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Carrot Cake Sandwich Cookies

Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies with rich cream-cheese frosting in the middle.

  • Yield: Makes about 25 sandwiches
Carrot Cake Sandwich Cookies

Ingredients

  • 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 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups finely grated carrots (about 3 large carrots)
  • 1 cup raisins
  • Cream Cheese Frosting Cream Cheese Frosting Recipe

Directions

  1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

  2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

  3. 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, use an offset spatula to spread about 2 teaspoons of 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.

Reviews (26)

  • katheryn1107 19 Oct, 2012

    My family loves these! I do double seasoning

  • Samj530 29 Mar, 2012

    I love these cookies! I make them about once a month for my Grandmother. I did make some changes based on my preferences. I substituted a half cup coconut oil for 1 of the sticks of butter, 1 cup of whole wheat flour for 1 of the cups of all purpose and added 1/4 tsp allspice. The dough has to be chilled to get soft, chewy cookies. I scoop them with a small ice cream scoop and bake only 10 min. to get well proportioned cookies. Dried pineapple bits are also really good instead of the raisins.

  • claryqueen 7 Dec, 2010

    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.

  • cungem 16 Jul, 2010

    I make this every Christmas and everyone loves them!!!

    Pamela_Takeshige and iKaren, I am wondering if the batter is cold enough, once the batter gets room temperature or too warm, it does get mushy and spreads out thin. When I make my cookies, I always refrigerate it overnight and in between batches, I make sure it's still cold and stick it back in the refrigerator.

  • Pamela_Takeshige 3 Jun, 2010

    I am very disappointed in this cookie. It spreads a lot and is crisp as long as you don't fill it. But if you fill it, it crumbles

  • mdmavis 13 Dec, 2008

    Martha, you have done it once again...... The best cookie ever. I made this batter late one night and baked three trays, I put the bowl in the refrigerator for the next day. The batter was perfect. The Cream Cheese Frosting was perfect.
    I have made three batches, some are gifts for the neighbors and some are for friends and family, and yes some for our home.This cookie is the best. P.S. if you do not have a 1/2-ounce ice cream scoop, now is the time to get one. Each cookie will be perfect.

  • iKaren 22 Nov, 2008

    These cookies are very good. I don't know why but my cookies came out rather crispy and thin. Only when I sandwich two together do I get the cakey texture that the book classifies them as. What did I do wrong? My cookies look a lot thinner than pictured. How can I make my cookies nice and thick and fluffy? Even without the frosting, they're a family favorite. Does anyone have any suggestionis?

  • iKaren 22 Nov, 2008

    These taste really good. I don't know what happened but mines sorta come out a bit on the crispy side than the cakey side. When I put two together, they get the cakey flavor as they're classified as in the Cookies book. How can I get my cookies nice and thick, and full like the picture? Any suggestions anyone? In their flat crispy state, they taste good on their own without the frosting. Very yummy

  • i-boy 26 Oct, 2008

    Incredible! We just got done making a double batch. It was a lot of fun baking together, and these are some of the best cookies I've ever had. A couple notes ... We made them a bit smaller and made 30-35 double cookies per batch. Worked just fine. We used half crushed walnuts and half raisins. Worked fine. One piece of advice regarding the frosting ...We found it a bit thin and would advise a bit more cream cheese and less butter. Definitely recommend this recipe. Enjoy! K

  • imwithdino 17 Sep, 2008

    These cookies were FANTASTIC! They turned out perfectly - soft, flavorful, and really impressive looking. The filling really softened up quickly, so I popped the bowl back in the fridge after filling every 5 cookies or so. This recipe is one of my new Fall favorites!

  • mmode 20 Aug, 2008

    I think I did everything according to Martha, but.... The dough tasted great and the baked cookies were OK, but were too soft and feel apart. PLUS, they were extremely unattractive. I tried baking them on the Silpat and then on parchment -- neither made any difference. As I said the baked cookies tasted OK and the frosting by itself was yummy, but when I made the cookies into sandwiches, the combined result was very bland with no carrot flavor whatsoever. Too labor intensive to try again.

