Soft Carrot Cake Sandwich Cookies

Spring has sprung in Texas, and it’s evident just about everywhere you look! Bright bluebonnets dot the roadsides, windows are flinging open for a fresh breeze, and sunny smiles and sundresses are in abundance. Our warmer nights have been spent tossing the ball with the dog, clinking cold glasses of lemonade, and enjoying Austin’s slow start to spring. Otherwise known as the calm before the storm… of humidity, mosquitoes and endless summer.

The only thing missing from my ultimate springtime experience (‘til I baked a big batch)? These irresistibly soft, scrumptious carrot cake cookies with cream cheese frosting.

Heaven in a cookie, y’all.

These little treats just may have given my longtime favorite Caramel-Stuffed Snickerdoodles a run for their money! Like a cross between cupcakes and cookies, each fluffy-soft, cinnamon-spiced bite is a bit of bliss. You get a little cookie, you get a little frosting, and suddenly your bad day is forgotten. Or your good day is made even better! Everybody wins. Besides whoever was expecting a cookie for themself. Because you’re unlikely to want to share. Fact.

All that carrot and oatmeal make them a healthy indulgence anyway, right?

You’re going to love these cookies for spring parties, Easter feasting, and any occasion that calls for something sweet and a little unique. These were a huge hit with friends (I caved and shared) and an easy, fun-to-bake twist on one of my favorite classic cakes.

More of a cake than cookies fan? Try my super moist Carrot Cake Bars instead… there are no words to describe their delicious goodness. I’ve converted many friends to love carrot cake with those bars!

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Soft Carrot Cake Sandwich Cookies

Yield: Makes about 25 sandwiches

Ingredients:

For Soft Carrot Cake Cookies:
1 cup packed light brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old fashioned rolled oats
1 1/2 cups finely grated carrots
For Cream Cheese Frosting:
1 (8 oz.) package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Directions:

For Soft Carrot Cake Cookies: Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter. Beat on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla. Beat until well combined.

In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Stir into wet mixture until just blended. Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.

Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake for 10 to 12 minutes. Let cool completely, then frost the flat side of one cookie with Cream Cheese Frosting (recipe below). Sandwich together with another cookie.

For Cream Cheese Frosting: Beat cream cheese and butter in a large mixing bowl until smooth and well blended. Sift in confectioners' sugar. Continue beating until smooth. Add vanilla and stir to combine. Use to frost cookies, or any other baked treat.

Store cookies in an airtight container for up to 3 days in the refrigerator.

Enjoy!

Adapted from Every Last Cookie

      

30 Responses to “Soft Carrot Cake Sandwich Cookies”

  1. #
    1
    Kathryn — March 26, 2014 @ 5:01 am

    These are like a ray of sunshine! Spring doesn’t seem to have sprung here quite yet but I’m going to live vicariously through description of Texas instead! And these gorgeous looking cookies, of course.

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    Jeanette | Jeanette's Healthy Living — March 26, 2014 @ 6:09 am

    These are the cutest Georgia – So glad you are starting to feel Spring – we’re still waiting and I cannot wait much longer!!

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    Stacy | Wicked Good Kitchen — March 26, 2014 @ 6:19 am

    Beautiful carrot cake cookies, Georgia! I’m glad you are enjoying Spring in Texas! We had a light dusting of snow yesterday here in Indy. Crazy. Thanks for sharing, girl. Pinned!

  4. #
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    Medeja — March 26, 2014 @ 6:24 am

    These cookies look fantastic. I would like to try them :)

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    Marie @ Little Kitchie — March 26, 2014 @ 6:45 am

    These really do look heavenly!! SO happy spring is here!!!

  6. #
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    Jules @ WolfItDown — March 26, 2014 @ 7:03 am

    These look amazing! Who doesn’t love both carrot cake and biscuits?! This combination must be a true pleasure to eat :D x

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    Vicki Bensinger — March 26, 2014 @ 8:19 am

    Carrot cake is a favorite of mine and I adore Whoopie Pies which these resemble. I’ll have to give these a try and with oats in them too! They sound amazing. I just saved the recipe. Thanks for sharing.

  8. #
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    Angie@Angie's Recipes — March 26, 2014 @ 8:20 am

    These sandwiched cookies look scrumptious, Georgia.

