Oatmeal Carrot Cake Sandwich Cookies with Cream Cheese Filling

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Want to make Easter special this year? Try these super simple Oatmeal Carrot Cake Sandwich Cookies with Cream Cheese Filling! Two bowls, no mixer needed for the cookies, and pantry staple ingredients. Ohh, yes. It simply doesn’t get any better than this! Every bite is perfectly soft, but with just the slightest crisp from the cookie, full of delicious spices, creamy, and perfectly sweet. These sandwich cookies are the ultimate treat for kids and adults alike! SO. GOOD.

close front shot of stacked carrot cake sandwich cookies with sandwich cookies in front and behind with white flowers and glass of milk

About The Recipe

Out with the old and in with the new! If you’re tired of making carrot cake or even carrot cake cupcakes for Easter, we have the perfect treat for you! Carrot. Cake. Cookies. It’s like the combination of the best things EVER! Oh, and the fact that they’re sandwich cookies…which means you can eat TWO cookies at once and not be judged. It’s a total win-win.

The funny thing with this recipe is, while the inspiration behind these cookies was Easter, the original plan was something totally different! We were thinking a bit of a chunkier cookie that would be frosted (or drizzled!) with the cream cheese frosting…but when my mom sat down to write the recipe, we got to talking.

One of the things I tend to do is ask her what’s in her head for this recipe. It helps wrap my head around the styling of the photos! Though, with this recipe in particular, the idea of just…drizzling the frosting on top seemed a bit bland.

So, we started talking about what we could do to really make these cookies POP!

close up of sandwich cookies with white flowers and glass of milk behind

Well, with the type of cookie we were making, it made sense to make a sandwich cookie! So, the inspiration, stylistically, behind these cookies was actually the Little Debbie Oatmeal Creme Pies. As that’s kind of what the cookie kind of reminded us of…but carrot cake!

Though, even if you have carrot cake haters in your family, not to worry! These cookies are for EVERYONE. The cookies are beautifully spiced and not too carrot-y, while being complimented by our Never-Fail Cream Cheese Frosting!

The best part though? The frosting HOLDS its shape, even as you eat it. Honestly, you couldn’t ask for better sandwich cookie…especially for Easter!

Why You Need To Make These Sandwich Cookies ASAP!

  • The cookies require NO mixer.
  • Super simple.
  • Tastes like a carrot cake, without being too carrot-y.
  • A true crowd pleaser!
  • The frosting holds its shape, even when piped.
  • Perfectly soft with a lightly crisp exterior.
angled close up of stacked carrot cake sandwich cookies on marble surface with white flowers on top and forks beside

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cookies:

  • All-Purpose Flour
  • Old Fashioned Oats
  • Granulated Sugar
  • Brown Sugar
  • Ground Cinnamon
  • Ground Ginger
  • Ground Cloves
  • Ground Nutmeg
  • Baking Powder
  • Baking Soda
  • Salt
  • Large Eggs
  • Vegetable Oil
  • Vanilla Extract
  • Grated Carrots
grated carrots, salt, allspice, ginger, vegetable oil, brown sugar, baking powder, eggs, granulated sugar, vegetable oil, oats, vanilla, cinnamon, cloves, flour, and baking soda on marble surface

For The Frosting:

  • Heavy Cream
  • Cream Cheese
  • Salt
  • Powdered Sugar
  • Vanilla Extract
powdered sugar, heavy cream, cream cheese, vanilla extract, and salt on marble surface

How To Make Carrot Cake Sandwich Cookies

Step 1: Make the cookie dough

In a large mixing bowl whisk together the flour, oats, brown sugar, granulated sugar, spices, baking powder, baking soda, and salt. Set aside.

Whisk together the eggs, vegetable oil, vanilla extract, and the grated carrots in a medium sized bowl.

Mix the carrot mixture into the dry ingredients.

Step 2: Scoop and bake

Using a medium sized cookie scoop, measure out cookies and place them 2 inches apart on a lined sheet pan. Tap down slightly. Bake for 12-15 minutes, or until just starting to brown.

Step 3: Make 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.

Step 4: Fill the cookies

Spoon filling into 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. Top with unfilled cookie.

Grated Carrots or 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!

How To Store

Once assembled, these cookies really need to be kept in the refrigerator! They will keep for about 3 days. But, if you want to make this recipe in advance, you can bake the cookies ahead of time and freeze them for up to a month. Just be sure to make the frosting the day you would like to enjoy these cookies!

stacked carrot cake sandwich cookies on marble surface with two forks beside and glass of milk behind

Expert 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 to not 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.

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.

close front shot of stacked carrot cake sandwich cookies with sandwich cookies in front and behind with white flowers and glass of milk

Oatmeal Carrot Cake Sandwich Cookies with Cream Cheese Filling

Traci
Soft, creamy, perfectly spiced, and oh so delicious! These Oatmeal Carrot Cake Sandwich Cookies with Cream Cheese Filling are the perfect treat to bake for Easter.
5 from 1 vote
Prep Time 45 mins
Cook Time 14 mins
Total Time 59 mins
Course Desserts
Cuisine American
Servings 24
Calories 230 kcal

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
  • 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.

Putting It Together

  • 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

  • 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 to not 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.

Nutrition

Serving: 1cookieCalories: 230kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 132mgPotassium: 93mgFiber: 2gSugar: 19gVitamin A: 1050IUVitamin C: 1mgCalcium: 31mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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