Carrot Cake Sandwich Cookies

I tried Carrot Cake for the very first time when I was in the second grade. Someone had brought it for a birthday party at school, and I remember thinking that it was the BEST thing I’d ever tasted! It was the cream cheese frosting that won me over.

Carrot Cake is by far one of my favorite desserts! The downside is I never want to make an entire cake when it’s just my husband and I at home. It will never get fully eaten so I feel like half the cake will be wasted. Not only that, but a three-layer cake takes a lot of work! This is where these Carrot Cake Sandwich Cookies come in my friends. I can easily get my Carrot Cake fix by making these delicious sandwich cookies and it requires half the work! Check and check!

Not to mention, I personally like to think the shredded carrots, raisins, walnuts, and old-fashioned oats make these semi-healthy cookies! Cannot wait for y’all to try this recipe!

Yields 8 servings
Prep time: 30 minutes
Cook time: 12-15 minutes

INGREDIENTS
Cookies
1 stick unsalted butter, room temperate
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 extra large egg, room temperature
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse kosher salt
1 1/2 cups old-fashioned oats
3/4 cup raisins
1 cup carrots, thinly shredded
1/4 cup chopped walnuts

Cream Cheese Icing
8 ounces cream cheese, softened
1/2 stick unsalted butter, room temperate
3 cups powdered sugar
1 teaspoon vanilla

NOTES
Makes a total of 16 plain cookies or 8 sandwich cookies.

DID YOU MAKE THIS RECIPE?
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INSTRUCTIONS
Cookies
Preheat the oven to 350 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, dark brown sugar, and granulated sugar on medium speed until light and fluffy.

With the mixer on low, add the egg and then the vanilla.

In a separate bowl, combine the flour, baking powder, cinnamon, coarse kosher salt, and old-fashioned oats. Stir together and fold in the raisins.

With the mixer on low, slowly add the dry ingredients to the butter mixture.

Then add the freshly grated carrots and chopped walnuts until combined.

Use a small ice cream scoop or a heaping tablespoon, drop the dough onto a sheet pan lined with parchment paper and gently flatten with two fingers.

Bake for 12-15 minutes, until lightly browned.

Let the cookies cool for a few minutes and then transfer to a wire rack to cool completely.

Cream Cheese Icing
In the bowl of an electric mixer fitted with a paddle attachment, beat together the cream cheese and butter on medium speed until light and fluffy.

With the mixer on low, slowly add the powdered sugar 1 cup at a time and then the vanilla.

Refrigerate the icing.

Carrot Cake Sandwich Cookies