  9. #
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    Katrina @ WVS — March 26, 2014 @ 10:00 am

    I’m such a sucker for carrot cake ANYTHING! This looks fabulous!

  10. #
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    RavieNomNoms — March 26, 2014 @ 10:20 am

    These look amazing!! I love carrot cake!

  11. #
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    Choc Chip Uru — March 26, 2014 @ 11:53 am

    It is like pillows of carrot cake, what a delicious recipe :D
    My perfect cookie!

    Cheers
    Choc Chip Uru

  12. #
    12
    John@Kitchen Riffs — March 26, 2014 @ 12:11 pm

    Wow. These look incredibly delish. Terrific idea — thanks so much.

  13. #
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    marcie — March 26, 2014 @ 2:07 pm

    These certainly do look like heaven in a cookie — I love carrot cake in any way, shape, or form. Pinning!

  14. #
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    Meriem @ Culinary Couture — March 26, 2014 @ 2:28 pm

    A cross between a cupcake and a cookie? um YUM!

  15. #
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    Laura (Tutti Dolci) — March 26, 2014 @ 3:13 pm

    I love these cookies for spring!

  16. #
    16
    Al — March 26, 2014 @ 3:16 pm

    Delightful cookies.
    Thank you!

  17. #
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    Consuelo @ Honey & Figs — March 26, 2014 @ 4:29 pm

    Carrot cake in cookie form?? Can we talk about how genius this idea is?? Ohhh I love the looks of these : )

  18. #
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    Gaby — March 26, 2014 @ 8:32 pm

    Such a fabulous treat!

  19. #
    19
    Robyn@DreamyCakes — March 27, 2014 @ 5:17 am

    These look divine and would be a great addition to a dessert buffet at a kids party too! Saving this recipe to try!

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    Jamie@ Milk 'n' Cookies — March 27, 2014 @ 11:36 am

    A cross between a cupcake and a cookie? That sounds like the perfect combination! I have a TON of carrots in my fridge right now (okay, maybe ton is an exaggeration), and I’ve been wondering what to do with them. Between Marcie’s carrot cake cupcakes earlier this week, and your delicious sandwich cookies, I think I finally have a plan of attack! Hope you continue to enjoy the lovely spring weather!

  21. #
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    Tracy | Peanut Butter and Onion — March 27, 2014 @ 12:05 pm

    I have been on the hunt for a unique way to make carrot cake.. found it!

  22. #
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    Bianca @ Confessions of a Chocoholic — March 27, 2014 @ 12:46 pm

    I know spring is coming any day now to Boston (it better!) and I’d definitely like to welcome it with these soft cookies!

  23. #
    23
    Dixya @ Food, Pleasure, and Health — March 27, 2014 @ 1:16 pm

    it certainly does not feel like Spring weather in Dallas though :(

  24. #
    24
    Valerie | From Valerie's Kitchen — March 27, 2014 @ 1:36 pm

    Need these! Just perfect for Spring. Love ‘em!

  25. #
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    Bam's Kitchen — March 28, 2014 @ 5:27 am

    These little soft carrot cake sandwiches look so comforting and delicious and chewy. I am all too familiar with humidity living here in Hong Kong and let me tell you curly hair and humidity are not great together. Enjoying the small week of spring we are having but today already have the air-conditioning on as it is so hot.

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    Rocquie — March 29, 2014 @ 12:27 pm

    I’ve been thinking of making “Little Debbies” oatmeal cakes for my husband and carrot cake for myself. And what did I see–a combination of the two. Thanks for sharing a great recipe. –Rocquie

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    Mariah Magagnotti — April 10, 2014 @ 5:41 pm

    Hello! I’m making these, and mine are turning out very flat, not at all like a cupcake. Any suggestions? I’m 92% sure I followed the recipe to a T.

    • Georgia — April 10th, 2014 @ 5:49 pm

      They should be mostly flat – they’re cookies not cupcakes after all! ;) As long as the cookies are soft, you probably didn’t make any missteps.

  28. #
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    Karrie Lenoir — April 19, 2014 @ 4:06 pm

    OMG these are evil good!! Thanks for posting!

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    Marie — July 4, 2014 @ 8:14 am

    I can’t wait to try these. LOVE carrot cake. When making carrot cake, I always use baby food (junior) carrots instead of peeling and shredding! I suspect that if doing this for cookies, it would need a little extra flour.

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