These Carrot Cake Cookies capture the beloved flavor of classic carrot cake in a soft, chewy sandwich cookie format. Each cookie is packed with grated carrots, oats, raisins, and coconut, then filled with a smooth and tangy cream cheese frosting. Perfect for dessert, holiday platters, or as a nostalgic treat with a cup of tea or coffee.
Why You’ll Love This Recipe
Carrot Cake Cookies offer all the flavor and comfort of a traditional carrot cake without the need for slicing or layers. They’re easy to make, highly portable, and perfect for sharing. With their soft texture, naturally sweet ingredients, and creamy filling, these cookies are a satisfying combination of wholesome and indulgent. Whether for a gathering or a quiet evening treat, they’re a sure crowd-pleaser.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookies:
1 cup unsalted butter, softened
1 cup brown sugar, lightly packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups finely grated carrots
1 cup unsweetened shredded coconut
1 cup California Raisins
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
directions
Preheat Oven:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Prepare the Cookie Dough:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, and mix until well combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Carrots, Coconut, and Raisins:
Fold in the finely grated carrots, shredded coconut, and raisins until evenly incorporated into the dough.
Bake the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting:
In a medium bowl, beat the cream cheese and softened butter together until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy.
Assemble the Sandwich Cookies:
Spread a generous layer of frosting on the flat side of one cookie and top with another cookie to form a sandwich. Repeat with the remaining cookies.
Servings and timing
Servings: Makes 40 sandwich cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: Approximately 150 kcal per sandwich cookie
Variations
Nutty Addition: Add 1/2 cup chopped walnuts or pecans to the cookie dough for extra crunch and flavor.
Zesty Twist: Stir a bit of orange or lemon zest into the frosting for a citrusy note.
No-Frosting Option: Enjoy the cookies on their own without frosting for a lighter snack.
Raisin Substitute: Swap the raisins for dried cranberries or chopped dates if preferred.
Spiced Version: Add a pinch of nutmeg or ground ginger for deeper spice flavor.
storage/reheating
Store the sandwich cookies in an airtight container in the refrigerator for up to 5–7 days. They can also be frozen (with or without frosting) for up to 3 months. To serve, thaw in the refrigerator overnight or at room temperature for about 30 minutes. For the best texture, avoid microwaving, as it may affect the frosting consistency.
FAQs
Can I use pre-shredded carrots?
It is best to use freshly grated carrots for optimal texture and moisture. Pre-shredded carrots are often too coarse and dry.
How do I keep the cookies soft?
Do not overbake. The cookies should be slightly underdone in the center when removed from the oven and will continue to set as they cool.
Can I make the frosting ahead of time?
Yes, the frosting can be made up to 3 days in advance and stored in the refrigerator. Let it soften slightly before using.
Can I omit the coconut?
Yes, the coconut can be omitted or substituted with additional oats or nuts.
How long should the cookies cool before frosting?
Allow the cookies to cool completely before frosting to prevent the filling from melting.
Can I make these gluten-free?
Yes, substitute the flour with a 1:1 gluten-free flour blend and ensure the oats are certified gluten-free.
What’s the best way to grate the carrots?
Use a fine grater or food processor for soft, evenly textured carrot shreds.
Are these cookies freezer-friendly?
Yes, you can freeze the cookies (unfrosted or frosted) in a single layer and then transfer to a freezer bag. Thaw before serving.
Can I reduce the sugar?
You can slightly reduce the sugar in the cookie dough, but keep in mind it may affect texture and sweetness.
Can I make mini sandwich cookies?
Yes, use smaller scoops of dough and reduce the bake time to 8–10 minutes for a bite-sized version.
Conclusion
Carrot Cake Cookies are a charming and delicious take on a classic dessert. With their soft texture, spiced flavor, and creamy filling, they’re ideal for any occasion that calls for a sweet treat. Whether served at spring gatherings, holiday tables, or simply enjoyed at home, these sandwich cookies are sure to become a favorite.
Carrot Cake Cookies
- Prep Time: 20 minutes
- Cook Time: 10minutes
- Total Time: 30 minutes
- Yield: 40 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These carrot cake cookies are soft, chewy, and bursting with cozy spices, grated carrots, coconut, and raisins—sandwiched with a tangy cream cheese frosting. Like your favorite carrot cake, but in a fun, handheld form!
Ingredients
For the Cookies:
-
1 cup unsalted butter, softened
-
1 cup brown sugar, lightly packed
-
1 cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
2 cups all-purpose flour
-
1 cup old-fashioned rolled oats
-
1/2 teaspoon baking soda
-
1/2 teaspoon baking powder
-
1 teaspoon ground cinnamon
-
1/2 teaspoon salt
-
1 1/2 cups finely grated carrots
-
1 cup unsweetened shredded coconut
-
1 cup California Raisins
For the Cream Cheese Frosting:
-
8 oz (225g) cream cheese, softened
-
1/4 cup unsalted butter, softened
-
1 1/2 cups powdered sugar
-
1 teaspoon vanilla extract
Instructions
-
Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment.
-
Make Cookie Dough: Cream butter and sugars until fluffy. Add eggs and vanilla; mix until combined.
-
Mix Dry Ingredients: In a separate bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, and salt. Gradually mix into wet ingredients.
-
Add Carrots & Mix-ins: Fold in carrots, coconut, and raisins.
-
Bake: Drop dough by rounded tablespoons onto sheets. Bake 10–12 minutes until edges are golden. Cool completely.
-
Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
-
Assemble Cookies: Spread frosting on one cookie, top with another to form a sandwich. Repeat with remaining cookies.
Notes
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Grate carrots finely for best texture.
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For nutty flavor, add 1/2 cup chopped walnuts or pecans.
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Chill cookies before serving for a firmer sandwich.
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