Carrot Cake Sandwich Cookies

These Carrot Cake Sandwich Cookies have all of the flavours you know and love from a classic cake but in cookie form. They are so soft and delicious!

Why Carrot Cake Sandwich Cookies?

Carrot Cake is one of my favourite classic cakes. I have a few versions on my blog like my Carrot Cake with Cream Cheese Frosting, Carrot Cupcakes with Cream Cheese Frosting and my Gluten Free Carrot Sheet Cake. So why not put these delicious flavours into a cookie?!

These Carrot Cake Sandwich Cookies were one of the first recipes on my blog back in 2014. My blog, and recipes have come on a long way since then! This was a recipe that not only needed new photos, but completely changing the recipe.

The only element that has stayed the same really is the name! Everything else has been tweaked to a recipe I am much happier with.

Tips for making these Carrot Cake Sandwich Cookies

For any baking using carrot, I prefer to use a food processor to grate the carrot if possible. I think using a food processor gives you drier grated carrot which I prefer when baking.

If you don’t have one don’t panic, you can still make this recipe! Just use a course grated and squeeze out any excess water from the grated carrots before adding it to the cake mix.

When dividing up the mix into balls, I like to try and make them as similar in size as possible. I do this for all cookies, but it is more important for sandwich cookies.

This is because it makes it easier to make a top and bottom cookie when all of the cookies are similar. If you dolloped spoonfuls of mix onto the baking tray without taking much care you could end up with cookies of all different sizes which would make slightly uneven looking sandwich cookies!

I measure out my cookie mix by using the smallest ice cream scoop I own. This is my standard cookie sized ice cream scoop. If you don’t have one of these, I would recommend using a tablespoon measure to try and get them as similar in size as you can.

Do you prefer soft or crisp cookies?

This Carrot Cake Sandwich Cookie recipe makes deliciously soft cookies as they are how I like my cookies. When you take them out of the oven they will still be quite soft on top if you touch them.

Make sure you leave them on the baking trays to cool for at least 15 minutes or you might find some of the cookie gets stuck to the lining.

If you do prefer a crisper cookie, make them for 2-3 minutes longer so they are slightly crisper.

How long do these Carrot Cake Sandwich Cookies keep for?

Once filled, these cookies are best eaten the same day. This is because baked goods with cream cheese have to be stored in the fridge. You can keep them at room temperature for up to two hours, but after that for food safety reasons they need to be kept in the fridge.

When the filled cookies have been in the fridge for a while, they start to become softer. They still taste delicious but the texture does change slightly.

If you want to make these cookies in advance, bake them and store the in an air tight container for up to two days. Then when you want to serve them, fill them with the cream cheese frosting. This way you won’t have to worry about them becoming soft.

You can also make the cream cheese filling 2 days in advance and keep this in the fridge. It will become harder when in the fridge so you will need to soften it up by giving it a brisk stir before piping.

other recipes you might like

• Pumpkin Bars with Cream Cheese Frosting
• Chocolate & Peanut Butter Sandwich Cookies
• Cinnamon Cookies
• Spiced Pumpkin Cake with Cream Cheese Frosting

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