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    Home » Cookies

    Carrot Cake Cookie Sandwiches

    April 10, 2020 | Jump to Recipe | Print Recipe

    131 shares
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    These Carrot Cake Cookie Sandwiches are soft chewy CARROT CAKE oatmeal cookie sandwiches filled with cinnamony flavors and a whipped cream cheese frosting center. Ohmygoodness. Each bite is the perfect bite.


    two cookie sandwiches on white plate with tiered display filled with cookie sandwiches in the background

    three cookie sandwiches stacked on top of each other on wooden plate served with milk with tiered display filled with cookie sandwiches in the background

    How to Make Carrot Cake Cookie Sandwiches:

    {printable version with measurements below}

    Two cookies with cream cheese frosting piped in the middle to sandwich them on white plate

    • Peel and grate 2 medium carrots and set aside. Pulse rolled oats in food processor a few times. Don't over do it you want the oatmeal to have a variety of different textures.
    • Mix together chopped rolled oats, flour, baking powder, baking soda, sea salt flakes, cinnamon and nutmeg in a bowl and set aside.
    • Add softened butter, brown sugar and granulated sugar to stand mixer's bowl
    • Add softened butter to stand mixer bowl and mix on medium high for about 30 seconds until blended and smooth. Turn speed to low and begin gradually adding brown sugar, granulated sugar, molasses, eggs, vanilla extract, almond extract and grated carrots.

    Up close shot of finished cookie sandwiches on white and gold tiered display

    • As it continues to mix slowly start adding the flour oat mixture by the spoon until well incorporated
    • Cover with plastic wrap and refrigerate for about 2 hours or overnight (chill until batter begins to firm up, chilled dough holds it's shape much better!)
    • Once dough has chilled - Preheat oven to 350°F and prepare 2 baking sheets with parchment paper.
    • Using a small cookie scoop (my scoop is 1 tablespoon), scoop cookies onto parchment paper 2-3 inches apart. I typically fit 12 scooped cookies on 1 large baking sheet.
    • Bake for 8-10 minutes until bottom edges begin to lightly brown. Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring it to a cooling rack.
    • While cookies are cooling, combine cream cheese, butter (softened), vanilla extract and powdered sugar in your mixer until ingredients are combined.

    Two cookies with cream cheese frosting piped in the middle to sandwich them on white plate

    • When you are ready to assemble, first add a dollop of cream cheese frosting to the center of one cooled cookie pie and then add the other cookie on top to make a sandwich. If you want to pipe instead of "dollop", (but don't have a piping bag) just cut one corner of a plastic bag and pipe away!
    • To store, keep cookies in air tight container and refrigerate.

    More COOKIE recipes you’ll love:

    click photos to link to recipe!

    sea salt caramel apple oatmeal cookies with caramel drizzeled on top. Served on a white plate with denim napkin

    finished frosted carrot cookie sandwiches on tiered white and gold display ready to serve!

    EAT & ENJOY!

    *This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Carrot Cake Cookie Sandwiches

    Callie
    Soft chewy CARROT CAKE oatmeal cookie sandwiches filled with cinnamon-y flavors and a whipped cream cheese frosting center. Ohmygoodness.
    4.34 from 3 votes
    Print Pin Save Saved! Email
    Prep Time 50 minutes mins
    Cook Time 10 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 24 sandwich cookies
    Calories 229 kcal

    Ingredients
      

    • 1¾ cup old fashioned rolled oats
    • 2¼ cups all purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon maldon sea salt flakes
    • 2 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ cup granulated sugar
    • 1 cup brown sugar, packed
    • 1 cup unsalted butter
    • 2 large eggs
    • 3 tablespoon molasses
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • ½ cup carrots, grated

    Cream Cheese Frosting

    • 8 ounce cream cheese (1 block = 8oz), softened
    • 2 tablespoon butter, softened
    • 1 teaspoon vanilla extract
    • 1 cup powdered sugar, pinch extra for dusting on top

    Instructions
     

    • Peel and grate 2 medium carrots and set aside. Pulse rolled oats in food processor a few times. Don't over do it you want the oatmeal to have a variety of different textures.
    • Mix together chopped rolled oats, flour, baking powder, baking soda, sea salt flakes, cinnamon and nutmeg in a bowl and set aside.
    • Add softened butter, brown sugar and granulated sugar to stand mixer's bowl
    • Add softened butter to stand mixer bowl and mix on medium high for about 30 seconds until blended and smooth. Turn speed to low and begin gradually adding brown sugar, granulated sugar, molasses, eggs, vanilla extract, almond extract and grated carrots.
    • As it continues to mix slowly start adding the flour oat mixture by the spoon until well incorporated
    • Cover with plastic wrap and refrigerate for about 2 hours or overnight (chill until batter begins to firm up, chilled dough holds it's shape much better!)
    • Once dough has chilled - Preheat oven to 350°F and prepare 2 baking sheets with parchment paper.
    • Using a small cookie scoop (my scoop is 1 tablespoon), scoop cookies onto parchment paper 2-3 inches apart. I typically fit 12 scooped cookies on 1 large baking sheet.
    • Bake for 8-10 minutes until bottom edges begin to lightly brown. Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring it to a cooling rack.
    • While cookies are cooling, combine cream cheese, butter (softened), vanilla extract and powdered sugar in your mixer until ingredients are combined.
    •  When you are ready to assemble, first add a dollop of cream cheese frosting to the center of one cooled cookie pie and then add the other cookie on top to make a sandwich. If you want to pipe instead of "dollop", (but don't have a piping bag) just cut one corner of a plastic bag and pipe away!
    • To store, keep cookies in air tight container and refrigerate.- Enjoy!

    Nutrition

    Serving: 1sandwich cookie | Calories: 229kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 195mg | Potassium: 102mg | Fiber: 1g | Sugar: 20g | Vitamin A: 739IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
    Keyword baking, carrot cake, carrot cake cookies, cream cheese frosting, dessert bars, frosted oatmeal cookies, oatmeal cookies, sandwich cookies, soft cookies, whoopie pies
    DID YOU MAKE THIS RECIPE?I wanna see! Tag @bingeworthybites on Instagram!

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    • Chocolate Pecan Cake Mix Cookies
    • DoubleTree's Signature Chocolate Chip Cookie
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    « Hawaiian Chicken Tacos & Pineapple Salsa
    DoubleTree's Signature Chocolate Chip Cookie »

    Reader Interactions

    4.34 from 3 votes (3 ratings without comment)

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    meet callie

    Hi, I’m Callie. Welcome to Binge Worthy Bites! Since my passions are food, photography, and bringing people together with delicious shared meals, Binge Worthy Bites came to life as a creative hub to share my favorite pictures + dishes with the world. What you’ll find here is a collection of recipes and tips that are sure to make your life a whole lot tastier. My site is dedicated to bringing you binge-worthy recipes that anyone can make, my hope is that each time you leave you’ll feel inspired to create. read more!

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