Carrot Cake Cookies (Sandwich Cookies)

5.0 from 50 votes

These carrot cake cookies sandwiches are made with boxed cake mix and a delicious homemade cream cheese frosting.

It’s easy to make and the perfect snack to pack for school or work lunches. Biting into these cookies is soft and chewy with a smooth and creamy filling. The cookies have a burst of flavor from the spices and added texture from the oats and crunchy walnuts.

The whole family is going to love these Carrot Cake Cookies! They are just as tasty (if not more) than a slice of carrot cake and are incredibly easy to make.

Just follow the recipe below, and you’ll have delicious, chewy carrot cake cookies in no time. And they’re so easy to make too.

Simply preheat your oven, mix up the batter, and bake! Then, when they’re cooled, sandwich them together with the frosting and enjoy. Yum!

Ingredients

Carrot Cake Cookies

• Carrot cake mix – I used Betty Crocker
• Baking powder
• Cinnamon powder
• Nutmeg
• Large eggs at room temperature
• Butter – unsalted and melted
• Fresh carrots – grated
• Rolled oats
• Walnuts – chopped

Homemade Cream Cheese Frosting

• Butter – unsalted and softened at room temperature
• Full-fat cream cheese – softened to room temperature
• Cornstarch
• Pure vanilla extract
• Pinch of Salt
• Powdered sugar

How to make chewy carrot cake cookies

Preheat the oven to 350℉/ 180C and line two baking sheets with parchment paper or a silicone mat and set aside for later.

In a large bowl, combine the carrot cake mix, baking powder, and spices. Then using a hand mixer, add the melted butter and eggs to the bowl and beat on low speed until fully incorporated. You can alternatively mix everything with a rubber spatula if you do not have a mixer.

Fold in the grated carrots, rolled oats, and chopped walnuts.

Use a small cookie scoop or a spoon to drop 1 ½ tablespoon-sized balls onto each prepared baking sheet. Space them a few inches apart to leave room for the cookies to spread.

Bake at 350℉/ 180C for 10-12 minutes, or until the tops are set.

Allow the cookies to cool in the pan for 3 minutes before transferring them to a wire cooling rack to cool completely.

As the cookies bake, you can prepare the frosting. In a medium mixing bowl, using a hand mixer, beat the butter and cream cheese until smooth and creamy.

Add the cornstarch, vanilla extract, and salt and mix until combined. Then add the powdered sugar a little at a time and mix again until well incorporated and you have a smooth, easily spreadable frosting. If you want a stiffer frosting without adding more sweetness, add more cornstarch, one tablespoon at a time, until it reaches desired consistency.

Once the cookies have cooled, you can use a piping bag or an icing spatula and put the icing on the bottom of a cookie. Then grab another cookie to place on top, and you have a cookie sandwich! Repeat with the rest of the cookies.

Tips and Tricks

• For best results, use room-temperature eggs and butter.
• Roll the cookie dough balls in sugar before baking for an extra crunchy outside layer.
• To ensure even baking time, make sure all the cookie dough balls are roughly the same size when you drop them onto the baking sheet.
• You can add more spices like nutmeg or ground ginger for a richer flavor! Just adjust according to your taste preferences.
• Use freshly grated carrots if you can – they will give you a juicier and sweeter carrot cake flavor!
• Add chopped walnuts to the cookies for a crunchy texture, or add different types of nuts for a variation.

• Use full-fat cream cheese and whisk it with the butter to get the perfect cream cheese frosting.
• For an extra sweet treat, drizzle melted chocolate over the top of each cookie sandwich!
• Mix the dry ingredients and wet ingredients separately before incorporating them together for the best results.
• Let the cookies cool on a wire rack before frosting so that the frosting doesn’t melt.
• Use a piping bag or Ziploc bag to pipe the frosting on each cookie easily.

Substitutions and variations

• Instead of butter, you can use coconut oil, vegetable oil, or margarine.
• For the frosting, you can use store-bought cream cheese frosting instead of making it from scratch.
• If you do not have any carrot cake mix on hand, you can make your own using all purpose flour, brown sugar, baking powder, spices, and salt.
• To give your cookies a fun twist, try adding dried cranberries/raisins and/or white chocolate chips to the dough before baking.
• You can use spice cake mix if you cannot find carrot cake mix at the store.

Storage Details

Store leftover carrot cake sandwich cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months.

Recipe FAQs

Can I make the dough for these carrot cake sandwich cookies ahead of time?

Yes, you can prepare and chill the cookie dough ahead of time in an airtight container for up to 3 days before baking. You can also freeze it in a freezer bag for up to 2 months.

Can I use quick oats instead of rolled oats for this recipe?

Yes, you can substitute the rolled oats with quick oats. Just make sure you still measure them out using ¼ cup to get the right texture and flavor.

What is the best way to frost these carrot cake sandwich cookies?

The best way to frost these carrot cake cookies is by using a piping bag or an icing spatula. Of course, the back of a spoon or a butter knife would work too, but it won’t give you the same smooth finish.

Put the frosting on the bottoms of the cookies and then place another cookie on top of each to make a sandwich. Repeat with the rest of the cookies.

Try This Carrot Cake Cookie Recipe Today!

If you’re in the mood for a delicious and easy-to-make carrot cake cookie, then look no further than this recipe. The dough can be made ahead of time and stored in the fridge or freezer, so you can always have fresh cookies on hand. And don’t forget the cream cheese frosting – it’s what takes these cookies to the next level!

These carrot cake cookies are the perfect treat for any occasion! They are sandwiched together with a delicious creme cheese frosting, and they are absolutely mouth-watering. These cookies are sure to be a hit with everyone who tries them!