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Carrot Cake Sandwich Cookies
Recipe Summary
Yield: Makes about 25 sandwiches
Ingredients
Ingredient Checklist
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
Gallery
Carrot Cake Sandwich Cookies
Recipe Summary
Yield: Makes about 25 sandwiches
Gallery
Carrot Cake Sandwich Cookies
Carrot Cake Sandwich Cookies
Carrot Cake Sandwich Cookies
Recipe Summary
Yield: Makes about 25 sandwiches
Recipe Summary
Yield: Makes about 25 sandwiches
Yield: Makes about 25 sandwiches
Makes about 25 sandwiches
Ingredients
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
Directions
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.
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.
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)
Add Rating & Review
108 Ratings
5 star values:
22
4 star values:
38
3 star values:
30
2 star values:
11
1 star values:
6
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Reviews (26)
Add Rating & Review
108 Ratings
5 star values:
22
4 star values:
38
3 star values:
30
2 star values:
11
1 star values:
6
Add Rating & Review
108 Ratings
5 star values:
22
4 star values:
38
3 star values:
30
2 star values:
11
1 star values:
6
108 Ratings
5 star values:
22
4 star values:
38
3 star values:
30
2 star values:
11
1 star values:
6
108 Ratings
5 star values:
22
4 star values:
38
3 star values:
30
2 star values:
11
1 star values:
6
- 5 star values:
- 22
- 4 star values:
- 38
- 3 star values:
- 30
- 2 star values:
- 11
- 1 star values:
- 6
Martha Stewart Member
Rating: 1.0 stars
04/26/2020
In my 60+ years of baking, this was the very worst recipe ever. I followed the directions to a T, but it was a messy failure. The cookies would not come off the parchment paper without crumbling. I then used a spatula, but it didn't prevent cracking. I thought that possibly the frosting would hold it all together. But I was wrong. After assembling a few, I found that they couldn't be picked up without falling apart. So I decided to just dump it all in a pan and eat it like it was cake. Of course the texture was wrong for this purpose. Besides that the taste was nothing to write home about. Needless to say, it was a waste of time, effort and money.
Martha Stewart Member
Rating: Unrated
10/19/2012
My family loves these! I do double seasoning
Martha Stewart Member
Rating: Unrated
03/29/2012
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.
Martha Stewart Member
Rating: Unrated
12/07/2010
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.
Martha Stewart Member
Rating: Unrated
07/16/2010
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.
Martha Stewart Member
Rating: Unrated
06/03/2010
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
Martha Stewart Member
Rating: Unrated
12/13/2008
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.
Martha Stewart Member
Rating: Unrated
11/22/2008
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?
Martha Stewart Member
Rating: Unrated
11/22/2008
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
Martha Stewart Member
Rating: Unrated
10/26/2008
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
Martha Stewart Member
Rating: Unrated
09/17/2008
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!
Martha Stewart Member
Rating: Unrated
08/20/2008
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.
Martha Stewart Member
Rating: Unrated
08/15/2008
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!
Martha Stewart Member
Rating: Unrated
08/09/2008
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!!
Martha Stewart Member
Rating: Unrated
08/04/2008
WoW, big hit, our home, lunch box,cookie jar...
Martha Stewart Member
Rating: Unrated
07/18/2008
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!
Martha Stewart Member
Rating: Unrated
07/14/2008
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?
Martha Stewart Member
Rating: Unrated
06/23/2008
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!
Martha Stewart Member
Rating: Unrated
06/07/2008
These cookies are easy to make and so yummy! I make a batch
Martha Stewart Member
Rating: Unrated
03/30/2008
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.
Martha Stewart Member
Rating: Unrated
03/27/2008
i might try substituting half cup coconut and half cup nuts instead of all raisins.
can't wait to try these!
Martha Stewart Member
Rating: Unrated
02/09/2008
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
Martha Stewart Member
Rating: Unrated
02/09/2008
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.
Martha Stewart Member
Rating: Unrated
12/10/2007
Recently made these for a cookie party and they were a hit!
Martha Stewart Member
Rating: Unrated
11/23/2007
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.
Martha Stewart Member
Rating: Unrated
11/21/2007
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!
Martha Stewart Member
Rating: Unrated
11/09/2007
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.
Martha Stewart Member
Rating: 1.0 stars
04/26/2020
In my 60+ years of baking, this was the very worst recipe ever. I followed the directions to a T, but it was a messy failure. The cookies would not come off the parchment paper without crumbling. I then used a spatula, but it didn't prevent cracking. I thought that possibly the frosting would hold it all together. But I was wrong. After assembling a few, I found that they couldn't be picked up without falling apart. So I decided to just dump it all in a pan and eat it like it was cake. Of course the texture was wrong for this purpose. Besides that the taste was nothing to write home about. Needless to say, it was a waste of time, effort and money.
Rating: 1.0 stars
Rating: Unrated
10/19/2012
My family loves these! I do double seasoning
Rating: Unrated
Rating: Unrated
03/29/2012
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.
Rating: Unrated
12/07/2010
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.
Rating: Unrated
07/16/2010
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.
Rating: Unrated
06/03/2010
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
Rating: Unrated
12/13/2008
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.
Rating: Unrated
11/22/2008
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?
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
Rating: Unrated
10/26/2008
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
Rating: Unrated
09/17/2008
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!
Rating: Unrated
08/20/2008
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.
Rating: Unrated
08/15/2008
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!
Rating: Unrated
08/09/2008
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!!
Rating: Unrated
08/04/2008
WoW, big hit, our home, lunch box,cookie jar...
Rating: Unrated
07/18/2008
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!
Rating: Unrated
07/14/2008
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?
Rating: Unrated
06/23/2008
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!
Rating: Unrated
06/07/2008
These cookies are easy to make and so yummy! I make a batch
Rating: Unrated
03/30/2008
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.
Rating: Unrated
03/27/2008
i might try substituting half cup coconut and half cup nuts instead of all raisins.
can't wait to try these!
Rating: Unrated
02/09/2008
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
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.
Rating: Unrated
12/10/2007
Recently made these for a cookie party and they were a hit!
Rating: Unrated
11/23/2007
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.
Rating: Unrated
11/21/2007
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!
Rating: Unrated
11/09/2007
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.
All Reviews for Carrot Cake Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Carrot Cake Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
