Carrot Cake Sandwich Cookies
Carrot cake sandwich cookies have all the flavors of carrot cake in a soft, spiced cookie with a smooth cream cheese filling. They start with a cake mix which keeps things simple without losing flavor. They are the perfect handheld version of a favorite dessert.
Easy Carrot Cake Cookie Recipe
Cake mix cookies are one of my favorite shortcuts because they cut down on measuring and come together fast. I especially love them when frosting is involved, and these carrot cake cookie sandwiches check both boxes. The cookies bake up soft and full of warm spices, and the cream cheese filling adds just the right amount of sweetness.
I love that these are sandwiched, but you can also skip the second cookie and make them as standard frosted cookies, just like my frosted pumpkin cake mix cookies. Either way, they’re easy to make and a great option for Easter—or any occasion, really.
Speaking of Easter desserts, check out my mini egg brownie cookies and chocolate mousse Easter eggs for more easy options.
Ingredients
- Carrot cake mix – The base of the chewy cookies providing classic spiced carrot cake flavor. I used Duncan Hines for this recipe.
- Eggs – Binds the cookie dough for a soft texture.
- Vegetable or canola oil – Keeps the cookies moist and tender.
- Cream cheese – The key to a smooth, tangy filling.
- Unsalted butter – Adds richness and helps create a creamy frosting.
- Powdered sugar – Sweetens the frosting and gives it a smooth consistency.
- Vanilla extract – Enhances the flavor of the frosting.
- Salt – Helps balance the sweetness in the frosting.
Making the Sandwich Cookies
- Prep – Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- Mix the dough – In a large bowl, combine the carrot cake mix, eggs, and oil. Stir until a smooth dough forms.
- Scoop and bake – Use a medium cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes or until the edges are set. Let the cookies cool on the pan for a few minutes before transferring them to a wire rack.
- Make the frosting – Beat the cream cheese and butter until smooth. Mix in the powdered sugar, vanilla extract, and salt until light and fluffy.
- Assemble the cookies – Spread or pipe frosting onto the flat side of half the cookies. Place another cookie on top and gently press to create a sandwich.
- Serve or store – Enjoy right away or refrigerate in an airtight container until ready to serve.
Variations and Substitutions
- Cake mix options – Swap the carrot cake mix for spice cake mix and add 1/2 cup shredded carrots.
- Frosting alternative – Use store-bought cream cheese frosting instead of making your own.
- Add-ins – Mix in chopped walnuts, pecans, or raisins for extra texture.
- Single cookies – Skip the sandwiching and frost each cookie individually.
- Glaze instead of frosting – Drizzle with a simple powdered sugar glaze instead of using cream cheese frosting.
Tips for Success
- Use a cookie scoop – This ensures even-sized cookies that sandwich together neatly. Be sure to scoop an even number of cookies.
- Don’t overbake – The cookies should be set around the edges but still soft in the center. They will continue to firm up as they cool.
- Cool completely before frosting – Warm cookies will melt the frosting and make a mess.
- Pipe for an even filling – Using a piping bag makes getting an even layer of frosting easier without overfilling or making a mess.
Storing the Carrot Cookies
Store the cookies in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for a few minutes before serving for the best texture.
Freeze the cookies (with or without frosting) in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. They can be frozen for up to 3 months. Thaw in the fridge or at room temperature before serving.
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Carrot Cake Sandwich Cookies with Cream Cheese Filling
Ingredients
Cookies
- 1 (15.25 ounce) box carrot cake mix I used Duncan Hines
- 2 large eggs
- 1/2 cup vegetable or canola oil
Frosting
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- In a large bowl, mix the carrot cake mix, eggs, and vegetable oil until a smooth dough forms.
- Use a medium cookie scoop to portion the dough onto the prepared baking sheets, making sure you have an even number of cookies. Space them about 2 inches apart.
- Bake for 8-10 minutes or until the edges are set. Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.
- In a separate bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and salt, then mix until light and fluffy.
- Spread or pipe frosting onto the flat side of half the cookies. Place another cookie on top and gently press to create a sandwich.
Notes
- Store the cookies in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for a few minutes before serving for the best texture.
- Freeze the cookies (with or without frosting) in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. They’ll keep for up to 3 months. Thaw in the fridge or at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.