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Carrot Cake Sandwich Cookies
with cream cheese frosting

Active: 30 Total: 90

Two tender, chewy carrot cake cookies are held together with a smooth, sweet, and tangy Greek yogurt cream cheese frosting. All your favorite things about carrot cake rolled into a sandwich cookie!
Smarts: This recipe makes 26 individual cookies, or 13 sandwich cookies filled with cream cheese frosting.



Carrot Cake Cookies:
  • Butter, unsalted - 1/2 cup , softened to room temperature
  • Brown sugar - 3/4 cup
  • Egg - 1
  • Vanilla extract - 1 tsp
  • Flour, all-purpose - 1 1/4 cups
  • Baking powder - 1/2 tsp
  • Baking soda - 1/2 tsp
  • Cinnamon, ground - 1 tsp
  • Salt - 1/4 tsp
  • Rolled oats - 2/3 cup
  • Coconut, shredded and unsweetened - 1/3 cup
  • Carrots, shredded - 1 cup (not matchstick)
  • Walnut pieces - 1/3 cup
  • Raisins - 1/3 cup
Cream Cheese Frosting:
  • Cream cheese - 4 oz
  • Greek yogurt, plain or vanilla - 2 Tbsp
  • Honey - 2 Tbsp
  • Vanilla extract - 1/2 tsp


  1. Make frosting - Using a stand or hand mixer, beat cream cheese, Greek yogurt, honey, and vanilla extract (portion for frosting) on medium-high speed until smooth and creamy. Cover and refrigerate until chilled, about 1 hour.

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  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. Using a stand or hand mixer, beat butter and sugar on medium-high speed until it has a light and whipped consistency, about 1-2 minutes. Add egg and vanilla extract (portion for cookies) and beat to combine, scraping the bowl if necessary.

  3. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Add the flour mixture to the butter mixture and beat on low until just combined. Stir in the oats, coconut, carrots, walnuts, and raisins and mix until just combined.

  4. Using a small scoop or spoon, scoop dough onto the cookie sheet (~1 1/2 Tbsp per cookie), leaving at least 1 inch between cookies. Gently press the cookie dough down so cookies spread out a bit.

  5. Bake cookies for 10-12 minutes, or until the edges are a light golden brown (cookies should still be slightly soft in the center). Cool completely before frosting.

  6. Once cool, spoon about 1 Tbsp frosting onto a cookie, top with another, and gently press to create a sandwich. Repeat with remaining cookies and frosting. Enjoy immediately, or store sandwich cookies loosely covered in the refrigerator until ready to serve.



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