carrot cake cookies

Carrot Cake Sandwich Cookies With Cream Cheese Frosting (Vegan and Gluten-free Options)

Carrot cake with cream cheese frosting and sandwich cookies are among the best desserts out there. They are sweet and, for many people, nostalgic. This recipe brings these two sweets together for one mega dessert. These carrot cake cookies have the softness and creaminess of carrot cake and cream cheese frosting combined with the fun snacky-ness of sandwich cookies. 

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We have provided two versions of this easy, mouth-watering recipe, the original and one with healthier ingredients suited for those with gluten-free, dairy-free, or vegan diets. Whichever recipe you choose, you’ll end up with a delicious soft cookie filled with the cinnamon-y flavors of carrot cake and vanilla, creamy frosting. Enjoy! 

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Related recipe: Gluten free zucchini bread recipe

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Carrot Cake Cookies  

Serves: 10 

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Ingredients: 

  • 1 stick of butter or 113 grams 
  • one cup of brown sugar or 225 grams 
  • 1 egg 
  • a few drops of vanilla extract 
  • One cup or 130 grams of all-purpose flour 
  • 1/2 teaspoon of cinnamon 
  • Half tsp of baking powder 
  • ½ tsp of baking soda 
  • pinch of salt 
  • one cup or 90 grams of grated carrots 
  • 1 cup or 60 grams of oats 
  • ¼ cup of raisins 
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Cream Cheese Filling: 

  • 120 grams or 4oz of cream cheese, softened 
  • 125 grams or 1 cup of confectioners’ sugar 
  • 2 tablespoons of butter 
  •  ½ tsp vanilla extract 

Directions: 

  1. Combine the butter and sugar in a bowl and beat until creamy. 
  2. Add the egg and vanilla extract and beat until well-combined. 
  3. In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Mix until well combined. 
  4. Add the dry mixture to the wet mixture and mix until a dough forms. 
  5. Add in the carrots, raisins, and oats. Mix until well combined. 
  6. Using an ice cream scoop or spoon, place about 1 tbsp on a baking pan lined with a parchment paper or a baking mat. 
  7. Bake at 350 degrees F or 177 C for 15 minutes and allow the cookies to cool completely. 
  8. For the filling: Add the cream cheese, confectioners’ sugar, vanilla extract, and butter to a bowl. Mix until well incorporated. You want a creamy consistency. 
  9. After the cookies have cooled, make the sandwich by adding the mixture to the center of a bottom cookie and adding another to the top. 
  10. Enjoy your carrot cake cookie sandwiches! 

Healthy Gluten-Free Carrot Cake Cookies with a Vegan Option 

Ingredients:  

  • ½ cup coconut oil 
  • 1 cup of coconut sugar 
  • 1 egg or flax egg or egg replacer 
  • 1 tsp vanilla extract 
  • 1 cup all-purpose gluten-free flour* 
  • 1/2 teaspoon of cinnamon 
  • ½ tsp of baking powder 
  • ½ tsp of baking soda 
  • pinch of salt 
  • 1 cup grated carrots 
  • 1 cup gluten-free oats 
  • ¼ cup of raisins 

Cream Cheese Filling: 

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  • 1 cup coconut sugar 
  • 2 tsp tapioca flour  
  • 4 oz of cream cheese, softened** 
  • 2 tbsp coconut butter 
  • ½ tsp vanilla extract 

See Notes below for additional options

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Directions:  

  1. Combine the coconut oil and coconut sugar in a bowl and beat until creamy. 
  2. Add in the egg and vanilla extract and beat until well combined. 
  3. In a separate bowl, combine the gluten-free flour, cinnamon, baking powder, baking soda, and salt. Mix until well combined. 
  4. Add the dry mixture to the wet mixture and mix until a dough forms. 
  5. Add in the carrots, raisins, and oats. Mix until well combined. 
  6. Using an ice cream scoop or spoon, place about 1 tbsp of cookie dough on a baking pan lined with a parchment paper or a baking mat. 
  7. Bake at 350 degrees F or 177 C for 15 minutes and allow the cookies to cool completely. 
  8. For the filling: Blend the coconut sugar with the tapioca flour until the mixture becomes a powdery consistency.
  9. Add the vegan cream cheese, coconut butter, and vanilla extract until the filling is well-combined and creamy.  
  10. After the cookies have cooled, make the sandwich by adding the mixture to the center of a bottom cookie and adding another to the top. 
  11. Enjoy your carrot cake cookie sandwiches! 

Read: The protein-filled coconut cookies you can eat for breakfast

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Notes:

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*DIY Gluten-Free All-Purpose Flour Blend

 For a homemade all-purpose gluten-free flour mix, combine the following: 

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  • 2 cup almond flour 
  • 1 1/3 tapioca starch 
  • 2/3 coconut flour 

Measure out a cup for the cookie recipe and store the rest of the flour in a sealed container in the fridge for future recipes. 

**Vegan Option for a Cream ‘Cheeze’ Filling

For the filling: You can substitute the cream cheese with vegan nut, tofu, or coconut cream cheese. You could use store-bought or make your own:  

DIY Vegan Cream Cheese

  • Soak 1 ½ cup raw cashews overnight in the fridge or for 30 min in hot water. (The longer they soak the creamier the cream cheese will be.)  
  • Drain the soaked cashews and add them to a food processor along with: 
    • ¼ cup unsweetened non-dairy yogurt 
    • 1 tbsp lemon juice 
    • 1 tbsp apple cider vinegar 
    • ½ tsp salt 
  • Blend until the ‘cream cheeze’ is smooth and use in recipe as directed. You can store this cream cheese in the fridge for up to 5 days.  
Sarah Schafer
Founder of The Creative Palate
Sarah is a baker, cook, author, and blogger living in Toronto. She believes that food is the best method of healing and a classic way of bringing people together. In her spare time, Sarah does yoga, reads cookbooks, writes stories, and finds ways to make any type of food in her blender.
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