Carrot Cake Cookie Sandwich
Soft and chewy carrot cake cookies packed with oats and carrots, sandwiched around a rich and tangy cream cheese filling. The perfect dessert mashup of cookie and cake!
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Grater
Ingredients
For the Cookies
- ½ cup salted butter softened
- 1 cup brown sugar
- 1 large egg
- 1 cup all-purpose flour
- ½ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup grated fresh carrots
- 1 cup rolled oats
Optional Add-ins
- ½ cup chopped walnuts
- ¼ cup raisins
For the Cream Cheese Filling
- 4 oz cream cheese softened
- 2 tbsp salted butter softened
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter and brown sugar until light and fluffy. Add egg and mix well.
- In a separate bowl, whisk flour, cinnamon, baking powder, and baking soda. Gradually add to the wet ingredients.
- Fold in grated carrots, oats, and optional nuts or raisins. Mix until combined.
- Scoop dough onto baking sheet and flatten slightly. Bake for 10–12 minutes until golden brown. Cool completely.
- For the filling: beat cream cheese and butter until smooth. Gradually add powdered sugar and mix until creamy.
- Spread filling on the flat side of one cookie and top with another to create a sandwich. Repeat with remaining cookies.
Notes
Store sandwiches in the fridge for up to 4 days. Soften at room temp before serving. Optional: add a touch of orange zest to the filling for a citrus twist.