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Carrot Cake Cookie sandwiches, carrot cake cookies, carrot cake, carrot cake cookies with cream cheese, cream cheese icing
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Carrot Cake Cookie Sandwiches

Course Dessert
Prep Time 12 minutes
Cook Time 14 minutes
Total Time 26 minutes
Servings 10 large cookie sandwiches
Author Coco and Ash

Ingredients

The Cookies

  • ½ cup softened butter
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup oats
  • ¾ cup finely shredded carrots
  • ½ cup chopped pecan
  • ½ cup raisins

The Icing

  • 4 ounces cream cheese
  • 6 ounces butter (1.5 sticks)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

The Cookies

  • Pre-heat the oven to 350 degrees.
  • In a large bowl, beat together the butter, brown sugar, eggs, and vanilla.
  • In a small bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and oats.
  • Add the dry ingredients to the large bowl of wet ingredients and mix just until blended. 
  • Add in the carrots, pecans, and the raisins and stir to combine. This dough will be sticky. 
  • Place the dough in the refrigerator for 15 minutes. 
  • Line a baking sheet with parchment paper and scoop cookies on the sheet 2" apart. I use a golf-ball sized cookie scoop so they are all the same size. Since this is a sticky moist dough, I wouldn't recommend using your fingers to scoop the dough. 
  • Bake for 12-14 minutes until you see tiny bubbles start forming on the tops of the cookies and the edges start to darken slightly. 
    Let the cookies cool completely before icing. 

The Icing

  • Add the softened butter, softened cream cheese, and vanilla to a bowl and beat with a mixer until combined. 
  • Add in the powdered sugar and mix with a spatula. The icing will seem thick at first but mix until it's smooth. You don't want it to be runny or it wont sit up in between the cookies. 
  • Take one cookie (Careful! They are very moist and soft!) and scoop a tablespoon of icing in the center. Take the second cookie and press it gently onto the icing until you can see it coming towards the edges. 
  • Eat right away or store in the fridge and let come to room temperature before enjoying. Do not stack them. They will stick together. (I know, I know...they're stacked in my photos. That's how I know this! lol)