Carrot Cake Sandwich Cookies

Carrot Cake Sandwich Cookies

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Prep: Bake: Yield:
10 Min. 14 Min. 12 Sandwich Cookies
Prep: 10 Min. Bake: 14 Min. Yield: 12 Sandwich Cookies



3 1/4 cup all-purpose flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 1/2 teaspoons ginger

3/4 teaspoon nutmeg

3/4 teaspoon salt

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 cup (2 sticks) unsalted butter, softened

2 eggs, room temperature

1 teaspoon vanilla extract

1 1/2 cups finely shredded carrots


Cream Cheese Filling:

14 oz Eagle Brand® Sweetened Condensed Milk

1/2 cup (1 stick) unsalted butter, softened

2 oz cream cheese, softened

3 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt


Preheat oven to 350°F. In a bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Whisk until combined. Set aside.

In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy. Mix in the eggs and vanilla extract. Fold in the shredded carrots. Lastly, add in the dry ingredients, and mix until completely combined.

Use a medium cookie scoop to scoop the cookie dough. Roll the scoops into balls and place them a few inches apart on a baking sheet lined with parchment paper.  Bake the cookies for 11-14 minutes. Repeat for the rest of the cookie dough and allow the cookies to cool completely.

To make the frosting, whip together the softened butter and cream cheese for about a minute until all the lumps are out. Add in the sweetened condensed milk, powdered sugar, vanilla extract, and pinch of salt. Mix until combined, then turn the mixer to medium speed and whip the filling for a full minute until light and fluffy.


Scoop, squeeze or spoon about 2 tablespoons of cream cheese filling onto half of the cooled cookies. Top each with the remaining cookies. Store leftover cookies in the fridge for 4-5 days. Enjoy!