the cream cheese, butter, and vanilla until smooth.
- Add the powdered sugar gradually, whipping after each addition until the mixture is smooth.
- Using a tablespoon-sized cookie scoop, place 1 tablespoon of frosting on the smooth side of a cookie and top with another cookie, pressing gently to spread the frosting.
- Let the frosting set for 1-2 hours before serving.