These carrot cake sandwich cookies have a soft and chewy oatmeal cookie base that’s packed with shredded coconut, carrots, and raisins with a delicious cream cheese frosting spread between them.
Why this recipe works
Some may call these carrot cake whoopie pies, others may call them carrot cake sandwich cookies. They’re one and the same! These cookies are made with all the favorite flavors of an Easter dessert but are amazing year-round.
Carrot cake has become a family favorite dessert recipe around here. With carrot cake trifle, carrot cake pancakes, and a classic carrot cake already on our list, we were excited to add this sandwich cookie recipe to our vault!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
FLOUR – While a standard cookie uses all-purpose flour, if you have bread flour in your pantry you can use that instead!
SUGAR – Like with most cookie recipes, you will use both granulated white sugar and light brown sugar.
ADDITIONS – Like a classic oatmeal cookie, we are using raisins and old-fashioned rolled oats. On top of that, we’re adding unsweetened shredded coconut and finely grated carrots. We suggest using a freshly peeled and grated carrot instead of prepackaged shredded carrots as those may hold more liquid which can cause your cookies to spread.
How to Make Carrot Cake Sandwich Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F. Line 2 half sheet pans with parchment paper or Silpat liners.
- Whisk together the butter, granulated sugar, and brown sugar in a large bowl. Whisk in the egg, egg yolk, and vanilla extract until smooth.
- Add the flour, oats, cinnamon, nutmeg, baking soda, salt, and ginger, and stir to combine.
- Stir in the grated carrot, shredded coconut, and raisins.
EXPERT TIP: We recommend using freshly grated carrots for this recipe as prepackaged shredded carrots can carry excess water causing the cookies to spread.
- Use a 1 1/2 tablespoon scoop to scoop the dough and roll it into balls. Arrange them 2 inches apart on the prepared baking trays so they have room to expand (8 cookies per half sheet pan works well).
- Bake the cookies 2 trays at a time until they’re golden along the outside and still look just a touch doughy in the center, about 14 to 15 minutes, rotating the trays once halfway through. (If baking 1 tray at a time, start checking for doneness at 11 minutes.) Cook the remaining cookie dough the same way.
- Let the cookies cool on the trays before removing to a wire cooling rack.
- While cookies are cooling, make your cream cheese frosting. Add all frosting ingredients to a large bowl and use a hand-held electric beater to mix until smooth.
- Once the cookies are cooled completely, spread frosting on the bottom side of half of the cookies. Place another cookie on top of the frosting to make a cookie sandwich.
Frequently Asked Questions
Yes, you can freeze these cookies. Prepare cookies as directed and let them cool completely. Store in an air tight container or freezer safe Ziplock bag in the freezer for up to 3 to 4 weeks.
You can store these cookies in an air-tight container at room temperature for up to 4 days.
A beautifully spiced oatmeal cookie complemented by coconut, carrots, and cream cheese frosting. These carrot cake sandwich cookies are great for family get-togethers and Easter gatherings!
More Cookie Recipes
- Oatmeal Cookies
- Banana Cookies
- Monster Cookies
- Chocolate Peanut Butter Cookies
- Chocolate Chip Pudding Cookies
- Strawberry Cake Mix Cookies
- Oatmeal Raisin Cookies
- Chocolate Chop Cookies for Two
- Lemon Cake Mix Cookies
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Carrot Cake Sandwich Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ¾ cup unsalted butter almost fully melted and cooled slightly
- ¾ cup granulated sugar
- ½ cup light brown sugar lightly packed
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 ¾ cup all purpose flour plus
- 2 Tablespoons all purpose flour
- 1 ½ cup old-fashioned rolled oats
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 carrot medium, peeled and finely grated
- ½ cup unsweetened shredded coconut
- ½ cup raisins
Cream Cheese Frosting
- 4 Tablespoons unsalted butter at room temperature
- 4 Tablespoons cream cheese at room temperature, about 2 oz
- ½ teaspoon pure vanilla extract
- 2 cups powdered sugar
- a pinch of salt
Things You’ll Need
Before You Begin
- You can store these cookies in an air-tight container in the refrigerator for up to 4 days.
- We suggest using a freshly peeled and grated carrot instead of prepackaged shredded carrots as those may hold more liquid which can cause your cookies to spread.
Instructions
- Preheat the oven to 350F. Line 2 half sheet pans with parchment paper or silpat liners.
- Whisk together the butter, granulated sugar, and brown sugar in a large bowl. Whisk in the egg, egg yolk, and vanilla extract until smooth.
- Add the flour, oats, cinnamon, nutmeg, baking soda, salt, and ginger, and stir to combine.
- Stir in the grated carrot, shredded coconut, and raisins.
- Use a 1 1/2 tablespoon sized scoop to scoop the dough and roll it into balls. Arrange them 2 inches apart on the prepared baking trays so they have room to expand (8 cookies per half sheet pan works well).
- Bake the cookies 2 trays at a time until they’re golden along the outside and still look just a touch doughy in the center, about 14 to 15 minutes, rotating the trays once halfway through. (If baking 1 tray at a time, start checking for doneness at 11 minutes.) Cook the remaining cookie dough the same way.
- Let the cookies cool on the trays before removing.
For Making the Cream Cheese Frosting
- While cookies are cooling, add all frosting ingredients to a large bowl and use a hand-held electric beater to mix until smooth.
To Assemble the Cookie Sandwiches
- Once the cookies are cooled completely, spread frosting on the bottom side of half of the cookies. Place another cookie on top of the frosting to make a cookie sandwich.
Nutrition
Amanda Davis
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Janice says
Can these be frozen? They are so good I can’t keep up.
Lori goodwin says
Made these for my kids. They went so fast I had to make them 3 more times in the same weekend. Awesomeness for sure! Ty so much Amanda
Amanda Formaro says
Thank you Lori, I love hearing this!