Carrot Cake Sandwich Cookies

I like to bake.
I need someone to “eat” what I bake.
My sweet half doesn’t like anything that is ultra sweet, filled with chocolate or dripping with frosting.
I think I’ve also mentioned that he hates Chocolate Chip cookies!
I married him anyway.
I grew up with a Dad who also hates Chocolate Chip Cookies!
Today, I found a recipe over at Martha Stewart’s that I thought just might work.
He likes Carrot Cake.
He even likes Carrot Cake with Cream Cheese frosting . . . as long as it’s loaded with nuts.
Personally, I think he’s nuts – but I’m nuts for him!
He’s already eaten two of them.
That’s a good sign.
I’ve eaten one . . . but I’d like to eat two.
That’s also a good sign.
NOTE:  I did make a few changes to the recipe.  The recipe calls for one egg yolk, but I added the entire egg.  I also added 1/2 cup of Toasted Coconut, decreased the ginger and added cinnamon, soda and vanilla.
Here is the link for the Original Recipe:  CARROT-CAKE COOKIES
The recipe below is what I ended up tossing in . . . they are delicious!  If you like Carrot Cake, then you will be a happy camper.




  • 1-8 ounce package of Cream Cheese
  • 1 stick butter (8 tablespoons) at room temperature
  • 4 cups confectioners sugar
  • 2 teaspoons of pure vanilla.


Using a kitchen Aid or good hand mixer, whip the butter until it’s light in color.  Add the Cream cheese and whip again until very light.  Add the confectioners Sugar one cup at a time, beating continuously.  Add vanilla and whip again.  (If you fill that it’s not quite the right consistency for you, add a bit of heavy Cream to thin it, or more sugar to thicken it.

  • You can also make this ahead of time, and keep in the fridge.  When you are ready use it, let it come to room temperature, and whip again.
    • 1/2 cup (1 stick) unsalted butter, at room temperature
    • 1/2 cup packed light-brown sugar
    • 1/4 cup granulated sugar
    • 1 large egg
    • 3/4 cup all-purpose flour
    • 1/2 tsp. ground ginger
    • 1/2 tsp. ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon soda
    • 1 cup rolled oats
    • 1/2 cup toasted coconut
    • 1/2 cup chopped walnuts or other nut
    • 3/4 cup packed, finely grated, peeled carrots
    • 1/3 cup dried currants or golden raisins


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.  Make the cream cheese frosting, and set inside of fridge to chill while you make the cookies.
  2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg and vanilla. In a medium bowl, whisk together flour, ginger, cinnamon and salt & soda. Add flour mixture to butter mixture; stir until combined. Mix in oats, coconut, carrots, and raisins.
  3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Bake in a pre-heated 350 degree oven for about 10 to 12 minutes until edges are lightly brown, rotating baking sheets halfway through. Transfer cookies to a wire rack to cool.
  4. Turn half the cookies over, bottom side up; dollop each with chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges.



  • Katie @ Katie Without Restrictions - 02/29/2012 - 8:02 pm

    Mmm, these look so amazing ~ they make me think of childhood!ReplyCancel

  • Claire @ Claire K Creations - 03/01/2012 - 1:24 am

    What is it with men and not eating their blogger-other-halve’s baked goodies?!? Mine doesn’t eat many things I bake either but I’m about to marry him.

    I love the idea of carrot cake in a biscuit. Yum yum yum! Are they sort of like woopie pies?ReplyCancel

  • Suzanne Perazzini - 03/01/2012 - 1:25 am

    Carrot cake is my favourite but I have never tried it as a cookie. My husband also doesn’t like sweet food so I almost never bake – there would be no point. On the other hand, he has an enormous appetite for savoury food so that’s what I cook.ReplyCancel

  • colleen - 03/01/2012 - 9:47 am

    These look so good! I roo am married to a “I don’t like sweets” weirdo although he puts like a pound of sugar & crushed red pepper combo on real food like spaghetti, soup, etc. I gues it’s a Thai thingReplyCancel

  • Brandi - 03/01/2012 - 5:38 pm

    Those look really good!!! I might just have to give them a try. I sure wish I didn’t like sweet… why didn’t I get that from Dad?!!!ReplyCancel

  • Medeja - 03/02/2012 - 2:04 am

    I have a same problem..I need somebody who would eat what I bake.. Really cute cookies. They look yummy!ReplyCancel

  • Jen @ Jen's Favorite Cookies - 03/02/2012 - 2:40 pm

    My husband is also not into ultra sweet stuff or nuts, which is a huge disappointment for me. These look like a fantastic compromise! I have another carrot cake cookie recipe, but I haven’t ever been in the mood to make it. Making it into a sandwich cookie appeals to me more, so maybe I’ll do that! Thanks for the great idea!ReplyCancel

  • Stargrace - 03/02/2012 - 5:47 pm

    I decided to make these tonight, I omitted the oats since neither me or the other half are that fond of them, and they turned out amazing. I especially like the cream cheese icing, just the slightest hint of sweet with a very ‘cheese cake’ like taste. Amazing, thanks for sharing this recipe!ReplyCancel

  • Puppydogs - 03/03/2012 - 6:50 am

    Hi these look amazing!
    I am just checking….is it really only 1 ounce of cream cheese in the frosting?

    thanks 🙂ReplyCancel

    • Jonna - 03/03/2012 - 8:46 am

      Hi Puppydogs,

      Thank You, Thank You, for bringing that to my attention.
      YIKES! It is one 8-oz package of cream cheese.

  • Shannon Carter - 03/05/2012 - 12:35 pm

    Mom…you don’t need to worry about anyone not eating your sweets because you know I will and I live right down the road from you so you can bring me your leftovers. I love Carrot Cake! I think you forgot to bring some to me. Next time hopefully! Love you!ReplyCancel

  • Lucie (Thursday Night Dinner) - 03/06/2012 - 12:00 pm

    carrot cake is my favorite thing ever!!! this looks so delicious!!ReplyCancel

  • Tisha - 03/22/2012 - 1:12 pm

    I have been following your site for some time now and I have to say that I just love it!!! Thank you sooo much for your hard work and sharing your knowledge of baking/cooking. I love to do both. You have inspired me to want to start a blog and share the knowledge that I know and have learned. Thank you so much =DReplyCancel

  • Jessica - 07/13/2012 - 5:05 pm

    Made these today…they are so yummy! We are serving these along with a bunch of other goodies at a Taste of the Town that we are participating in. Thanks for posting a great recipe! 😀ReplyCancel

  • laura - 09/15/2012 - 3:20 am

    These sound so yummy that I just might get my nose out of a book- non-traditional college student, returning to school after 34 years- and bake them! Thanks for the recipe!ReplyCancel