Carrot Cake Sandwich Cookies with Cream Cheese Frosting
Prep time
Cook time
Total time
Serves: 12
  • 1 cup of butter, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ teaspoons cinnamon
  • 2 cups rolled oats
  • 1½ cups finely grated carrots
  • ½ cup raisins
Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 2 teaspoons vanilla
  • About 4 cups powdered sugar
  1. Preheat oven to 350* line baking sheets with parchment paper.
  2. Beat sugars and butter until fluffy. Add eggs and vanilla and continue beating.
  3. In a separate bowl mix together flour, baking soda, baking powder, salt, and cinnamon.
  4. Add dry mixture to wet mixture and combine until blended.
  5. Stir in rolled oats, raisins, and carrots.
  6. Chill dough covered in a refrigerator for an hour.
  7. Scoop out tablespoon sized balls of dough onto prepared cookie sheets (leave a 2 inch gap between cookies.)
  8. Bake for 12-15 minutes, until cookies have browned.
Cream Cheese Frosting
  1. Whip 8 ounces of softened cream cheese until fluffy in texture (I always do this with cream cheese, it makes it easier to work with!) Add butter and 2 teaspoons vanilla then cream the mixture together. Gradually add powdered sugar (about 4 cups) until frosting is desired sweetness and consistency.
  2. Pipe the middle of the cooled cookies with cream cheese frosting and form sandwiches.
  3. Store cookies in an air tight container in the refrigerator.
Recipe by The Domestic Geek Blog at