Carrot Cake Sandwich Cookies with Cream Cheese Filling

Cookies, Desserts

I sometimes wish I could have conversations with my past, younger self…here’s a conversation between Little and Big Adrianna that I wish I could have:

Big Adrianna: Hey…geez you’re tiny.

Little Adrianna: You’re tiny too and you’re supposed to be a grown adult. Umm…I don’t mean to be a harsh, but you don’t look like Cindy Crawford. People tell me I’m gonna grow up to look like her.

Big Adrianna:  I know I know, disappointing. I’m not as rich either. Oh and by the way, sweet punch stain on your upper lip. Classy.

Little Adrianna: I like Hawaiian Punch, sue me. Hmm…well, your hair is pretty.

Big A: Oh yea…way nicer. I mean, I have to blow it straight and I need this fancy straightening cream and a flat iron…but it works, you know.

Little A: Yeah, totally…well, you look really happy.

Big A: I am…really happy.

Little A: Is it as hard as they say? You know, life…

Big A: (sigh) Yea totally…unfortunately. Childhood is hard. Teenage years are hard. (sigh) Love is hard.

Little A: Love?

Big A: Yea, that’s right…you’ll fall in love, be loved and have your heartbroken. But it’s awesome. So awesome. You’ll want to do it again…over and over, no matter what.

Little A: Hmmm…what else?

Big A: Well…lets see. Mom and Dad are cool…you still love them a whole lot. Dad still tells you what to do, but you sorta like it and strangely listen. Daniel is your friend. He calls you for girl advice and you think that’s fun.

Oh! You like coffee now…you love it, actually. You like all sorts of vegetables now, too…all kinds.

Little A: Weird. Even carrots?

Big A: Yeah, you totally love carrots. Especially when they’re roasted with honey…and even raw ones…and when they’re in cookies and cakes. I made these cookies for you just to prove to you that you can like ’em too.

Little A: Oh yea…they’re not bad. Not bad at all…kind of amazing, actually. Uh…thanks.

Big A: Yea, no problem. (pause)

Oh and if you ever get really sad while sitting in your room listening to Brian McKnight, writing poetry with your Hello Kitty pencil just remember this: you’ll be loved. It’ll make the hard stuff alright. Trust me on this.

Little A: Umm…okay. Thanks.

Big A: See you on the flip side, chiquita.

Carrot Cake Sandwich Cookies with Cream Cheese Filling

Recipe from The Craft of Baking

Print this recipe!


3/4 cup old-fashioned rolled oats
1 cup unbleached all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg
3/4 cup roughly grated carrots (about 1 1/2 medium carrots

3 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Finely grated zest of 1 lemon
1 tablespoons granlated sugar
Pinch of kosher salt

Preheat the oven to 350˚F. Line two baking sheets with parchment paper.

Grind the oats in a food processor or blender to make a fine flour. In a medium bowl, whisk together the oat flour, all-purpose flour, cinnamon, nutmeg, baking soda, and salt.

In a bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, granulated sugar, and vanilla extract on medium speed until well combined. Add the egg and beat to combine, scraping down the sides of the bowl with a rubber spatula. With the mixer on the lowest speed, add the dry ingredients in two additions, scraping down the sides of the bowl after each one. Add the carrots and mix until just to combine. The dough will be very sticky.

Drop 1-tablespoon mounds of the dough onto the prepared baking sheets, spacing them 1/2 inch apart. Bake, rotating the sheets once halfway through, until the cookies are golden brown and spring back when gently touched in the center, about 12 minutes. Cool the cookies completely, on the baking sheets set on a wire rack, before filling.

To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, lemon zest, sugar, and salt on medium speed until well combined, scraping down the sides of the bowl as needed. (The filling can be kept in a covered container in the refrigerator for up to 1 week. Let it come to room temperature before using.)

Using a small spoon or spatula, spread 1 teaspoon of the filling over the flat side of half of the cookies. Sandwich with the remaining cookies, flat sides together.

The cookies can be kept in an airtight container for up to 2 days.

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Leave a Reply

  • Reply Taryn March 4, 2010 at 10:42 am

    I was really excited about making this recipe for a bake sale, but then I realized you have to grind the oats. I don’t have a food processor…could I just use store-bought oat flour? If so, how much do you think I should use? I doubt that 3/4 c of whole oats equals the same amount of fine flour.

  • Reply Erin ( March 1, 2010 at 8:39 am

    I wanted to share that I remade a lower-fat version of these cookies for my blog and they were fantastic! Thanks so much for the inspiration!

  • Reply megan February 27, 2010 at 6:00 pm

    This post literally just made my day! Carrot cake is my Mom’s favorite cake in the world so imagine her excitement when I whip up a batch of these for her 🙂 Can’t wait to try them!

  • Reply Elaine February 24, 2010 at 2:12 pm

    Thanks for your help!

  • Reply la mujer February 23, 2010 at 9:03 pm

    these cookies look yummy! this from someone that doesn’t like carrots? Love keeps you together!

  • Reply Beryl February 23, 2010 at 12:20 am

    Sunset magazine had a recipe similar to this a few years ago and I make them every spring. Soooo good!

  • Reply Jennifer February 22, 2010 at 11:02 pm

    YUM!!! I love these little gems!

  • Reply Memoria February 22, 2010 at 9:23 pm

    These are the cutest carrot cake cookies I’ve seen on the blogosphere!! My mother would love these!

  • Reply Adrianna February 22, 2010 at 9:02 pm

    Elaine, Depending on size, it makes about a dozen sandwiches.

  • Reply Elaine February 22, 2010 at 8:17 pm

    Can someone tell me how many cookies this makes?

  • Reply Adrianna February 22, 2010 at 7:56 pm

    Thanks, ladies! Maria, you guys are the cutest ever. I love LOVE the blog.

  • Reply Maria February 22, 2010 at 4:48 pm

    Cute cookies! They turned out great!

  • Reply Indianapolis Amy February 22, 2010 at 8:32 am

    I adore carrot caken and these cookies look absolutely divine. Like the convo between big A and little A 🙂

  • Reply grace February 22, 2010 at 8:06 am

    cute post. tremendous cookies. 🙂

  • Reply Carla February 21, 2010 at 7:06 pm

    OMG, I want these.

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