Carrot cake sandwich cookies

By Anna Olson
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For the cookies:

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 cup finely grated carrots
  • 1/2 cup regular rolled oats (not instant)
  • 1/2 cup flaked sweetened coconut
  • 1/2 cup dried currants

For the filling:

  • 1/2 cup cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1/2 cup icing sugar, sifted
  • 1 teaspoon vanilla bean paste or pure vanilla extract


  1. Preheat the oven to 350°F and line two baking trays with parchment paper.
  2. For the cookies, beat the butter and brown sugar together by hand until well blended and almost fluffy, about a minute. Beat in the egg, followed by the vanilla.
  3. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg and salt and stir until evenly combined. Stir in the carrots, followed by the oats and coconut. Stir in the currants.
  4. Use a small ice cream scoop to drop levelled amounts of the batter onto the baking trays, five centimeters apart. It’s important to drop level scoops so that the cookies bake with nice domed tops.
  5. Bake the cookies for about 12 minutes, until they lift easily from the tray. Cool on the trays on wire racks.
  6. For the filling, beat the cream cheese and butter by hand until smooth. Add the icing sugar and vanilla and beat again until fluffy and well blended.
  7. To assemble the sandwiches, spoon the filling into a piping bag fitted with a large plain piping tip and pipe a layer of filling over the flat side of a cookie (or use a spatula to spread a generous dollop of the filling instead). Press a second cookie, flat side down, on top of the filling.


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