  • alia_abdhalim 15 Aug, 2008

    hi, does anyone know if it would be ok if i use quick oats instead of rolled oats? ive only got those at home at the moment. thanks!

  • snowqueen 9 Aug, 2008

    OH MY GOODNESS...these cookies where a sensational hit with my family!! I have a family of picky eaters but they gobbled these up quickly. So moist, perfect and yummy with or without the cream cheese filling. We had quests from Ciaro Egypt visiting Canada for the first time and being somewhat sceptic about cookies with carrots in them, once they tried them they absolutley loved them and took the recipe back to Egypt with them. This is a keeper!!

  • lew123 4 Aug, 2008

    WoW, big hit, our home, lunch box,cookie jar...

  • CajunCupcake 18 Jul, 2008

    WOW! I baked these cookies yesterday and the recipe is definitely going into my folder of "keepers". I love the texture, which is soft and tender, and the taste is just delightful. The only change I made was to add 1/2 cup of pecans. I will use a whole cup of either pecans or walnuts for my next batch. My husband won't eat cookies with oatmeal in them, so I didn't tell him that I used it. He started eating them even before I could spread the filling on them. He loves them!

  • Sexyviper 14 Jul, 2008

    I baked these cookies twice and they tasted great! However, both batches turned out to be too soft and breaks easily. The second batch was so soft that I decided to dump the batter into a cake pan instead of baking them as cookies sandwhich. The recipe did not call for any milk or water, I wonder why it is still so moist and soft. I need them to be a little harder. I even tried to re-bake them for an additinal 10 mins the next morning - even though the surface is slightly burnt but they are still soft. Any idea what I have done wrong or suggestions to improve the texture of the cookie?

  • misterduck 23 Jun, 2008

    Fantastic! Made them this weekend and they were a HUGE hit with the famiy, neighbors and co-workers. A must add to the constant cookies we bake!

  • cooksfor4 7 Jun, 2008

    These cookies are easy to make and so yummy! I make a batch

  • kchemistry 30 Mar, 2008

    I've made these with and without using a silpad, and they turn out much nicer with the silpad. Definitely doable either way, but if aiming for perfection put the silpad to use. These are delicious. I've added walnuts, and also made this recipe scaled-down and it still holds up.

  • outlier 27 Mar, 2008

    i might try substituting half cup coconut and half cup nuts instead of all raisins.
    can't wait to try these!

  • brevsbriana 9 Feb, 2008

    These were fantastic! Was voted the best cookie in our office's annual cookie competition with about 25 competitors. A hit at every party I took them to this year. I agree that it makes a boatload of cookies, so be prepared with lots of cookie sheets

  • carchi01 9 Feb, 2008

    I make these for my college roommates and they literally die for them. They have proclaimed the cookie sandwiches "the greatest things they have ever eaten" many times. Its also great that the recipe makes way more than 25 sandwiches.

  • tara 10 Dec, 2007

    Recently made these for a cookie party and they were a hit!

  • bethanyjg 23 Nov, 2007

    These are so good! Everyone loves them. They do require a bit of effort - next time I will chill the dough longer. I may try more cinnamon as well. They look beautiful, and the oatmeal makes a great texture.

  • mountainmary 21 Nov, 2007

    This is the best cookie on earth - period. I made these for a cookie bake off and won both the people's choice and judges award. Sometimes I use raisins, sometimes I don't depending on the inteneded eaters. Also I use regular cookie sheets (no silpat) and they are fine. A little labor intensive but worth it, everyone is floored when I make these!

  • bakeaholic 9 Nov, 2007

    These are delicious. I always get rave reviews and everyone asks for the recipe. The cream cheese filling is yummy, just make sure your cream cheese and butter are at room temperature, otherwise you'll get lumpy frosting. As a personal preference, I don't add raisins and I usually up the spices. This is definitely a recipe for the files.

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