Hi! I'm Karen, a stay at home mom and blogger. Mostly I write about the new foods and recipes I've been making at my house. I like nutella, avocados, muddy buddies, mushrooms, tomatoes, peaches, berries, beans and rice, dark chocolate, cilantro, peanut butter, fried eggs and a million other types of foods. Most of the time, I like to make really easy and simple recipes--that's why I use my slow cooker a lot! I hope you find my posts helpful! Please comment and let me know when you make one of my recipes!

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Recipe for Carrot Cake Sandwich Cookies with Cream Cheese Frosting

Recipe for Carrot Cake Sandwich Cookies with Cream Cheese Frosting

If you’re a big fan of carrot cake with the delicious cream cheese frosting than I think you’ll love these cookies!  Yum!  They are soft, chewy and have a delicious, creamy middle.  I dare you to just eat one!

Actually, I’m not usually a fan of non-chocolate cookies but these were awesome!  I could not stop eating them!

Sandwich Cookie Recipe #todaysmama #utahmama

My kids thought it was weird that I was putting carrots into my cookie dough but after they tried a cookie they weren’t saying anything but YUM!  I didn’t opt to put raisins in these cookies, but if that is your thing then be my guest!
Carrot Cake Sandwich Cookies with Cream Cheese Frosting:

Makes about 10 sandwich cookies

For the cookies:

  • 1/2 cup butter, melted
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 2/3 cup finely grated carrots
  • 1/4 cup applesauce
  • 1 1/2 cups all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 cup old fashion oats
  • 1/2 cup raisins (optional)

For the cream cheese frosting:

  • 4 oz cream cheese
  • 1/2 tsp vanilla
  • 1/4 cup butter
  • 2 cups powdered sugar

1.  In a medium bowl, whisk together the butter, sugars and vanilla until smooth. Gently stir in the carrots and applesauce.
2.  Add the flour, salt, baking powder, baking soda and cinnamon into the wet ingredients.  Stir gently with a spatula until combined.
3.  Fold in the oats and raisins, if desired.
4.  Form dough into uniform balls (I used about 1 1/2 tbsp of dough for each cookie) and place on parchment lined baking sheet.
5.  Bake at 350° F for 10-12 minutes.  Let cool for 2 minutes.  Then carefully remove parchment and cookies from pan and let cool on counter for 15 minutes.
6.  While cookies are baking and cooling, prepare the frosting.  Use a hand mixer to beat the cream cheese, butter and vanilla together until creamy.  Add in powdered sugar 1/2 cup at a time and beat until desired consistency.
7.  Spread cream cheese frosting between two cooled cookies.  Repeat with the rest.  Eat and enjoy!  Store extra cookies in an airtight container.  (These cookies freeze well)

Carrot Cake Cookies

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Comments (14)

  1. Tara Peters 03/09/2014 at 11:23 am

    Just made these….I actually substituted gluten free flour and they are amazing!!! Thanks for sharing.

  2. Mary Power 09/23/2014 at 12:19 pm

    I love your recepies

  3. teresa 02/16/2015 at 6:01 am

    can you use pineapple instead of applesauce ( like a carrot cake)

  4. susan hoy 10/13/2015 at 8:12 am

    THEY LOOK AWESOME

  5. Sandy 03/14/2016 at 8:13 am

    It would be nice if these recipes were in printable form too.

  6. Cynthia 03/18/2016 at 11:22 am

    These look amazing. I am going to have to try them.

  7. doris 03/23/2016 at 12:36 pm

    would love to print this recipe.

  8. retired badger 03/24/2016 at 5:27 pm

    I added orange zest to the cookie mix and the Orange juice to the frosting. very tasty addition

  9. Alice 03/24/2016 at 10:58 pm

    It would be nice if this were also supplied as a printable form. Other than that looks great!

  10. Pingback: Easter Treats | Brina's Bread & Butter

  11. Rachel 03/27/2016 at 5:51 am

    No egg in the recipe????!!!!

  12. Cindy 08/17/2016 at 9:05 am

    plain applesauce or cinnamon applesauce?

  13. Judi 10/08/2016 at 8:32 am

    Tried to save recipe to smart phone, but won’t let me???