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Carrot Cake Oatmeal Cookie Sandwiches

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These carrot cake oatmeal cookie sandwiches combine classic carrot cake flavors with chewy oatmeal cookies and a tangy cream cheese frosting, making for a nostalgic, playful, and totally irresistible treat. Perfect for brunch, lunchboxes, or anytime you crave a comforting homemade dessert.

Ingredients

Scale
  • 1 1/4 cups (125g) old-fashioned rolled oats (not quick oats)
  • 1 cup (125g) all-purpose flour (or gluten-free blend)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (113g) unsalted butter, softened (or dairy-free margarine)
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (110g) finely grated carrots
  • 1/2 cup (60g) raisins or golden raisins (optional)
  • 1/3 cup (35g) chopped walnuts or pecans, toasted (optional)
  • 1/4 cup (20g) coconut flakes (optional)
  • For the Cream Cheese Frosting:
  • 4 oz (115g) full-fat cream cheese, softened (or dairy-free alternative)
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together oats, flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  4. Beat in egg and vanilla extract until combined.
  5. Gently stir in grated carrots, raisins, walnuts or pecans (if using), and coconut flakes (if using).
  6. Stir the dry ingredients into the wet mixture just until no flour streaks remain. Do not over-mix.
  7. Drop dough by rounded tablespoons (or use a medium cookie scoop) onto prepared sheets, spacing about 2 inches apart. You should get 24 cookies.
  8. Bake for 12-14 minutes, until edges are golden and centers look just set. Rotate pans halfway through baking.
  9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting: In a medium bowl, beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy (2-3 minutes). If too soft, chill for 10 minutes.
  11. Match cookies in pairs by size. Spread or pipe about 1 1/2 tablespoons frosting onto the flat side of one cookie, then gently press another cookie on top to make a sandwich. Repeat with all cookies.

Notes

For best results, grate carrots just before baking. Chill dough for 15 minutes if sticky. Cool cookies completely before frosting to prevent melting. For gluten-free, use certified GF oats and flour. Store sandwiches in the fridge for up to 5 days or freeze individually wrapped. Optional mix-ins like nuts, raisins, or coconut can be omitted or swapped as desired.

Nutrition

Keywords: carrot cake, oatmeal cookies, cookie sandwiches, cream cheese frosting, easy dessert, spring baking, lunchbox treat, homemade cookies, Easter dessert, comfort food

Find it online: https://bitematrix.com/carrot-cake-oatmeal-cookie-sandwiches-easy-cream-cheese-frosting-recipe/