Introduction

These Carrot Cake Cookie Sandwiches combine the warm spices and moist texture of classic carrot cake with the fun of a cookie sandwich. Filled with a creamy vanilla cream cheese frosting, they make a delightful treat for any occasion.

The image shows a close-up of an oatmeal cream sandwich cookie with a bite taken out of it, placed on a white marbled surface. The sandwich has two rough-textured, golden-brown oatmeal cookie layers with visible oats and crumbs, and a thick, creamy white filling in between. Behind it, there are more of these sandwich cookies slightly blurred, some stacked on a clear glass cake stand and two lying on the surface. The overall scene is bright and softly lit, with a clean, minimal white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, browned
1/4 cup + 2 tablespoons granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup finely grated carrot (2-3 medium carrots)
1/3 cup shredded sweetened coconut
1/2 cup unsalted butter, softened
1/4 cup cream cheese, chilled
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream

Instructions

Step 1: Preheat your oven to 350 degrees F. Line large baking sheets with parchment paper and set aside.
Step 2: Brown the butter for the cookies by cutting it into small pieces and placing it in a skillet over medium heat. Stir continuously as it melts, then continue stirring for 5-10 minutes as it foams and browns, releasing a nutty aroma and brown specks forming at the bottom. Remove from heat and let cool for about 10 minutes.
Step 3: In a mixer fitted with a whisk attachment, combine the slightly cooled browned butter with granulated and brown sugars. Whisk on high speed until light and fluffy.
Step 4: Add the egg and vanilla extract to the bowl and mix well, scraping down the sides to ensure everything is combined.
Step 5: In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt.
Step 6: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined.
Step 7: Press excess moisture out of the grated carrots using a paper towel or cloth, reducing their volume by about half.
Step 8: Add the squeezed carrots and shredded coconut to the dough and mix until evenly incorporated.
Step 9: Using a cookie scoop (about 1½ tablespoons), portion the dough onto the prepared baking sheets, spacing cookies 2 inches apart.
Step 10: Bake for 8-9 minutes until the cookies are set. Let cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Step 11: For the cream cheese buttercream, beat the softened butter and chilled cream cheese in a mixer fitted with a paddle attachment on high speed until smooth.
Step 12: With the mixer on low speed, gradually add powdered sugar and beat until combined.
Step 13: Add vanilla extract and heavy cream, then beat on high speed until the frosting is light and fluffy.
Step 14: Once cookies are fully cooled, spread or pipe the cream cheese frosting onto the bottom of one cookie and sandwich another cookie on top. Repeat with remaining cookies.

Tips & Variations

To speed up cooling of the browned butter, place it briefly in the fridge but avoid letting it solidify.
For a nutty crunch, add finely chopped walnuts or pecans to the dough.
Use freshly grated carrots and gently press to remove moisture for best texture.
If you prefer less sweetness, reduce powdered sugar in the frosting slightly.

Storage

Store the assembled cookie sandwiches in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for about 15 minutes before serving to soften the frosting. Leftover frosting can be kept in the fridge for up to two weeks.

How to Serve

The image shows several oat cookie sandwiches with a creamy white filling in the middle, placed on a white marbled surface. In the foreground, there is one oat cookie sandwich with a bite taken out, showing two rough-textured, golden-brown oat cookie layers on top and bottom, with a thick, soft, white creamy layer in the center. In the background, more cookie sandwiches are stacked on a white cake stand with a clear glass base, and a few sandwiches lie scattered on the surface. The overall color palette is warm with brown and white contrasted against the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake the cookies and store them in an airtight container at room temperature for up to 3 days before assembling with frosting.

Can I freeze these cookie sandwiches?

Yes, freeze the assembled sandwiches in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.