If you love carrot cake, you’re going to fall in love with these Carrot Cake Cookie Sandwiches!

They bring together the soft, spiced flavors of classic carrot cake in a chewy cookie form, sandwiched with rich, tangy cream cheese frosting. These cookies are moist, slightly chewy, and filled with warm spices like cinnamon and nutmeg, giving them that signature cozy taste.

Perfect for Easter, spring gatherings, or an everyday indulgence, these cookie sandwiches capture all the best parts of carrot cake—without the hassle of baking a full cake. They are easy to make, fun to eat, and great for gifting!

Each bite delivers a sweet, spiced flavor with crunchy walnuts and chewy shredded carrots, followed by the creamy, velvety texture of the frosting.

Whether you’re a carrot cake lover or just looking for a delicious treat, these Carrot Cake Cookie Sandwiches will be your new favorite dessert!

Why You’ll Love This Recipe

Carrot Cake in Cookie Form – All the flavors of carrot cake in a portable, hand-held treat.
Perfectly Spiced & Moist – Soft, chewy cookies with cinnamon, nutmeg, and brown sugar.
Classic Cream Cheese Filling – The tangy, sweet frosting pairs beautifully with the warm spices.
Make-Ahead Friendly – The cookies store well, making them great for meal prep or parties.
Customizable – Add raisins, coconut, or even a drizzle of white chocolate for extra flavor.

Ingredients

For the Carrot Cake Cookies

1 cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
2 eggs
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
1 ½ cups finely grated carrots
½ cup chopped walnuts (optional)
½ cup raisins (optional)

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Instructions

Making the Carrot Cake Cookies

Preheat & Prep – Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Wet Ingredients – In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs & Vanilla – Mix in eggs and vanilla extract, beating until well combined.
Combine Dry Ingredients – In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Mix the Batter – Gradually add the dry ingredients to the wet ingredients, stirring until combined.
Fold in Carrots & Nuts – Gently fold in the grated carrots, walnuts, and raisins (if using).
Scoop & Bake – Drop tablespoon-sized dough balls onto the prepared baking sheet. Bake for 10–12 minutes until golden brown.
Cool Completely – Let cookies cool completely before adding the frosting.

Making the Cream Cheese Frosting

Beat the Cream Cheese & Butter – In a bowl, beat cream cheese and butter until smooth.
Add Sugar & Vanilla – Mix in powdered sugar and vanilla extract, beating until light and fluffy.

Assembling the Cookie Sandwiches

Pipe or Spread Frosting – Spread or pipe the frosting onto the flat side of a cookie.
Top with Another Cookie – Gently press another cookie on top to create a sandwich.
Chill & Serve – Refrigerate for 15–20 minutes to allow the frosting to set before serving.

Expert Tips for the Best Carrot Cake Cookie Sandwiches

Grate Carrots Finely – This ensures the cookies stay moist and soft without large chunks.
Chill the Dough – If the dough feels too soft, chill for 20 minutes before baking to prevent spreading.
Use Room Temperature Ingredients – This helps the frosting become extra smooth and creamy.
Add Texture Variations – Swap walnuts for pecans, or add coconut flakes for extra flavor.
Store Properly – Keep in an airtight container in the fridge for up to 5 days.