Carrot Cake Sandwich Cookies
Carrot Cake Sandwich Cookies are sort of like a mash-up of a whoopie pie and carrot cake. Two delicious carrot, fruit and nut cookies held together with cinnamon cream cheese frosting. O.M.G! They are SO good! These cookies make a wonderful Easter dessert.
As a Community Cook for Taste of Home, we share recipes and cooking tips with other cooks from around the country and Canada. This recipe was recommended by another Community Cook and I knew right away that my family would love it. Carrot Cake is a favorite in our house and it just wouldn’t be Easter without it.
The original recipe for Carrot Cake Sandwich Cookies can be found at tasteofhome.com and was contributed by Linda Ross of Williamsport, Pennsylvania.
Changes to the recipe:
I made a few changes to the recipe, so that’s the recipe I’m sharing today. I used raisin bran cereal instead of cornflakes, simply because that’s what was in my pantry. The raisins were a great addition. I also cut back on the amount of shredded carrots, from 2 cups to 1 1/2 cups. The cookies came out perfect.
The only thing I’d do differently is make them just a bit smaller. This way you get more cookies from one batch and they are a bit easier to handle. Otherwise, they were delicious and perfect. The flavors of carrot cake in the form of a cookie. Such a great addition to my Easter dessert table.
Carrot Cake Sandwich Cookies
Ingredients:
- 1-1/4 cups butter, softened and divided
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract, divided
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups shredded carrots
- 2 cups granola with fruit and nuts
- 1 cup raisin bran cereal
- 2 tablespoons sugar
- 1 package (8 ounces) cream cheese, softened
- 1/4 teaspoon ground cinnamon
- 1 cup confectioners’ sugar
How to make Carrot Cake Sandwich Cookies?
- Preheat oven to 375°. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 1/2 teaspoon vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in carrots, granola and raisin bran.
- Drop by rounded tablespoonfuls 2 in. apart on greased baking sheets; sprinkle with sugar.
- Bake 10-12 minutes or until edges are golden brown and cookies are set. Remove from pans to wire racks to cool completely.
- In a small bowl, beat cream cheese, cinnamon and remaining butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread frosting on bottoms of half of the cookies; cover with remaining cookies.
It is fun to discover recipes like this one from the family of Community Cooks at Taste of Home. I will continue to share them with you and make some recommendations on how to make them even better when possible. This one is truly yummy!
Carrot Cake Sandwich Cookies
Ingredients
Ingredients
- 1-1/4 cups butter, softened, divided
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract, divided
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups shredded carrots
- 2 cups granola with fruit and nuts
- 1 cup raisin bran cereal
- 2 tablespoons sugar
- 1 8 ounce cream cheese , softened
- 1/4 teaspoon ground cinnamon
- 1 cup confectioners’ sugar
Instructions
- Preheat oven to 375°. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 1/2 teaspoon vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in carrots, granola and raisin bran.
- Drop by rounded tablespoonfuls 2 in. apart on greased baking sheets; sprinkle with sugar. Bake 10-12 minutes or until edges are golden brown and cookies are set. Remove from pans to wire racks to cool completely.
- In a small bowl, beat cream cheese, cinnamon and remaining butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread frosting on bottoms of half of the cookies; cover with remaining cookies.
