Friday, April 15, 2011

Carrot Cake Cookie Sandwiches

Spring has sprung here in Oregon, we are getting sun about one day a week, which is pretty darn good for the Northwest! Spring makes me happy, and when I'm happy, I bake (and run which is needed due to all the baking!) My most recent baking accomplishment is a carrot cake cookie sandwich. I used Martha Stewart's Carrot Cookie Recipe and sandwiched the cookies together with a cream cheese frosting. Martha's recipe calls for raisins but I left them out as I used up all my raisins making these. I also had no cinnamon so I added in pumpkin pie spice instead, sounds weird but surprisingly worked really well in the cookies! They are super moist and the carrots give a nice subtle flavor, don't worry not too carroty. I even had a veggie hater sample one and he declared them delicious, actually he just ate two more so I declare that they must've been delicious!

Carrot Cake Cookie Sandwiches
Adapted From Martha Stewart
1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
Cream Cheese Frosting (recipe here)

Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat at medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine.
Gradually add flour to butter mixture; mix on a low speed until just blended.
Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.
Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough.
Once cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie.
Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.


  1. These look delish-y! And your final photos turned out beautifully. I'm officially a fan of both these cookies and your blog :D.

  2. Holy Smokes...these look delicious! I LOVE carrot cake =) I might be trying this recipe soon!

  3. you may have just derailed my diet!

  4. Holy goodness, I just about died when I saw that first picture. I'm practically drooling on the keyboard! Yum, I can't wait to try these! Thanks so much for the recipe!

    Rachel @ Maybe Matilda

  5. Yes, yes, yes! Trader Joe's has "inside out carrot cake cookies" that I adore... and these look even better. Thanks for sharing!

  6. These look soooo good with that creamy filling- I must make these! :)

  7. Found you at Tatertots and Jello...omg, these look ammmmmmazing!!! I am going to have to try these soon!!!! Thanks for a great recipe.

  8. I have been wanting to make these cookies for a long time. After seeing yours, I REALLY want to make them!

  9. These look lovely.

    Can I ask - are they more cookie like or cakey in texture? I've tried carrot cake cookies a few times now - but mine seem to end up cake like in texture and not chewy or crispy like a cookie.

    I LOVE carrot cake and really like the idea of carrot cake cookies. I so badly want them to be more cookie though than cakey if that makes sense and so far have had no luck !

    1. Sarah-Jane, did you ever find that perfect recipe for chewy, crispy carrot cake cookies? I have been looking for that as well and have had the same results as you. Thanks!

  10. Sarah Jane - They are a mix of cake and cookie, they aren't chewy or crispy, they are pretty soft actually, kind of like a cross between oatmeal cookie and cake. Does that make sense? Hope it helps!

  11. Um, these look absolutely delish! I think I might just have to make some this weekend. Thanks for sharing!

  12. OMG.... those look DELICIOUS! That's it... I've got to make them!

    I'd love to have you share this at my For the Kids Link Party! Stop on by and join the fun!!

  13. Oh yeah these look YUMM-O! Would love for you to link this up :)

    Lolly Jane

  14. Liz these look incredible and so yummy! Thanks so much for linking to the sunday showcase - I greatly appreciate it. I have featured this today. Hope you have a fabulous holiday! Thanks again ~ Stephanie Lynn

  15. These look yummy and moist. THanks for sharing.

  16. hi I saw you over at Under the Table and Dreaming...this is BRILLIANT. I love love love carrot cake...and in sandwich cookie form, too perfect :) Thank you for the recipe, can't wait to try it!

  17. Oh my! These sound exquisite. Saving it for sure.

  18. Those look really yummy! I 'm featuring this at

    :) Jill

  19. Um,num,num...lick-smackin' deliciousness as always!

    Liz, I was so elated to have you back on "A Little Birdie Told Me..." Tuesday. You've been missed!

    You bring such talent, style and finesse!

    Many thanks!
    Jenn/Rook No. 17

  20. These look awesome and I'd love to make them but I don't see where the cream cheese filling is, help!

    Thank you!


  21. do you know how many this recipe makes?

  22. Just wanted to share that you've been featured on our SMITTEN: SPRING 2012 GUIDE!

  23. Found you via Pinterest. I made these for my nephew's birthday a couple days ago. They were delish!
    Check them out if you want:

    Thanks! Ashlee (Your neighbor to the north in Vancouver, WA)

  24. These look delicious! Can you tell me how many cookie sandwiches come out of one batch? Thanks!

  25. Made these last weekend and they are delicious! Thank you for the recipe! :)

  26. these look SO good! I added them to my blog I hope that was ok! Linked your page :)

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  28. I saw these yesterday on Pinterest and had to make them THAT EVENING. So awesome, too, b/c I had everything I needed in my kitchen! (I also used the Pumpkin Pie spice b/c I didn't have nutmeg--- I thought the spice was PERFECT and I will use it when I make in the future). My husband RAVED about the cookies themselves (he said the filling was "too fluffy" .... though it sets up quite a bit in the fridge overnight and I enjoyed the filling even better the next day!)

    When my picky eater of a husband says "These are totally on the 'Make Again' list" I know I have a winner!

    (oh, also, when he calls me from work YELLING into the phone "I love these dang cookies!!!!!!!!" b/c he took the un-stuffed leftovers to work.... yeah.... that much. LOL )

  29. How many cookie sandwiches did this recipe make?
    Thanks!! I found on Pinterest - I'd love to make for Easter

  30. Thank you for the recipe! Check out how mine turned out on my blog :)

  31. LOVE these cookies. The batter can be rather thin. When I'm patient, I refrigerate over night. When I'm impatient (which is typical), I add a little extra flour to make sure I get thick, fluffy cookies.

    I make them every year during the holidays. They're always a big hit.

    jennifer of Matrox Graphics

  32. Not sure why no one is answering this question but how many cookie sandwiches does this make?

    1. This comment has been removed by the author.

    2. Claire ~

      If you link over to the Martha Stewart site where this recipe is adapted from, (see the link provided on this blog, right before the recipe is written) MS states it makes approx. 25 sandwich cookies.

      I'm assuming, since this blog post was posted way back in April 2011, that is why the replies haven't been updated. Hopes this info helps, Claire!

  33. Made these for Thanksgiving today and they look awesome. Have to see what the 15 critics have to say when it's time for dessert.

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  35. They look amazing and I bet delicious too! I will definetly bake them!

  36. I made these but in bite-sized portions and topped with the cream cheese icing using the "rose" disc from my cake decorator, to be eaten as an hors d'oeuvre on a dessert platter.
    Needless to say, these were the first to disappear.

    I have since made for for 3 baby showers and they were a hit!

    Thank you so much for showing your recipe.


    p.s. that same flower cake decorating disc is perfect to fill in your deviled eggs.