Name: Carrot Cake Cookie Sandwiches
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Ingredients: ½ cup 1 stick unsalted butter, softened; ½ cup brown sugar; ¼ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 ¼ cups all-purpose flour; ½ teaspoon baking soda; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ¾ cup shredded carrots; ½ cup chopped pecans (optional); 4 oz cream cheese (softened); 2 tablespoons unsalted butter (softened); 1 cup powdered sugar; ½ teaspoon vanilla extract

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Soft, chewy, and packed with warm spices, these Carrot Cake Cookie Sandwiches are everything you love about classic carrot cake—just in cookie form! Each bite delivers a perfect balance of cinnamon-kissed cookies and a rich, tangy cream cheese filling. No need for a fork or plate—just grab one and enjoy!

Carrot Cake Cookie Sandwiches by Tessie's Table. — Photo Credit: Tessie’s Table.

Carrot cake has been a favorite for years, and for good reason. It’s moist, spiced, and just sweet enough to pair beautifully with cream cheese frosting. These cookies take all that goodness and make it easy to eat on the go. Perfect for holiday gatherings, springtime celebrations, or just because you’re craving something sweet and a little nostalgic.

Why you’ll love these Carrot Cake Cookie Sandwiches

Handheld Perfection:
No slicing, no crumbs—just soft, chewy carrot cake goodness with a thick layer of cream cheese frosting sandwiched between.
Simple Ingredients, Big Flavor:
You don’t need anything fancy to make these. Just a few pantry staples, some shredded carrots, and a little bit of spice to create that signature carrot cake taste.
Great for Any Occasion:
Whether you’re making them for Easter, a cozy fall treat, or just a fun weekend bake, these cookies fit right in.

Carrot Cake Cookie Sandwiches in rows on a table with scattered ingredients.

Carrot Cake, But Make It a Cookie

I have nothing against a big slice of carrot cake but in cookie form? Now we’re talking. These little guys have all the warm, cozy flavors of the classic cake, plus a generous slather of cream cheese frosting—because that’s the best part, right? Maybe it’s the perfect cookie-to-frosting ratio or the fact that you can eat one (or three) without needing a plate. Either way, they don’t last long around here, and I have a feeling it’ll be the same at your house!

Ingredients Needed for Carrot Cake Cookie Sandwiches

Butter: Adds richness and helps create that perfect chewy texture. Make sure it’s softened for easy mixing.
Brown Sugar & Granulated Sugar: Brown sugar gives the cookies extra moisture and a hint of caramel flavor, while granulated sugar adds sweetness and structure.
Egg: Holds everything together and keeps the cookies soft.
Vanilla Extract: Enhances the flavor of the cookies and the frosting.
Flour & Baking Soda: The base of the cookies, giving them the right amount of structure while keeping them soft.
Cinnamon & Nutmeg: These warm spices bring out the classic carrot cake flavor.
Shredded Carrots: The star of the show! Freshly shredded carrots add natural sweetness and moisture.
Pecans (Optional): Add a little crunch and nutty depth to the cookies.
Cream Cheese & Butter (For the Filling): The dream team of frosting. Cream cheese gives it that tangy richness, while butter keeps it smooth and spreadable.
Powdered Sugar: Sweetens and thickens the frosting to the perfect consistency.

Ingredients for Carrot Cake Sandwich cookies

How to make Carrot Cake Cookie Sandwiches

**For more detailed instructions, please refer to the printable recipe card below.**

Cream butter, brown sugar, and granulated sugar until light and fluffy.

Egg and vanilla in a bowl with the creamed butter and sugar.

Mix in the egg and vanilla extract until smooth.

Flour and spices in a bowl with the creamed Cookie batter.

Stir in flour, baking soda, cinnamon, and nutmeg.

Carrots and nuts in a bowl with the cookie batter.

Fold in shredded carrots and pecans if using.

Scoop dough onto baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes until edges are set and centers are soft.

Cream cheese frosting whipped in a bowl.

Beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla.

Cookies with cream cheese frosting being pipped on.

Spread frosting on one cookie and sandwich with another.

Variations

Raisin Lover’s Twist: If you love the classic addition of raisins in carrot cake, fold in a handful of golden or regular raisins along with the shredded carrots. They add little bursts of sweetness and extra chew to every bite. If you’re not a big fan of raisins, you can chop them finely so they blend into the dough without being too noticeable.
Coconut Carrot Cake Cookies: Shredded coconut adds a little extra chew and a hint of tropical sweetness that pairs beautifully with the warm spices in the cookies. Use sweetened coconut for a bit more sweetness or unsweetened for a more balanced flavor. If you want extra coconut flavor, toast the coconut in a dry pan for a few minutes before adding it to the batter.
Walnut Swap: Pecans are delicious, but walnuts are another classic choice for carrot cake. They bring a slightly earthier flavor and a more pronounced crunch. If using walnuts, give them a quick toast in a dry skillet before adding them to intensify their flavor.
Extra Spiced: If you love warm, cozy spices, you can add a pinch of ground ginger, allspice, or even a tiny bit of cloves to the dough. These spices enhance the classic carrot cake flavor without overpowering the cookies. A teaspoon of pumpkin pie spice can also work if you want a shortcut!
Maple Frosting: Swap out the vanilla extract in the frosting for maple extract or add a tablespoon of real maple syrup. This small tweak gives the filling a rich depth of flavor that pairs perfectly with the spiced cookies. You can even drizzle a little extra maple syrup over the filling before sandwiching the cookies for an extra indulgent touch.

