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Carrot Cake Sandwich Cookies

Carrot Cake Sandwich Cookies
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The following recipe and photography for this post were provided by local blogger Abby Thome of The Thome Home.

The Easter Bunny called and he wants to know if he too can have an Easter basket this year? His only request is that his basket be filled with dozens of these carrot cake sandwich cookies!

These cookies are a great example of the sweet magic you can create in your home with basic fridge and pantry items! Time in the kitchen is a great way to wind down after a stressful day and focus on your natural senses like sight, smell and touch. It is truly good for the soul! Make these cookies with your loved ones for Easter, or any day, for a sweet treat that will surely bring a smile to everyone’s face.

Disassembled Carrot Cake


Carrot Cake Sandwich Cookies on Platter

Click Here to Print the Recipe for Carrot Cake Sandwich Cookies.

Carrot Cake Sandwich Cookies

Carrot Cake Sandwich Cookies


For the Carrot Cake Cookies

  • 2 sticks of room temperature butter
  • 3/4 cup light brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 2 cup unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 1/2 tsp. cinnamon
  • 2 cup old fashioned oats
  • 1 cup shredded carrots

For the Cinnamon Buttercream

  • 1 stick of room temperature butter
  • 8 oz. room temperature cream cheese
  • 1 tsp. cinnamon
  • 4 cup powdered sugar
  • 1/2 tsp. vanilla


For the Carrot Cake Cookies

  1. In a large bowl with a handheld mixer, mix together the butter, light brown sugar and sugar until light and fluffy, approximately 1 minute. Add the eggs and vanilla, mixing until fully incorporated.
  2. Add flour, baking soda, baking powder, salt and cinnamon and mix until just barely combined.
  3. Add the oats and shredded carrots. Mix until everything is evenly distributed and the cookie dough is combined.
  4. Using a cookie scoop (roughly 1 1/2 Tbsp.), place cookie dough onto prepared baking sheets. Bake at 350°F for 12-14 minutes until the bottoms are slightly golden brown.
  5. Remove from the oven and let the cookies cool on a wire rack before assembling with frosting.

For the Cinnamon Buttercream

  1. Mix all ingredients together until light and fluffy, approximately 3-4 minutes.
  2. When cookies have completely cooled, dollop a heaping tablespoon of the buttercream into the center of one cookie.
  3. Take another cookie and press it on top of the cookie with the buttercream, pressing gently to push the frosting to the edges.
  4. Repeat until all cookies have been used and enjoy.
Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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