Oatmeal Carrot Cake Sandwich Cookies with Cream Cheese Filling
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Want a special Easter treat? Try these easy Oatmeal Carrot Cake Sandwich Cookies! No mixer needed, just pantry staples. Soft, spiced cookies with tangy cream cheese filling – a delicious treat for all ages!
Forget carrot cake this Easter! Try our Carrot Cake Sandwich Cookies – inspired by the classic oatmeal cream pies. Think soft, lightly spiced oatmeal cookies (but with carrots!) sandwiched with a luscious cream cheese frosting. It’s a treat everyone will love, even carrot-cake skeptics! The best part? These cookies are easy to make and the frosting holds perfectly…even after you take a bite!
Why You Need To Make These Sandwich Cookies ASAP!
- Easter Upgrade: They’re a refreshing twist on traditional Easter desserts, offering a fun, interactive treat.
- Kid and Adult Approved: The familiar flavors and sandwich cookie format appeal to all ages!
- Simple and Satisfying: Easy to make with pantry staples, perfect for those short on time or baking experience.
- Full of Flavor: Soft, spiced cookies and creamy frosting deliver the perfect balance of textures and flavors. The best part? Even though these cookies are made with carrots, you can’t taste them! 😉
- Perfect for Making-Ahead: If you’re pressed for time this Easter, you can prepare this recipe in advance!
Make The Cookies First
While the ingredient list is long, all of the ingredients are things you already have in your pantry/fridge. You need:
- Dry Ingredients: Old Fashioned Oats, Granulated Sugar, Brown Sugar, Ground Cinnamon, Ground Ginger, Ground Cloves, Ground Nutmeg, Baking Powder, Baking Soda, and Salt.
- Wet Ingredients: Vegetable Oil, Large Eggs, Vanilla Extract, and Grated Carrots.
I know what you must be thinking…vegetable oil?! In a cookie?! It took quite a bit of testing to finally arrive at using vegetable oil. Similar to our Lemon Crinkle Cookies, we found that vegetable oil created the exact texture and flavor we wanted and that butter couldn’t replicate!
The cookie dough comes together quickly and super easily without the use of an electric mixer. The best part? Just like most of our cookie recipes, you don’t have to chill the dough for hours!
Once you have both the dry and wet ingredients mixed, combine them together in one large bowl to create your cookie dough. Portion the dough onto your prepared pans with a medium cookie scoop and bake!
Use Grated Carrots NOT Shredded
For this recipe, you need to use grated carrots! It allows for more moisture than the store-bought shredded carrots. Plus, it’s not as big of a chunk to worry about eating inside your cookie!
Extra Creamy Cream Cheese Frosting Filling
While your cookies are cooling, let’s make the filling. Unlike traditional cream cheese, which can be a little soft, we opted to use our no-fail cream cheese frosting to ensure that the filling was stiff enough to hold while you eat it but also to be the soft, creamy filling these cookies need!
To make our no fail frosting, you will need:
- Heavy Cream – The high-fat content in heavy cream lends a luxuriously creamy texture to the frosting. It also whips up beautifully, adding airiness and volume for that ideal fluffy texture.
- Cream Cheese – Cream cheese delivers a delightfully tangy flavor that balances the sweetness while also giving the frosting structure. This helps it hold its shape for piping or spreading.
- Powdered Sugar – Powdered sugar is the main sweetener in the frosting, and it dissolves easily for a smooth texture. It also helps thicken the frosting slightly, making it easier to work with.
- Vanilla Extract – Vanilla offers a subtle, warm sweetness and rounds out the flavors of the other ingredients. A good quality vanilla extract makes a noticeable difference in adding depth and complexity to the frosting.
With an electric mixer, beat heavy cream to stiff peaks. Beat in cream cheese, one cube at a time. Beat in powdered sugar, a little at a time. Stir in the vanilla.
From here, it’s time to fill your sandwiches! Spoon the cream cheese frosting into a piping bag fitted with medium star tip. Turn half of the carrot cake cookies upside down so that the bottom is now facing upwards. Pipe the frosting onto the upside down cookies, starting on the outer edge and working toward the middle. Then, top with an unfilled cookie!
✳ Recipe FAQ’s
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When you make these Oatmeal Carrot Cake Sandwich Cookies with Cream Cheese Filling, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Oatmeal Carrot Cake Sandwich Cookies with Cream Cheese Filling
Ingredients
Cookies
- 2 cups all purpose flour*
- ¾ cup granulated sugar
- ¾ cup brown sugar, firmly packed
- 3 cups rolled oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅜ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 1 Tablespoon vanilla extract
- 1 cup grated carrots
Filling
- ½ cup heavy cream, cold
- ½ cup cream cheese, cold
- pinch salt
- 1 cup powdered sugar, sifted
- ½ teaspoon vanilla extract
Instructions
Cookies
- Heat oven to 375°F.
- Line 4 sheet pans with parchment paper.
- Lightly spray with cooking spray. Set aside.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, oats, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
- In a small bowl, whisk together eggs, oil, vanilla, and carrots.
- Pour over dry ingredients.
- Stir until all the dry ingredients have been combined.
- Use a medium cookie scoop to scoop dough.
- Drop onto prepared pans and tap down slightly.
- Bake for 12-14 minutes, until lightly browned around edges.
- Allow to cool on pan.
Filling
- Cut cream cheese into cubes.
- With an electric mixer, beat heavy cream to stiff peaks.
- Beat in cream cheese, one cube at a time.
- Beat in powdered sugar, a little at a time.
- Stir in vanilla.
Assembly
- Spoon filling into piping bag fitted with medium star tip.
- Pipe onto half the cookies, starting on the outer edge and working toward the middle.
- Top with unfilled cookie.
Notes + Tips!
- 2 medium-large carrots, grated is 1 cup.
- Check the expiration dates on your spices.
- Make sure to use grated carrots for this recipe, not shredded.
- Be careful not to over-work the cookie dough!
- Tap down the cookies slightly before baking.
- The cookies may stick slightly to the parchment paper. Be careful picking them up!
- Do not over beat the frosting.
- These cookies need to be kept in the fridge after assembly.
Tools You May Need (affiliate links)
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Felicidades!!!!