Serving Suggestions

Classic Style: Serve the carrot cake cookie sandwiches chilled for a firm, bakery-style bite. Chilling helps set the frosting and makes them easy to eat without making a mess.
Warm & Gooey: If you love a softer filling, let them sit at room temperature for 10-15 minutes before serving. The frosting will be slightly softer, giving you that rich, creamy texture in every bite.
Drizzle It Up: Melt white chocolate and drizzle it over the tops of the cookies for a beautiful finishing touch. You can also sprinkle a little cinnamon or nutmeg over the drizzle for a fancy bakery-style look.
Sprinkle of Fun: Roll the edges of the filled cookies in chopped pecans, shredded coconut, or even crushed graham crackers for added texture and flavor. This little step makes them look extra special for holiday gatherings or parties.
Ice Cream Sandwiches: Freeze the carrot cake cookie sandwiches for about an hour, then sandwich a scoop of vanilla, cinnamon, or butter pecan ice cream between them. Press them together gently and freeze for another hour before serving for an incredible frozen treat!

Storage and Freezing

How should I store Carrot Cake Cookie Sandwiches?

Keep the carrot cake cookie sandwiches in an airtight container in the fridge for up to 5 days. The cream cheese frosting stays fresh longer when chilled, and the cookies actually taste even better after a day in the fridge as the flavors meld together. If you prefer a softer cookie, let them sit at room temperature for 10 minutes before eating.

Can I freeze Carrot Cake Cookie Sandwiches?

If you want to make these ahead, you can freeze the unfrosted cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to eat, just thaw them at room temperature and fill them with fresh frosting. If you want to freeze the already assembled cookie sandwiches, wrap each one individually in plastic wrap before placing them in an airtight container to prevent freezer burn. Let them thaw in the fridge before eating.

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Carrot Cake Cookie Sandwiches stacked high.

Tips & Tricks

Shred Fresh Carrots: Pre-shredded carrots are usually too dry and thick for baking. Use a box grater or a food processor to get fine, fresh shreds. This keeps the cookies soft and prevents them from being too dense.
Room Temperature Ingredients: Let your butter, egg, and cream cheese sit out for about 30 minutes before mixing. Cold ingredients don’t mix as well, and you’ll get a smoother batter and frosting this way.
Don’t Overbake: The cookies should still look soft in the center when you take them out of the oven. They’ll firm up as they cool. If you bake them until they look fully set in the oven, they may end up too dry.
Use a Cookie Scoop: For perfectly uniform cookies that bake evenly, use a cookie scoop. This also makes sure that each sandwich has a matching top and bottom.
Chill Before Serving: Once assembled, chilling the cookie sandwiches for at least 15 minutes helps the frosting firm up and makes them easier to eat without squishing out the filling. If you want a softer bite, let them sit at room temperature for a few minutes before serving.

More Sweet Treats

FAQ

Can I make these ahead of time?
Yes! The cookies can be baked a few days in advance and stored in an airtight container before filling them. You can also refrigerate assembled cookie sandwiches for up to five days.
Why are my cookies too soft?
If they’re overly soft, they may need a minute or two more in the oven. Remember that they will continue to firm up as they cool. Also, too much shredded carrot can add extra moisture, so be sure to measure carefully.
Can I use store-bought cream cheese frosting?
You can, but homemade is so much better! Store-bought frosting tends to be too sweet and runny, while homemade has the perfect balance of tangy and sweet with a thicker texture that stays put between the cookies.
Do I need to peel the carrots before shredding?
It’s not required, but peeling them helps remove any bitterness from the skin and creates a smoother texture in the cookies. If your carrots are very fresh and thin-skinned, you can skip peeling.
Can I make these gluten-free?
Yes! Use a good-quality 1:1 gluten-free flour blend, and make sure all other ingredients are gluten-free. The cookies may be slightly more delicate, so be careful when assembling them.
Can I add pineapple?
Technically, yes, but pineapple adds a lot of extra moisture, which could make the cookies too soft. If you really want to add it, make sure to drain it very well and pat it dry with paper towels before mixing it into the dough.
Can I make these without nuts?
Absolutely! The pecans are totally optional and can be left out without affecting the final texture.
How do I keep the frosting from squishing out?
Chilling the cookies before assembling helps, and so does avoiding overfilling them. A thin, even layer of frosting is all you need. You can also pipe the frosting instead of spreading it to get a more even distribution.
Do I have to refrigerate them?
Yes, because of the cream cheese frosting. If left out for too long at room temperature, the frosting can soften too much and may not hold up well. Keeping them in the fridge also helps the flavors meld together.
Can I make mini versions?
Yes! Just use a smaller cookie scoop and reduce the bake time by 2-3 minutes. Mini cookie sandwiches are great for parties or portion control—if you have that kind of willpower!